In this YouTube lunch vlog, Rachael Fillbrandt and Josh visit Brezza Italian Steakhouse at Resorts World Las Vegas to revisit a spot they previously praised for brunch. They walk through the updated menu, highlighting price points for appetizers, pizzas, pastas, entrees, sides, and drinks. The hosts sample a complimentary rosemary focaccia, beef cheek ravioli with tableside balsamic butter sauce, and bucatini amatriciana, praising the al‑dente pasta, tender beef cheek, and balanced sauce. For mains they try a large skirt steak, a Brezza burger topped with gorgonzola, and Brussels sprouts, noting the steak’s unexpected tenderness, the burger’s strong cheese flavor, and the crispiness of the sprouts. They also sip a house spicy margarita and a blood‑orange vodka cocktail, and enjoy Italian beers. Throughout they comment on flavor, texture, and presentation, while repeatedly noting that service was unusually slow. The video ends with the hosts naming their favorite bites (the beef cheek ravioli and the skirt steak), offering a brief warning about the pungent gorgonzola on the burger, and prompting viewers to like, subscribe, and follow them on social media.
Chapters
Hey everybody, I'm Josh.
And I'm Rachael.
And a couple years ago we came to Brezza at Resorts World and we called it one of our favorite brunches.
Now today we're gonna try it for lunch. Let's go!
All right, the menu looks a little bit different than what we had a couple years ago, but you can see here's some appetizers starting at $24. Pizzas in the $25 to $33 range. Here's some pasta, $29 to $36. You got some almost like a brunch-looking entrees there for $27 up to $55 for a steak. Side dishes are $12 to $21. A couple lunch cocktails for $18 and mocktails as well. It's a beautiful venue. If you've never been here before, it's definitely A very classy look. All right, drinks are out.
Cheers! Cheers! I went with a house specialty or a house spicy margarita. It's really good. It's got a nice kick, burns in the back of my throat.
And I went with our waiter's choice, which was like a blood orange vodka, some Grand Marnier, a couple other things, but it's very nice, smooth, super cold, and easy to drink.
Yum!
Oh yeah, this is going to bring out more of that rich flavor.
Oh, that looks delicious. Looks like maybe a focaccia.
All right, first course just came out. They brought us some rosemary focaccia. We did not pay for this, so that was extra, um, or in addition to. And this is a beef cheek ravioli with, uh, yeah, some balsamic that they poured right at the tableside. I don't know if that changes the I'm sure it does. Yeah, it's a butter sauce though. Maybe it's like too rich to put on before.
That's true.
And then this is a bucatini amatriciana, which we have had in Rome, and it's like a spicy red sauce pasta. Looks good. Beef cheek ravioli.
I'm so excited for this. I have not looked at the menu over these last few dinners, so I'm super, super excited to try this.
She's trying to like trick her brain into Whoa.
When we were here last time, the pasta blew me away, and it does again. That pasta is perfectly cooked. It's al dente. That beef cheek in there is so, so tender, and that butter sauce— I will lick the plate. That is really good. I think the balsamic really does bring out a Um, nice richness to that that it needs, because just the butter sauce would be a little bland, but the mixture of the butter and the balsamic, very good.
Nice. All right, this is the amatriciana, which again I said before we've had in Italy, in Rome.
In Rome, yeah.
That's where it's one of the 4 dishes that are always there. You can see there is some Chili is in there.
It's a little spicy, right?
Yeah, that's what he said. Yeah. But let's go ahead and try this. It's a bucatini, so you got that big nice round pasta.
It looks so good. I'm ready to dig in. It helps that we didn't have breakfast this morning, so I'm starving.
Really good bite to that noodle. Good. Nice bounce. It's perfect al dente. I love the noodles, and the heat is starting to build.
Oh good.
Yeah, there's a little bit of bacon in there, or maybe they call it guanciale. Guanciale. But Yeah, like a bacon, some onions, some chilies. I think there might be a pepper in there.
So definitely 2 different flavor profiles, the red sauce versus butter sauce.
Yeah, this is freaking good though.
Good.
And here's a little closer look at the focaccia. And Rachael, you can see she did spill a little bit. I just made a mess. But there's the bread for you, which comes with some butter.
