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  • - Want to see something cool?

  • Ready for this?

  • - That wasn't cool.

  • - Do it in slow-mo and it's cool.

  • Do that in slow-mo.

  • - Today we are on our way to Las Vegas,

  • and what is Vegas known for?

  • Buffets.

  • So we are going to go to three drastically different buffets

  • at three drastically different price points

  • to find out which one's the most worth it

  • at its price.

  • - The last time you went to Vegas

  • you were in different company.

  • - Keith and Steven, best buddies for life.

  • I have matured a lot now.

  • I'm not just going to be screaming out Vegas, baby.

  • - It will be my first time ever.

  • - What?

  • - Should I scream out Vegas, baby?

  • - Usually when people are in Vegas they're intoxicated.

  • When they're intoxicated they just want to eat

  • a lot of food.

  • We're going to find out how good the food is unintoxicated.

  • I mean, if there's a drinks buffet

  • maybe we'll partake a little.

  • We have to have the full experience.

  • We've got to do our jobs here.

  • - Okay, so Vegas. - Baby.

  • - You said we're in Vegas. - Baby.

  • - I know you like to have an occasional drink.

  • I like to have a good time.

  • - Adam is a good time.

  • - And that's Vegas.

  • - Baby, it's not about the destination, yada yada.

  • (tongue vibration)

  • (lively instrumental music)

  • - My name is Timothy Radigan and I'm the Executive Chef

  • for the Feast Buffet here at Red Rock.

  • We do breakfast, lunch, and dinner.

  • Today we have breakfast out.

  • We do omelets, we do scrambled eggs,

  • we carve bone-in ham.

  • Our dessert station is open.

  • We have breakfast pastries.

  • I mean we have 154 items available for breakfast.

  • Almost everything here is made from scratch,

  • which you rarely find at a buffet.

  • Feast Buffet has always been behind supporting locals.

  • We try and keep things changing just so there's variety

  • for people who come a few times a week.

  • - How do you keep all the food fresh?

  • - With the sheer numbers that we do it's fantastic

  • because the food goes.

  • - How much is the breakfast buffet here?

  • - Breakfast is $6.99 for club members

  • and it's $8.99 without the card.

  • - What?

  • - That is crazy.

  • - You ready?

  • - Yeah, let's do it.

  • - We're going, Andrew, we're gone.

  • Getting a plate.

  • Usually we share a dish.

  • - [Andrew] Yeah, but now we're at a buffet.

  • And buffets are not about sharing.

  • - [Steven] Because I was in charge of making my plate

  • I kind of threw balance out the window.

  • Got an eggs bene, jelly donut, jell-o.

  • It's about variety of experience.

  • I want as many different textures happening

  • on my plate as possible.

  • - Not only did you get an eggs benedict,

  • but you also got an omelet that's half the size

  • of your plate.

  • What's with that?

  • - I like eggs.

  • - You've got to stay loose.

  • What just came out?

  • What's looking good?

  • - [Steven] So I got the ham.

  • - I forgot about the carved him.

  • Oh (bleep) you got the hash brown.

  • I'm going to be having some of your hash browns.

  • - Get off of my hash browns.

  • Can we cheers plates?

  • - Yeah, we can cheers plates.

  • - All right, grab hold of your pancake.

  • - You can't even see your red velvet pancake.

  • - [Steven] It's in there.

  • - It's covered by a waffle.

  • - No, no, no, it's topped with a waffle.

  • - I'm going to go for my French toast,

  • since that's the closest thing I have

  • to a red velvet pancake.

  • - Here we go.

  • Whoa.

  • - [Andrew] It's so fluffy.

  • - That's was delicious.

  • That's probably the best thing that they have here.

  • - Start with a little eggy action.

  • - [Steven] Oh yeah, I'll eat eggs with you.

  • - These are actually very good scrambled eggs.

  • Mass produced scrambled eggs are usually among

  • the worst foods, but these are great.

