Robert Earl invites you to join him on a visit to the most popular steak dinners in Las Vegas; Old Homestead, Gordon Ramsay Steak, Strip House and even how a chain like Ruth's Chris never lost its edge! Guests include Robin Leach, Holly Madison and Chef Carla Pellegrino.
Robert Earl takes us to his favorite buffets and shows us how to select only the best items while leaving out the filler. Favorite buffets include Caesars Palace, the five regions of France at Le Village Buffett at the Paris Hotel and a breakfast you will never forget at The Rio. He'll also visit Spice Market Buffet in Planet Hollywood where he gets the best cupcakes!
Host Robert Earl gives viewers VIP access to the places at which many can't even get a reservation unless you're part of the "in crowd." Be Robert's guest as he goes behind the scenes to Mr. Chow's for a taste of their award-winning Peking duck, visits Beverly Hills Housewife Lisa Vanderpump's Villa Blanca for a paella wonder and stops by Koi restaurant to learn how to make branzino.
Robert Earl, who is known for taking us to the very best the best restaurants, now shows us the great dining experiences that come to us! In Los Angeles, a city known for being mobile, the Food Trucks are plentiful and offer the most eclectic mix of cuisine rivaling many established brick and mortar locations. Featured are, The Grilled Cheese Truck, The Texas Bar-B-Q, New York's Schmuck with a Truck, and, of course, the best of the Mexican trucks that started the craze.
Host Robert Earl takes us to Las Vegas to select his perfect meal from his favorite restaurants. Each stop is a different course in which Robert now adds sous chef to his resume! First up is the eggplant stack appetizer at Martorano's in the Rio while also sampling each appetizer they offer. For the main course, it's the teppanyaki-style Chilean sea bass and Maine lobster with red onion shiso salsa at Nobu in Caesar's Palace. Finally, it's the outrageous treasure chest of desserts including cakes, ice cream, milkshakes and more at Serendipity 3 with the beautiful showgirls of Jubilee.
Robert Earl takes us to the world famous Pink's hot dogs in Hollywood and samples their most popular creations while he constructs a signature hot dog bearing his name. In Orlando, Robert hosts two very special families from Give Kids The World at his Buca di Beppo restaurant for a meal they won't soon forget! He goes into the kitchen and prepares each dish with his chef. Finally, Robert shares the secrets of his most favorite pasta dishes including Frutti di Mare, Spaghetti Bolognese and Baked Rigatoni.
Robert Earl visits his three favorite locations for breakfast lunch and dinner. For breakfast, he stops at the Sugar Factory in Las Vegas with the humorous characters of the hit show Absinthe as his guests. In the kitchen, Robert creates the Fat Elvis Waffle and then joins his guests for banana bread French toast, chocolate French toast and carrot cake pancakes. In Orlando, Fla., he goes behind-the-scenes for lunch at his own restaurant, The Earl of Sandwich, and showcases his most famous sandwiches which feed a group of very hungry construction workers. Later for dinner, Robert heads to the AAA Four Diamond Award recipient Scarpetta, in the famous Fontainebleau hotel in Miami Beach with Chef Marlon, where local snapper with fregola is the choice of the evening. As a special surprise, Robert takes a private tour of "waterworld" to discover the secret to the freshness of their seafood.
Robert Earl takes us to some of his favorite Italian restaurants across the country. In New York, three of the NYPD's finest join Robert at Trattoria Il Mulino for Ricotta Meatballs, Beef Short Ribs Ravioli, Chicken in Crosta and Mediterranean Sea Bass. In Las Vegas, Nev., Robert gets in the kitchen at the legendary Rao's to learn the secret behind their signature dish -- the veal chop with hot and sweet cherry peppers. Finally, we visit Enzo's on the Lake in Orlando, Fla., in which Robert shows off his classic outrageous personality in funny candid tussles with their chef while in the kitchen. In the dining room, the waiter is put on the spot as to what kind of customer Robert really is. Exquisite tableside service includes Antipasto Della Casa, Pappardelle Alla Farnese, ending with Bucatini Alla Enzo.
