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Mark Wiens
Inside The Busiest Steakhouse in America (1,000 Steaks a Day!!)
Inside The Busiest Steakhouse in America (1,000 Steaks a Day!!)
Mark Wiens
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30:12 · Mar 12, 2026
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This
is
a
giant
38-oz
Dino
Texas
Tomahawk.
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0:00
This is a giant 38-oz Dino Texas Tomahawk.
0:05
And in this video,
0:06
we're going to one of the greatest steak houses in Texas to find out
0:10
how they serve over 1,000 steaks a day.
0:15
And stay tuned because we're not just trying one,
0:18
but two iconic steaks plus their legendary salad bar and desserts.
0:24
Hey everyone, it's Mark Wiens in Houston,
0:26
Texas and I just arrived to Taste of Texas,
0:29
one of the greatest Texas steakhouse experiences.
0:33
And we're going to be hanging out with Steven from Houston's Got Spice.
0:37
Steven, ready to eat some gigantic steaks?
0:40
This is the place to eat steak
0:42
if you're in Houston
0:43
and probably even if you're in Texas.
0:44
So iconic, Taste of Texas, a Houston tradition since 1977.
0:55
Step inside and it's already impressive.
0:57
It's huge.
0:59
There's multiple dining rooms and literally everything you see, like this hatchet here,
1:06
everything you see is an antique, is part of Texas history.
1:10
It is a living restaurant museum.
1:13
Got a table.
1:16
It's one of those restaurants that like it looks big from the outside,
1:21
but then when you walk inside, it's a huge restaurant,
1:23
but it feels kind of cozy and warm and homely at the same time.
1:28
And we have the menu here.
1:29
So, they have all the starters, soups, but when it comes to the steaks,
1:34
here we go.
1:35
The center cut, béarnaise sauce, bacon-wrapped upon your request.
1:39
And then, they have the porterhouse, they have the T-bone,
1:42
the New York strip, they have the cowboy steak,
1:44
and then they also have their legendary 38-oz Tomahawk ribeye with a 14-in bone
1:50
hanging off the plate.
1:52
Yeah, that's an absolute must order.
1:54
You can't come here without trying the Tomahawk.
1:56
And then, I'm really curious to try that center cut filet.
1:59
She's also one of the most tender filets you'll ever you'll ever try.
2:06
So, we got our steak orders in.
2:08
Austin is taking us to the butcher first.
2:11
Go pick out some steak.
2:14
>> Yes.
2:14
This is the legendary steak cabinet.
2:18
So, this is our butcher shop.
2:19
We have on the top shelf all of our certified Angus beef center cut
2:23
filets,
2:23
10-oz, 6-oz, 14,
2:26
and then we also have all of our New York strips, our T-bones,
2:29
our porterhouses, our cowboy bone-in ribeye,
2:32
and our Tomahawk bone-in ribeye as well.
2:34
>> Oh yeah, the Tomahawk bone-in ribeye.
2:36
I wanted to take a moment
2:36
and talk about the filets first
2:39
if I may.
2:39
>> And this is all certified Angus, right?
2:41
>> Certified Angus beef, we do a wet age for 45 days on all
2:44
of our steaks.
2:45
>> Oh wow, okay.
2:46
And that just brings up more tenderness,
2:47
especially more flavor from anything that is bone-in.
2:51
So, I'm going through
2:51
and picking out a handful of center cut filets
2:54
that I really do like the look of myself.
2:56
So, what exactly is center cut filet?
2:58
The center cut filet, if it Here's a good example.
3:01
If we look at the filet as it sits on a porterhouse,
3:04
you'll notice all that extra fat out around side the edges.
3:07
As you get a center cut,
3:09
you trim out all those extra pieces of fat
3:11
and you're just getting a central piece without all
3:13
that extra marbling. >> the premium Absolutely. most the tenderest
3:18
And that's why a lot of the time you'll see people will bacon-wrap filets
3:22
as well.
3:23
So, it just brings in a little bit more fat
3:24
and a little bit more flavor.
