Vegas Hidden Gem! $70 Luxurious 14 course meal | Beluga caviar, seafoods, and more!

[Music] thank you to squarespace for sponsoring this video about a luxurious dining experience without the vegas premium off the strip [Music] [Applause] [Music] hey everyone this is tim uh just in the hotel having a really good day in vegas i got to meet up with george had a lot of food here and the evening is setting in look at the sunset and i think it's time for dinner but after that wonderful italian endless brunch with george from vegas must try i don't think i can eat too much but i heard there was a really nice tapas place little bites little drinks so a little bit of everything kind of like a buffet with all the variety but smaller portions so i can't wait to give it a try and i think this is called edo and this is off the strip and while places on the strip are fantastic such as the bazaar meats from jose andreas that was spectacular meals on the strip while good can run up to three or four hundred dollars so off the strip you can find really great value at a quarter or a fifth of the price it's kind of nice to find these hidden gems off the strip and i'm just catching my uber and i can't wait to give it a try and i'm certainly keeping track of these places and thank you to squarespace for sponsoring this video and squarespace is the platform i've been using to build my site where i can share all your great recommendations and all the great experiences i've had so that if you're traveling you can look it up choose a city that you'll be visiting such as vegas and there you'll find really really great suggestions and to be honest work is so busy i don't want the hassle and the trouble of putting things online it can get pretty complicated but squarespace makes it so simple all you do is go to squarespace set up your free trial account and from there answer a quick survey about what you want to do let's do some traveling and let's make a blog and also of course create a community and then you'll be presented with many professional templates from which you can choose from and all you do is customize a few things and as you've known i've been using the fillmore template because it suits what i need and i kind of chuckle because we change some of the categories instead of where to fish we go where to eat and now i can set up and create all my content and not worry about the technology and for those aspiring entrepreneurs or the professionals that are looking for more from websites to online stores from marketing tools to analytics squarespace is an all-in-one platform to build your beautiful online presence to run your business and whether you just want to connect blog or have a social media presence squarespace is a way to go to get you online quickly and easily so give it a try visit squarespace set up your free account create your website and when you're ready to publish visit squarespace.com tim lee to save 10 off the purchase of your first website or your domain and with that i think i'm getting hungry i can't wait for the tapas and i see my uber driver coming come on i hope you're hungry let's go so a short uber ride and we have arrived let's go in oh this one here hey ben hey thank you so much for this wonderful table pleasure thank you for coming oh i saw that this looks fantastic i can't wait thank you for coming absolutely i'll go ahead and get you started with some water thank you so nice to get a nice table here it's a really really intimate place really beautiful and uh great folks here let me show you the dining room on the far end a wall of wine thank you been much needed after a long warm day tonight oh i would love to so really nice of ben i can't wait let me show you the tasting menu this looks pretty good they have caviar iberico hams lots of seafood lots of meats ben thank you so much oh perfect so can't wait to try the passion fruit martini cheers to you wow this is delicious always like a bit of egg white in the cocktails a very sizable portion very nice so i think i ordered and uh it wasn't hard to decide i think i'm gonna go with a tasting menu with all that wonderful dishes so we'll take it back when the first course and the second and the third course comes oh my goodness you have a peruvian baby scallop with a strawberry ponzu and a rosy cava espuma it's a little bit of a compliments from chef it is a watermelon gazpacho with a little bit of olive oil and coriander the scallops look so good i can't wait to get started so this is really cool tweezers oh there's more so uh right over here we have a kaluga caviar day it is a deconstructed paella we mold it into a leaf we finish it off with saffron aioli and calamari i didn't even have time to pick up the tweezers and more dishes are coming this is pretty cool the strawberry ponzu and the gazpacho and here is a magnificent caviar trout and salmon roll egg dish i can't wait to give that a try and a really grateful for chef i think this is a deconstructed paella and really grateful that they mentioned that the beans at the bottom are not edible definitely going to give the scallops a try i think i'm going to use the tweezers scallop number one scallop number two oh scallop sweet and luscious and a little crackle of salty spicy goodness on the top those little red flakes oh that foam a little bit of ponzu very good and it's a little bit spicy so i think the watermelon gazpacho will hit the spot cheers and bottoms up oh so refreshing and sweet and savory at the same time a little bit of peppery goodness very nice and i think eating the scallop was kind of interesting the tweezers threw me off my etiquette isn't that good but once you throw in a pair of tweezers i'm totally lost but i think we got to try that egg dish looks amazing let's dig in a spoon with a caviar oh my goodness oh that is like a cloudy foam of iggy caviar goodness with hints of smoke grow and smoke trout oh you know why eggs come in