Robert Earl takes luxury to a new level. In South Beach, Fla., Norman Van Aken, known as the founding father of new world cuisine, gives his thoughts on The Restaurant at The Setai which is known for intimacy, serenity, and of course, luxury. Here Chef Veena serves Colorado lamb chops with truffle mash, fresh Maine lobster salad, crispy poached egg polenta and cantaloupe gazpacho. Then, Miss USA and Miss Universe join Robert in the vibrant SoHo district of Manhattan at Costata, one of New York's finest Italian steak houses, where Chef PJ creates his signature dishes including amberjack crudo, bone marrow panzanella and the incredible 40oz bone-in rib eye with gnocchetti and lump crab. In Las Vegas, Nev., Robert gets all dressed up for the ultimate French fine dining experience as he hosts the cast of Million Dollar Quartet from the chef's table at Guy Savoy. In the kitchen, Robert and Chef Mathieu prepare a meal which includes colors of caviar, artichoke and black truffle soup and beef tenderloin topped with bone marrow in a bordelaise sauce.
This episode is all about the best seafood dishes in Robert's culinary quest for greatness. In the heart of New York's Meatpacking District, Catch features new twists on classic seafood dishes prepared by Executive Chef Hung Huynh while he entertains the lovely ladies of Knicks City Dancers at his table. Among the items Robert tastes, the Spicy Tuna Tartar on Crispy Rice Cake, Hamachi Cucumber, with Scallions, Wasabi and Pine Nuts, the Lobster Mac and Cheese and Cantonese Lobster. Next stop, Orlando, Fla., where Robert visits Big Fin Seafood Kitchen which was awarded the Foodies Award Critics Choice for best seafood restaurant. Robert joins owner Bobby Moore for incredible dishes including Blackened Grouper, Jerk-seared Scallops with arroz con gris, the Big Fin Shellfish Platter and more. Finally, Robert heads to South Beach to the new Traymore restaurant in the Metropolitan by Como. Robert and Chef Jonathan create succulent dishes including Grilled Octopus with potatoes, Mussels with Spanish chorizo, Hog Snapper whole roasted with fresh kale and the incredible Passion Fruit Cannelloni. Of course, Robert has to finish his meal by the pool with their cocktail 1939 made from absinthe and gin.
Hot, sexy, sizzling Latin food is Robert's passion in this trip, as he explores his favorite Mexican, Peruvian and Cuban restaurants. At the Linq in Las Vegas, Robert visits one of the Strip's most sought-after Mexican restaurants, Chayo, for unique twists on classic Mexican fare and assists in making their specialty, gorditas. In South Beach, Fla., Robert heads into the kitchen at Emilio and Gloria Estefan's outstanding Cuban restaurant, Larios on the Beach, to learn how to make the house specialty Famosa Zarzuela de Mariscos (seafood stew). Finally, for the greatest Peruvian cuisine with a Japanese twist, there is no better place than La Mar by Gaston Acurio in Biscayne Bay, Fla. Robert first learns the art of making ceviche and then heads to the grill for Corazon, a favorite Peruvian street food made of veal heart and potatoes.
Robert tastes food from different regions from around the world without having to leave the United States. Robert heads to Beijing Noodle No. 9 at Caesar's Palace in Las Vegas, Nev., where he joins actor Erik Estrada to sample signature dishes, including soup dumplings, crispy shredded beef and marinated pork belly. In Miami, Fla., Robert heads to Azul with five of South Beach's top fitness trainers for applewood-smoked lettuce, pork belly with pork tenderloin, spiced carnaroli risotto with Key West pink shrimp and more! Finally, Wes Craven joins Robert at RivaBella on the Sunset Strip in Los Angeles for a number of delicious dishes including beef carpaccio with truffle mustard and potato dust, coffee-crusted tuna with persimmon, lamb ragu pappardelle with pistachio and peach and a sweet finish of tableside-prepared liquid nitrogen ice cream.
Robert searches for a little bit of home in each of the great restaurants featured in this episode. In the kitchen at Sir Winston on The Queen Mary in Long Beach, Calif., Robert makes a succulent Lobster Salad, which he then shares with Commodore Everett, followed by a classic Beef Wellington. Next, Lance Bass joins Robert at Gordon Ramsay at The London in West Hollywood off the Sunset Strip, where they enjoy several specialty dishes such as Sea Scallop and Mushroom, Marrow Toast, Mussels and Mushroom Risotto. Finally, Karina Smirnoff joins Robert at Lisa Vanderpump's Pump in West Hollywood for Lobster and Asparagus Fiori, Ahi Tuna Tartare, Fresh Papaya stuffed with Shrimp and Crab, topped off with a decadent triple-chocolate mousse cake.
New Wed. 9|8c