Hey there world travelers, hey there, I'm
Tanya and I'm Dave and we are Turn It Up World. Welcome to . . . Las Vegas! So we are kicking things off today here with Gordon Ramsay's Hell's Kitchen here in Las Vegas. Exactly, right here at
Caesars Palace and we're excited this is gonna be awesome
oh I am so excited, now the one thing you guys always realize is we love to eat, so
this is supposed to be one of the highlights here probably one of the most
famous celebrity restaurants here in Las Vegas, absolutely, it's supposed to be really
good yeah and I don't think we should waste any more time I mean it's, time is
a-tickin, oh yeah I am ready to eat, so we need to go eat, are you ready to eat? I am ready. Let's do it. All right here we go, taking us to our table, wow, it's quite the operation, oh it's a monster here, here we go They don't play around, I know it's good, a lot of space in here too, which I like they're up against the widow, they knew I was coming, they said a girl needs her light if she's gonna be on film, a lot of good lights, I know I can't believe that, it's so cool Thank you so much, all right thank you so much, well that was really fast I mean we walked in they were spot-on with the reservation time
and now we're sitting by a gorgeous view and ready to dive into this, oh I think we have the best seats in the house, we are right on the Strip, an amazing view, you see the
fountains over there, exactly, almost 360 view you got the fountains this side, you got the Flamingo on that side really good, and I'm excited but I gotta say
today we have some options here, we do we have quite a few options and I will say
this there's an amazing price fix menu with wine pairing, which is not cheap, but
it looks incredible Wow, then what do you think? I know
what you're probably thinking and, it's a lot of money, I know, but we can really give like the full experience if we just go all out, and kind of just make it worth the experience, what do you think? I think so, I think we should do the full price fix menu, the full price fix menu, here we go, high five ah This is amazing, look at this right here
I mean this is the great starter of the evening for us absolutely, so this is
Vueve Clicquot, it's actually a champagne it's kind of our first kickoff
to our five-course meal with wine pairing, now this obviously is not wine, it's champagne but, hey it's great way to start, great way to start, so before we do a cheers the reason we have this is because with our appetizer
it's a fresh oyster from Maine yeah, I thought I heard British Columbia, oh British Columbia, yes, I think the first gentleman said Maine okay, I thought she said British Columbia
I thought so too, well, you know what, all right we'll find out, cheers
I think we should definitely try this together to kick this off let's start
this off right, I agree so let's just talk about what's on this oyster really quick, so it's a really nice oyster, now I think initially I thought it was from Maine
right because that's what the guy said, right right exactly our host said it was
from Maine but then the woman who brought these over to us said actually from
British Columbia yeah and the menu says seasonal oysters yes right and so
apparently they're in season in British Columbia, yes and what's on top is nice is it's a caviar now it's a daurenki caviar, a daurenki caviar and I don't know it looks like
there might be some nice briny juice in there for sure, I think we need to
sprinkle on some of the salt yeah, maybe that's just garnish, I might just leave
that alone and just go for it like this, ready, okay
cheers here we go Oh my God, wow, now wait wait wait, you got to pair with the wine champagne oh wow, that was really good, that was really good really good a very nice sort of meaty
texture yeah not fishy at all, I think they actually put the right amount of a
vinaigrette down there right, a little like I guess you would say a horseradish vinegar, that was awesome and what's amazing you're right it's not fishy at all but
you do taste the sea, yes, it tastes really really fresh yes absolutely, and you could feel like the bits of the daurenki, daurenki caviar in there, which really kind of added the texture to that, that was really good the only
problem is we only get one, yeah where are the other ten? Where are the other ten? We need ten more, we need a whole like rack of these things, so that was
really really good and I will say if we're paying that kind of price for a
five course it is nice to have it paired nicely with what we have going on here, oh absolutely, you need that fast start yeah I agree, it was a great start, it's a great start to go with a bang, that means everything else might be just as a delicious we'll see, we're putting that to the test absolutely, cheers to the first round You know what's interesting? It's
amazing that we're actually here at Gordon Ramsay's Hell's Kitchen
restaurant in Las Vegas oh it's unbelievable right here on the Strip
Caesars Palace, you know, this is it, this is it, I mean Gordon Ramsay where are you, exactly, hey Gordon we're here, I know, he must come in here where is he?
