I'm rating EVERY steakhouse in America! ep4

[@richarddevine205]

Knowing how horrible golden corral is I am pulling for them in the next challenge.

[@JustBreathe436]

Golden corral is golden wym?

[@richarddevine205]

@JustBreathe436 it's not been my experience that they are golden, as far from it as possible.

[@PaleHorseO.o]

They have a good salad bar. My little sister used to call it "Golden Towel" and that is sort of what eating their sirloin is like.

[@apocalypticpioneers2116]

I've only ever been to one Golden Corral and I thought their steaks were pretty good. I've heard a lot of bad things about them though, must have gotten really lucky with it.

[@S0up3rD0up3r99]

Golden Corral is not a steakhouse 😂

[@ISDTony]

Second steak hit Guga on an emotional level lol

[@electronsauce]

That point of no return level of emotional

[@strykerentllc]

At $130.00 per pound, it shoulda included a happy ending like one of those Asian manage joints in Miami 🤣🤣🤣

[@Nosensev57]

The fact that he kept saying how good it was after he already said it 10 times got me.

[@mjholmes69]

Steak was 8oz so half a pound really lol

[@sapphonyx8019]

cant help myself. his expression at the second steak looked like : "their steak is better then mine" 😂

[@xobismarckox]

Dont know why, but his facial expressions looked like he was sarcastic and didnt like the stake that much, didnt wanted to trash talk there.

[@leeroderick]

"their steak is better then mine" - 95% of the places he rates could confidently make that claim.

[@snapper9191]

​@@xobismarckoxnah he def enjoyed it.

[@MNFinest]

​@@leeroderickmaybe a couple but gouga is widely known for making good steaks or atleast the best way

[@Shino4243]

@@xobismarckox I'm not sure if sarcastic is the word I'd use, but he regardless of what he said, he didnt look or sound very enthusiastic. Like, at first I thought "oh no, that thing must be trash". But then he was like "its good". And I'm just...confused. It was like he had to force the compliment out Maybe he was paid by those guys/only allowed in with a camera if he said nice things and that was a subtle hint to us that the place sucked without SAYING it sucked.

[@1rich14]

I think Guga might be a tad bit drunk in the second review 😭

[@stickanimator9395]

ok

[@streamylc]

So cringe, dude.... it was painful watching that.

[@ChipSkylark696]

He was definitely acting weird lol. I think he may have been trying to impress the guys behind him

[@Allan-.]

Tava doidão! Kkkkk

[@bodymanflan]

Listened with headphones. Sounded same to me.

[@kylie-chan]

I have a feeling this series is a precursor to guga launching his own restaurant

[@BlizzardWind99]

Since Uncle Roger has his own restaurant I think Guga's also thinking too

[@3009haikal]

@@BlizzardWind99 they were seen dining together in Malaysia, dining at a local bbq restaurant

[@innerlotuslight]

I hope he doesn't. He's a successful KZbinr. Owning a restaurant is NOT the natural segue. It's a terribly difficult business, and can be a financial and emotional drain.

[@DOCTORKHANblog]

@@innerlotuslight I could've sworn he already has a restaurant.

[@Zzz-9t]

​@@innerlotuslight more importantly they become greedy and expend too fast. Which drops the quality

[@brrrrr9999]

6:01 Bourbon Steak Nashville is not michelin starred, just to clarify. There are no michelin-starred restaurants in Nashville. Chef Michael Mina got one while he was operating MICHAEL MENA in SF, but Bourbon Steak in Nashville doesn't have a star, even though Google seems to suggest it based off of Bourbon Steak's marketing copy.

[@mightymorphingmemory6178]

Thanks

[@walkaza6434]

Bourbon Steak received Michelin Star ratings in 2012 and 2019. 🥩🥂 It's amazing when you contact them to get it from the horse's mouth. You should try sometimes, Bee.

[@ElmwoodAl]

@walkaza6434, No they haven't. Even going on their website they navigate you to Michael Mina's Wiki, which states the San Fran and Las Vegas restaurants for the 2 stars. Nashville does not have any Michelin star restaurants.​

[@brrrrr9999]

@@walkaza6434 you were duped by the accolades page on Bourbon Steak Nashville. It's understandable, the way it's written is "2012 - Michelin Star Ratings, Chef Michael Mina [which links to the chef's wikipedia page]" and the same for 2019. But both of those are referencing the star he got for "MICHAEL MENA" in SF. That's also why Bourbon Steak Nashville never uses the Michelin Star trademark (for either the one, two, or three star ratings). It's misleading, and you and plenty of others are falling for it. In fact, even on Michael Mena's 2019 bio by the Michelin Guide ("Chef Spotlight: Michael Mina" on the Michelin Guide website), the only Michelin starred restaurant referenced is "MICHAEL MENA" in SF.

