Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox

Transcript

- [Noelle] Chef Trees is both a Las Vegas native and a passionate chef. His perspective on Las Vegas as a culinary capital truly embraces its diversity and his love for his hometown. I was truly in good hands. Ah, it's our chef. Hey, how are you? - Good to see you, love. - Nice to see you. - [James] Yeah, yeah, awesome. - I love this. It gives a completely different vibe. - I wanted to have vibes of Venice. They say if you can ever leave the beach, you have to bring something with you. - Yeah, I like the vibe. I love how open it is. - [James ] Thanks. - [Noelle] It's so light and pretty. - This being a family restaurant, a community restaurant, we're not trying to be fancy, we just cook good food. - [Noelle] Well, obviously, I'm in good hands with you. So, whatever you hand me, I'll eat. - So, let's get something to eat. - All right, let's do it. - Yeah. - Yay. - Feels unlike anything I've felt walking into Vegas before. - Right - I would totally bring my friends here. - Would you like a cocktail or a glass of wine? - [James] I'll have the Negroni. - [Noelle] Thai Felicia sounds good. - [James] Yeah so, all of these different cocktails are in season right now and as soon as they're gone, they're gone. Like, the wonderful person behind the bar right now is Keith. He is our lead barman. He ran the Douglas Room in San Francisco, one of the top hundred cocktail bars in the country. And just, like, an amazing person. Like, these guys have full control of their bar program. - [Noelle] Oh, I love that. This is like creative freedom here. - Here we are, your Thai Felicia. - Ooh, amazing, this is beautiful. - [Noelle] Cheers! [James] Cheers! Smells like lavender and blueberry. Well, you probably should be hungry. - That's nice, yeah, some fizz. - So the first thing we have is our trout toast. It's our version of a bagel and lox. Dill and chives schmear on the bottom and then capers, shaved rinsed red onions. - Gorgeous - [James] And then, this is our polenta. So house-ground polenta, - Wow - [James] We grind it down every couple days and make fresh polenta in-house, because the flavor of the corn is still there. It's still beautiful, right? So the porchetta benedict, shaved porchetta on toast, - [Noelle] Yeah. - [James] And then a poached egg and a cloudberry and chili hollandaise. - Oh my gosh! Wow. - [James] Then this one, is our omelet. The smoked tomato Boursin cheese, all the happy in the world. - [Noelle] Well lets do it! - [James] Cool! - [Noelle] I'm gonna put this on my plate. The porchetta's amazing. I'm gonna get into this omelet. - [James] The cheese in there is the Boursin cheese, which is fromage blanc with like garlic and black pepper. - This is delicious. - I know right? - [Noelle] Oh my god. Like what's the best way of cracking... - Yeah the cheese cracker. - [Noelle] The cheese cracker. - [James] That's the move right there. - [Noelle] Yeah that is the move. - [James] Sunny-side-up eggs, polenta, truffle-braised mushrooms and they're all happy. - I love the texture that the cheese adds to it. - Yep - [Noelle] The like, crunch. Every bite that I take I get something new. You want to try this? - [James] Oh I've had a few. - [Noelle] I'm just gonna go and bite it. - [James] Yeah lets do the move. Cheers. - This bread is blessed. That's good. I love the attention to detail and time. - [James] We to like say that the dishes need to be a complete thought. - [Noelle] Yeah. One, just seeing what you've done with your food I cannot wait for where you're taking me. - Oh we have so many fun things to do. - This is like the preview? - Yeah. - Holy cow! I cannot wait. Brunch was incredible and James suggested that next, we head over to Once inside Grand Canal Shoppes at the Venetian Resort, Las Vegas; for a cocktail and appetizer. This place is so pretty! - [James] I know, I love the jungleness of it all. - [Noelle] Yes. - [James] Do you feel like you're not in a hotel? - Yes. It's its own little oasis in here. I love that. - Yeah. - Well tell me why you chose Once? - Well this is kind of a great place because Ricardo Zarate is like the godfather of Peruvian food in America. - [Noelle] Yes. - [James] Rather than doing something that's Japanese and approachable, you can do something that's truly Peruvian and still approachable. The Chef of this space actually started as one of my dishwashers. It's like coming home to family. - That's really really special. Like, what do you like to drink when you come here? Is there any? - Oh, I'll drink whatever they want to make me. - Yes! - Here they're like "well guess what? We're gonna make you something awesome." So what is this handsome little cocktail? - This is the Nippon cobbler here. - Amazing. - Nippon? - So it's gonna be Vodka with yuzu juice, azure liquor, a little bit of honey and then topped with blueberry acai. - [Noelle] Thank you! Amazing. Oh