I think I figured out why they put the balsamic on later, because it definitely doesn't look as pretty once that's all been mixed together. But obviously we enjoyed both dishes. Yeah, our plates are licked clean.
Even the table. Main entrees have arrived. This is a skirt steak. The chef is well known for having a great beef program, even just, uh, launched her own beef product. So knew we had to get this one. That's a big skirt steak.
Yeah, it is.
Um, and then we ended up with a side dish of Brussels sprouts, which looked good. Nice little sear on those.
And I went with the Brezza burger.
It does look like it has the condiments on the side, some arugula, tomato, and onions. Yeah, that's gorgonzola, I believe.
Okay, I was like, yeah, that's a lot.
That's a strong cheese.
Stronger than I was expecting. But the burger to bun ratio looks good, and then I believe these are just regular kettle-style chips. I don't think they're made in-house or anything special.
How do you know that?
I'm just guessing.
But they might be.
They might be.
And we both said we like some easy drinking beers, so we said, can we have a couple Italian beers? And we got two of them.
So because I've already tasted that gorgonzola on there. I know it's a bit more pungent than I'm used to.
Yeah, I'm gonna put some— you're gonna put the veggies on? Veggies on. Good idea.
I need some veggies, but look at that.
Yeah, that looks good. Okay, big bite. I bet it's good. Looks juicy.
Nice juicy. Perfect beef to bun ratio on there. Again, because of the flavor of the cheese, that gorgonzola does stand out. But it holds up well to that beef patty. It's again very juicy. I have juices dripping down my finger, and the bun is nice and soft.
But it holds up to it.
But otherwise it's really, really good.
Perfect.
Josh says my chips could be made in-house because they don't look hard.
Leave a comment down below. Do you think those— show those chips. I don't think they look like they're just from a bag.
That's true. Maybe they are made in-house. I don't know. They're delicious. They're a nice Uh, accompaniment to the burger, and you don't have to order them extra. Yeah.
All right, see a lemon, use a lemon.
We're gonna go—
I'm gonna go ahead and put this lemon juice on my steak. And then the waiter did bring over like a chili oil that he said he likes on it, so I'm gonna go ahead and put it on the first couple pieces.
Yeah, why not?
Oh man, this is a tender feeling steak. I almost used my knife wrong way. Very good.
Good.
They did recommend doing it at medium. Skirt steak is one of those where I get nervous a little bit. Yeah, wondering if it's going to be a little tough, but this is not tough at all. And this is the outside piece.
What do you think is underneath your skirt steak there? I think there was some endive salad or something. Oh, okay. I was gonna say it almost looks like mashed potatoes.
No, that is definitely not mashed potatoes. There's definitely some, uh, veggies, some veggies of some sort.
So it's a full meal, both of them are.
Uh, radicchio.
Radicchio.
Radicchio. Okay, with some cheese it looks like. Yeah, so you actually, you do get some, a full side with it.
And we didn't order that extra. The Brussels sprouts we did order additional, but not The radicchio salad or the chips, right?
Might as well try the Brussels sprout while they're here. That's good Brussels sprout. Nice. I like that there's a little bit of crispiness to it. There's also some meat you can see inside there.
Yeah, do you think that's like bacon or lardons or something?
Or pancetta of some sort, some pork product. No, this is good.
Good.
I like it. All right, I do not think we're gonna end up doing dessert, but if you are interested in dessert, here is the menu. All right, we just wrapped up at Brezza for lunch and the food was really good.
I agree, I thought the food was fantastic.
What was your favorite bite?
Uh, the beef cheek ravioli.
Yeah, that was delicious. I was definitely blown away by the steak. Yeah, your steak was so good. Yeah, it was super tender, which sometimes you worry about that with It was skirt steak, right? Yeah, sometimes you worry that the skirt steak is going to be a little tough, but that was absolutely not. Lots of flavor, really good. But that beef cheek ravioli was probably the best.
And I will have to say, the burger itself, if you don't like pungent cheese, you should stray away from it because it is very pungent cheese. I thought it worked well, but I don't mind that flavor of cheese.
Yeah, our only gripe was service was very slow.
Oh my gosh, ridiculous slow.
Yeah, but the food was awesome. So if you're enjoying our videos, Don't forget to hit that like and subscribe.
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