Two Brits go to Cheesecake Factory for the first time!

0:00 We've recently been visiting the Midwest.

0:01 And thought it was high time we stopped

0:03 by an American- Institution famed for its hefty menu.

0:06 That amazingly, we've never been to before.

0:08 Cheers.

0:09 Urgh.

0:10 Can we never cheers balls again, please?

0:12 We'll have to blur that.

0:15 Alright.

0:15 Our first factory visit in the US.

0:18 Cheesecake Factory.

0:19 I feel like I should be wearing a hard hat.

0:20 And a high-vis.

0:21 I'm intimidated by the decor.

0:23 What is going on?

0:24 It feels like it's designed by Lumière from- Beauty and the Beast.

0:28 Hello.

0:29 Hello.

0:29 Wow.

0:30 Welcome to Cheesecake Factory Chicago.

0:33 This is a lot.

0:34 It's pretty immense.

0:35 Just like our menu.

0:36 Okay, okay.

0:37 Got our bakery right here with all the different cheesecakes.

0:40 That's a lot of cheesecakes.

0:41 Yeah.

0:41 We're gonna be coming back for you.

0:43 This is- The most extreme restaurant experience.

0:46 Well it's not a restaurant, it's a factory Josh.

0:48 Yeah, okay.

0:49 I'm a little bit scared to open this up.

0:51 Famous for a big menu, right?

0:53 It says our 250+ dishes which that is impressive.

0:57 But also terrifying.

0:58 The calories are absolutely mental.

1:02 This is like a bulking bodybuilder's dream.

1:05 Well it doesn't exactly scream restraint.

1:07 To this whole place, does it?

1:09 You know?

1:10 No, I think I think they've leaned into basically excess.

1:13 If I don't reach five figures of calories today.

1:16 I think we failed.

1:17 Fresh bread right here.

1:18 Wow.

1:19 Two types of bread.

1:20 Yes, this is gonna be our whole wheat bread.

1:22 And we got our sourdough right here.

1:24 And what bread is this?

1:26 So that's just butter, okay.

1:27 Oh, that's butter.

1:28 Okay, sorry.

1:29 I thought that- Stupid question.

1:30 I thought that was a pitta bread, I couldn't see it.

1:32 Okay.

1:34 I actually heard good things about the bread.

1:36 We've said this many times before.

1:38 If you can't get the bread right, I might walk out.

1:40 Yeah, oh wow.

1:41 I might walk out.

1:42 Wow, wow.

1:42 Bread is important.

1:43 Bread is important.

1:44 We often make the fatal error of just filling up on the bread.

1:46 We are about to do that right now.

1:48 Yeah, okay.

1:55 Yeah, good bread.

1:56 I'm not walking out.

1:57 God straight in for more bread.

2:00 So much for pacing ourselves.

2:02 Mm.

2:02 Yeah, yeah.

2:03 That's good too.

2:04 That is so good.

2:05 I can't believe I'm saying this though.

2:07 I think I prefer the brown bread.

2:08 Yeah, it's just got that little hit of sweetness Mm-hmm.

2:11 Alrighty you guys.

2:12 So I'm gonna start you guys off with our avocado egg rolls.

2:16 This is an appetizer?

2:17 This is, yes.

2:18 The portion sizes are big.

2:20 Thank you very much.

2:21 Your welcome.

2:22 Okay.

2:23 So look at that.

2:24 I was expecting more like a little spring roll.

2:26 So is this egg on the outside?

2:28 I guess.

2:29 Or is it a tortilla?

2:30 Batter?

2:31 It's rampacked full of avocado.

2:34 Stuck in there, mate.

2:35 Alright.

2:35 Cheers.

2:36 Cheers.

2:46 Wow.

2:47 That is naughty.

2:50 You know how to make an avocado egg roll?

2:52 Well you push it down a hill.

2:53 Push it down a hill.

2:55 Joel was waiting for that joke.

2:57 For so long.

2:58 That's not just avocado, I mean that's like a whole guacamole.

3:00 Some extra spices, there's more going on.

3:03 The batter is what makes it.

3:05 It's really crispy, really warm.

3:07 The thing is, when I think of avocado.

3:10 I don't think of something that really tastes of anything.

3:12 Yeah, you're right.

3:13 Right?

3:13 That's amazing.

3:14 Tastes amazing.

3:15 That has no right to be that good.

3:17 I mean what the heck?

3:18 You could just come here and just eat that.

3:19 And that's like a whole meal's worth of food.

3:22 Portions sizes are huge.

3:23 What's that you're eating?

3:24 Yeah, why are you just nibbling?

3:25 Oh that's the rice noodles huh.

3:26 You are just- Just love it.

3:27 Going to town on that stuff.

3:29 Mm yep!

3:30 You can use it to mop up the sauce.

3:32 You can.

3:32 Oh these are actually nice.

3:34 Oh!

3:34 Oh!

3:35 Yeeah!

3:35 So this is gonna be our buffalo blast.

3:38 And it is served with blue cheese.

3:40 And we got buffalo sauce right here.

3:42 Why are they called blasts?