3:25
All right.
3:26
So, for these filets, I picked out several that I liked.
3:28
I like all the extra light marbling throughout all of them,
3:31
but it is your steak, so whatever you want it to be,
3:34
that is the whole point of us coming in here today.
3:37
Which one should we choose, Steven?
3:39
This one is very It's like like I can't put my finger on it.
3:44
That's going to be That's going to be the one right there.
3:46
I think it's that Let's go for it.
3:47
This one right here.
3:48
All righty, we tag all of our steaks with a number,
3:50
so while they're on the grill, it's kind of our tracking system.
3:54
So, we have number five, six, nine for you today.
4:00
>> Cool.
4:00
Okay, here's when things are getting serious.
4:03
All righty, I'm pulling out a couple examples of some really well-marbled ribeyes.
4:07
These ribeyes have all that fat and marbling found more in the center.
4:10
Again, with the filet, it's up to you, whatever you prefer, you care for.
4:14
Look at the size of that bone, that marbling.
4:17
Man, this is the greatest kind of shopping you can possibly do for steak
4:22
before you eat it.
4:23
And yeah, that's a This is a meat amusement park.
4:26
I think we'll go Do this one?
4:28
Yeah.
4:29
Let's go this one.
4:30
Yeah.
4:30
Your steak's number is 701.
4:32
701.
4:34
And then, after you choose your steak,
4:35
everything is sliced out and prepared here ready to go to the grill room.
4:39
Our steaks are ready to go.
4:41
We got the the giant Tomahawk, we got the filet.
4:45
That is massive.
4:46
It's like It's like a sphere.
4:48
It's like a circle of a filet bacon-wrapped.
4:50
And we got an extra ribeye just in case.
4:53
Now, that ribeye is for Mike, actually for my son,
4:55
but these are beautiful steaks and they're going to go to the grill.
4:57
In the meantime, we're going to take a loop around the kitchen
4:59
and see as the steaks are being grilled.
5:01
So, I'd love to take y'all through the kitchen
5:03
and come see the inner workings of how we kind of do things
5:06
and operate here at Taste of Texas.
5:07
Amazing.
5:08
So, firstly, we have our dessert station.
5:10
We have all of our homemade desserts,
5:12
everything from a Snickers candy bar cheesecake all the way to deep dish pecan
5:16
pie like the one we have just right over here.
5:18
>> Oh yeah.
5:18
Wow.
5:19
And please right this way.
5:20
So, as we come through the kitchen, we start with our prep area.
5:22
This is the area where we make all of our food fresh.
5:24
We do it all here in house
5:26
because we know it makes for a better product.
5:28
And doing so is what's going to really keep y'all happy and coming back.
5:32
Back in this area, we have a whole secondary kitchen.
5:34
This is for private parties, events, banquets.
5:37
It allows us the opportunity to cook for another 75 people without disrupting the
5:42
flow of a normal dining guest experience.
5:44
>> Amazing.
5:44
And that's This area is for executive dining. >> diners does the restaurant seat
5:48
at a time?
5:48
I believe we're around 325.
5:50
Okay, cool.
5:51
And it's just like >> That's without the private dining areas.
5:53
>> Okay.
5:54
We are the busiest independently-owned restaurant in the state and we are now,
5:57
as of this year, the sixth busiest independently-owned restaurant in the country.
6:01
Wow.
6:02
Is there There's just one location, right?
6:04
>> one and only.
6:05
No branches, no no seconds.
6:07
The The owners have very distinctly said that they want to keep one building.
6:11
That way, they can be here, involved, and part of that operation every day.
6:16
Very cool.
6:17
Some deep dish pecan pies waiting to be plated and sliced.
6:22
>> Nice.
6:23
Our kitchen is the most accurate kitchen I've ever worked in, seen,
6:27
or come across.
6:28
We are a 20-minute kitchen through and through every single time.
6:31
We have here our white shirt, our head chef for the night.
6:33
>> Okay.
6:34
Hello.