[@brrrrr9999]

@@walkaza6434 it didn't; you were misled by what's on their accolades page. Bourbon Steak's accolades page is highlighting the Michelin star that Mena received for Michael Mena SF. And Michael Mena SF is the only restaurant the Michelin Guide ever cites as having been starred on his own official Michelin bio ("Chef Spotlight: Michael Mina" on the Michelin Guide). (I had to repost this lol)

[@thomascontessa]

Guga drinking game... take a shot every time guga says everybody

[@AndrewDembouski]

Or “phenomenal”

[@ThorOdinssohn]

@@AndrewDembouski But I like my liver...

[@Razer5542]

Or perfection/perfect.

[@Tuheleloa]

Generous about

[@videostash413]

life is better without alcohol

[@gauravshukla71]

The thing about Capital Grille, Ruth's Chris, Del Frisco's and Morton's is that they're pricey because, in my experience at least, they're used for business meetings. I've hosted several dozen. They're clean, relatively posh enough aesthetically and most importantly consistent. If I'm in a random city with a new client, it's an easy pick rather than rolling the dice on a local, unknown place

[@elchanclascocina]

Several dozen? Wow! Overall, which one is your favorite of these 4 and why, food wise?

[@gauravshukla71]

@@elchanclascocina Well it's a safe place. Decent steak. They have enough vegetarian options surprisingly so that no one is left out. Out of them Del Frisco's is probably the best but they're all so heavy. My gut feels like a pit of fat every time I leave. Some people love it but man I'm past that. Though since you asked the fried gruyere at Morton's in Houston is amazing. I regret it every time after the fact though 😄

[@danny8063]

best way is ask the client where they wanna go. wherever they pick is "fantastic" even if the food sucks,

[@fsvider8954]

You nailed it. 100 percent correct.

[@UltrasonicNostalgia]

@@danny8063 I cannot completely agree. Most often than not, if you can recommend a place that your client or potential client hasn't tried yet and it turns out FANTASTIC, the client will absolutely love you. And you gain more trust. You basically just let them know that you absolutely know what you are doing.

[@ShadowFoxy445]

Either Guga vastly underestimated his voice isolation in the second restaurant, or he was being an announcer to everyone unfortunate enough to eat there at the same time as him

[@ShadowFoxy445]

When it comes to food reviews, it's not typically a phone that's recording. While the graphics did look more blurry, it's possible it was a smaller camera with voice isolation. As if it was a voice over, the audio would likely be more clear

[@streamylc]

Naw, he was being belligerent.... watch the progression of face being blurred on the table behind him, and how much they start staring at him, in what seems to be, a very dissatisfied way, lol...... 1000% cringe on every level

[@chadd990]

I get it, because I'm on the autism spectrum too, but it is a little rude to make negative inferences about a person if you don't know enough of the details.

[@devingarrett5152]

Guga is drunk

[@streamylc]

@chadd990 you do realize tho, if that was societies standard, being in public would be an absolute hellscape, right? Social grace? Courtesy? Etc Do people nowadays think that, what little order/peace does exist in society, that it's entirely by chance, and not conscious thought & respect for others?

[@MrHav1k]

Bro has slimmed down like CRAZY!!! Wow Guga!

[@rlodes1]

ozempic is real!!!

[@michaeltodd7693]

Hi Guga! I just felt like I needed to let you know that my father passed away recently. I wanted to thank you for the time that my dad and I spent watching your videos together. Those memories will be cherished forever ❤

[@madisontara5717]

Sorry for your loss. Stay Strong🙏

[@paradoxparade1]

You talked so loud in that place in Nashville, even the first place heard you. 🤣🤣

[@BWpepperr]

It's loud because they had to edit/mix the sound so his voice was intelligible over the background noise. He probably did shout to be heard but it sounds strange due to editing.

[@chad_usa]

​@@BWpepperr I'm convinced that nobody has a brain. AI background noise removal has been around for the past 10 years but they rather choose to think that guga is shouting in a restaurant for no reason. These people won't make it past 2025 if a guga video is tripping them up

[@calvinmone3265]

Hey Guga. I do not know how far behind these videos are or if you are still ranking stake houses. I have a suggestion for you to rank or just to try. It is St. Elmo’s stake house in Indianapolis Indiana. St. Elmo’s is one of the top rated stake houses in the US and is the oldest in Indiana. I believe you would enjoy the experience of St. Elmo’s.