You know it's funny too like I remember in the last video that we did
actually we did that video over at Joel Robuchon who is actually Gordon Ramsay's mentor yes yes and it was like Gordon Ramsay was the first person that he made cry, right? I
think he gave Gordon Ramsay a lot of crap. He gave Gordon a lot of crap but you know what sometimes the best, the best rising stars are the ones that you give a lot of crap too because you see the most potential. Oh yeah, it's tough love right, tough love Wow what do we have here? This looks
pretty incredible. This looks very interesting now I will say I've never ever seen
a golden beet before now you used to be like, raise kine of vegetables
and things like that back in the day, have you ever seen a golden beet before? I was more focused on tomatoes, or tomatoes, so I have not seen a golden beet, it looks like a golden
tomato to me but this is really nice because in this particular portion of
our, it's our second course, it's paired nicely this golden beet salad which has
a lot of good stuff in there I mean it has like Greek yogurt it's got the looks like the pistachios and it's got granola in there it's got those nice kumquats too, nice kumquats, say that three times fast, I'm not sure I want to, but it's really nice and of course it has the beets in there
as well it looks like it almost has some tomatoes in there, some nice golden
tomatoes but I'm excited to try this because it also is paired nicely with
this it's a Pinot Noir, now I've never seen a Pinot Noir, obviously we're
not wine like connoisseurs but we do love our vino let's try the
Pinot Noir first before trying this out, I want to see what you think, ready? Alright, here we go. Oh, that's wonderful, it's very light it's very
fruity kind of a sweet fruity flavor, which I think is what you kind of expect
from like those rosé that kind of sweeter kind of wine yeah
now what I'm curious to try is we should try the salad and before we give like
our review of the salad tell me what you try the rosé again and tell me if
that changes the taste of it okay let's give it a shot, let's do it, I am ready, let's dive in Definitely definitely definitely taste the beet, very nice beety flavor really good Excuse me, a little something in that little new fresh beard of mine, there we go Yes, wow, well what do you think? Did it not taste differently to you, a little different? I think I think it tastes great, it's really nice, it pairs really well with the beet with that nice little fruity
flavor in there a nice combination, yes now one thing I think for me it was really sweet at first but I think once I paired it with the the beet salad
it almost made it a little bit bitter it took away like the sweetness a little
bit and made the wine taste a little bit more bitter now I'm not sure if you
guys have been here before and if you have and you've had this course before
what's your opinion in terms of this wine with this salad because I love
pairings by the way, I think when you pair something that's like a chef's recommendation I think it takes everything to like next level. What do you think? Whatever she's saying is correct. I like a nice little brewski, no this is really good. Brewski. Sorry about that, we'll cut that part. Now I am gonna say I think this will
probably be one of your favorites tonight this looks really something right up your alley, I am psyched I mean I love risotto, yes of course when you pair that with lobstah Oh I love lobstah, I love lobster and then of course you know I mean I love the truffles, and I am all
about the truffles right so and a little something a little crispy what's some crispy onions, crispy onions in there very nice, and of course you're pairing that with a nice sort of
California wine and I believe it's a Chardonnay now of course we're gonna try
this again first yeah and I hear it's quite buttery, buttery, did you hear
that y'all buttery right let's try this buttery smooth, buttery smooth, let's try it see what that means oh wow that is nice that is really
smooth that's really smooth now it's a Russian River Chardonnay yeah
not something we've had before but it really is a nice flavor, it's nice I
like it. Was it buttery? Oh it's buttery smooth, that was buttery smooth, it actually is really smooth, right A little truffle, crispy onion, crispy onion, we're about to try, we're about to try it, here we go, here we go oh man Wow that is awesome, oh my god, wow
that is so good, I can't even tell you, oh man, what's going on in my mouth right now, there's a lot of stuff going on in my mouth right now, yes it's so good wow, it's so creamy like the risotto is incredibly creamy, you get that
amazing fresh lobster too, yes, then that buttery lobster flavor you
almost feel like the butter, the lobster is just like dipped in like fresh
butter put right on there, yes and try that with the truffle, the truffle on top of that oh my god, it brings out like a really rich kind of meatier texture to the lobster as well yeah that was unbelievable for the first bite, Gordon Ramsay, thumbs up, double thumbs up let's do it, you ready, go See that? Oh my gosh, very nice yeah it was good, all right, not too strong it's very smooth, very smooth, very buttery I must say, I like that, now I think for me the taste also changed a little bit with that as well, I felt like it had like a little bit of a pear taste, oh wow, like a little bit, it changed like
