Oh, hi. You know what? Never play slot machines at the airport. You know why?
Because they all suck!
Hey there world travelers. Hey there. For those you that are new here, I'm Tanya
and I'm Dave and we are Turn It Up World, and if you haven't please be sure
to hit that subscribe button and that notification bell, so that you can get notified
the next time we post a cool adventure. We are staying at the impressively
incredible Venetian here in Las Vegas. It really is incredible too, the amount of
detail they put into this thing, oh my gosh, I mean it kind of brings you it brings you to the
real Venice a little bit, for sure no doubt about it.
Yeah the artwork is so impressive. When you walk in and you walk of course through
the casinos, and the gondolas, everything is incredible. You might be thinking, well, why are you
guys in Vegas, and there's a couple reasons people come to Vegas. One,
gambling, well nightlife, yes, oh and oh my god, the buffets. That's right
buffets and one of the things we've heard is Vegas has some of the best
buffets in the world, so Dave and I we're gonna put that to the test, so we're on a
mission. We're on a mission to try a couple buffets from one of the cheapest
to the most expensive and speaking of buffets and all this food we are
starving, oh I'm so hungry, time to eat. We're going on one of the cheapest
buffets here in Vegas called the Feast Buffet at Palace Station, and I've heard
mixed reviews about it. Some people love it, some people not so much, but
we're gonna try it ourselves and let you guys know how we feel.
So, we're about to get our rewards card, now we're not really allowed to film in the
casinos, so we're just going to pick up a couple cards which allows us a little
slight discount at the buffet.
Alright so we got our preferred cards here. What's interesting is that breakfast is
from 8:00 to 11:00, lunch is from 11:00 to 4:00, and dinner is from 4:00 to 9:00, now the
breakfast is it says it's $7.99, lunch is $9.99 if you have a specific
card, with the preferred card here it's gonna be a little bit more than the
$9.99, but I'm really excited to kind of dive into this. We're here at a decent
time. It smells really good, so hopefully it tastes really good. I'm ready to go.
I actually got a, it looks like a cordon bleu potato,
country fried corn, which I've never had, the pork shoulder smelled so amazing and
when he cut through that it was just super tender. I ended up getting some
sesame cauliflower fried catfish, because we love fried catfish, and basically a
mushroom stroganoff with all rich kind of gravy and flavors, so I'm really
excited to kind of try this and I'm probably gonna start first with the,
the pork shoulder. Yeah look at it, looks really juicy, it has like a nice texture
to it as well, the ends have a little pink around it, so it means it's not super
overly cooked, and it cuts nicely, a little bit of fatty on the inside for this
particular one here, but look at that it's like really juicy.
It's like a nice texture to it as well and I'm really liking the the color on
that, so I'm gonna give it a try and see what this is like.
It's actually not bad. There's not a load of flavor in it, but the texture is really
nice. It has a nice kind of juicy flavor to it the pork, I don't know how to explain it but
it's not overly salty. It could probably use a little bit more salt in there, but that
pork shoulder is really nice. We can go back for as much as we want so that was
pretty tasty. All right, so I also got the pork shoulder and I have to say
I'm jealous Tanya of yours because you got a lot of skin, the skin looks really
tasty. I also got some roasted jalapenos, so I'm excited to try that. I got some
rotisserie chicken. I asked for the dark meat, so I got a leg and the thigh, and so
I put a little sauce on as well. They had some sauce there, some gravy to put on so I
did that, and then I got some fresh pasta and peas, so this is our
round one, oh and also I also got some New England clam chowder.
Being from New England, I gotta try the chowder here in Vegas and see how it is,
so I'm looking forward to it and I got the saltine crackers to put in there because
you gotta have the saltine crackers in with the New England clam chowder.
A little New England clam chowder in Vegas.
It's a style that's a really thick, the thick style, sometimes you get it really
kind of a creamy milky style, but this is definitely not that, it's much more of
that thicker style which is more typical I would say in, quite frankly, very often
in some of the kind of the less fancier establishments where, but this is really
good. It tastes good. You know, after not eating for hours and hours, quite
frankly, it tastes really good. So, next up I'm gonna try this potato cordon bleu.
It looks really creamy. A little I don't know I'm not quite sure about this one yet.
We'll see what it tastes like.
Oh my god, wow, that is really nice. It's got a really nice creamy texture to it.
The bacon bits actually really helped, but it's got like a breadcrumb that kind
of lies just softly right on top of it. It's almost like this like collaboration
of really cool flavors and crunch at the same time and I didn't expect that, wow
I am shocked because it doesn't look aesthetically pleasing but it
tastes amazing, hmmm don't judge a book by it's cover.
I'm gonna try my pasta now. They say they have fresh pasta here, so I wanted to try
some. It didn't look super, super fresh, quite frankly, when I was up there,
but I still want to try it. You know, it's not too bad. It's almost like a little bit of a
tortellini kind of sauce, you know, a very kind of a creamy cheesy sauce and
I would say, it's just okay. So I'm gonna actually go for this. I love catfish and
I've never had country fried corn, so it's really interesting. It does have
like a nice kind of crunchy skin to it with a little corn kernel, looks like a white corn.
Hold on, the corn gets in your teeth. It's really nice. It kind of has like a sweet
taste to it, but then that kind of combination of sweet with the saltiness
from the bread, it's really tasty. I'm definitely, definitely liking that. I may
go back like another piece. I'm just gonna use my hand, but this is the catfish. I'm
just gonna break it open, like you can see. It looks kind of juicy. The skin looks
really nice and crunchy.