[@chevyon37s]

Elmo’s is awesome!

[@jewelbright2812]

St. Elmo's is amazing.

[@LatinScribe1]

Just luv sum good stakes!

[@dylanmcgregor6496]

SoCal boy, went to St. Elmo's while visiting Indianapolis. Blew me away it was so good.

[@DGrant1801]

Im not here to talk trash, but its hard to take the words 'st. Elmo's' seriously lmao.. it just sounds funny is all..

[@liamjohnson6353]

Porcini Dry aged Bone-in Ribeye with balsamic Glaze from Capital Grille… The BEST steak I’ve ever had🔥

[@JPH457]

Agree definitely one of the best I’ve had.

[@PWNHUB]

3:48 can't trust the review tbh, I know too many people first hand who think dry aged tastes funny, gross, funky and so on. I think it tastes great but too many people think otherwise to believe a review like that, you'd know before it hit the table if it was rotten.

[@Ryarios]

I’m not a fan. It does have a past "best used by" date flavor to me. My tastebuds are sensitive to things like that and certain flavors set off a tantrum with them. I can’t deal with alcohol for the same reason - and it never all cooks out of the dish.

[@BeardMan01]

That's why he expresses that he likes dry aged and others may not. If you don't care for dry aged, then Guga's review may not be for you. He does differentiate though.

[@helloitsme3679]

10:13 So good Guga became gay for a second

[@grobabastreeter]

😂

[@badboy-kr6dq]

i must be missing something cuz i don't get it.... at all

[@bojingly6759]

Makes zero sense why tuna tar tar is a chefs recommended item in Nashville, it’s 1000 miles away from any sort of source of tuna. That’s like having chefs recommended trout from the Great Lakes in Florida…

[@osets2117]

My thoughts exactly

[@1990smitch]

Hmm..

[@Nozzle_Ninja]

I live in Nash. Most tuna is shipped via air. It’s only a 2 hour flight some live some processed right before shipment.

[@tittytangler]

Raw meat is nasty!

[@trowuabeatin]

Not true at all. There’s literally tons of fresh Trouser Tuna on display nightly at the Broadway Street Market. 😂

[@tthaas]

I really want to see you do a review of Bern's, in Tampa. Yes, much of the reason to go there is the wine list, as it's the most extensive list in the US, and probably top 5 worldwide, but they are a steakhouse, and people do go there that don't drink. Plus the dessert room upstairs is super cool (though, admittedly, I've only been in it after having wine from the list with my meal, so my judgement may be clouded).

[@dangermouse9494]

@9:47 Now that is a steak knife! A kukri style steak knife?! Sign me up!

[@PurpleBox89]

I was checking that out too!! Might need to take it home if I have any leftover steak 😅

[@Parents_of_Twins]

Michael's in Nashville charges $45 per OUNCE for steak??? The only way that is reasonable is if the cow does my taxes before being my meal.

[@DG8RS]

It's fresh, Japanese A5 Wagyu. You're not just paying for the pampered cow. You'll paying for the overnight flight to have it on your plate.

[@Parents_of_Twins]

@@DG8RS Still too much for me. I would rather fly to Japan and see it then spend half the cost of a flight on a meal. I wonder if it really is Japanese A5? Either way just not something I'm ever going to do. I like to eat and everything however I can't spend that kind of money on a single meal. If you want to by all means just not my thing. Honestly can't really tell that much of a difference between a $50 steak and a $15 one and since I'm happy with either why not save the money.

[@starwing0]

The cow will do your taxes if you pay taxes in Japan. They are not familiar with US tax codes. 😂

[@Parents_of_Twins]

@@starwing0 For that money they should be :)

[@CJStidd]

I know you’ve probably heard this, but…Bern’s in Tampa has to be reviewed. I’ve eaten there several times and it never gets old.’

[@innythefoodie]

100000% agree!!! I actually had dinner there last week after a couple years and it’s still amazing. They’re very consistent & service was great.

[@anim8ta611]

Freaking awesome Guga is in such good shape proud of my mentor in the culinary meat arts🎉🎉🎉

[@Silo1776]

5:02 He’s gunna dig on the corner…of a circle lmao

[@derekstager4232]

So glad I'm not the only one that bothered...

[@SimuLord]

That Capital Grille steak reminded me of the brewpub near my apartment. I've said of it that "if you order medium rare you will get at least one of those words." As in you never know if you're gonna get rare or medium well or anywhere in between!