3:44 When you bite into them, you're gonna have a blast.

3:47 Oh, okay!

3:49 You are a professional.

3:51 An explosion of flavors.

3:53 No, I mean it's a perfect triangle.

3:54 It's like McDonald's chicken nuggets, and they're all the same shape.

3:57 Should we dip in a bit of this?

3:58 This is the solid blast.

3:59 As opposed to the liquid blast.

4:01 I wonder what the gaseous blast is.

4:03 That's what happens after you finish all that.

4:06 You walked straight into that one.

4:16 Oh whoa, what is going on?

4:20 What is going on?

4:22 Holy balls, that is good.

4:25 It's shredded chicken.

4:27 Oh like a melted cheese consistency.

4:29 Mmhm.

4:29 It's like an American samosa.

4:31 You know what I mean?

4:32 Like a Cheesecake Factory samosa.

4:34 That versus the wings.

4:35 This would win 10 times out of 10.

4:37 Taste that mate.

4:40 You don't like it?

4:42 If he is concerned.

4:43 My first bite I- That is good.

4:45 My first bite I hated it.

4:46 That is really weird.

4:47 It's intense.

4:48 It's hella intense.

4:49 It's like someone was running late to a Super Bowl party.

4:51 And just kinda started putting stuff together.

4:53 And was like...

4:54 This is my new dish.

4:55 It's kind of a perfect.

4:57 Super bowl snack.

4:58 It's all of them combined into one.

5:00 Here's one of my favorite, perfect summer drink.

5:04 That's alcoholic?

5:05 It is.

5:05 We have SKYY vodka in here.

5:07 Peach liqueur.

5:08 Oh wow.

5:09 And some peaches blended with a swirl of raspberry.

5:12 Ah!

5:13 That is alcoholic.

5:17 And here's my favorite.

5:19 We got fried mac and cheese.

5:20 Those are big balls.

5:22 Okay!

5:23 There we go.

5:24 I love a plate of big balls.

5:25 Get in there, get some good- Okay.

5:27 Of that marinara sauce.

5:28 Cheers.

5:28 Ah, can we never cheers balls again, please?

5:32 We'll have to blur that.

5:34 Alright.

5:35 Cheers.

5:39 Ah!

5:41 Ah!

5:43 Ah!

5:45 Aah!

5:46 Mmm.

5:47 Holy****.

5:49 I want to just come to Cheesecake Factory.

5:51 And just order the appetizers.

5:53 Because that is so good.

5:55 Now this is the first cheese forward dish.

5:57 That we've had in the Cheesecake Factory.

6:00 True, true.

6:00 I would say this is this is everything you want from a tatertot.

6:04 Yeah.

6:04 Applied to mac and cheese.

6:06 I feel like I've had deep fried mac and cheese

6:08 at maybe- At like a fair or something somewhere before.

6:11 Mm-hmm.

6:12 Mmmm.

6:13 This is better.

6:14 Can you imagine coming in just for a pint of beer.

6:16 And like one of these just as like a bar snack?

6:19 Elite.

6:20 Elite.

6:20 Elite.

6:21 Elite.

6:21 Cheesecake Factory.

6:23 Thank you to today's sponsor, Odoo.

6:25 Who have once again helped me prepare- Something extra special for you Josh.

6:30 Why are you smiling like that?

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6:54 So this would have been helpful before I ordered.

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7:34 Wow.

7:34 Alright, back to Cheesecake Factory.

7:36 We got our first entree right here.

7:37 This is our chicken madeira.

7:39 We have mashed potatoes.

7:41 We got our sautéed chicken breasts.

7:42 We got some asparagus on top.

7:44 Mushrooms, and then the mozzarella cheeses.

7:46 Thank you so much.

7:47 Okay.

7:49 What?

7:49 They just brought out a buffet tray.

7:51 That is enormous.

7:53 Oh, oh, yeah, that's that's covered in cheese.

7:56 Alright.

7:57 Cheers, mate.

8:08 Whoa.

8:11 Okay.

8:12 There's a lot going on.

8:13 What is that gravy?

8:14 It tastes kind of halfway between barbecue sauce.

8:17 And Chinese sweet and sour sauce.

8:20 Yes!

8:21 That's what it is.

8:22 Interestingly, this is not like that dissimilar

8:24 from some kind of British dishes.

8:27 Yeah.

8:27 It's got the color.

8:28 It's like meat, a little bit of vegetables, and then like a big pile of mash.

8:31 Like that's exactly what we would do in the UK.

8:33 However, this is all like covered in cheese.

8:35 and then covered in this gravy.

8:36 That has more flavour than we would ever put in our gravy.

8:39 This is the number one most popular menu item.

8:42 Drake famously loves cheesecake.

8:44 Or at least he says he likes to go there.

8:46 In one of his songs.

8:47 I wonder what Kendrick likes.

8:49 Because I want to like that.

8:53 Okay guys.

8:54 We have our- I think- Woah!

8:56 Good lord.

8:58 This is our Louisiana pasta, right here.

9:00 Holy moly.

9:01 Louisiana pasta?

9:03 Do people share that?

9:04 Yes.