6:34
And you've been here how many years?
6:36
20. 20 years. >> 20 years.
6:39
Here's our steaks coming into the kitchen.
6:43
We're following them in right to the grill.
6:51
So, the steaks come to the grill.
6:53
That is an impressive grill.
6:54
It's huge.
6:55
It goes all the way down.
6:56
Steaks get a nice salt seasoning, then onto the grill.
7:00
They're going to grill to medium rare.
7:01
It's just fully loaded, all the steaks there.
7:04
The fire, the flame.
7:06
Props to all the the grill masters in the back.
7:09
They're very hard working
7:10
and they just grill non-stop for over 1,000 people a day.
7:16
Tomahawk gets flipped.
7:18
And look at the size of the grill, all the steaks, the quantity.
7:25
This is truly a Texas institution.
7:28
The kitchen is busy.
7:30
It's hectic.
7:30
They work so hard to feed this many people top quality food.
7:35
And as our steaks finish grilling,
7:37
let's go check out their world-renowned salad bar to find out why people rave
7:41
about it.
7:42
From what I've read is even
7:44
though a lot of salad bars have been phased out of menus,
7:46
kind of out of style, but Taste of Texas,
7:49
the salad bar has never gone out of style
7:51
and they've maintained the quality
7:53
and actually increased the quality using top quality vegetables,
7:57
produce, keeping things clean, neat.
8:01
Everyone comes to eat steak, but nobody misses the salad bar.
8:03
So, they also have these homemade breads.
8:06
At the top, they've got a white yeast roll,
8:09
then you've got like a cheese-infused bread,
8:12
and then at the bottom is my personal favorite, it's like cornbread.
8:15
>> Wow, nice.
8:16
And then, right next to the bread station Oh,
8:18
these are the These are the butters.
8:20
Got like it's like a cinnamon butter, and then they have this applesauce.
8:27
Grab a glove.
8:28
I cannot wait to dish out the salad.
8:33
Ooh, cold, refreshing plates as well.
8:36
I'm going to start with some of the spinach greens
8:39
and get some of the spring spring mix
8:43
as well.
8:45
And then, moving over to the vegetable toppings,
8:47
there's everything from broccoli to onions to cauliflower to cherry tomatoes
8:53
and everything is vibrantly green
8:54
and vibrantly like colorful
8:57
as well.
8:57
I need a bunch of onions, some of the mushrooms.
9:02
And then, a few of the cherry tomatoes on that.
9:05
Onto the salad mix station.
9:07
These are some of the pre-made salads.
9:08
We'll go for some of the beetroot.
9:11
Then, I'll go for some of the cucumber salad.
9:14
You have the white beans.
9:17
And there's about a dozen different dressings you can choose from.
9:21
There's a cactus dressing and a cilantro vinaigrette,
9:24
so I think we got to try those two.
9:25
I'm going to go half on the cilantro vinaigrette.
9:31
And then, I'll go half on the cactus dressing.
9:34
Oh yeah, you can see the stickiness of it.
9:36
Maybe it's a nopalus cactus dressing, but very cool.
9:40
And then, for the toppings,
9:41
I think I'll skip the bacon
9:42
because we're going to have plenty of meat coming up,
9:45
but I will go for some of the toasted almonds on top.
9:48
And then, I can't wait to get a slice of that cheese.
9:53
Aw.
9:53
Oh, that just feels good sliding down.
9:57
Okay, I think we're good.
9:59
Look at this mountain of salad.
10:02
Oh, and the mandatory cheese slice on top as well.
10:07
One trip to the salad bar, got the salad.
10:09
It's hard to resist taking everything.
10:11
There's a lot of good things on that salad bar.
10:13
And the good news is you don't have to pick
10:15
and choose cuz it's all you can eat.
10:16
So, you can just go back to the salad bar
10:18
and get whatever you want.
10:19
Yes, the yeast roll.
10:21
>> The yeast rolls like uh Right out of the plain white >> steamer.
