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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6.20.25 Meat Meets Mixology at Carversteak & Le Spritz Bar w/ Chef Daniel Ontiveros & Francesco Lafranconi

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