Nick DiGiovanni - I Ate At EVERY Gordon Ramsay Restaurant

Episode Date: October 14, 2025

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The conditions apply. Only eat Gordon Ramsey's food for an entire day? Strange request. But I'm down, let's do it. But first, if you didn't know, we're gaining on Gordon. So if you're watching right now and not a subscriber, go hit that button below. Now, there are a few options for the task at hand today. The first is, I somehow convinced Gordon to be my private chef for the day.

Considering he's probably the most famous chef in the world, that's not going to happen. But it turns out he has quite a few restaurants in Las Vegas. Hell's kitchen. Ever heard of it? But I have one problem. My cameraman Mani isn't allowed in Vegas after being caught, counting cards on multiple occasions. Hopefully that won't be an issue, because we're going anyways.

We've arrived at Caesar's Palace, but Nadi and I want to do a grand entrance. Got a knife. One key or two keys? Two keys, let me go. Also have a question. Is this the real Caesar's pilot? What do you mean?

Is Caesar here right now? No. Oh. This is where we're gonna be spending the night. We're greeted by this crazy little room at the entrance, which kind of has a cool echo. And as we walk back, this is all for me and then. This place is just insane.

What the fuck are you doing? Wait a second. I don't know what the fuck just happened. It's time for bed. We'll see you in the morning for a lot of food. Mani, look at this spot on them, gosh press. Dangerous. Hey, Caesar.

Did he invent the Caesar salad? So first restaurant we're hitting for breakfast is Gordon Ramsey Burger. Zane here. I guess we could call you our handler for the day, because Mayn he's been acting up. It became quickly clear to me that Gordon Ramsey Burger just basically had a bunch of fancy hamburger. And I'm definitely not complaining. They also let me work the grill in the back for a little bit.

If this was secret, I'm pretty sure I nailed it. So we are here at breakfast. I guess you can kind of call it a lunch because it's about 10.30 in the morning and we are gonna be eating the entire day. First up, we have this scramble sandwich, which basically looks to be Gordon's famous scrambled eggs.

There we are, the perfect scrambled egg nestled in some buttery preoch bun. Mani, that is really good. Over here we have these bacon bit tater tots. Yom-y. And then something that I am very excited for personally, his sticky toffee pudding French toast. So I'm gonna dip in gold sauce.

Oh, Mani, that is good. I take a bite of that. Oh. Now we have our breakfast drink because, of course, we're going to have a lot of cocktails today. And this is called the Oh, Bloody Hell. Bloody Hell. Mani, I think we might see Tipy Nick tonight. After trying everything, it was time to let Manny have at it.

I told him to base himself for the day, but he didn't really listen. We're going to have to roll Manny out in a wheelchair. You can't drive there. They're winning starch in three and a half hours. So that was a fantastic breakfast. My favorite was easily the scrambled sandwich. Gordon is known for his scrambled eggs. Next up, we have Gordon Ramsey, Fish and Chips, early lunch.

Gordon Ramsey Fish and Chips is clearly one of those spots that Gordon brought back from home. And I think it's awesome that he brought a restaurant like this to the US. What the f***er you doing? It's good. So first up we have this lobster fish and chips and I will say it smells fantastic. I'm gonna give it a nice squeeze of lemon. Then dip it into... Oh shit.

Then dip it into both sauces and crunch. Next up we have a plastic fish and chips sandwich with this curry sauce. I don't really go. This sauce right here is basically a really good parried mannay. And my guess is that it's something classic for fish and ships in the UK and I love it. It's something I've never had before, but it's delicious. The last bite here is a Biskopf milkshake. Everyone knows those cookies they give you on planes and I'm gonna dive in.

Oh, food is really? Easily my favorite thing there was that curry sauce. Benji, can you check on the screen if that's traditional? Because I'm super curious. But next, where are we going? Forget. We're going to Gordon Ramsey Pub. What is that?