10:25
Super soft. >> signature breads here.
10:27
Exterior is kind of like crunchy
10:28
and then the inside you can kind of see it's really puffy.
10:31
Looks like a pillow.
10:32
Yeah, the flavor is just buttery goodness.
10:35
And then you dunk it in the butter anyway.
10:37
Of course.
10:38
It's not about health, it's about flavor.
10:41
Yes.
10:41
We'll do kind of like the dip method.
10:43
Yeah, so you want it sweet or just regular?
10:45
>> regular.
10:46
Regular for the first bite.
10:47
>> All right.
10:48
Oh, it's like a whipped butter, too.
10:49
>> Yeah, so it's really easy to scoop.
10:51
>> Yeah, it is.
10:59
Oh.
10:59
So puffy and pillowy.
11:01
Oh, that butter.
11:02
It's salted, too.
11:03
>> Yeah, and so Very good.
11:07
Creamy, salted, it's whipped and fluffy.
11:09
Mhm.
11:09
With that really pillowy bread.
11:11
Yeah.
11:12
Before we move on to the salad, let's try the cinnamon butter.
11:14
I will say I almost feel like it's eating a dessert before your main
11:17
meal.
11:18
But we're okay with that.
11:19
>> Yeah, let's go.
11:24
Oh, yeah.
11:26
The richness of the butter.
11:29
That It kind of has that sweet and salty combination.
11:31
>> Yeah.
11:32
With the cinnamon.
11:33
Yeah.
11:34
Perfect.
11:34
I think if you just gave this to me
11:37
and I could dump it like on top of like of these little containers.
11:44
Easily.
11:45
It does go down dangerously easy.
11:47
Yeah.
11:48
So, I got a small mountain here of the fresh vegetables.
11:51
Would you like any pepper for yourself?
11:52
>> Yes, that'd be fantastic.
11:53
Thank you.
11:54
Oh, yeah.
11:56
Pepper on the salad.
11:57
Thank you very much.
12:02
Yeah.
12:02
Oh, yeah.
12:02
That aroma of the pepper, fantastic.
12:05
Okay, thank you.
12:12
That crunch of the fresh red onions, the broccoli,
12:15
and then that cactus dressing It has a nice acidity.
12:18
A sourness and a stickiness as well.
12:20
But I think there's some cream in there to make it extra creamy
12:22
as well.
12:23
Oh, that's really good.
12:23
I love that dressing.
12:25
So, on this side I got the cilantro vinaigrette,
12:26
which also looked very interesting to me.
12:28
Let's get some of that spinach.
12:31
And you can't actually see the vinaigrette because it's green,
12:33
it kind of blends in with the the greens.
12:43
Oh, wow.
12:48
Wonderfully acidic.
12:50
And the the herbaceousness of the cilantro in there.
12:56
But yeah.
12:57
This is just the base.
12:59
We're We're just warming up for the protein.
13:02
The gigantic protein that's about to come.
13:04
You have to build
13:04
that foundation so your steak has something to rest on. >> fiber.
13:10
>> >> But yeah, that being said, the salad really is It's elite.
13:13
It's elevated.
13:14
It is a higher level salad bar than you'll find elsewhere.
13:17
And on that being said let's try the the jalapeño cornbread.
13:21
You normally butter this?
13:22
>> Yeah, it's good to get some butter on it cuz just cornbread by
13:27
its nature can be a little Dry.
13:29
So, you need the You need that butter.
13:31
You You need the the butter hydration.
13:35
Guga says more butter, more better.
13:44
>> >> Anything with jalapeño is guaranteed to to have more flavor.
13:50
Cuz jalapeños they have that acidity.
13:52
Mhm.
13:53
Not necessarily heat, but that flavor.
13:55
Right.
13:56
And cornbread is like dense and it's kind of can be really heavy.
14:00
So, having that acidic flavor to help balance out the heaviness of the cornbread,
14:05
you actually enjoy eating it and it's not just a side.
14:09
Yeah, definitely.
14:11
Definitely.