wow. Its got some gin in there huh? - It's that braising acid, along with that mild sweetness and the overlay and the alcohol. Like even that alone is so balanced in its own way. Once you have it with the food, you get the sense of what this restaurant is. - [Noelle] Yeah. - [James] Really like, I leave myself in their hands almost every time I come here. Just to see like, what they're doing and what they actually are really happy that they're serving. - Is this what we're gonna do? We're just gonna let them - Absolutely. - Let it roll? Let the guys... - [James] Yeah just like let it happen. - [Waiter] So we have the bigeye tuna sashimi, kizami leche de tigre, grated black truffle, shiso leaf, edible flours and popped quinoa. - [Noelle] Amazing, thank you. That's what that aroma is, that truffle! - [James] He's found addictive qualities in his food. Every few weeks I'm like, I think I need one of those! - [Noelle] Yeah! - That's got some bite. - Exactly. Well its a great bite It's light, its acidic. It's a beautiful starter for any adventure. We're right in the middle of Las Vegas so wherever we go it's going to be close. - It's a perfect location. - Let's drink up. - Cheers. Let's drink up. We've got a full dinner ahead. - [Noelle Voiceover] Our final stop of the night was at Cleaver, the largest steakhouse off the strip, that offers crab cocktails and a late night menu. This place is so cool! You can find the most amazing food in the most unassuming place. - [James] I see Las Vegas as being this very small town. Everyone knew everybody. My dad is a honky-tonk guy, so he was the honky-tonk, rock and roll guy. - That's incredible. - So everywhere we went, you'd like walk up and they'd hand you a Shirley Temple and we'd be like yeah! - Shirley Temples yes! Those were my favorite when I was a kid. They made me feel all elegant. - Right? Exactly. - [Noelle] Now that we're talking about cocktails, what is your favorite cocktail here? - [James] Ugh that is the trinidad sour. - [Noelle] Ooooh. - [James] Yep. - I love that. - [Waiter] Enjoy! - All right cheers. - Cheers. Yup. - [Noelle] This is delicious. - Yeah. - That's well played there. Now I'm very interested in this menu as well. - [James] The scariest part about steakhouse meat for me, is I'm not a big steak eater. When I come here I hang out at the bar and I eat the apps. - Ooh. Wow. - [James] Awesome. - [Noelle] Look at that. Oh my god that smells so good. - [James] Right? It's a combination of fried crawfish, blue cheese and spicy capocollo. Just super delicious. Their steak tartar just prime steak that's been diced like perfectly and then fried capers, a little bit of shaved egg yoke on top and a little bit of Parmesan cheese. - [Noelle] Yes! I love a good foie. Speaking my language! - [James] Foie gras with sweet potato pancakes. There's a little blackberry jam and then sour cream. Those three things are things I find myself just ordering over and over and over again here. - So I'm gonna, sorry - [James] No its all good. - [Noelle] I'm one of those people that documents all of my food experiences. - If you give me a piece of pizza and I can't fold it, it's not pizza. - [Noelle] It's like that perfect texture, like crispy and soft. - [James] Yeah, its just that little bit of the crunch from the crawfish and then you get the bite of the blue cheese and its so unexpected. With the steak tartar, I'm just a huge fan of the combination of fried capers and how light they chew of the meat on this one, so its just like- - I gotta get in there. - The bread's amazing too. It actually has like the right crunch, the right amount of salt, the right chew. - When you can hear the crunch it's the right crunch. - [James] Yeah that is the right crunch right? This is one of the few foie gras dishes I'll come back and eat over and over again in this city. - [Noelle] Really? - [James] Yeah. Makes you happy. - [Noelle] Pancakes are crazy! Ooh those bits of salt! - [James] Right? It's the sweet potato pancake, the salt and then like the sour cream and chive kinda vibe on the side. - It's out of control - [Noelle] Oh my god, so good. This is so good and I can completely understand why this is like your favorite place to come. It's so beautiful. Thank you so much for introducing me to Cleavers and for this amazing day. - [James] I can't tell ya how wonderful it is to be able to share my favorite places in Vegas with ya. - Like from somebody that is born and raised here, you brought your talents here. Esther was fantastic. - [James] Thank you. - [Noelle] Loved Once as well and then this is just like the treat. Like I feel like I'm you know, at home here. This is wonderful, thank you so much. - Thank you. - [Noelle Voiceover] Chef Trees is both a Las Vegas native and a passionate chef. His perspective on Las Vegas as a culinary capital truly embraces it's diversity and his love for his hometown. I was truly in good hands.