[@iStricer]

Guga, you’re always more than invited to Niku Steakhouse in San Francisco, California. A little on the expensive side, but so worth it!! And I’m sure you’ll make instant friends with the butchers from the attached butcher shop!

[@ivaldez5715]

If you're inviting, you're paying lol

[@ocmike1]

The capital grille steak to get is the porcini rubbed bone in ribeye with the 15yr balsamic reduction. Hands down their best steak.

[@johnnny704]

Is it just me or was Guga talking way too loud in that second restaurant?

[@fengstar1]

Definitely projecting his voice way too much for an upscale restaurant. I hope he checked in with the people around him first.

[@akuou3848]

With his reaction on the dishes, it's definitely an ad.

[@Notdb1gabe]

@@akuou3848if it was an add why would he dog the truffle dishes and the chefs special?

[@Notdb1gabe]

@@fengstar1 its the mic he was using to project his voice and isolate that way music and chatter isn’t as prominent

[@akuou3848]

@Notdb1gabe for the exact reason why you're asking.

[@lorim.4136]

Thanks for ratings, so interesting seeing your experiences. The appetizer of the prosciutto wrapped halloumi with balsamic reduction sounded so good! I realized I had bacon, queso para frier and could make a bit of flavor-packed sauce from tamari as well as sugar-free sweet chili sauce. So frugal version in the air fryer! Was very tasty and low carb to boot! Thanks so much. BTW my favorite steakhouse decades ago was Shula's (Dolphin and Swan) and most recently Peter Lugers (Brooklyn).

[@theodorabruin4601]

Capital Grille is owned by same company as Longhorn, but more expensive. I read Longhorn was much better. I love Longhorn!!! My husband went to Capital Grill and he thought it was great. Luckily, someone else was paying. Think that adds good flavor to a meal.😂 That lobster mac n cheese looks wonderful! I think I'll stick with Longhorn...never had anything bad there. Thanks for the review!❤

[@daianspahava8279]

Longhorn is my favorite I love their prime rib always delicious cause where I live there’s no Texas Roadhouse so I never got to try it

[@fsvider8954]

Picked the worst menu item at Capital Grille

[@censoredbyyoutube2639]

we use hot stones for a5 at steakhouse i work at. the stone sits on a bed of cinnamon salt to add a nice aroma as well. I find it a great way to get the guest involved and allow them to cook to their own desire

[@ImInLoveWithBulla]

If you find yourself in Las Vegas, you should try Bob Taylor’s Ranch House on the northern end of town. Proper old style steakhouse. One page menu, wood grill, lots of pictures of old movie stars. I could probably loan them my autographed Tyrone Power. But I wouldn’t. 😅

[@zerabp1130]

My problem with Bob Taylors is that I feel like they under season there steaks, and while everything I've had there is good it's only good. That said one of the times I went there with a friend i did get the perfect bite with their prime rib.

[@Edizzle15]

@@zerabp1130 add some salt and pepper. It’s not rocket surgery.

[@vicppm]

This Rabuchon potato puree is amazing. He won most michelin stars with it. There is one in Miami right near you. Original recipe calls for a difficult potato to find. Wanna see you try the NY institutions: Peter Luger, Wolfgangs, Keens, Del Monicos, Smith and Wollensky, Porterhouse, American Cut, Gallhegers. And of course Delicia de Minas in Newark

[@leiner0X]

1:24 crispy preccunto 😂

[@meatl0ad]

😂😂😂😂

[@pipedown7969]

That’s the Portuguese coming out lol that’s how we say ham in Portuguese 😅 think he mixed the two

[@TheDiscfanatic]

I'm really anxious to see what you think of the Peddler Steakhouse in Gatlinburg TN. Planning to go there in March myself. Really hope you can visit that location and make a video.

[@mateus_o_oficial]

1:23 kreespy prayshonto

[@gthang_2x450]

😂😂😂😂😂😂😂😂😂😂😂😂 sto morendo COMBIANTIONNN

[@dmmness]

Capital Grill is definitely my favorite steak house. I used to go to the one in Minneapolis often for dinner. The staff was always amazing and their ribeye was insanely good. Their dinner menu is better than their lunch menu btw... However, if you're going to do a side by side comparison, order the same steaks at each restaurant. A dry aged strip will not be the same as a filet.

[@FUPAKILLA19]

Dammit GUGA I’m dissatisfied that you didn’t wear a suit. You looked great, good job thumbnail artist. ❤

[@alvintcura]

That thumbnail caught my eye too

[@simcoespring]

I've never seen Guga so impressed and surprised that a steak was that good.

