SkyreeXScalabar When he was a teen. He is already in his mid 40's by now... He already said that he was following the wrong crowd when he was younger.
Sean McDonagh the only reason people didn't like him at first was because of how pretentious he was. he's a lot more toned down and has improved the way he describes the food which is why people don't hate on him as much
What are you on about? People like him because it seems like he's actually reading the critiques about him and taken them to heart. He has improved a LOT. Go watch some of his earlier videos and compare them to his recent ones. It's night and day. He used to be a pedantic ass wipe who did nothing but quote the dictionary, but now he's actually communicating what he's doing/eating.
onemulatto Or maybe some people actually know a lot of words. Actually, I know that's how it is. People who use large vocabularies don't need dictionaries and thesauruses to do it.
In college I worked at a restaurant in Boulder, CO There we not only cooked Steak Diane tableside, but also Tournedos of Beef and Stuffed Tenderloin for two. We also did Bananas Foster and Cherries Jubilee tableside. It was a lot of fun.
I want to go to this place and say, "I want this ultra well-done. Black on the outside. Black on the inside. If it doesn't look like a chunk of charcoal, I don't want it." Just seeing the look on the chef's face would be worth it. XD
In the early 80s I worked at a fine dining restaurant in Boulder, CO. We cooked this dish, Steak Au Poive and Chateaubriand for Two, Tableside along with Bananas Foster and Cherries Jubilee for desert. It was an experience our diners loved and I was very good at it. Doing the flambee was great entertainment value, but realistically the alcohol burned off either way.
the dude cooking for him looked nice. im sure its for presentation but part of me was like, that was definitely not safe having long sleeves around that fire lol. but w/e
I'm starting to appreciate this walking thesaurus as the host of the meat show, even though I was among the crowd who made fun of him. I'm picturing a really casual and down to earth host and it really wouldn't work for all the fancy places they feature, it'd be like a hawaiian shirt in a white glove event.
Finishing the protein, mushrooms and sauce at the table is only the completion of the dish... The work and attention is in the detail of the pre made reduction and then the final assembly of all the components... Delish!
Agreed. Too much attention. When I go out to eat, I want the waiters and staff to be invisible, yet always attentive. That's what they go through intensive training for. I would not want a theatre like this.
As the video said this is traditional and generations of people have been served this way. It really isn’t the restaurant’s problem if modern kids feel so insecured about themselves to the extent that they are afraid to be offered proper services.
@@alvindurochermtlIt is nothing to do with insecurity. Just a matter of taste. Some people don't want the violinist in their face when they are having a meal. This display is a bit ostentatious. Some like it, some don't. I prefer a more sedate dining experience. I would venture to say this is a more modern approach than the traditional service method. It seems to be aking a comeback in a more flamboyant way. Retro-modern..?
I think cooking it at home for 1/3 the price, sitting down in your comfortable dining room, and enjoying something you made would be a much better experience.
Your tongue's main job is to identify salty, sour, bitter, or umami. Your sense of smell is the real workhorse when it comes to tasting things. That's why food tastes "weird" when you have a head cold.
you’re joking right dry aged steak is the best maybe because the place you went to had a bad dry aging facility or maybe you like your steak well done 👎
Nick, you sit have won the lottery. You get to go around and taste the best steak in the world constantly. Bravo! To be honest, I don't even eat it, but your descriptions make me want to start again!
Have to agree on the table side service, and hibachi cooks. There's a level of entertainment and anticipation watching the food made in front of you. Also interacting with the person doing the cooking is extra gravy over all of it.
