In this episode where we find the best of Las Vegas, Robert first treats us to one of the Strip's most sought after Mexican restaurants-Chayo at the Linq in Las Vegas, for unique twists on guacamole, carnitas tacos, pork sopes, empanadas, huarache and he assists in the kitchen to their specialty gorditas which means "little fatties". Then, he'll show you his 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. Finally, Robert ends on a five star note with the ultimate French fine dining experience from the chef's table at Guy Savoy.
Robert travels to Biscayne Bay to learn the culinary secrets of the much talked about La Mar by Gaston Acurio as it's about sharing the flavors and culture of Peru with Miami. Focusing on authentic Peruvian dishes and cocktails, their menu has been tailored specifically for the Miami lifestyle. In South Beach, 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. The menu features flavors from the Mediterranean regions of Spain, Italy and the south of France. Here Chef Veena serves Colorado lamb chops with truffle mash, fresh Maine lobster salad, crispy poached egg polenta, and cantaloupe gazpacho. Finally, Robert heads to South Beach to the new Traymore restaurant in the Metropolitan by Como. Robert and Chef Jonathan create succulent dishes to include Heirloom Tomato Salad, Charred Grilled Octopus with potatoes, Mussels with Spanish chorizo, Hog Snapper whole roasted with fresh kale, and the incredible Passion Fruit Cannelloni.
It's a life of warm sun and bright colors in The Magic City as Robert starts this journey at Azul with five of South Beach's top fitness trainers for Applewood smoked lettuce, Pork Belly with Pork Tenderloin, spiced Carnoroli risotto with Key West pink shrimp, and eight hour braised Pork Belly with Rainbow Cauliflower, and White Asparagus and cauliflower crust with white Worcestershire sauce. Then, Robert heads to the kitchen to learn how to make the house specialty Famosa Zarzuela de Mariscos (seafood stew) at Emilio and Gloria Estefan's outstanding Cuban restaurant Larios on the Beach. Robert also samples the bacon wrapped plantains, The Tour of Cuba- which is a sampling of shredded meats in a Cuban mojo and chimichurri sauce, and their fantastic desserts of rice pudding, bread pudding and flan. Later for dinner, Robert heads to the AAA Four Diamond Award recipient Scarpetta in the infamous Fontainebleau hotel in Miami Beach with Chef Marlon. Local Snapper with fregola, shrimp and mushrooms-fennel brodetto is the choice of the evening. As a special surprise, Robert takes a private tour of "waterworld" where you discover the secret to the freshness of their seafood.
In the first of this two-part episode, Robert goes home to Orlando to show you his favorite places to eat that even some locals do not know, but if you are on a culinary quest then Robert's VIP tour is an absolute must! In downtown Orlando, Robert's first stop is The Rusty Spoon, an award-winning restaurant featuring farm-to-table cuisine! Next, Robert visits Universal CityWalk for great Polynesian fusion cuisine with an Emeril Lagasse spin at Emeril's Tchoup Shop. In nearby Winter Park, Robert heads to Luma on Park, is a great upscale place known for its locally inspired American cuisine along and extensive wine selection. Robert ends this casual gastronomic tour in the East End at Txokos Basque, where James Beard Award semifinalist Chef Henry uses only the produce that the East End Market offers in season, and forms the menu around those ingredients in a delightful Spanish style.
Robert visits Orlando's infamous Restaurant Row and the first stop is one of the most unusual places anywhere! With its secret elevators and clandestine nature, The Pharmacy harks back to the speakeasies of the Roaring Twenties, but the food is the real experience! Next, Robert goes to Downtown Disney and visits Capa, a brand new luxury Spanish steakhouse in the Four Seasons at the Walt Disney World Resort, with cuisine inspired by authentic Spanish offerings, often with a modern twist. At Pointe Orlando in the convention district, Robert stays with the Spanish influence at Cuba Libre Restaurant and Rum Bar- Cuban comfort food at its best! Finally, Robert is ready to add a little music to the mix at BB Kings, along with some drinks at Minus5 Ice Bar!
Robert invades Boston! First, Robert heads to The Atlantic Fish Company along with Boston's favorite comedian, Steve Sweeney. On the menu are oysters on the half shell, Lobster Crab Louie, pan seared Chilean sea bass, lobster ravioli, and Atlantic cod with a basil vinaigrette. Next is Abe & Louie's for steak. On the menu is the 24 ounce bone-in aged prime ribeye au poivre, wood fire bacon with blue cheese, and Maine lobster Newburg with the cast of Sheer Madness. Robert completes his culinary journey at Legal Sea Foods with their world famous clam chowder, and baked Boston scrod. Robert goes in the kitchen and learns how to expertly shell lobster and make their classic lobster roll dish.