[@chrisraz8046]

Only guga can pull off a t-shirt in a fancy restaurant

[@Triaxx2]

I mean it is Nashville. ;)

[@innythefoodie]

I always have a fantastic experience at Capital Grille. They are great! Need to try Bourbon next time I’m in Nashville. Looks amazing!

[@bent850]

“It’s just bread” What were you expecting when eating bread? Chicken?

[@paradoxparade1]

Obviously dry-aged gator-bread.

[@holographer]

He is saying “I’m not wowed by the bread. The bread is not outstanding”.

[@labcoat_0]

Seasoned bread, fresh bread

[@dicerson9976]

proper bread is gonna have more flavors than just grain. It's gonna have herbs, it might have spices, it better damn have toasted butter and garlic. It's gotta be just the right amount of sweet, I personally love a garlic sourdough- molasses bread is also great. There are so many different ways to make bread and make it incredible, your lack of knowledge in this area is glaring and proof that you are missing out on one of the cornerstones of human experience. You have not lived until you've had truly good bread.

[@sandert8901]

@@dicerson9976 proper fresh bread tastes amazing, with or without butter

[@ghostbullet85]

10:09 yeah, when that smirk manifests, it’s pretty good…

[@jasoncreech4486]

Your videos are very fun to watch. I love your honesty, never change. Keep up the great work.

[@zacharywende1553]

When are you doing a North New Jersey tour? Segovia Steakhouse Little Ferry, River Palm Terrace Edgewater, Roots Steakhouse in Ridgewood, Best Rodizzio in Newark and Belleville, Butchers Block in Long Branch would be your favorite trip of all time.

[@ShamansMystery]

11:35 thats not mash, thats cream of potato.

[@xanthais141]

My company does the refrigeration for Capital Grille restaurants, including the Meat Aging coolers. Love it there.

[@homeboi808]

3:50, must be grass fed/finished beef. Some people, like me, think the fat on some grass fed/finished steak tastes rotten.

[@cyrilmartinez523]

Good job Guga 👏🏼

[@NoobGamer-mh4gj]

Someone ordered dry ages steak, and complained about the smell amd taste. Wow lol

[@Not_Ciel]

That’s what I was thinking too. How do you go order a dry aged steak and then complain about it smelling rotten??? People man…

[@danj338]

when Guga reviews steaks, the first phrase that comes to mind is "with great power comes great responsibility"

[@youngkingyoungking1481]

Day 45 of asking guga to dry age steaks in rendang paste

[@coryjones6131]

Loving this series. I've tried quite a few steak houses in America, and none of them made me smile quite like Cuerno Bravo in Tacoma WA. It's not a chain, so maybe it wont make this series, but man I would love to see what you think.

[@zach_corbitt]

There's no way the 2nd review isn't tainted in some way. At best, he warned the people around him he'd be recording and it tipped off the kitchen. At worst, it was a planned ad and the people around him were given something to make up for the disturbance in such an upscale establishment. I'm not even saying Bourbon Steak is bad or overrated. Just that I have zero faith that the review is objective and totally free from bias.

[@michaelb1761]

I watch a channel where a reviewer does nothing but Michelin star restaurants. Certainly, the restaurant knows he is coming and who he is, but they do allow this sort of thing in an upscale restaurant.

[@VinDieseI]

I do not agree, Guga actively disliked like 3 of the dishes. The potatoes have a 1:1 butter ratio, so obviously it’s good. And the steak is sous vide, of course it will be cooked perfectly. What’s so hard to believe about an upscale restaurant having some great dishes?

[@spill1t]

@@VinDieseI Thank you, took all the words out of my mouth. lol

[@chad_usa]

If you had a brain you would be able to tell that they used AI background noise removal on the audio. The restaurant is louder than him and they just isolated his voice. You can clearly hear the artifacts in his voice. Get with the times dude its 2025

[@cre8tive320]

Definitely gotta try “Jeff Ruby’s” whenever you get to Cincinnati. They’ve dominated the Cincinnati area, despite chains here too

[@jalbers3150]

> Guga says he doesn't like truffle flavor > Orders truffle side dishes > says they're not good ?????????????????

[@cpmc5400]

Doesn't like fake truffle flavour.

[@HomieChi]

Could be a bad batch

[@Y0G0FU]

its the shitty Truffle Oil restaurants and chefs use to cut corners. No Mac & Cheese would use real Truffles and cost 18$ :P It would be 40 or more. Also People way overdo it with Truffle Flavour in their Dishes. Its a very strong flavour that will easily overpower everything so you gotta be careful.

