THE BEST Restaurants IN LAS VEGAS - 20 Bites Pt. 2

[Music] we are back and better than ever we're working through our food goals as we sample 20 bites at the Venetian Resort modern global Steakhouse wood oven artisan pizza french bistro classic homestyle Italian favorites for world-class restaurants twenty bites of delicious dishes 20 sound bites from the people tasting them this is 20 bytes with the Fung brothers what's going on everybody David and Andrew here from the Fung brothers and we are back here at the Venetian Resort in Las Vegas for another episode of 20 bites last time we ate so much good food but there is still so much more to try they really have a world of dining options here 20 bites let's go alright so we have just arrived to cut by Wolfgang Puck this is a global modern steakhouse with a constantly evolving menu basically they're putting a contemporary twist on a classic concept let's check it out starting off we have General Tso's quail quail not chicken quail Chinese people do traditionally equate so it's like a hybrid let's go for it perfect bite shave scallion fresh chilies that's an aesthetic bite notable Wow this has taken me back to New York City where I believe General Tso's was invented cilantro chili scallions whoo I've got a nice spicy kick anybody who's a fan of General Tso's chicken needs to check out cuts General Tso's quail next up we've got the Korean steak tartare this is the chefs take on the traditional Korean dish you quai korean pears you got sesame seeds you have a quail egg crack right in the middle there's a rice cracker with the onion powder you can't find this at a lot of steak houses in America no a lot of steak houses are there just a cook steak but here they're serving it raw David I don't know man I'm feeling some raw emotions a little bit of dip on your chip Koreans take Tata that meat was succulent that is high-grade beef I got I got to go one for again for the chip oh man this was amazing such an airy crispy rice chip it just kind of dissolves in your mouth once you eat it ridiculous now we got the whole Thai fried snapper debone beside a jasmine rice with the toasted garlic chili soy I didn't expect to see this here in Las Vegas with the head on this fish had a pretty good dentist they dress this snapper to the nines could you say Andrew that this snapper is dapper my favorite bites from this dish had all the elements and the snapper was just bringing it all together David if you had to be a fish which fish would be probably pick a shark the apex predator this is real Japanese Kobe beef from Japan this is it look at this unbelievable here we go wow this was melting at room temperature it was phenomenally buttery this is not steak this is perfection now finishing off the meal we have banana cream pie this is actually banana ice cream inside of a dark chocolate dome almost a sci-fi like just visually this is out of this world stunning it's so funny can such a beautiful masterpiece and then they just say just dig it oh oh David funk destroyer of world that made bananas taste better that was the perfect exclamation point on the meal I am going bananas over this banana cream Dom [Music] we have now arrived to the newest addition to the Venetian six and mill restaurant a pizzeria and bar they are specializing in authentic southern Italian recipes they've done a great job of recreating a special neighborhood vibe and guess what they've got some amazing artisan pizzas we got a check out starting off we have the arancini which is essentially a fried risotto ball here it's actually a fried risotto cone oh it's shaped differently let's give it a shot man this is actually probably what the original pizza bite was based off of oh my gosh look at this oh yo you pop the top on Patrick it almost looks like a pasta dish all in one bite that's crispy on the outside delectable in the middle it's almost like a pizza bite but the best piece of bite you have ever had so traditionally this dish is actually made into a ball but I like how they made it into a cone kind of like a pear shape because it's actually easier to eat the aerodynamics of it we've got two different pizzas oh you've got a copia aka the meat lovers Pizza I've got a Vincent this is a Bianca aka a white sauce pizza but I feel like we got to do rock-paper-scissors and then that person gets a pic 1 2 3 1 2 3 I picked that one the copia here's what I'm seeing on the Vince crust pistachio a little bit of orange zest fresh mozzarella you have some sausage here when I heard that this pizza was neither American nor Italian but a fusion between authentic and the American style I was like okay I think I'm gonna like this Cheers the crust is tender David do you usually finish the crust