In my opinion, table side service can be a great experience as long as the person preparing the food understands that the customer is paying for an experience, not just having their food cooked in front of them rather than in the kitchen. It should be artistic, be entertaining, the food should be excellent; and all prepared by someone who knows what they’re doing as well as be able to at least make it look like they enjoy doing it. A coworker told me that he went to a local steakhouse and decided to have steak Diane as well as the Caesar salad done table side. He said that it was the same guy who did both the salad and the steak and clearly hated his job; actually complained to my coworker and his wife “do you realize how much of a pain this is for us? Why can’t ‘you people’ just have your food cooked in the kitchen like everyone else?!” My coworker said that the whole thing went from what was supposed to be a special night into an awkward event where neither him nor his wife enjoyed themselves AND they were made uncomfortable even though they spent a small fortune. My buddy said that he was upset and apologized to his wife because he was the one who arranged to go to this place for their anniversary. Well, I guess his wife called the restaurant the next day and spoke with the owner to explain what happened. She said that her husband tried to do something special for their anniversary and the restaurant employee basically implied that they were rich snobs when that is definitely not the case. The owner described the guy perfectly and asked if that was who did it and she confirmed. The owner told her that the guy would be fired and to please give him a chance to try and make it right. His wife made reservations with the owner and went back about a month later. Their entire meal was free, the owner gave them a gift certificate to the steakhouse for $500; AND a gift certificate to cover a full weekend stay at the Rimrock Hotel in Banff. (a beautiful and very expensive mountain resort about an hour away) Now THAT is customer service and being committed to making something right.
John Wong yeah and tall guy. I rather has a teen chef with poor comunication and little bit antisocial to cook for me, so i feel in a higher horse than him/her.
You know, I know this steak doesn’t exist, I know that when I put it in my mouth, the matrix is telling my brain that it is juicy and delicious. After 69 years you know what I realize? Ignorance is bliss.
I've been watching RUclips for ways and techniques to cook the best steak for the longest time now and even thought I'm drooling over the steak in this video, I have come to the conclusion that if I didn't cook it myself, I would avoid ordering a medium rare steak.ñ anywhere. The reason is that, after extensive research, under USDA regulation, steak should be cooked at a minimum of 145° F. All videos I've seen, even of high end restaurants, cook it at a lower temp and some others don't even use any kind of temp measuring.
There was once a 5 star restaurant on the Gold Coast in QLD that delivered this type of service. It was decked out like a sailing ship with all the rigging. What was it called?? Petty sure it was back is 78 or 79 circa.
I have a friend and whenever we all go to a fine Steakhouse he orders the Filet butterflied and well done. The annoying part is he will say well done is the best way to eat steak. Drives us all nuts.
Cooking steak tableside is generally a bad idea, because customers want to eat immediately. The majority of them will dig in as soon as the plate hits the table, and won't allow the steak time to rest. A filet doesn't necessarily need to rest as long as, say, a ribeye might. But all steaks need to rest for at least a couple minutes.
How the fuck does this channel sustain itself? I checked to see if their was a website with a blog but didn't find anything but just a website with links to RUclips videos.
but the most important part is letting the steak rest so the juices redistribute throughout the meat. customer is not gonna sit there for 8mins waiting for it
are off the menu filets a louisiana thing or is that common all over? just curious. about 3 hours down the road here in lafayette we have a place called lafondas where they have an off-the-menu filet called the don briggs, which is pretty similar to this and BY FAR the best thing to order there. in addition to the margaritas made with everclear ;) glad i found this channel, great stuff!
Playing the Nick Solares Bingo: I got "viscous" at 2:24. God I love this guy. For all the fun we're poking at him, I want to give him a hug and a "thank you".
+ kmurder02 "Drenching a meat in sauce eventually compensates for any amount of drying out." Yeah, eventually...as in once it's in your stomach. It will not, however, compensate in the near term, when you're putting it in your mouth, chewing it, and tasting it. I'm not saying properly prepared Steak Diane needs to rest, but saying "Drenching a meat in sauce eventually compensates for ANY amount of drying out" (emphasis added) is simply false.
Thank you for doing a video on Steak Diane. It's a lost art. For the price we pay for steak, I want that bloody lump cooked at the table! However skip the filet mignon and go to the ribeye.
That poor guy doing the tableside cooking must have insane dry cleaning bills.
exactly what I was thinking. Probably like wearing a suit to Korean BBQ.
Christopher Moyer this is a very underrated comment +1 sir
Christopher Moyer yeah or his mom washes a lot of his clothes
Christopher Moyer lol
oh god the smell!
Is this the rich mans version of standing by the grill with the boys, enjoying a cold one?
No. Just the douchebags version.
@@MomedicsChannel Douchebags for having money?
@Muster Gwarfield whaaaa???
Meat tastes better when a peasant cooks it for you
It's more of the "going out for birthdays or anniversary" version.
it's hilarious how everyone seemed to hate Nick and now everyone has all of a sudden started to love him
Bandwagon effect at its finest.