[@rengokufan123]

if i had to guess it seems like the fries were complementary, and based on the menu he might've expected the truffle mac and cheese to come with truffle shavings, not oil

[@TheOriginalFaxon]

Guga loves truffle flavor, he's done videos with it before showing how to get the most out of your truffles. This mac and cheese was just bad, probably fake truffle oil as the base flavor and way too much of it at that, without any of the other more subtle flavor notes you'd get from a real truffle. Specifically a white winter truffle, as that's what fake truffle oil is emulating. Black winter truffles are the most tasty ones though for a dish like this, as guga and some others have all confirmed. What guga needs to try out though is using a microplane grater to shave his truffles, he keeps using the shitty truffle slicer and wasting a ton of truffle with each one, the key to extracting flavor from your truffles is to rupture as many cell walls as possible. A microplane grater or zester is just leagues better at this than the traditional slicer, you can get intense but not overpowering truffle flavor with just a little truffle this way, stretching your fresh truffles over a lot more dishes. Yes, you do want to use them up as fast as possible while they're still fresh, but with this technique you can basically eat truffle flavored things until you get sick of them, because you'll get so much from each one. It's actually more affordable on a per-dish basis than buying real Parmigiano Reggiano if you grate both using the same grater.

[@Jonathanp46237]

Come to Indianapolis in May for the Indy 500 and visit St. Elmo. Its an institution here, the shrimp cocktail is a whole new level.

[@JM8T]

Crispy PROSHUUNTOH

[@MrNicePt]

I would love to know why he adds an N to prosciutto.

[@user-so6yj9vk1g]

Awesome series!

[@686Nadeau]

the "vide" in sous vide is pronounced like video without the "eo" or like the word vivid without the first "vi" ,the d is not silent

[@kirkgoddard7198]

You’re wrong. It’s pronounced like “veed”, not like “vid.” Video is not pronounced like “vee-deo” and video is not pronounced like “vee-veed”

[@686Nadeau]

i disagree, as a french person who knows french words and pronounciations

[@sandryneee]

​@@kirkgoddard7198 you're wrong. Vide has two syllable so it's not pronounced veed. It's "vee-duh" phonetically because "de" is more like "the", "duh" or like "id" as it is pronounced in the word vivid. You also cannot say "sous videying" as it is not a verb but an adjectival phrase.

[@kirkgoddard7198]

@@686Nadeau then you don’t know English pronunciation because “vee-dee-ohs” for videos is just wrong; it’s a short -i- sound

[@kirkgoddard7198]

@@sandryneeein English, vide is pronounced with one syllable. Some words change their pronunciation when they are in another language. I speak French and French people basically never pronounce English words correctly. In English we don’t pronounce croissant with the French R, we pronounce it with the English one

[@patrickrowens]

Recommend Helen in Birmingham, AL. They have a 45 day dry age Kansas City Strip that they cook over a charcoal grill. They also have very good sides. Would love for you to review it at some point. They do not consider themselves a steakhouse though. They consider themselves a southern grille.

[@polkhigh_33]

That 6.2/10 was generous as hell Guga. That bone-in NY strip looked like it was air fried. Which is a perfectly fine and easy way to cook a steak and get an okayish top crust with low effort, but absolutely unbearable for a pro steak house. Sad bottom, greyband, overcooked in the centre. Even if it still tasted good, they ruined it, and no matter how good the side dishes are, ruining a steak means 4/10 at best.

[@quintonhoffert6526]

While I don't disagree with you, I think the restaurant score is supposed to come down to all the factors, not just the steak, even if that gets a large part of the billing. For Capital Grille, Guga really liked everything else, just not the bread and the steak. Definitely more than a little sad to go to an expensive steakhouse and get below average steak, but if all the other parts are above average then the restaurant still deserves a halfway decent score. If it was just the steak that mattered then I doubt Guga would order any side dishes since the score would be purely based on the quality of the steak and nothing else.

[@polkhigh_33]

@@quintonhoffert6526 Ofc the side-dishes should matter to some degree. Those 4/10 I gave were for a reason. I'd have that final score be determined through 30% of the side dish score and 70% of the main dish score, cause well, thats why you went there after all. The side dishes were a clean cut 9/10 judging by how guga reacted. That steak was overcooked, the bottom sear was non-existant, but it was properly seasoned and still on the savory side of things. Thats a generous 2/10 in my book. Which cumulates to a score of 4,1/10. In a proper scoring system getting less than a 4/10 out of the main dish should restrict the total score to 4-5/10 max.