14:11
And even with that butter also
14:12
that kind of like makes your your taste buds kind of salivate
14:17
as you bite down.
14:18
Yeah.
14:19
Oh, yeah.
14:19
And as you keep chewing,
14:20
you feel more of the flavor of the jalapeño that's coming through.
14:23
It's really nice.
14:25
Yeah.
14:25
Oh, really good.
14:32
The plates are 500°.
14:34
Don't touch the plate.
14:35
They are flaming hot.
14:38
Steaks are on the table, but before we dig in,
14:40
I have a small gift.
14:41
I present a little bit of Texas hospitality.
14:45
Firstly, we're going to start with a bandana.
14:50
We need to dress appropriately.
14:54
>> >> By me, sir?
14:55
Oh, yeah.
14:56
Leave you out of the fun.
14:58
Oh, yeah.
15:00
I got cowboy hat.
15:01
Yeehaw.
15:03
There are some very important words
15:05
that you need to know
15:05
while you're in Texas.
15:06
And there And there's some that are more fun than others.
15:09
Like yeehaw.
15:10
Yeehaw.
15:11
And howdy.
15:13
But the important word to know in Texas is y'all.
15:15
Y'all.
15:16
Y'all is used in about every other sentence it feels like.
15:21
It's Are y'all having a good time?
15:23
And y'all enjoy your things. >> for taking great care of us.
15:26
Very happy to.
15:27
Enjoy.
15:28
Anything changes, please do let me know.
15:29
Thank you.
15:30
Now we're dressed appropriately.
15:32
Cowboy hat, bandana.
15:34
We're ready to eat steak.
15:35
The centerpiece.
15:36
The gigantic the 38 oz 14-in bone hanging off the plate Tomahawk.
15:43
You better be hungry.
15:44
>> >> Yes.
15:45
I'm going to be honest, I've eaten a lot of steak.
15:47
That is the biggest filet I've ever seen.
15:50
It was like a softball size when it was raw.
15:52
When they grabbed it back in the kitchen,
15:54
I kind of looked at it for a second and was like,
15:56
"That's a filet?"
15:57
Yeah, it is.
15:58
It is.
15:59
They're like branded with your tag.
16:03
Make sure you got the correct steak.
16:05
And then every steak is again certified best quality Angus wet-aged.
16:12
Oh.
16:12
Oh, you push your fork in and it just like glides.
16:16
Maybe we'll just slice it down the center.
16:19
And just kind of see that cross-section.
16:23
Oh, it is so thick and so juicy.
16:26
Wait for the the interiors.
16:28
Oh, wow.
16:30
That It feels like a pillow, a gushy like a squish ball.
16:34
Oh, yeah.
16:34
That's how you know it's a good steak.
16:36
Grab a bite.
16:37
Get some of that bacon in there, too.
16:39
>> Yeah, you got to get bacon.
16:41
Bacon on the edge, the crust.
16:44
Here we go.
16:51
Oh, wow.
16:55
Extremely tender.
16:58
And like so even.
17:02
No little tough bit, no It's just Buttery.
17:07
Cooked perfectly.
17:08
Yeah.
17:08
What really sets Taste of Texas apart to me,
17:11
like as a Texan who eats a lot of steak other places may do
17:16
like different prep,
17:17
like the dry aging, or they may have different styles and seasonings,
17:21
but here the quality of meat is just the absolute highest.
17:26
And that first bite just says it all, actually.
17:29
That's incredibly tasty.
17:31
We need another bite.
17:31
Yeah, let's go.
17:35
Oh.
17:35
Try it without the bacon, too.
17:37
Good idea.
17:46
Wow.
17:46
It's almost too easy to eat.
17:48
It's just tender and juicy.
17:50
And beefy.
17:51
That's certified Angus.
17:53
Oh, so good.
17:54
Yeah.
17:54
That is a quality piece of beef.
17:57
They were not lying on the menu
17:58
when they said it's one of the most tender pieces of beef you'll ever
18:01
have.