  • - These are not powder eggs.

  • - No, they're cracking eggs back there.

  • I saw a big ol' bowl of eggs.

  • - Look at how thick that ham steak is.

  • She just like gave me a ...

  • - [Andrew] She carved you off a hunk.

  • My college roommate really loved ham steaks.

  • Seeing that ham makes me think of him.

  • - It's good ham.

  • You want some omelet?

  • - I'm good, I enjoy watching you.

  • - It's fluffy.

  • - Boom, we feasted.

  • You know what I like about buffets?

  • It reminds me of weird family memories.

  • - I don't go to buffet alone usually.

  • Oh, I have been, actually.

  • (laughs)

  • Hey Adam.

  • Guys, I'm drunk on buffets and it's only the first buffet.

  • - I paced myself.

  • That's your problem, you went in too hard.

  • They were really moving food there.

  • Nothing was really sitting around, unless it's meant

  • to sit around like jell-o.

  • - You know what time it is.

  • Buffet fact.

  • NASA says that the brightest spot on Earth that you can see

  • from space is the Las Vegas Strip.

  • - Wow, how many of those lights are buffets?

  • Ooh, a helicopter.

  • - Oh God. (laughs)

  • - (groans) We're actually now on the Strip.

  • This is where the tourists are, where the magic happens.

  • - So where are we going to next?

  • - We'll first we're going to the bathroom

  • because I'm going to go take care of some business

  • and unpack my body.

  • - I hate you.

  • - The next place we're going is the Wicked Spoon.

  • - Spoon is my favorite utensil.

  • (funky jazz music)

  • - Hey I'm Rhori, the Chef de Cuisine at Wicked Spoon.

  • We're here at our restaurant now, it's dinner time.

  • - [Steven] Wicked Spoon, what does that mean?

  • - It's us taking a kind of different angle.

  • It's something outside the box.

  • We have the frog legs and bone marrow.

  • Certain things that you won't see on the normal buffet.

  • Just being wicked with it.

  • - I noticed that the size of the plate

  • if different than a normal buffet.

  • - That's the spoon part.

  • Everything's cooked to order, basically.

  • We set these up and they're little individual dishes.

  • It's already plated for you which makes it cleaner,

  • but helps you not overeat and us to alleviate

  • the waste as well.

  • - I mean, you're not going to be able to stop him

  • from overeating, never stop eating.

  • - Let's not forgot who almost wrecked themselves

  • at brunch today.

  • What's the thing you're most excited to try?

  • Because we've got a lot to cover here.

  • - [Steven] First it was the pork belly.

  • But for me, it's the bourbon glazed baby carrots.

  • Never been excited to eat carrots in my life.

  • What about you?

  • - [Andrew] Frog legs, grits, whole crawfish.

  • - Bone marrow, anything goes here at the Wicked Spoon.

  • So, first things first, I'm the realist.

  • We were recommended to get Wicked Margaritas.

  • Wicked means good in this context for those who are not

  • up with the times, like this kid right here.

  • Was born in 1990.

  • - Such a baby.

  • - When were you born?

  • - 1990.

  • - This is too easy to drink.

  • - (foreign words) Steven.

  • Did you see the duck heads?

  • They're not just bringing duck meat in this place.

  • They're bringing ducks.

  • - Umm, that pork belly, so rich and fatty and delicious.

  • - Oh my God.

  • - No, that pork belly was better than whatever

  • you just put in your mouth?

  • - You wanna wager?

  • - That actually is way better than the pork belly

  • I just ate.

  • - Boom, touchdown.

  • I actually never had a frog leg before.

  • What's a high five called if you use your foot?

  • Frog foot five.

  • - Mm, technically we just knocked the thighs together.

  • I've had a lot of frog leg in my life.

  • - Have you?

  • - It's a very classic Chinese dish.

  • But I've never had Buffalo frog legs.

  • - That's good Buffalo sauce.

  • It's actually got a nice heat to it.

