When does a meal become a unique dining experience? Las Vegas has the answer.
Malarkey even does a little demonstration in the process. At Searsucker, signature dishes include the 38-ounce bone-in rib eye “tomahawk”, beer-braised pork rib with horseradish and fried onions, eggs and bacon pork belly, as well as signature sides including jalapeno-chorizo “corn off the cob” and fried brussels and walnuts. To finish off the late night dining Las Vegas experience, the S’mores Bar is a sweet creation including graham, honey chocolate mousse, marshmallow and ice cream.
Experience it for yourself. And stay as long as you like.
Adam: I'm Adam Rapoport from Bon Appétit. I'm here at Caesars Palace at Searsucker with Chef Brian Malarkey. Brian, thanks for having us.
Brian Malarkey: Thanks for coming out.
Adam: Alright, I've been told that people in Vegas like to, ya know, go out late, maybe have a good time – is this true?
Brian: There's an ability to have a little bit of an indulgence, let's say, in Vegas, and people like to have a really great time, and since I've been cooking here I've realized that they want to eat the big steak, they want to have the great glass of wine, they want to have the best cocktail, and that they want to go out late. The diners come out here much later than I'm used to, being from California, and so we've been staying open until 2 o'clock in the morning.
Adam: And in New York, where I'm from, if it's 2 o'clock, you're just getting a slice of pizza and going to sleep. Here though, you do it up right.
Brian: We're having fun and we want to have something different. Not so much that late night ‘vengeance food,’ but that kind of fun to have another start to the day, right?
Adam: Alright, so what do we got today?
Brian: Um, so what we're gonna do first is this is our savory French toast with some sautéed mushrooms. We're gonna start with our mushrooms right here. Hit the mushrooms in there with just a little bit of canola oil. It's very important to just let them set in there, get some great caramelization. And then we've got our French toast right here. I have a nice little brioche. It adds a touch of sweetness to it, but we didn't add the extra sweetener to the French toast batter.
Adam: What's in the batter?
Brian: It's just a straight-up eggwash.
Just a real nice super-simple eggwash. Again, we'll do a little canola oil right here, to make sure it doesn't stick in there.
Adam: Now typically, with French toast, do you want the bread a day old, or is it ok to use fresh bread?
Brian: You know what, in the restaurant world, that's like maybe a story your mom taught you. Something like “Ah, this is what we use the day-old bread for.”
You know, we try to use all the best products, and like you were mentioning earlier, the amount of incredible produce and seafood and stuff we can get here in Vegas, because there are so many great chefs in this city, the demand is high for excellence. So yeah, we’re gonna use the good bread today.
Adam: We're using the good stuff, for you. For you, we're using the good stuff.
Brian: French toast right here, kind of shake it off a little bit.
Adam: But you want to let it really soak in, right, when you make French toast?
Brian: Yeah it does. It soaks into the brioche really nice. Now, this is what takes a little bit over the top. You're like “Oh this guy's making me French toast and mushrooms.”
Adam: I gotta go to Vegas to get French toast and mushrooms?
Brian: Yeah yeah yeah. Well now is when we get starting to have some fun with it, alright? We got some nice truffle butter here. Right? Black truffle butter right there. Again, in Vegas, it's not a little teaspoon. We go a tablespoon, we go big dollop here, right?
Adam: I've always noticed that chefs love a lot of heat. At home, home cooks are very almost timid with the amount of flame they use. You guys go for it.
Brian: Great observation. That's the difference in a lot of the ways that we cook. You're like “I sautéed mushrooms at home; they don't taste like this.” The difference is all this natural caramelization. There are natural sugars in every protein, every fruit.
Adam: It’s almost like a steak, when you get a nice caramelized crust on it.
Brian: Oh, it’s like grilling the hamburger on the grill: don’t move it. Let it sit there, right? We're gonna give a little toss there.
Adam: It's starting to take on some color; you can smell 'em. They smell delicious. They smell like a steak.
Brian: Little French toast right there. Little herbs in our mushrooms right here, a little thyme, a little Italian parsley, give a nice little earthiness to it.
Adam: Kind of like, if you're doing this at home, whatever you have, if you have chives, if you have parsley, oregano, whatever you got, but as long as they're fresh, right?
Brian: Put it in there, yeah, yeah yeah. You know? A little salt, uh, Florida sea salt there, cracked black pepper, and gosh, I don't know. I think those mushrooms are a little bit dry.
Adam: Oh no...
Brian: *adding more truffle butter ingredient to pan* Oh yeah...
Adam: Oh no, don't. Oh my gosh!
Brian: You know, they're like little sponges of love. They just keep absorbing all that great flavor. Alright. *flips the French toast in the pan twice*
Adam: Pro chef move right there.
Brian: We've got our French toast right there. The mushrooms look incredible. You can smell them. Hit 'em with a little more touch of herbs right there. Alright.
Adam: *to audience* If you could only SMELL what's going on right now.
Brian: Our food's not complicated here. It's simple. It's great flavors. We've got some beautiful French toast.
Adam: Scientific fact: If you cut a piece of toast, it tastes better.
Adam: Yeah. I don't know why.
Brian: We're gonna let that truffle butter just run right in there.
Adam: And this was easy to make. You didn't do anything complicated here.
Brian: Super easy. And then, you know what? You have some of this nice fresh burrata right here.
Just kind of like let that melt into it right there. I like to hit it with a little bit of extra virgin olive oil.
Adam: Oh wow. Wow.
Brian: A little bit more salt right on top, because the burrata needs it. And order to cut through this fat... right now we've got fat on fat on fat...
Adam: We need something good for us.
Brian: We're gonna pretend like we're eating something good. This is a great little trick here.
Adam: Like, "Honey, it’s a salad! What?"
Brian: Pickled red onions and a little arugula salad with it. Gives it some nice color, and those little red onions you eat in every little bite. It's incredible.
Adam: The challenge, though, is you want the piece with a little bit of everything, right?
Brian: You gotta get it all.
So that's one of the things we do here at late night. We just have, like, a little snack before you go to bed, you know, a little slice of pizza. Take the edge off the night, get a good night's rest.
Brian: We have amazing crab cocktails, incredible local beers, and it's just a really great party. When the club's done, the party's still going on here at Searsucker.
Adam: You keep talking, I'm gonna keep eating.
Chef, thank you so much. That was awesome. We will be seeing you late night here at Searsucker, next door to the world-famous Omnia Nightclub at Caesars Palace. He's Brian Malarkey. I'm Adam Rapaport. Thank you for watching.