18:02
Yeah, it's really That really is a Taste of Texas.
18:06
>> >> Let's try some of the sides.
18:07
So, we got the potatoes au gratin.
18:10
Oh, holy cheese.
18:19
Potatoes.
18:19
Wow.
18:19
Oh, that is rich and buttery.
18:21
That is extremely rich.
18:23
And cheesy and creamy.
18:24
I don't know if there's more cream in there or more potatoes.
18:27
The second it hit my tongue,
18:28
I was like >> >> overwhelmed with that rich rich salty creamy flavor.
18:35
But it is really good.
18:38
>> Yeah.
18:38
And now we also got the brussels sprouts.
18:40
Like bacon jam.
18:42
Bacon jam.
18:43
I don't actually know if there's bacon in like bacon bits,
18:46
but it's like bacon infused jam.
18:49
>> Okay.
18:50
They like cook it it with.
18:51
But it's so good.
18:52
>> Bacon jam.
18:56
Oh, yeah.
19:00
Okay.
19:00
That's a way to make brussels sprouts taste better.
19:02
Bacon jam.
19:04
It's got like this sweet like sweet meaty glaze kind of Yeah.
19:08
that that's been absorbed in the brussels sprout.
19:10
Yeah, it's about as tasty as brussels sprouts can get.
19:14
It is time for the centerpiece.
19:17
So, the massive Tomahawk.
19:20
That is impressive.
19:22
You want to eat it the polite way or No. >> the caveman way?
19:26
Caveman way.
19:26
Do it.
19:27
Just pick it.
19:27
Do it.
19:29
Do it.
19:30
How about we take a bite first
19:31
and then we'll Let's do one polite
19:33
So,
19:33
honestly, when I eat at home and I'm the one cutting the steak ribeye,
19:37
I take all this for myself.
19:38
You're a man who know your steak.
19:39
Yeah.
19:40
Okay.
19:41
So, let's I'll do it like dig in wherever you want.
19:43
I'll go this side.
19:46
Oh, that fat cap.
19:50
Oh, look at that inside.
19:52
Oh, and as soon as you cut down, you smell that meatiness.
19:58
Look at that fat.
20:07
Oh, wow.
20:12
It's It's liquefying.
20:14
Oh, yeah.
20:14
>> It liquefies on your tongue in your mouth.
20:19
Mhm.
20:19
I don't know how to describe how I feel about steak fat.
20:24
I don't know if you've ever I always say this to a lot of
20:26
people,
20:27
have you ever had foie gras?
20:29
Yes.
20:29
>> The seared foie gras to me, a well-cooked steak fat, it's like that.
20:36
Umami, buttery, liquid fat, you know it's terrible for you,
20:41
but your brain is releasing all the endorphins.
20:43
>> Like happiness happiness endorphins, yeah.
20:45
This is what you need to eat.
20:47
That's how I feel about steak fat.
20:48
I love it.
20:49
And that fat it both liquefies on your tongue
20:53
and it's crispy at the same time.
20:54
The crispy edges are just unbelievable.
21:01
Oh, this little piece of the Tomahawk is so good.
21:12
Mhm.
21:12
Your knife glides through it.
21:14
Your teeth just glide through it like a like a chunk of butter.
21:18
And it has a clean flavor to Sometimes you get some steaks
21:23
and it just you can taste the cow.
21:25
I don't know how else to say it.
21:26
>> It's cowy.
21:27
>> Right, yeah.
21:28
But this fat it's like such a clean >> It is a clean It
21:31
is a clean beefy beefiness.
21:33
It's good.
21:34
It is.
21:35
They're both so good, but actually so different.
21:37
You can feel the leanness of the filet cuz
21:40
when you immediately get
21:40
that juicy fattiness that just erupts into your mouth.
21:43
Let's have another bite before we caveman it.
21:45
I'm going to go for that section there.
21:46
I'm going to go for my other piece.
21:48
>> Okay.
21:48
>> I had some more fat on it.