no today I will iron arch burger ever done court effect though this is a cheese and pepper pasta cacio e pepe cacio e pepe David you got to get this oh my gosh yo yo you know what is dope about this this is perfectly look at that it is perfectly cooked southern Italian Naples style guys Italy has five different provinces five different distinct styles of food here in the Venetian they're gonna have three six that mill is designed to take you to Naples that is so cheesy Damon I can't tell if I'm chewing on the noodles or it's almost like noodles of cheese such a simple dish executed perfectly that pasta has just enough bounce has enough to cheese and that little peppery kick my word to describe this would be unexpected I got I got designer oh I like that next up we've got acqua Pazza it can a crazy water well it means crazy water but it's actually sea bass it's actually sea bass what we're looking at here is a wild mediterranean sea bass it's got a little bit of a crispy skin this amazing tomato sauce Wow um hold on the spicy tomato broth really has a nice zip to it have you got any crazy water stories one time at the aquarium of beluga came and spit salt water in my face for like 30 seconds it was weird because people were kind of jealous but they were also kind of glad I got to interaction in with a beluga but then it was like I was covered in salt water you know what it you got a story but it came at a cost Beluga chosen one when you come to six and mill a chef Angelo about the story behind calling this crazy water it was story we have arrived at dessert in Italy they say they eat desserts for two reasons guilt or fashion so it's either gonna look really good or just feel really good or both we hope the zeppole knee gets and you step it sounded good I like how these snacks are bite-sized and chef Angelo was telling us that they wanted to make it easy for you guys so you just pick it up and eat it no fork or knife needed no cherry on top let's see what's in the middle Wow it's deadly sweet here's the old Baba basically this is like a rum-soaked cake with supreme oranges you got the lemon cream on the inside oh my god alright David going back to the Italian philosophy about dessert that one might be for fashion this one's from killed my favorite Italian dessert I've ever had in my life [Music] we have arrived at Bouchon bistro which features the quintessential bistro classics by chef Thomas Keller we're eating their famous brunch let's go starting off we got that escargot alibi Yann aka snails and butter there's a little hat on it but it's almost like the shell got replaced by a puff pastry escargot have I had snails so delicate so decadent no I haven't I think all snails should come with a pastry hat like that you here at Bouchon that was buttery and excellent and you have to say it like that you can't just be like my tastes like butter I think I could eat a dozen of these on my own these are good stamps in fact these are great snails no snail fails here it's a Grail snail if I had to rename this dish I would call it snails in a blanket oh I got it I got it butter of the sea this brunch superstar is the croque madame different from a croque Monsour because as the egg on top believe me i care about the croque madame croque madame crooked they're down but I care about the fries ten out of ten on the fries those fries are impeccable you know what I love about this sandwich this is your classic ham and cheese sandwich and on top you got a fried egg with mornay sauce the croque madame is my favorite way to eat a grilled cheese sandwich in the entire world bar none if we were to rename the croque madame what would you in name is your more Americans with easy I would call it a French drip breakfast sandwich oh I would call it the French Open as they would say in France these fries are fair fire here we are with one of their premier dishes the Poulet and their girlfriends aka roast chicken and waffles normally people are used to seeing fried chicken and waffles this is their own unique take on chicken and waffles here at Bouchon so here you had your savory sauce your your sweet sauce so you'll get sweet and savory in one bite do it this waffle is super light and crispy you know this is my first roasted chicken and waffles there is such a pallet pleasing inside to that waffle oh wow this week the savory the crispy now it's perfect this dish proves that any chicken goes well with waffles are you gonna drink the syrup again okay we're at a French bot I think I got this onion French soup it's called super onion I think it's French onion soup French onion soup soup I'll on y'all that word soup must have came from France yeah it's the same word is that a big piece on you know that was