Nick, like me and you. So before we head to the next restaurant, we have a little surprise. The roof scene from The Hangover. Many and I are gonna recreate it. Wow, right out here. Here's where found us. Hey guys! He's over here!

I'm gonna be a wolf pack of one, but I'm a wolf pack of two. Next we pulled up to Gorin Ramsey Pub. I'll be honest, I'm not the biggest fan of beer, because for some reason it really hurts my stomach. Nerd. But I've never been opposed to good old bar food. And that's exactly what Gordon Ramsey Pub seems to be. Here, we naturally had to get some traditional pub food.

First off, I'm gonna dive into the short grilled cheese which I have to say it looks delicious I may dip it in just a little bit of mustard and then next up these are called the hellfire wings now just by the name that sounds pretty spicy and we all know my heat tolerance is not very good drums are still better than wings yummy that's basically barbecue sauce with maybe a little bit of hot sauce in there you would all be very proud of me to know that my heat tolerance has gone up I can handle this last but not least this is quite creative we have kennel chip nachos I'm having a lot of cheese today man I'm gonna need

that lack of those fill. The thing about bar food is you usually think of it like pizza or nachos, but they make really creative takes on all that stuff. This is French onion soup made with ale. Pretty clever. We're gonna get as many sticky toffee puddings as we can today. So here comes our first bite. The best way I can describe this if you've never had it before is basically a really

soft, fluffy caramel flavor brownie with vanilla ice cream and hot caramel. Delicious. We are now here in front of probably the most famous restaurant in Gordon Ramsey's entire empire Hell's kitchen. And I am very excited to see what's behind those doors. Let's go. Of all of Gordon Ramsey's restaurants throughout the world, Hell's Kitchen has to be the most famous eye fall.

I mean, who doesn't know Hell's Kitchen? This place is crazy. We are at Hell's Kitchen and naturally, lots of amazing TV moments have happened here. Let's watch a couple. Let's go step outside, mother-pick. Not a quitter. You're not a fucking cook either.

Where's the lamb sauce? We fucking wasting the most expensive parts. From the show here, the pantsiered scallops. If you vote scallops in a non-stick pan, they won't stick. Why it's cold f*** non-thakes! And L'OXA risotto are the signature appetizer, some of my other favorite, though, and the crispy skin salmon,

which has been on every season of the show as well. It's roll! Get it together! Yes, yes, sir. I really love all the details here. Even down to the little things on top of the drinks, they have the whole theme nailed down in here. Hello, hello, welcome to Hell's Kitchen, Las Vegas. My name is Mani.

Hold on. Wait a second. I'm Annie. You're Mani. I'm Mani. I'm Mani. Too many manis in this place, alright? 2. Many manis. I need to get out of here. So first things first, we're gonna have some lobster risotto.

The lobster is super tender and the risotto is just ultra creamy. Delicious. Next, they have foie gras, which is a duck loop. I've never seen a macaron on something like this. I love foie gras, and this right here is the perfect bite. First things first, we need to make sure the crispy skin salmon has actual crispy skin skin. In fact, I remember cooking lots and lots of crispy skin salmon for gourd at a NASCAR Speedway, and he was pretty harsh on me for that.

Listen. That was delicious, but very, very hot. Last but not least, we have to make the perfect bite for these scallops. I fucked it up. I fucked the whole thing up. One big bite. You're gonna here, guys. Have our sticky toffee pudding here. Have our triple-weight coconut sorbet here with passion fruit. Here, Ray, coconut cream.

The coconut ice cream looks awesome. It also looks like it's in a fresh cracked coconut. Literally really like that. And you guys know how much I love edible flowers. This is our second sticky toffee pudding of the day. Let's see how it compares. If I'm being totally honest, the sticky toffee pudding at the other place was a little bit hotter and a little bit fluffier, but it's still delicious. We have finished up our meal at Hell's Kitchen and it was finished. What are you? What are you?