  • Wow, you just, where did that bone come out of your mouth?

  • You were like storing it back there like a squirrel

  • getting ready for winter.

  • - What is the appropriate way to eat this?

  • - Bone marrow? - Yeah.

  • - If you want to suck on the bone and know you're ...

  • - Bone sucker.

  • These are really good.

  • (laughing)

  • - (bleep) I had a fortune cookie.

  • Your health is important, eat your vegetables.

  • - Baby carrots.

  • (lively jazz music)

  • Mm, bourbon glaze.

  • Yeah, these Marker's Mark is not cheap whiskey

  • and it's not a whiskey that you would expect

  • someone to cooked with.

  • - It wasn't overcooked, so you got that crunch.

  • - Right, not only is that a nice glaze,

  • the carrot flavor is not missing.

  • - What is this?

  • - That's carrot cake.

  • I've had a carrot cake every birthday of my life.

  • (smooth jazz music)

  • Very good carrot cake.

  • For the amount and range of stuff you get here.

  • - There's the crab, there's duck.

  • - The pork belly, the prime rib.

  • - I know I say this every episode,

  • but for real, this is the place I'm going

  • to bring my girlfriend.

  • It's really hard to beat this.

  • That was the perfect buffet.

  • - Really.

  • - The food was super unique, the chef was awesome.

  • - There were things that I'd never had before,

  • and I didn't expect to try new food at a buffet.

  • - I've got to say I was wowed in the colon-O face.

  • - Not like the colon of your body?

  • - I was going to say colon-D face, but that's.

  • - Neither is good.

  • - Buffet fact.

  • There was a study done, so one group had four dollar buffet,

  • the other group had eight dollar buffet.

  • And the people who paid eight dollars actually said

  • that the pizza tastes better than the people

  • who paid four dollars, even though it was exact same.

  • - So you're saying lying works.

  • If Vegas has taught me anything, it's that blowing money

  • can be pleasurable in itself.

  • Hey, if a buffet tastes better because I'm splurging

  • a little more money on it,

  • that's just a better buffet, sorry.

  • - We woke up this morning at 8:30 to go to one

  • of the most classic buffets in Las Vegas.

  • - We're going to the Sterling Brunch,

  • which is only on Sundays.

  • - It's a pretty special thing.

  • - I'm ready.

  • (light classical music)

  • - Hi, I'm Elizabeth Braden-Watkins,

  • I am the Assistant Executive Chef of Bally's Paris

  • of Planet Hollywood.

  • We're here at Sterling Brunch of Bally's.

  • This brunch is actually a Vegas tradition.

  • It's over 30 years old.

  • - So has this always been the premiere Vegas brunch?

  • - It has.

  • I think people have an expectation of what Sterling Brunch

  • is supposed to be.

  • That's why you have the champagne, and the caviar,

  • and lobster.

  • Right here is our fresh seafood station.

  • We have the bluepoint oysters, then crab claws.

  • There is a Sterling Brunch specialty omelet

  • that Webster is famous for.

  • It's lobster, boursin, and cognac.

  • This is our carving station.

  • We have the bacon, prime rib, and lamb that's a staple.

  • We have a variety of pastries that are made

  • by our in-house pastry chef.

  • I personally always love chocolate-covered strawberries.

  • - How often is this brunch open?

  • - It's open every Sunday.

  • Being that it's one day a week it makes it very easy

  • for us to make sure that we're bringing

  • the quality in as fresh as possible.

  • - How much is the brunch?

  • - It's $95, and that's the all-you-can-have champagne

  • included so it's definitely worth it.

  • - Now it feels like we're in Vegas.

  • Even the regular buffet food's elevated.

  • Because everything here looks so good,

  • we didn't make our own plates.

  • We just got the best stuff and we're going to share it all,

  • in true worth-it form.

  • - Hello, good morning, welcome to the Sterling Brunch.

  • Champagne wishes and caviar dreams.