[@AboZollymar]

Love the series🎉

[@cubing-for-life194]

I like these review videos.

[@stickanimator9395]

yes

[@pb6270]

Because you dont know restaurants

[@AintScaredGarage]

Hey Guga, if your looking to do High End you should go to the Prime Rib, now there are several now but the one in Baltimore is the original and is quite a nice dining experience all together, oh and try the Corn OFF the cob, crazy good

[@AngeloSbrocca]

Guga: I don’t like truffle……Also Guga: orders 2 truffle dishes and doesn’t like them. Just playing, love your stuff Guga

[@AndrewDembouski]

The fries were free 😂

[@tebzarams9565]

Awesome video! Would to see him make a follow-up where he recreates or improve the things he didn’t like about these steakhouses. It’d be super interesting to see his take on how to elevate those dishes or experiences!

[@reginaldjoseph9834]

DAMN Guga is looking jacked

[@Edizzle15]

Such a weird comment. He’s not jacked, he’s just not as fat as he once was. You people are so weird with your comments.

[@reginaldjoseph9834]

@Edizzle15 you weird for trying to break down my compliment

[@Edizzle15]

@@reginaldjoseph9834 make sure you zip up his Levi’s when you’re done down there.

[@thomasmiller9801]

Man… my local Capital Grille in Pointe Orlando never fails! Will definitely visit that restaurant in Nashville!

[@CSOCSO]

You need to retest Ruth Chris. Lauderdale location is the bomb. Best steak I ever had EVERY TIME. It was seasoned perfectly. I remember the first time I was there I was already full but I couldn't leave the steak there and kept eating it by itself. I was nearly sick at the end lol

[@zr9817]

Thanks for these Guga!

[@425Russia]

😂😂😂 who tf died and made him king of steak? 🥩 Doubt one person can talk for everyone..

[@YouTube_can_ESAD]

You could be that guy but WITH potatoes. Как и Блят 😂

[@RRr-yl8zr]

🙄

[@grantvankooten6160]

I need a Guga steak before I die lol. You make the best looking steaks I’ve ever seen

[@jeremypage6093]

“Is there anything better than lobster mac and cheese?” Yes, Guga. We see you make things better so often. I’m not trying to take the sails out of lobster mac, but Guga it is alright to toot your own horn at times.

[@Edizzle15]

Big ego, small weenis.

[@KyleT1990]

Try Kayne Prime in Nashville next time! Cotton Candy Bacon and Popcorn Lobster are amazing! And their dry aged bone in Ribeye is excellent.

[@Geminireaper53]

Daniella's Steakhouse in Syracuse, NY is phenomenal. Definitely need to go on a night when they have their risotto.

[@patricprice9819]

Love your channel and this series. You should swing through Kansas City and hit Hereford House and Golden Ox. We have several others that are fine dining, but these two are classic staples that have been around for years. Would love to hear what your opinion is on them.

[@ashermadan]

Bourbon Steak is amazing. They sort of lost their way a few years ago, but now they're back in full force. I've only been to the one in DC over the years.

[@KaydenBejar-h5p]

You need to try Rudy's Steakhouse in Salem, Oregon. I went there on my 13th birthday many years ago, and it was absolutely incredible. They have pastas, dry aged steaks, and Snake River Farms American Wagyu.

[@newdefsys]

Hey ! I just sat down with my pan fried steak (that I learned how to cook watching Guga videos). Perfect timing !

[@Benbentilk]

Come to Rococo steak in st Pete!

[@Zachary.Hutchinson]

I am fortunate enough to live in Nashville and I was absolutely not expecting him to come to Bourbon steak. I’ve been twice and it is my absolute FAVORITE steak I have ever had. The Mac and cheese is not my favorite also, but the potatoes are insanely good. So glad it’s top of the list so far! I am kinda shocked he didn’t go to the one in Miami. Side note* if you go to bourbon steak, they have a lobster pot pie that is amazing and very fun to get and eat, definitely a meal for 2!

[@joepiscapo7695]

They sous vide them in butter. I've been to the kitchen in Scottsdale AZ and saw these steaks floating in big tubs of butter with high end immersion circulators heating everything.

[@bandaid_biker78]

I love Capital Grill. Just ate there a week ago. Had the Steak Au Poive and it was fantastic. Of course we had the parmesan truffle fries too!

[@recordman555]

Stay away from the one in Memphis. It sucks. - - - you know . . . like Memphis in general. BTW - you misspelled "au Poivre".