An idiot sandwich. What are you? An idiot sandwich. Our experience in Hell's Kitchen was awesome, but we're headed to the final meal of the evening. It's dinner time and we get to try the best. Beef Wellington at Gordon Ramsey Steak. Once we finally reached our last stop at Gordon Ramsey Steak, we went through this cool tunnel that represented the channel.

I loved all the decorations throughout the restaurant. It was very Gordon inspired. And we even got a quick tour through the kitchen. I'm always surprised when people got Manny in the kitchen. It's such a liability. We are finally here at dinner at our last restaurant of the day. And not right there on the wall, that Beef Wallington is a preview of what's to come today.

For the start of dinner, we have the Farmer's Market salad. Then we have one of my all-time favorites, the foie gras, which we also tasted earlier. But this one is totally different. And I always like to say you have to get the well-rounded bite with a little bit of everything on the plate. Flonker is just so incredibly rich, fatty. And it's always great when it's cut

with something acidic like orange. Because oftentimes acidity and fat goes super, super well together. They balance each other out, just like me and Mani. So here we have our large shellfish platter for you this evening. I love myself, a good seafood platter. I'm gonna try a little bit of everything.

First, I'm gonna try this big fucking piece of king crab. Looks nice and fresh. Oh, that's fucking shrimp. Oh, that's fucking good. Mani's living large today. Let's do some fucking oil. Just this fucking lemon. A little lemon in here. Mmm, it's just good.

Alright, check this out. We got a little bit of like hot sauce right here. I'm gonna put some of this on an oyster. What are you doing? You're fired. Get out. I'm not sure what Manny just said to you about the seafood tower. I'm gonna kindly advise you don't listen to any of it. With that said, I love a good seafood tower.

However, my one complaint can often be that if things are directly touching the ice, they get super cold and hard to bite through. So my advice to any of you ever making a seafood tower is make sure there's something separating the seafood from the actual ice. This thing right here though, I'm excited to eat this. I'm a big fan of Crudeau, and this year is a Hamma. and this here is a hamachi crudo. I can see it's got a pretty big chili or pepper on the top

and again, I'm trying to help my spice tolerance a little bit. Let's see how spicy. It depends how you bite down on the pepper and how the pepper hits your tongue. Sometimes my strategy was spicy stuff is to not bite too much into the pepper and swallow it and then just my stomach hurts, not my mouth. Naturally, we are all very excited for the beef Wellington

and it's also got a fat piece of lobster tail on top, which is even better. I feel like there's a little bit of black truffle on the top of that and frankly, having that lobster and the beef falling together is super decadent. I'm gonna rate this beef Wellington over the beef Wellington that we had at Ramsey's kitchen back in Boston when Gordon challenged me to bring it on. Pretty long, big boy.

Next up we got our tomahawk and I can smell from this thing that it's dry aged. They've dryaged this for about a month and the entire flavor profile and smell of the whole thing changes based on that. I'm gonna eat this tomahawk the best way you can eat any tomahawk right off the bone. And you want a bite? Yeah. Mmm, that's really good. Before our final dish, our final dessert of the day, the sticky top of the day, the sticky

Pudding for the third time in a row. Let's have a little bit of that smoky Chipotle mac and cheese because this is our third and final sticky toffee pudding of the day they're gonna let me do the honors and pour on that beautiful sauce oh look at that and this is brown butter ice cream in the shape of a stick of butter we'll go ahead and we'll place that right on top beautiful and a little bit more of that sauce perfect the final bite of the day I don't even know how many we've had today but I'm sure we can put a count right in the bottom of the screen here the sticky toffee pudding we've had three today so I'm

also really just curious to see which one wins I think on both taste and presentation we have to give this on the wind especially with that stick of butter that's in the flavor of brown butter ice cream brown butter is probably one of my favorite things out there. It's time for me to try a bite Honestly that's the best by the day Hello you mannie and a tip from the guy upstairs you've been countercards got to go you're out of here I'll see you letting it