  • I'm Duff, I've been here for 18 years,

  • started in 1998.

  • - You got any good brunch stories?

  • - Favorite person you've ever waited on?

  • - Rodney Dangerfield.

  • That's how he was in real life.

  • He would just come in and was like hey, how's it going?

  • - Thanks a lot for your service.

  • Want to do some of this?

  • (clinking)

  • (piano music)

  • - I love champagne, and the sound of popping champagne.

  • - Oh, here comes the buffet.

  • Look at this popover.

  • It kind of looks like an ice cream cone

  • made of puff pastry.

  • - Oh. - Oh.

  • - Whoa. - Oh.

  • (gentle classical music)

  • - This is amazing.

  • - I mean, this doesn't need butter.

  • - Let's go to this egg.

  • Lobster, cognac, boursin omelet.

  • It's one of the stinkier cheeses,

  • but with the butteriness of the lobster

  • it's really nice.

  • - Do you want caviar, this omelet, and make it even crazier?

  • - Honestly, not really.

  • (gentle piano music)

  • - That's actually really good.

  • The combination of ...

  • - All right, all right.

  • (gentle piano music)

  • - Ooh, all the sudden there's like this sea breeze

  • washing over the cheese.

  • - It's like a puzzle.

  • - It is a puzzle for your mouth to solve.

  • Can I ask you another question?

  • What was Mr. Dangerfield's favorite thing to eat?

  • - He was right at those lobster tails.

  • - Well, I mean you've got to do the lobster tails.

  • (gentle classical music)

  • Is that your favorite thing so far?

  • - It really is perfectly cooked and so, so good.

  • - Dessert time.

  • - She recommended chocolate-covered strawberries.

  • Can I get the white chocolate one?

  • - White chocolate is for children.

  • (ethereal choral singing)

  • (laughs)

  • - The strawberry's nice and tart.

  • The chocolate dark and sweet, the perfect strawberry.

  • Yesterday you said that you were going to bring

  • your girlfriend into Wicked Spoon.

  • This is where I'm bringing my girlfriend.

  • Come on, we're in the desert in Nevada

  • and I'm eating lobster from the bottom of the ocean.

  • - And there's no way it's from yesterday's brunch

  • because they only have it once a week.

  • - Sterling Brunch, done?

  • - Done.

  • Guys, I'm intoxicated by the sheer volume of food

  • that we have consumed on this trip.

  • - I'm more food drunk than any other kind of drunk.

  • - That's exactly what I just said.

  • - I said it better.

  • - So Andrew, Adam, what did you guys think?

  • What was the best buffet at its given price point?

  • - Red Rock was a ridiculous value.

  • I don't know that I've even eaten more food

  • for less cost.

  • That being said, that Sterling Brunch was ridiculous.

  • Duff in his tuxedo and his eye patch

  • with his stories of Rodney Dangerfield,

  • that's worth the price alone.

  • My worth it winner, Sterling Brunch.

  • I guess I'm a high roller now.

  • - There's just a puppy strolling...

  • - Oh my gosh.

  • - Yo, pull the (bleep) over, I'm petting this puppy.

  • He's growling at me.

  • He didn't want to play.

  • - Red Rock, it was under $10, and it was all of the classics

  • that you wanted done well.

  • My worth the win today goes to the Wicked Spoon.

  • Everything was like a good dish, plus something special.

  • I would have liked vegetables growing up as a kid

  • if I ate his carrots.

  • - Yeah, all kids should be eating whiskey carrots.

  • - Adam.

  • - The winner?

  • - Whoa.

  • - You know what I'd like to do an episode on?

  • Little birds, pheasant, quail.

  • - To eat or as pets?

  • - To eat.

  • - [Male] Oh yes.

- Want to see something cool?

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7ドルのビュッフェ対95ドルのビュッフェ ($7 Buffet Vs. $95 Buffet)

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    carrieyang3 に公開 2021 年 01 月 14 日
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