Sean McDonagh cause he is pretentious and not a lot of people know this, but he was once a skinhead
SkyreeXScalabar When he was a teen.
He is already in his mid 40's by now...
He already said that he was following the wrong crowd when he was younger.
Sean McDonagh the only reason people didn't like him at first was because of how pretentious he was. he's a lot more toned down and has improved the way he describes the food which is why people don't hate on him as much
What are you on about? People like him because it seems like he's actually reading the critiques about him and taken them to heart. He has improved a LOT. Go watch some of his earlier videos and compare them to his recent ones. It's night and day. He used to be a pedantic ass wipe who did nothing but quote the dictionary, but now he's actually communicating what he's doing/eating.
This guy reads a thesaurus before filming every episode.
H also needs to stop describing things a QUITE UNIQUE! Drives me insane......
onemulatto Or maybe some people actually know a lot of words. Actually, I know that's how it is. People who use large vocabularies don't need dictionaries and thesauruses to do it.
Antonio Tejada Jesus Christ! It was a fucking shitty joke. I doubt he actually gets up every morning and reads an actual thesaurus.
Its not that deep
"The real art is not to come up with extraordinary, clever words, but to make ordinary simple words do extraordinary things."
The guy in the suit cooks the beef. The chef serves the plate.
I love a chef that can tell you a history of a food
a jump back to the 80s. you are just missing some coked up wallstreet traders and martinis
camillako And some sea urchin ceviche.
"a jump back to the 80s"
More like the '50s and '60s. By 1980 it was falling into obscurity, but is now making a comeback.
Dorsia
Who eats coked up?
@@TomsGotPowers just need to apply yourself
That was incredibly beautiful to see. I've made Steak Diane many times and done a fine job, but that was as elegant as I believe it was tasty. Bravo!
In college I worked at a restaurant in Boulder, CO There we not only cooked Steak Diane tableside, but also Tournedos of Beef and Stuffed Tenderloin for two. We also did Bananas Foster and Cherries Jubilee tableside. It was a lot of fun.
That sounds delicious
I want to go to this place and say, "I want this ultra well-done. Black on the outside. Black on the inside. If it doesn't look like a chunk of charcoal, I don't want it." Just seeing the look on the chef's face would be worth it. XD
In the early 80s I worked at a fine dining restaurant in Boulder, CO. We cooked this dish, Steak Au Poive and Chateaubriand for Two, Tableside along with Bananas Foster and Cherries Jubilee for desert. It was an experience our diners loved and I was very good at it. Doing the flambee was great entertainment value, but realistically the alcohol burned off either way.
Did you set anyone on fire. Cooking in the dining room could get dangerous. Dangerous!
Oh gawd, that decor...
ro pro I hate it
the dude cooking for him looked nice. im sure its for presentation but part of me was like, that was definitely not safe having long sleeves around that fire lol. but w/e
Well it IS New Orleans right?
For me, table side cooking is just incredibly awkward.
Except When the chef is a naked girl
But, how was the malliard reaction?
It was viscous so the malliard reaction was a no go. No umami either. I was hoping for an unctuous bomb that never materialized.
Stefano Diconi t'was an ethereal experience
JerryJerk was the steak the platonic ideal?
It was the quintessential best!
This chain of comments made my day. LoL
The compositions of those two-shots make the chef look like a giant.
I'm starting to appreciate this walking thesaurus as the host of the meat show, even though I was among the crowd who made fun of him. I'm picturing a really casual and down to earth host and it really wouldn't work for all the fancy places they feature, it'd be like a hawaiian shirt in a white glove event.
Finishing the protein, mushrooms and sauce at the table is only the completion of the dish... The work and attention is in the detail of the pre made reduction and then the final assembly of all the components... Delish!
Did he just say “This is our most popular dish & its not even on the menu” 🤣
he's getting better at this. Just plain savouring.
I'm already uncomfortable having someone wait on me, I can't imagine someone cooking in front of me while I awkwardly stare at them.
lol why
Agreed. Too much attention. When I go out to eat, I want the waiters and staff to be invisible, yet always attentive. That's what they go through intensive training for. I would not want a theatre like this.
As the video said this is traditional and generations of people have been served this way. It really isn’t the restaurant’s problem if modern kids feel so insecured about themselves to the extent that they are afraid to be offered proper services.
