- 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.