Robert's first stop is midtown Manhattan on 57th street at The Wayfarer as Chef Justin prepares a whole snapper in a bouillabaisse sauce with fennel and potato. Robert then sits down with Cliff Crooks, Group Executive Chef of ESquared Hospitality, for Spanish octopus served Moroccan style and an elegant mushroom salad. In Hollywood, a classic restaurant, Off Vine, is the setting for both a chocolate and a Grand Marnier soufflé, sautéed tilapia, linguini shrimp with pesto, and chicken ravioli with balsamic reduction. In Boston, Robert meets with Head Chef Oscar at Towne Stove and Spirits and learns the secret to Sparky's Classic Brick Chicken. Robert shares dinner with famed restaurateur Lydia Shire, and samples her legendary lobster popovers, smoked salmon, duck confit pizza with fig jam, and her twist on lasagna with bacon bolognese.
Robert visits Taverna Opa in Orlando for some fabulous Greek cuisine with former Orlando Magic star Bo Outlaw for Saganaki prepared tableside, including a Greek Salad, Hummus, and Tsatziki. They sample the restaurant's specialty Kleftiko which is lamb slow roasted in parchment paper with carrots, potatoes, rosemary, whole garlic, and Greek cheese. Next, Robert travels north to the Big Apple for tuna tartare, Brussels sprouts with bacon, potato au gratin and a new twist on the bone-in ribeye with roasted bone marrow and caramelized browned butter at BLT Steak. Next, it's BBQ time at 4 Rivers Smokehouse with owner John Rivers as Robert learns how they season and smoke a side of beef. Chris DiMarco, world famous golfer, joins Robert for St. Louis ribs, grilled chicken quesadilla, smoked jalapenos, a massive beef rib, and baked cheese grits followed by a the world's largest several gallon bowl of banana dream pudding.
Robert visits some of the more eclectic restaurants in the Big Apple. Robert tries the vegan and vegetarian cuisine at Dimes in Chinatown with none other than Culture Club front man and icon Boy George. Next, Robert heads to the kitchen of Tribeca's Tutto il Giorno to make Maiale heritage pork chops with homemade preserved organic peppers, and samples their unique pastas and a perfect fish dish sautéed to perfection. Robert finishes his trip with a visit to Pommes Frite to sample fries with a Vietnamese sauce, sweet mango chutney, and much, much, more.
Norman Van Aken returns not as a guest but as chef and host to Robert at his restaurant Normans. Here, Robert assists in the kitchen with such dishes as My 'Down Island French Toast" with Curacao-Scented Foie Gras, Griddled Brioche, Brazilian Creamy Cracked Conch Chowder with saffron, and ending with caramel flan and coconut sherbet. Next is Eddie V's Prime Seafood where Robert treats his dad on his 88th birthday to a gourmet dinner. The menu includes Lobster Tacos, Alaskan Halibut Filet Sautéed with jasmine rice, red chilies and Jonah crab. Dessert is Hot Butter Cake with Bananas Foster flambé. Finally, Heather McPherson, famous food critic, joins Robert at Ravello for Veal Milannaise, stuffed olives, creste pasta with oven roasted tomatoes and herbs, and Asparagus fried egg parmigiano.
Robert Earl takes us to his favorite restaurants for his favorite appetizers. First up is the eggplant stack appetizer at Martorano's in the Rio while also sampling each appetizer they offer including Philly Cheesesteak and meatballs! Robert then travels to Biscayne Bay to learn the culinary secrets of the much talked about La Mar by Gaston Acurioas it's about sharing the flavors and culture of Peru with Miami. Focusing on authentic Peruvian appetizers and cocktails, their menu has been tailored specifically for the Miami lifestyle. At Caesar's Palace in Las Vegas Roberts treats himself to the infamous Bacchanal Buffet which must be seen to be believed. While in Sin City, Robert heads to Strip House for a potato sampler spectacular! Robert searches for a little of home at Sir Winston on The Queen Mary in Long Beach, California. In the kitchen, Robert makes a succulent Lobster Salad, which he then shares with Commodore Everett. In Boston, Robert shares dinner with famed restaurateur Lydia Shire at Towne Stove and Spirits, after cooking with her in the kitchen, and samples her legendary lobster popovers.
New Wed. 9|8c