21:51
The other piece you got to make sure you get before this is done
21:54
is >> Yeah. the right next to the bone.
21:56
>> Okay, yeah, the bone. >> get that.
22:07
Mhm.
22:07
Mhm.
22:07
That has incredible flavor.
22:10
It's just >> meat is this good, nothing needs to be altered.
22:13
Exactly.
22:14
It's now time to to Fred Flintstone to caveman it.
22:19
It has to be done.
22:20
When you have a bone handle Oh, it's glistening now.
22:24
>> Yeah, it is.
22:25
When you have a foot-long bone handle it's only human to be able to
22:30
want to pick it up.
22:32
>> >> Pick it up.
22:32
You have to pick it up.
22:33
I think it's one of the This has to be one of the great
22:36
bites of life right here.
22:38
Here we go.
22:47
Mhm.
22:47
Oh, wow.
22:48
All that fat.
22:52
Oh, that has to be one of the most satisfying meat bites you'll ever
22:54
have.
22:55
Steven I'm going to go for this corner over here.
22:58
That fat cap is just sensational.
23:04
So easy to bite.
23:05
That's what's crazy.
23:07
You can just bite through it.
23:08
Yeah.
23:09
Your teeth just sink through effortlessly.
23:12
It's a full body experience actually.
23:15
From head to toe.
23:16
From steak to mouth.
23:17
Texas history.
23:18
This place really has it all.
23:20
I'm going to slice the meat off the bone.
23:23
That's another part of the Tomahawk is that meat on bone.
23:26
I think you got to caveman it again.
23:28
Yeah, we have to.
23:29
It's the only way.
23:37
Mhm.
23:37
And that meat on the bone is also some of the most flavorful.
23:40
Very good.
23:43
That flavor coming from the bone amazing.
23:47
All right.
23:48
Let's see.
23:49
Try that.
23:50
All that bone is There's just one thing I really appreciate about a ribeye.
24:01
The flavor kind of changes depending on where you're at,
24:04
especially with the Tomahawk or a bone-in ribeye.
24:07
Yeah, that meat that's right on the edge of the bone.
24:10
Just different texture, different flavor.
24:13
It is.
24:14
Yeah.
24:14
It's like a whole ecosystem in one steak.
24:17
>> >> Three steaks for the price of one.
24:21
Go around the cow in one meal.
24:24
Oh, this has been outstanding.
24:31
The bone has retired.
24:34
Austin what are you doing to us?
24:36
>> Oh, just a little peer pressure, that's all.
24:40
>> >> Firstly, Blue Bell makes a flavor of ice cream for us
24:42
that they do not make for anybody else in the world.
24:44
>> Wow.
24:44
They make us a cinnamon flavored ice cream.
24:46
Yeah. >> that three different ways.
24:48
You can get it by itself with our warm apple dumplings with cinnamon ice
24:52
cream and pecan or with our deep dish pecan pie.
24:55
Definitely something I would put on the list, but it is up to you.
24:58
These are my go-to, but those are the most two popular.
25:01
You said you normally don't make it to dessert when you're here.
25:04
>> Yeah, normally the time they bring dessert, I'm like, "No, I can't."
25:08
But I mean pecan pie >> but Snickers is something unique.
25:13
I think we got to do one of each.
25:15
Sounds like a great blend.
25:16
Everything is Texas-sized here.
25:18
Bigger and better in Texas.
25:20
That really holds true.
25:22
Starting with the pecan pie
25:24
and their signature Blue Bell cinnamon ice cream that's only made for Taste of
25:28
Texas.
25:30
That's That's huge.
25:32
You know, I do want to get some of
25:33
that cinnamon ice cream to go with it.
25:36
Here we go.
25:44
That is sweet and rich, but so so good.
25:47
The pecans sometimes they get baked and they're like kind of soft.
25:51
These are very crispy.
25:53
They got a nice >> They got a nice texture and the inside,
25:57
that bottom layer of the pecan pie, it's very rich, but not overwhelming.