the flavor from like a grape to a pear, wow, I don't know but it was dang delicious, this is really good I can't wait to eat the rest of this, let's dive in some of this truffle in there oh I am all about the truffle, let me see how you truffle, show me your truffle, show me your truffle . . . good Oh my goodness gracious, I will say this, that was probably one of the best risottos I've ever had phenomenal, oh I agree completely, it was amazing, so
creamy, so creamy, lobster so fresh, and they're so on top of it I think like, like look at this so on top of things here, I know look at that, we're getting ready for the, pure gold, pure gold forks, pure gold, yes, see that, look at that that's pure gold, that's pure gold So we're getting ready for the main event here, yes, which is apparently obviously very popular with Gordon, it's the Beef
Wellington, Beef Wellington yes with some foie gras, oh my gosh, should be really amazing so I am ready to be blown away I am too, bring it to us Gordon Ramsay, wait I'll start, I'll start right now Oh, I'm blown away, blown away. Welcome to the main attraction, this is the main, main course, the Beef Wellington Beef Wellington, look at that, very good, very good Oh my gosh, this looks absolutely
incredible, of course with the Cabernet Savion, ahh something like that, something like that, strike that, cheers my love oh that is nice, so we have Beef Wellington here which looks incredible, oh my gosh, absolutely made to perfection, right and there's
like a kind of mushroom, actually it's a prosciutto I think wrapped in it, right, which you can't really make out as well, then there's kind of a mushroom type layer and then
there's a little kind of croissant layer on top, oh it just looks amazing, I feel like
I'm looking at a piece of, like a work of art, and I'm not sure I should actually eat it, well you know what you do to art, what do you do to art? You make more art. I'm gonna try a little
bit of everything. I just don't know where to begin, sure, I'm just gonna like cut, oh my god, talk about a knife that's like perfection it
looks like a Cutco knife but it's not, yeah perfection, I'm gonna dive into this Beef Wellington here, whoa, a little bit of Wellington, maybe a little foie gras, I'm making a mess though, you're supposed to make a mess, it's not, the art has ceased, the art has ended with a cut, I want a little bit of the Wellington, a little potatoes, a little foie gras, a little potato and that's what I'm talking about, go for it I'm still struggling to pick it up that's so good, that's so good two words gay that is so delicious
they're so tender it is so delicious really you're right I think it's like
nick has a bright nice taste of flavors now one thing they did not do they
didn't ask his Holly one and partly now I'm assuming that was for the purposes
of making this perfection so they did it because I think the flavors of the beef
wellington as well as really all the things that go around in the full crop
and even you can taste like the granular is a fresh salt that's like the pellets
on top of that which are unbelievably delicious
I'm hands down this is so good oh this is so good now here's the test test in
chemistry the taste test how's it with the wine we're gonna try it at the wine
is it change the flavor let's try here we go oh my gosh and there it is home run very
smooth nothing kind of jumps at you and kind of takes over everything's very
smooth it's just so good we Gordon Ramsay's Hell's Kitchen thumbs up is
amazing really good cheers to that cheers Gordon Ramsay Cheers
Gordon Ramsay Cheers Hell's Kitchen Wow Oh Cheers Las Vegas what an incredible
experience so far the five courses with wine pairing of a very expensive was
important the experience some of the best food we've ever had the ambience
and decor weren't writing and we just want to say thank you to the chefs and
staff for doing what they do to make dining at Gordon Ramsay's Hell's Kitchen
our true experience now on to the final round dessert sweet aroma smell strong but it might
pair nicely but it's like yeah like it's like I keep talking funny yeah with a
little type of ice cream on top not sure what kind of estimate is gonna be it
says that what a spec you who think you know thick you lose ice cream I mean not
familiar with I am not either and this value to tackle inspector yes I think so
okay knock you out strong rich Wow Wow rich and sweet that is so sweet molasses
my taste molasses syrupy really sweet hit the dessert dessert I think it's gonna
work there we go oh it's warm too wow wow so good
wow it is so moist so delicious a little warm feeling the toffee that's like
scattered around it is saturating into like the cake it's awesome wow that is
so delicious I love the warmth and it's just so good yeah it's great flavors I'm
afraid this upstairs being so strong that's nice that's really nice it's
actually nice but it really blends well with this because we kind of have that
little toffee kind of warm putting it with this and the sweetness of this
really is nice with it so unbelievable it was such an
unbelievable night here an amazing restaurant Gordon Ramsay's Hell's Kitchen
in Las Vegas oh my god yes let me ask you sure what do you think about this place
what do you think I am physically stuffed haha I can't believe we ain't got much
food in that amount of time oh so good it was so good just an amazing
experience absolutely obviously are paying at a
really top premium price for that as a matter of fact you're actually getting
what you pay for in this case absolutely and they really taste it out really well
that did not feel rushed at all at every every dish was amazing absolutely if you
made it as far as thank you so much really appreciate that and if you
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