@@alvindurochermtlIt is nothing to do with insecurity. Just a matter of taste. Some people don't want the violinist in their face when they are having a meal. This display is a bit ostentatious. Some like it, some don't. I prefer a more sedate dining experience. I would venture to say this is a more modern approach than the traditional service method. It seems to be aking a comeback in a more flamboyant way. Retro-modern..?
I think cooking it at home for 1/3 the price, sitting down in your comfortable dining room, and enjoying something you made would be a much better experience.
No "maillard reaction"? That's a first
KaLuAh Mid well there wasn't one in the filet.
CaffeinatedCarty wtf are you saying
Sounds like Keon learned a new term and was really hoping to put it to use.
you need to look up what mallard reaction is
he should try pressed duck, its worth the plane ticket alone.
RobinHoodUKIP lol, I watch your videos all the time. Nice seeing you here...
What is that?
Pressed Duck, here it is... ruclips.net/video/yRXqVss8aPo/видео.html
I had “A Study In Duck” at Emeril’s in New Orleans. Roast Duck, Fried Duck, and a Duck confit. Wonderful!
Thank you chef.
I'm just a busboy.
Brennan’s is a great place! Maybe the best Bloody Mary I’ve ever had.. the turtle soup is amazing! Really good spot for brunch!
The garnish timing was on point.
I met the guy cooking at a front of the house staff meeting where he would detail the working of Brennan’s and how huge their staff is. Cool as hell.
That escalated quickly
Excellent setup and review. I love this man!
no "funky" flavor this time. what a surprise
TheGuanche88 if your meat has a funky smell when it isnt dry aged, pls dont eat it
no dislike for Nick? is this real life?
wait...
did he really say "god that flavor" after SNIFFING the steak?
zeta555 Flavor is the entire sensory experience of the meal, including but not limited to taste, smell, appearance, etc...
Your tongue's main job is to identify salty, sour, bitter, or umami. Your sense of smell is the real workhorse when it comes to tasting things. That's why food tastes "weird" when you have a head cold.
+Eater Boom!
zeta555 I was like "are you for real?!" 😆😂
zeta555 very coomon to refer to smell as flavour
That's some good meat right there. AND ITS NOT DRY AGED THANK GOD.
plot twist: it's 28 day dry aged filet
Why wouldn't you want your steak dry aged?
dry aged is the best. even 14 day. what u talking about?
you’re joking right dry aged steak is the best maybe because the place you went to had a bad dry aging facility or maybe you like your steak well done 👎
Nick, you sit have won the lottery. You get to go around and taste the best steak in the world constantly. Bravo! To be honest, I don't even eat it, but your descriptions make me want to start again!
I'd like gordon ramsay to review this restaurant in Kitchen nightmares lol !
That’s phenomenal table side service. You definitely get what you pay for
Love your channel. Your descriptions of flavor and texture is very captivating. I eat way more meat now 😁
Have to agree on the table side service, and hibachi cooks. There's a level of entertainment and anticipation watching the food made in front of you. Also interacting with the person doing the cooking is extra gravy over all of it.
My favorite place for breakfast in New Orleans.
In my opinion, table side service can be a great experience as long as the person preparing the food understands that the customer is paying for an experience, not just having their food cooked in front of them rather than in the kitchen. It should be artistic, be entertaining, the food should be excellent; and all prepared by someone who knows what they’re doing as well as be able to at least make it look like they enjoy doing it.
A coworker told me that he went to a local steakhouse and decided to have steak Diane as well as the Caesar salad done table side. He said that it was the same guy who did both the salad and the steak and clearly hated his job; actually complained to my coworker and his wife “do you realize how much of a pain this is for us? Why can’t ‘you people’ just have your food cooked in the kitchen like everyone else?!”
My coworker said that the whole thing went from what was supposed to be a special night into an awkward event where neither him nor his wife enjoyed themselves AND they were made uncomfortable even though they spent a small fortune. My buddy said that he was upset and apologized to his wife because he was the one who arranged to go to this place for their anniversary.