a dozen because i can have a dozen of those really nice down to the last drop so if you're coming to ido definitely make sure you get this cloudy egg goodness eggs on eggs very good and i think chef was kind enough to give a little bit of a complimentary oyster let's give that a try on ice looks so good with more row i think i'm going to need the tweezers for this oh cheers to you a bit of soy a bit of the freshness from the seaweed in the pops on the row delicious with a morel mushroom reduction in a lavage oil over the top oh tuna carpaccio oh my goodness courses after courses it just keeps getting better and better i haven't even tried the deconstructed paella but the carpaccio came which one to try first these are wonderful problems to have i think let's try the deconstructed paella what a reach and it's light as a leaf oh the essence of a paella in one bite or two i got a bean two but that was so delicious oh man ben that was phenomenal it's so crispy really cool oh cheers nice to clean the pallet before going into the tuna capacio i think this is a knife and pork situation oh there's more all right uh if i made tim oh wow over here we have a summer salad all right i think i'm seeing a pattern here they don't let your table go empty there's always a minimum of two dishes no matter how hard you eat or how quickly you eat you're never gonna finish which is uh not too bad but definitely go for the carpaccio so let's give this a try kind of almost like a spread soft and tender not sure how to eat carpaccio but i think i'm just gonna roll it up one fourth full of wonderful sheets of tuna oh that is absolutely heavenly the best luna carpaccio i've ever had right sheets of uh tuna goodness sweet a little bit savory a bit of crunch so fresh absolutely heavenly if you're here the egg and the carpaccio so good part of the tasting menu comes with a salad but i think this salad i'm gonna like so this is a summer salad and as i was told little beets little bites of everything so let's break into it oh so as i mentioned a little bite of everything and we need the spuma in here oh look at that all right so we'll assemble the perfect bite a tomato a little bit of crisp some skuma some greens oh a little bit more all right there we go oh always a little bit of trouble having salads need a little bit more practice but that is so good wonderful sweetness of the watermelon with the tartness of the tomato thin shards of crispness with the aspuma and a little bit of fresh greens [Music] i would have that salad in a heartbeat very tasty and this is the first time i think i'm catching up with the kitchen so i'm going to finish this up and i'll show you what's next cheese and a jalapeno oh this free slice down the middle for you know just kick up and enjoy this certainly gets better and better the beer co pork with the manchego cheese and all that goodness so this is what they call the tart flambe and i think there's some jalapeno oil oh it's nice and crispy and cut down the middle and i was assured i can use my hands which is exactly what i'm gonna do all right oh look at this here's to you oh it's only a tart by reference because that part shell is wafer thin and crispy but you can't see it because it's straight with manchego cheese embirical ham and a little bit of jalapeno oil to give that extra spice really good cheers oh all the dishes get better and better very nice so easy to finish yeah this is fantastic yeah thank you so uh right over here we have our kimchi pistol croquetas with a mojo rojo well every dish just keeps getting better and better oh so i can't wait to try the croquetas so these are the kimchi crickets and i don't think the tweezers will do i think we need to use our hands oh fresh and hot so even just holding on to it is a challenge because even the pressure from your fingers is imploding on that crispy outer shell we can't wait oh this is messy but in the most wonderful way so outside is a crispy crunchy coating and inside is all that gooey potatoey cheesy goodness that's just oozing out fantastic [Music] oh it can get messy as it's just squirting out here and that's half the fun very good i remember recently i went to bazaar meets the place by jose andreas and that was superb really fancy really whimsical and as good as that place was that actually inspired me to find these uh wonderful tapas here in ido this is a hidden gem as much as bazaar meets is good this is actually superb i would say almost an equal dining experience if not more very comfortable very relaxed and you can just be yourself and have plates and plates and plates and plates of tapas they never oh and speaking of that another dish is coming oh very bottom we have a potato puree that we finished it off with a crispy potato over the top oh so there's something under there there it can't wait to see what's inside the potato so i'm not sure even how to do this can we uh lift it up here oh look at that my goodness crispy potato egg and all that wonderful goodness all right cover it up and we've got to slice this up nice to get a peek inside oh that is just so crispy a wonderful puree and because it's so crispy i'm gonna and since i took a peek on the inside oh that runny egg yolk look at that oh and a perfectly jellied egg that potato puree i'm at iggy gnocchi goodness that's a jellied warm comforting sauce is superb oh i think this is a potato course and i think with all the vegetables this is my favorite and so glad they give you plenty of vegetables i'm gonna finish this up and as all the dishes are trending to be better and better i can't imagine what i have in the store and i'm really looking forward to it okay so uh right over here we have the uh tempura squash blossom on a bed of a parmesan is luma so i'm really falling behind now i haven't even finished the potatoes or even have my second attempt and now we have this wonderful blossom and it gets better because it's stuffed with a