On Today’s Menu:

🍳 Steak. Egg. Burger. Madness.:

We’re on location at Carversteak Las Vegas to tackle their brand-new Steak & Egg Burger — stacked with Wagyu rib cap, Gruyère, crispy shallots, horseradish cream, chimichurri, and a sunny-side egg. Is it too much? Or just enough?

👨‍🍳 Meet the Mastermind: Executive Chef, Daniel Ontiveros:

From Therapy to Carversteak, Chef Daniel walks us through the burger’s surprisingly simple origin story, his take on Vegas hospitality, and why great chefs put ego aside.

🍸 Let’s Do Le Spritz:

Legendary mixologist and Vice President of Beverage & Hospitality Culture, Francesco Lafranconi, teaches us how to make the perfect spritz — plus cocktails with chorizo, the Aperol-industrial complex, and why bartenders are society’s underrated therapists.

🔥 Pet Peeves of the Week:

John says it’s time to retire smoked cocktails. Ash wants ice out of sparkling water. And Chef Daniel’s pet peeve? Chefs who won’t cut a damn steak. Bonus: hard truths about bar pet peeves with Francesco (spoiler: your bartender hears everything).

Questions, comments, hate mail? Email us at cheers@eattalkrepeat.com!

Thanks for tuning into today's episode! If you enjoyed this episode, subscribe to the show, & make sure you leave us a 5-star review. Visit us at⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠Eating Las Vegas⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ &⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠Eat. Talk. Repeat.⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

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We’re on the road — okay, two blocks away — at Echo Taste & Sound with Vegas culinary icon Chef Natalie Young. From her legendary pancakes to her analog record players, Nat walks us through her new Arts District gem: part listening lounge, part brunch haven, and 100% a certified vibe.

On Today’s Menu:

🎧 The magic of Hi-Fi audio and what makes Echo different

🥞 Why her pancakes taste like cotton candy

🍳 The evolution from EAT to Echo

🍗 Fried chicken nostalgia, portion control, and pork chop “man meals”

🎶 Music rules (no country, no rap with the N-word — good vibes only)

🥂 Why caviar isn’t just a trend here

🔥 Pet peeves, personal growth, and plating with purpose

Thanks for tuning into today's episode! If you enjoyed this episode, subscribe to the show, & make sure you leave us a 5-star review. Visit us at⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠Eating Las Vegas⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ &⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠Eat. Talk. Repeat.⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

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On Today’s Menu:

• Shrimp tails in pasta? Ash calls it a microaggression. John rolls his eyes.
• When craft cocktails jumped the shaker
• John drops his top Vegas steakhouse list… 20 years later. Ash goes to bat for Golden Steer.
• James Trees takes over Voodoo Steak at the Rio — is it a “mis-STEAK”?
• Batista’s closes with zero warning. PR disaster or something worse?
• Matt Meyer’s new venture: a dry-aged meat food truck
• Natalie Young is back with breakfast at Echo. Destination pancakes are calling!
• Winnie & Ethel’s launches dinner service — pork belly wings, rainbow trout, and meatloaf dreams
• Casa de Lucy, we’re sorry. DJ Flores is opening next door — our bad!

• Pet Peeves: Tail-on shrimp. Interrupting waiters. Weird booths. No mercy.

Like what you hear?

Subscribe, rate, and review on Apple Podcasts, Spotify, and YouTube. Send us your thoughts (or shrimp-related grievances): cheers@eattalkrepeat.com

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@AshTheAttorney | @EatingLasVegas | @EatTalkRepeat

Because in Vegas, the steaks — and the shrimp tails — are always high.