Well, I guess his wife called the restaurant the next day and spoke with the owner to explain what happened. She said that her husband tried to do something special for their anniversary and the restaurant employee basically implied that they were rich snobs when that is definitely not the case. The owner described the guy perfectly and asked if that was who did it and she confirmed. The owner told her that the guy would be fired and to please give him a chance to try and make it right. His wife made reservations with the owner and went back about a month later. Their entire meal was free, the owner gave them a gift certificate to the steakhouse for $500; AND a gift certificate to cover a full weekend stay at the Rimrock Hotel in Banff. (a beautiful and very expensive mountain resort about an hour away) Now THAT is customer service and being committed to making something right.
watching this guy makes me realize that reviewbrah is actually a legitimate food reviewer who just happens to review junk food
The STEAK DIANE I’ve had ALWAYS is POUNDED down FLAT then cooked.DELICIOUS!!👍☝️
tec61 and served at your local sizzler
He can't let a video pass without using the word "viscous"....lol.
Seriously though, this looks delicious.
I don't feel comfortable with a guy in a suit cooking my food
John Wong yeah and tall guy. I rather has a teen chef with poor comunication and little bit antisocial to cook for me, so i feel in a higher horse than him/her.
shopping nugie
Lmfao
He love them naked with sweat dripping
@Langdon Alger this is the best comment thread ive seen under a video about steak
Nugie Saputra you would have loved eating in a young Marco Pierre whites restaurant 😂
I'll eat that for breakfast in the white house soon
Ill grab myself some pussy on the side
THConnoisseur seriously that comment was blown out of proportion.
but...trump steaks...
Well done with ketchup, ofc
redetrigan the most un-American way to eat steak
*Insert pandering cliche*
“I’m not the kinda guy who likes ‘THIS’, but ‘THIS’ is good”
this guy is smart putting something expensive like that off menu. This filet mignon will be famous among these food hipsters.
The host's accent + the guy cooking with a suit = italian mafia restaurant
I sat at this exact table and had that exact dish a few weeks ago. 10/10
I love Brennan’s
2:18 smells the steak, "God, that flavor" hmmmm
are you unaware that your nose provides a vital role in the flavor of things? what he said was the correct way
Brennan's was amazing
Brennans is a classy restaurant. Bananas Foster prepared table side are memorable. Be sure to schedule a checkup with your physician afterwards...
I'm so jealous of your job Nick
*sniffs steak in British* GOD THAT FLAVOUR!
chef: and a little of.... thyme
guest: yeah, take your time...
Looks great! How can you not be a fan of filet mignon?
As a chef, I would nearly murder my FOH management team if I saw a crooked lamp shade like that
Now I waiting for a video on table side service done sous vide.
This dude looks like the kind of guy that would compliment my food even if i spit on it
every time i see tableside cooking it just brings me back to culinary school and seeing people set themselves on fire with sterno haha
What? No balloon animals, no mariachi band...? Fine dining, I think not!
We promise that each member of the camera crew were wearing their own monocle. Thanks for watching!
Jeff Piper don't be a doofus bro
I’m so glad that y’all are still doing this!! Although, I feel we did it better back in the 80’s and 90’s.
Anyway, 😆😂
It costs $32. Fairly expensive, they are probably using good quality beef but aside from that it's a very easy dish to make.
49th honestly $32 isnt that bad for a steak dinner. especially when they make it table side.
$32 is nothing, that's a pretty good deal for this.
Considering its "fine dining", seems appropriate. Something you do once a blue moon with a partner if you've cash to splurge.
$32 is not bad at all.
49th I wouldn't consider it an expensive dish....not cheap obviously, but worth the price for the cuts of meat and the tableside service.
I miss you Nick!
You know, I know this steak doesn’t exist, I know that when I put it in my mouth, the matrix is telling my brain that it is juicy and delicious. After 69 years you know what I realize? Ignorance is bliss.
I've been watching RUclips for ways and techniques to cook the best steak for the longest time now and even thought I'm drooling over the steak in this video, I have come to the conclusion that if I didn't cook it myself, I would avoid ordering a medium rare steak.ñ anywhere. The reason is that, after extensive research, under USDA regulation, steak should be cooked at a minimum of 145° F. All videos I've seen, even of high end restaurants, cook it at a lower temp and some others don't even use any kind of temp measuring.
Easy to find this if you have some knowledge. I live in London Ontario and we have a place that does this stuff, they also don't make it off menu.
This guy is great!
This guy is talented at making great food look like normal. Same comments everytime.
