Nick DiGiovanni

Is that what that stuff is on top?

That's a cheese?

Yes.

It almost looks like mushrooms, but that's actually a cheese.

This right here is what he was cooking behind us.

This is Japanese snow beef.

And you probably haven't heard me talking about it or seen me cooking it because it's quite hard to get.

That is one of those pieces of meat that I like to say you can eat even if you have no teeth.

And if you're gonna be eating steak this fancy, you have to be eating fancy potatoes too.

And these just so happen to be seasoned extraordinarily well.

Though I'd expect nothing less given the sweet we're staying in this evening.

I'll take a little bite of this mac and cheese.

We got to pop the egg.

But I want to save space because we have a lot of pasta waiting for us.

Because I'm Italian, we're going to finish things out with a few Italian dishes, starting with this almond tortellini with truffle.

I will say, of all the dishes we've smelled today, this one probably smells the best.

Compliments to the chef on this one.

This one's good.

One of our last dishes, saffron fusilli with lobster and tomatoes.

Given that I'm Persian, I do love any time saffron is used, but it does have to be reserved for special occasions, and given we're in the most expensive hotel room in the world right now, I think this is more than appropriate.