bread bro oh there's bread onion and cheese on top this is not a dish that you're supposed to be very clean that's why they give you this plate underneath it's overflowing you can eat it when it's pretty but I think it's gonna taste the best when it's rugged oh my gosh you gotta eat that this is French onion soup it gives you options you went for the cheesy Magee bunny mmm over log feet it's a lot of onions man these onions are bringing me tears of joy we're ending off brunch here at Bouchon bistro with assortment the patisserie pastries I can order you visually analyze the power levels of his pastries what's got the highest power level this is a cream cheese but you just look at the layers I could just tell they're back they're just all right you know what I gotta go for this chocolate one right here see you for Krispies binoculars oh this is the only good time to be flaky Wow Wow I have to rave about that raisin one Bouchon Bistro we just landed here a buddy bees they're serving up italian-american classics by none other than the Cake Boss himself Buddy Valastro these recipes have been handed down from grandmother's to auntie's from moms and let me tell you this just be in here I'm already feeling the vibe let's head inside our very first dish here at buddy bees has arrived it is the charred octopus the chef told us it is one of his favorites we'll see how tender it is cutting straight through I like how octopus is becoming a little bit more like a mainstream wow that is so good it's cooked perfectly it's tender it's got a little bit of sweet and a little bit of heat the best way to describe that it's broth if you can cut some meat with your fork that's when you know it's soft oh please the fork became the knife well the different sauces that he had hair perfectly you have choices I choose both baby you know what I'm doing no I'm doing it's gotta be okay now we have the hot honey on white you're looking at honey cheese pizza spicy honey drizzle pizza it's inspired by drizzling honey on cheese which is a traditional Italian thing they took that concept and applied it to cheese pizza the chef did tell us that this will change the way we look at pizza for the rest of our lives you get the sweet and the savory at the same time when he said I was gonna change the way I thought of pizza definitely I now know in my head that putting delicious spicy honey on pizza I am actually really really excited for this next day I am because this is sunday gravy David I've never had pasta like this there's lamb neck there's pork shoulder there's spicy Italian sausage in there I don't know if we can do this in one bite roll I've never had it like this I'm so excited reminds me of you know when you're in Jersey or Brooklyn everybody's like the Italian spot somebody stay it go stay or go you mean this is one of those spots that you stay in hey I got to go for the I'm going with the lamb but I've never had lamb pasta before that is truly Sunday's best oh my gosh David if I had to rename this dish I would call it daily gravy because I would want to eat this Monday through Sunday to Monday to Tuesday through Sunday again this is where it's at you know what I love about Italian restaurants is that it so centered around being a family you know it's made to share the portions are big everybody scoop out their piece and never go against the family our next dish is their famous veal the osso bucco look you've got a get it oh there you go this is the osso bucco and then you have this for kosher bread right here is a focaccia for kosher focaccia reveal that deal yeah yeah I got to keep a deal this is so good deal for Vendetta I thought that this was going to be covered in sauce but really they let the veal shine on its own this was impeccably homemade this was impeccably mastered anything else fun dessert here at buddy bees we've got a lobster Sam it's a flaky long pastry that's in the shape of a lobster tail but it's filled with a Bailey's custard all right I'm gonna split it Wow sounded like crack it open a lobster I'm actually gonna fit in a couple of blueberries and raspberries up in there well just Norton lobster tail it's actually page 2 so you're kind of saying it like sean.conner tail guilty-pleasure dessert but it could have been for fashion too yeah I could see somebody wearing this hey Tony you were joining your lobster tail over there Cheers [Music] you [Music]

Channel: FUNG BROS.

Views: 171,280

Keywords: fung brothers, fung bros, Andrew Fung, David Fung, andrewjfung, davidbfung, asian american, Wong fu, sneakerheads, basketball, on the street, asian identity, let’s talk, streetwear, fun bros tech, music videos

Id: REZvfqKU9Pc

Length: 17min 31sec (1051 seconds)

Published: Thu Dec 05 2019