[@bandaid_biker78]

@ I figured I misspelled it. I failed French. The one in Tysons Corner va and the one in Tampa are both good.

[@brodielarson9096]

I live close to a small steakhouse called Hannah’s. It’s in Rancho Santa Margarita California and I go there almost every year for my birthday. I think you might really enjoy your experience there. It’s nothing crazy but it’s pretty nice.

[@benderisgreat1469]

Guga looking good my dude what you're doing is working well

[@3009haikal]

9:10 "i feel like im in Asia" and he was in Malaysia 2 days ago and i didnt get a chance to see him here

[@greggelow2849]

Love your reviews as you start to develop how its done. I may have missed it, but would like associated cost less tips unless part of the dish. My son and you have taught me how to cook and enjoy supermarket steaks again. Expand to other meats like chicken that is on more diets these days for cost and health. Baby Boomers are getting older and the leaner cuts are a challenge to cook that taste good. You have shown me how to cook a lean cut of beef that will turn out tender and full of flavor. I also respect that you have a taste panel. Maybe include that in your travels even if its not your usual crew, maybe a guest. While on the subject, how can someone who adds alcohol to a dinner have sharp taste palate? It is very interesting to see people rant about something yet drinking a couple of drinks with an appetizer before a meal. At that point anything would pass as good food! Keep up the good work.

[@johnblossom8447]

There is a steakhouse here in Colorado. They have 3-4 locations. Monday-Thursday they only serve filets. On the weekend they only have prime rib. The decor is right out of the 60s. But, their steak is amazing. They have amazing quality and service. Their prices are surprising. I paid $21.95 for a 12 ounce fillet. Nice family owned business.

[@jimfee3]

Ahhh, the look on your face when you try the mashed potatoes is worth a like on the video. I live vicariously thru your tastes, and now I have to try this place! I also wonder, in your reviews of these steakhouses, how is the temperature of the entree's and side dishes when you get them? Do they feel like the rested OR are they straight out of the kitchen and too hot? Or, have they rested too long?

[@boat]

I am very invested in this series . My fav steakhouse in Canada is the keg, hopefully you can visit one in the uSA

[@KCMedia33]

Surprised Guga didn’t knock off some points for that Bourbon Steak having a gray band around that sous vide prepared steak. It looked juicy and had a nice crust but was on the pan too long getting that crust. My sous vide steak I cooked last night was way better looking that that. Also I think it was just a tad over cooked for a Michelin star restaurant.

[@AudieS71]

You should really try Strip House (both Midtown & Downtown locations in Manhattan). Best Salt n Pepper crust on a steak and a great value.

[@sasukesuite1]

John Howie steakhouse was my favorite I've been to. STK also has really good pricing for wagyu. I'm going to hit up Bourbon this weekend though, want to try their wagyu.

[@Timmycoo]

Man, I just went back to visit my family in the SF Bay Area and going out to eat cost an arm and a leg. It's crazy that looking at the menus of "high end" steakhouses doesn't look too bad to me now lol. Also, for that first one. 100% ordering that lobster mac over the bisque. That 2nd place had me at "pound of butter" with the potatoes lol.

[@Bare_Essence]

One thing I noticed is that you typically do not separate the sauce from the item. You dipped the fry first in the sauce. Maybe that's appropriate for the presentation, but I would assume you would rate the fry (could not tell if all fires in the cups were the same and only the sauces differed), the sauces, and the combination. It's like getting your meal from the kitchen and salting and peppering it then trying. I had a father-in-law that did that and I had to convince my wife to try and season as needed. Just a thought. Cheers.

[@BIGJATPSU]

I legit go to Capital Grille JUST to get the Lobster Mac for dinner. As you said, it's that damn good!

[@abrazbashar]

Bro you really slimmed down! Keep it up bro!!

[@Edizzle15]

Make sure you zip up his Levi’s when you’re done slurping.

[@ArticSpy]

Lol the end Salt Bae vs Golden Corral had me rolling.

[@cliffvictoria3863]

How about adding Klaw in Miami? Close to home, Guga. I'm tempted to make the 3 hour drive there to check it out. Should I?

[@PWNHUB]

I don't like truffle at all, just taste like fresh dirt. 8:40 competing with Japanese tuna tartar in a Southern Steakhouse in the states sounds impossible tbh Guga, think you're being a little over on that 1 lol. I love that Guga doesn't have that instant reaction to food, most KZbinrs just instantly start going "mmmm" and smiling creepily before your brain could even acknowledge the flavor.