Imagine him getting 20 orders at the same time , LoL
Back in the day I used to do that
The best part about this video is that you are using the Knife and Fork correctly!
Why do these videos stop my anxiety right in their tracks
Probably because you're an over-anxious dweeb who was overmedicated as a child.
@@smellypatel5272 at least he isn't smelly like u xxxx
@@edwardnoahthomas I'd take being smelly over being overmedicates
wow
There was once a 5 star restaurant on the Gold Coast in QLD that delivered this type of service. It was decked out like a sailing ship with all the rigging. What was it called??
Petty sure it was back is 78 or 79 circa.
They must have a cigar bar caliper exhaust system in the dining room
I bet now and in the future cooking tableside will be a thing of the past due to Covid-19. I will miss it.
Gonna show my GF this, and see how easy it is to make... no reason now for her not to make it for me.. lol...
I have a friend and whenever we all go to a fine Steakhouse he orders the Filet butterflied and well done. The annoying part is he will say well done is the best way to eat steak. Drives us all nuts.
To each of their own. Dont tell the man how to eat his steak.
@@seminky5341 you have a point.
I'm sure the dining room would smell of overheated oil over time (which is why you keep the cooking in the kitchen where there is extraction).
That's a Steak Pauline.
Steak Pauline? Who are you; John Mitzewich?
Food Wishes?
Reminds me of the matrix steak, ignorance is bliss
Cooking steak tableside is generally a bad idea, because customers want to eat immediately. The majority of them will dig in as soon as the plate hits the table, and won't allow the steak time to rest. A filet doesn't necessarily need to rest as long as, say, a ribeye might. But all steaks need to rest for at least a couple minutes.
Proud of you Nick, nice suit 😉
This guy is the definition of a ‘know it all’
How the fuck does this channel sustain itself? I checked to see if their was a website with a blog but didn't find anything but just a website with links to RUclips videos.
Our website is Eater.com thanks for watching!
najahbrah
Didn't look too hard now, did ya?
RandMan14 hahahahaha shit I didn't expect an answer! Love your channel btw!
But was it the platonic ideal?
usually the people featured in the video talk, not the host
Perfect and so so Yummy! i went there last night
but the most important part is letting the steak rest so the juices redistribute throughout the meat. customer is not gonna sit there for 8mins waiting for it
Wow, I would never go there.
are off the menu filets a louisiana thing or is that common all over? just curious. about 3 hours down the road here in lafayette we have a place called lafondas where they have an off-the-menu filet called the don briggs, which is pretty similar to this and BY FAR the best thing to order there. in addition to the margaritas made with everclear ;) glad i found this channel, great stuff!
who doesn't like Filet Mignon? it's the most tender and flavorful cut you can get.
Jimothy Snooker NY strip or even sirloin is better for this
@@jasonquinn5544 for what? it's a standard steak dish. on budget yeah sirloin or NY fits perfectly but "best" would be filet.
Bon Appetite !
I also always put a suit on when frying stuff.
Playing the Nick Solares Bingo: I got "viscous" at 2:24. God I love this guy. For all the fun we're poking at him, I want to give him a hug and a "thank you".
I think it better to rest the meat for a little bit
wrong
I think you might be over thinking it. And you remain wrong.
+ kmurder02 "Drenching a meat in sauce eventually compensates for any amount of drying out."
Yeah, eventually...as in once it's in your stomach. It will not, however, compensate in the near term, when you're putting it in your mouth, chewing it, and tasting it. I'm not saying properly prepared Steak Diane needs to rest, but saying "Drenching a meat in sauce eventually compensates for ANY amount of drying out" (emphasis added) is simply false.
kmurder02 resting the meat allows the muscle fibers to relax. Resting is a big deal with pretty much every steak.
@@popcorns6472 Except fillet. It has virtually no fat. No need to rest.
Why do they get the general manager to do the cooking, though?
Because it's for a RUclips show and they wanted to ask him some questions anyways. It's usually done by waiters.
Thank you for doing a video on Steak Diane. It's a lost art. For the price we pay for steak, I want that bloody lump cooked at the table! However skip the filet mignon and go to the ribeye.
fun factt about the restaurant, it was formerly the house of chess master paul morphy.
Deep flavour notes and nuttiness ;)