wild boar ragu so vegetables on the outside wild boar on the inside and this wonderful fury i can't wait to give it a try oh and ben's here again ben select the opinion award for you that willamette thank you so much all right so really attentive here just gonna go for the glass of wine cheers oh nice and light and smooth and let's go for the blossom with wild boar and now we have to make room and i was mistaken i thought this was a puree but i think this is a parmesan foam an attention to detail a little bit of peppers here a little ball awesome flower i think i need to start with my fingers oh always have a hand underneath because all that wild boar goodness is just leaking out and i think we need a little bit of the parmesan cream oh very good all right i think a little bit of knife and fork and the reason i'm doing this is i need to get all that parmesan foam on the spoon with that luscious wild boar fatty oil here oh super and words can't really describe how good the dishes are getting as we progressed and i'm really going to need to play catch-up and cheers to you so right over here we have the mushroom risotto with the bomba rice conte and parmesan cheese oh the plate is hot you may want to be careful oh thank you the dishes get bigger and bigger and hopefully better and better so let's try the mushroom risotto that's just slides off oh look at that so soft and chunks of mushrooms and i think a lot of cheese oh that is so creamy an intense mushroom flavor and the rice is soft and it just silky smooth buttery creamy goodness that is so comforting no matter what problems you have they all go away all right so i did not expect to finish that risotto but it was silky smooth and creamy and bite after bite before you know what it's gone and to be honest i think with all the great places that i visited on the ship including bizarre meets with uh jodre jose andreas um this is really really comparable if not exceeds the experience here that was fancy and elegant and whimsical this is just the same off strip and uh great value i can't believe seventy dollars for amazing meal and i think a couple of dishes were not on the tasting menu and they were compliments but i don't think it's just because you and i are you know reading this video um i've been hearing other tables where the where the servers are saying this is compliments of the chef and that is compliment of the chef so really cool and really great atmosphere here and my new dish has come this actually looks like a dessert but it isn't because here you've got what looks like an ice cream or what they call a canal of ice cream and a chocolate butterfly it's actually a fog ramus with brioche and ray short rib with a sauce and i think we'll need to make use of the tweezers to delicately remove the butterfly oh it's not chocolate it's a crispy flaky twill very good so a little bit of everything oh that soft crunchy brioche bread here a little bit of fog ramus and then a little bit oh i don't even need a knife forget about it look at this just tears apart and a little bit of fattiness this almost feels like upon me spanish style mmm that is superb you know how there's different crunches that is a soft toasty buttery crunch with the foie gras and that luscious short rib that with the fat just melts in your mouth oh heavenly and i'm just going to finish up my main plate here and i can't wait to see what's next hopefully it's dessert because i'm getting really full cheers very nice so the table is cleared and we have new cutlery and that means a new course is coming and i checked the list and i'm so glad it is a dessert course and uh as much as i love the courses after courses uh they were all delicious and deceptive they were small but so filling uh well i can't wait to see what we have coming for dessert all right the grand finale right over here we have our strawberry granita with popcorn mousse and popcorn powder oh wow that looks delicious so that looks wonderful a refreshing dessert to end a wonderful meal oh let's dig in so we've got the granita and i think this is a popcorn mousse oh look at that soft and custardy and a little bit of the mousse hmm we're this close to getting the ice cream headache with the uh granata and then all of a sudden the moose just rounds it out oh that is superb so this is ido tapas and wine incredible value great people great service the tapas were amazing and i can't believe the value i could not even contemplate something like this on the strip and this is slightly off the strip so really great value and i'll make sure to put this place on the website really grateful to have this experience with you all and really grateful for squarespace for sponsoring this video and for giving me the platform to create a website to share your great recommendations that you provided and also to share my experiences that i've encountered and hopefully that would help each other if you're visiting a city uh look up great places to eat and hopefully it'll keep growing and again if you're just want to connect blog or have a social media presence uh squarespace is the go-to choice because it gets you online quickly and easy so give it a try go to squarespace set up your free trial account go through the survey and choose your favorite template and customize your site and when you're ready to go live uh just use squarespace.com tim lee to save 10 percent off your first purchase of your domain or website and with that thank you so much for joining really is a pleasure and uh i hope you're doing well hope you're keeping well and eating well cheers to you and yours god bless oh very nice [Music] you

Channel: Tim Lee

Views: 97,362

Keywords: Best Vegas Meal, Vegas Tapas, Best Tapas in Vegas, Caviar, Luxurious Vegas Dinner, Edo Tapas, Vegas Chinatown, Vegas Cheap Eats, Bazaar Meats, Jose Andres, Best Tasting Menu in Vegas

Id: lzXQRFLg3dM

Length: 28min 20sec (1700 seconds)

Published: Sun Jul 31 2022