26:03
It's just perfect kind of like that buttery caramelized sugar sweetness and custardy.
26:11
Perfect with those crispy pecans.
26:13
And we couldn't resist their top seller dessert, which is that Snickers pie.
26:16
I think it's been since I was a kid since I've had a Snickers,
26:19
honestly.
26:20
We'll have to It's been a long time.
26:22
Okay, let's try the Snickers pie.
26:24
Oh, yeah.
26:25
Wow, so many layers.
26:29
Chocolate.
26:29
Oh.
26:29
Pie or cheesecake?
26:30
It's kind of a fusion.
26:32
Yeah.
26:33
It's probably a mix of everything.
26:36
Oh, with that thick
26:37
as you glide through your spoon you feel it get it gets like denser
26:40
and denser as you go down until you get to
26:42
that chocolate base that's just like solid chocolate.
26:56
Wow.
26:56
Wow.
26:56
Okay.
26:56
It's definitely not actually Snickers bars.
26:58
It's their own Yeah. their own recreation of a Snickers.
27:03
Because that's way way better quality.
27:05
It's like a chocolate mousse or a fudge.
27:08
>> Yeah.
27:08
>> A fudge or a chocolate mousse on the bottom with the pastry in
27:10
the center with the creamy layers on top.
27:12
It's actually unbelievable.
27:14
It's super chocolatey, but
27:17
then it's balanced with
27:19
that creaminess with that crumble crumbly pastry
27:22
and the nuttiness.
27:23
And it gives it texture, too.
27:25
>> Mhm.
27:25
It's not just this big mush that you're getting, you know?
27:30
It's the same like with the pecan pie,
27:32
the nuts give you some texture to go with just this like wave of
27:36
sweetness and and creamy flavor.
27:41
Steven, thank you for joining me at Taste of Texas.
27:43
>> Yeah, it was great.
27:44
>> That was an awesome meal, an unforgettable meal in Houston.
27:55
Wow.
27:55
There are law enforcement Make a
27:58
that travels all over the world
28:00
and this pistol belonged to a very famous Texas Ranger.
28:06
Pretty cool.
28:06
>> Wow.
28:07
This is a very famous weapon as well.
28:10
It's an octagonal barrel long gun, 44 inches long.
28:17
Ain't cool?
28:20
Alamo doors were in this tiny room right here.
28:25
David Crockett died fighting for Texas in the Alamo.
28:31
He's the most famous because of the raccoon skin Oh, there's a raccoon skin.
28:38
Woah.
28:40
Yes.
28:41
>> Colonel David Crockett >> >> Yes.
28:45
So, the 300-year-old doors at the Alamo today.
28:49
>> The Alamo doors.
28:50
And look how small they are.
28:52
So, the average >> the original door.
28:55
So, the average man was 5'2" and the doors are 5'8".
29:01
People were very small 300 years ago.
29:08
Okay.
29:08
We did have the honor to meet Nina the owner.
29:14
Thank you so much.
29:15
This is what you've done here is absolutely incredible.
29:19
Thank you so much.
29:20
It's a beautiful restaurant.
29:22
The hospitality, the food, the warmth here is everything.
29:28
Well, you're in the Friendship State.
29:30
Thank you.
29:31
Thank you for having us.
29:32
It's really an honor to be here.
29:34
This is a a truly it's more than a restaurant here.
29:38
It is a a destination, an icon, delicious food, warm hospitality.
29:44
Yeah.
29:45
Thank you very much.
29:46
Very cool to meet you also.
29:48
Thank you so much.
29:52
Big thank you to Steven for joining me on that meal.
29:55
He's from Houston Scott Spice.
29:56
I'll have his link in the description box below.
29:58
And thank you for watching this video.
30:00
Remember to give it a thumbs up.
30:01
Leave a comment below.
30:02
I'd love to hear from you.
30:03
And I'm going to link the next video here,
30:06
but I'm going to sleep well tonight.
30:08
That's without a doubt.
30:09
Good night from Houston.
30:10
See you on the next video.
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