It just tastes like breaded mush, so that catfish is a no go. So, what's next?
Rotisserie chicken. The chef told me it had just come off the rotisserie, so I
decided to go for it.
The flavor's nice, you know, it's a nice flavor and not too strong and also not too weak,
but it's definitely a little dry. I didn't expect that. I had the leg, you know, got all
dark meat and that first bite was was pretty dry, you know, as far as it goes.
Well now, I'm ready for some roasted jalapeno. Wait a second, I had two of
these. Where's my second one? Tanya stole one of my jalapenos.
Ready? Let's do this. Yep, let's try it. Here we go. Ready?
Oh my God, that's hot.
It's nothing really, kind of delicious. Lemonade's for wusses. Come on, finish it.
You're right, it's nothing. All the seeds are here.
Oh God, we haven't got to the seed parts, oh look at that, he just took a bite of the seeds.
Is this safe?
Ok, let's go, let's keep it going.
oh wow, wow
oh . . . wow
Oh my God
That is so good, but it was so hot
All right, so we saved the best for last, which is dessert, dessert, dessert, dessert. I ended up
getting like a pistachio like ice cream, which I love pistachio ice cream.
There's a vanilla cake here with a vanilla frosting and I think this is
like a like a pinwheel and it has like a nice kind of chocolate layer outside and
a frothy kind of chocolate inside with a cake, so I think it looks really tasty.
And I got pretty much all chocolate and all vanilla, so I got some vanilla ice
cream, you know really fancy stuff, and I got nice chocolate cake with a little
bit of a mousse chocolaty frosting, and he's got a big glass of milk, yeah, yes you
just killed the joke on me, and I got a nice brownie with chocolate on top of
that and, as Tanya said, a big glass of milk. So, as we sit here and finish all of our
desserts, the desserts are pretty tasty, what did you think of this place?
Actually, I thought it was really good. You can't beat it.
The variety is good. A lot of good food. Not everything, not everything was
perfect for sure, but overall really good value and I'd definitely come back again.
We got to finally experience one of the cheaper buffets here in Las Vegas,
and we give it a thumbs up for sure, absolutely, especially if
you're on a budget, I mean this is a great place to try, but I'm looking forward to some of
the more expensive ones, yeah, that we have coming up, so it's gonna be fun to try those places
out to kind of compare it against this one. So, we have a couple hours to kill. We're
going to chillax before we head off to dinner tonight and we're having dinner at
our hotel at the Venetian and one of their popular restaurants called . . .
Bouchon, Bouchon. Bouchon, a French restaurant in the Venetian. Who'd a
thought, really? I mean seriously. Shouldn't that be Italian, or am I just
being crazy? Probably, well, apparently they did. Exactly.
Turn It Up World. Cheers, alright. So I'm starting off with something very light after the
all-you-can-eat buffet. I just want to make sure I stay light tonight, so I'm
having the house salad, effectively, it's a bibb salad with bibb lettuce and basically a
house vinaigrette. It looks really good. It looks light. I'm looking forward to
jumping into it, so I'm going to start right now and dive right in.
I really like it. The vinaigrette's really creamy, just really nice. It's exactly what I'm looking
for right now, so definitely thumbs up for this one. All right, so I got what is like
a peach salad, and it's got peach, it's got endives,
it's got a reduction sauce vinaigrette and it looks really, really tasty, so I'm
gonna give this a try.
That is my jam. Oh my god, that's really tasty. The peaches are really sweet. They
kind of melt in your mouth. You have the nuts that are in there. The little mixed
nuts that are crushed in there, which gives like a nice little crunch and bite.
The sauce is really nice and the vinaigrette just really complements that
sweet and sour vibe, really tasty. I mean definitely something I would have never
thought about putting all this together on one plate but, dang, this is really good.
Boy, these are so good. These are great mussels. I've always loved mussels from Maine
being a New England boy, and these are actually sea farmed mussels, so they
basically farm them in the sea, open seas, on ropes like dangling down into the
ocean and the mussels grab onto those. They kind of, they kind of put a little mussel
kind of a seed on there and they grow into mussels and because of that they
actually they're considered cleaner because they're out more in the open
ocean, getting more water flow through them, and I tell you they taste great and
the sauce here is really, really tasty. It's very, very buttery, super savory,
and has Dijon, you can taste the mustard too, Dijon mustard, some saffron
just all all together just a really, really nice dish, really good.
So to finalize this dish tonight, and I'm stuffed after this, I'm gonna try what we
have here is like a corn that's kind of soaked in like bacon fat. I love like the
little chive pieces in there. It's gonna be good.
Wow
That's really really nice. You can taste like the sweetness of the corn kind of
mixed in there with the fat and the chives. It's just so smooth. I think it's really
kind of kind of rich in flavor and dense, so I don't know if it something I could
finish, but a couple more bites I think I'll be pretty satisfied.
Oh, we are seriously stuffed. It's been a great day but that about does it for us.
So, we are back in our hotel room you guys and, I will tell you, we are really stuffed and super
exhausted. That's for sure. I am so stuffed. Yeah, tomorrow's gonna be a lot
of fun. We're actually going to the best buffet in Vegas or, at least, what many
people consider to be the best buffet in Vegas. Yeah, it's really expensive. Yeah, it's also
really expensive, so very different from today, yeah, we're definitely very excited
about it. Yeah, so we are gonna turn in because we're gonna get up early and try
and see a little bit more what Vegas has to offer and, on that note, thank you so
much for joining us. We really appreciate your time and we look forward
to seeing you . . . on the road.