9:04 Okay.

9:05 Most of the time.

9:06 Do people eat that by themselves as well?

9:08 They will eat half and take the rest home.

9:10 So yes.

9:11 Thank you very much.

9:12 Wow, don't know what I was expecting from a 2200 calorie dish.

9:16 Multiple layers.

9:16 Any normal restaurant, you're getting one of these.

9:18 They've given us four enormous fillets.

9:21 Okay, again, it looks like a kind of um, buffet tray.

9:28 Oo!

9:28 Pasta's good.

9:30 Pasta's good.

9:31 It tastes like two different dishes.

9:33 It tastes like a pasta dish and a chicken parm.

9:36 Mmhm.

9:37 I've had like two bites and i'm full.

9:39 This is fantastic.

9:40 Uh-huh.

9:41 But I want it this big so I can eat that and move on.

9:44 A restaurant that has this many items- It's explored the culinary universe.

9:48 Yeah.

9:49 And it has found many many gems.

9:52 Why choose one massive gem when you can sample 20 or 30?

9:58 Mm.

9:58 You know?

9:58 I think it's time we arrived at the end of the production line.

10:01 This is our reece's right here.

10:05 We got our fresh strawberry right here.

10:06 Oh, okay, this is like plastic but with strawberries on top.

10:09 Exactly.

10:09 Brilliant.

10:10 And they got a red velvet here.

10:12 That is- Alright.

10:13 Would you like some cake with your icing?

10:15 Yeah.

10:17 And these are made in the factory?

10:19 They are and then they're brought to the other factory.

10:22 Okay, okay.

10:23 Alright, Josh.

10:23 Okay.

10:24 Where do we begin?

10:26 Got to start with the classic surely.

10:27 Okay.

10:27 It looks almost like an emoji of a cheesecake.

10:30 Why are the strawberries so gelatinous?

10:33 Yeah.

10:33 Cheers.

10:34 To the factory.

10:40 Wow.

10:41 That's very good cheesecake.

10:43 It's kind of light.

10:44 It's a little bit fluffy.

10:47 Mmm.

10:47 I'm gonna pace myself because I might prefer one of these other two.

10:50 The calorie king.

10:52 The calorie queen maybe.

10:54 Red velvet.

10:55 I love that there's just cream on the side.

10:57 Because you know, it might not be enough otherwise.

10:59 Here goes.

11:07 Wow.

11:09 Whoa.

11:10 A red velvet cake is already rich.

11:13 Very rich.

11:14 That is extreme.

11:16 Wow.

11:17 Eating a whole slice of that.

11:18 I mean you could be like a, a Red Bull athlete.

11:21 You're taking your life- You're taking your life in your hands.

11:23 Netflix could do a live stream.

11:25 But there's something about the way the cake-

11:27 Is offset by the slightly sour cream cheese.

11:30 Offset by the cheesecake itself.

11:32 It just goes down.

11:34 I mean let's be honest these they these are barely cheesecake.

11:37 That's true.

11:37 This is cheesecake in the same way that we have tailbones, you know?

11:41 Okay.

11:41 It's like...

11:42 Technically true.

11:43 Yeah.

11:44 This bad boy oooh.

11:46 My gosh, this is the biggest one.

11:48 That looks dense.

11:49 It's yeah.

11:50 Was it hard to get through?

11:51 Slightly difficult to get the fork through it.

11:54 Oh my gosh, I just want to get one mouthful.

11:57 I don't think I'm even gonna be able to fit that in my mouth.

12:00 So this is America in a bite.

12:02 Let's do it.

12:12 Wow.

12:13 There's chunks of stuff in there.

12:14 The execution on that is fantastic.

12:18 It really does taste like Reese's peanut butter cups.

12:20 Wow.

12:20 I mean look at that.

12:21 You can see literally the layers of chocolate fudge.

12:24 Cheesecake, Reese's peanut butter.

12:27 Oh, there's nuts in it.

12:29 Ooooh.

12:30 There's like peanuts in the peanut butter.

12:31 That's a punchy dish.

12:32 Maybe the whipped cream actually is there to mellow it out.

12:35 I think you missed a trick.

12:36 Are you gonna try the white chocolate?

12:38 Yeah, because it wasn't it's not rich enough otherwise.

12:40 Mmhm.

12:40 Alright.

12:41 Mate.

12:41 Good luck.

12:42 Probably that literally is the most sweet mouthful I can imagine.

12:46 You've done it as a guy without a sweet tooth.

12:48 That's very good.

12:50 Wow!

12:50 You're a fan!

12:51 That's not rich at all.

12:52 Try the white chocolate.

12:55 You've missed a trick mate.

12:55 I will.

13:00 It does work well.

13:01 It works so well.

13:02 The back of it is even, is better.

13:04 You've got to eat it from the rear.

13:06 Sorry, sorry, I mean the cake.

13:12 I'm gonna be sick.

13:14 I got it stuck in my throat.

13:16 The food coma was stronger before the cheesecake.

13:19 A sugar lift.

13:20 A little sugar lift.

13:21 It's a false dawn.

13:22 You can make it home.

13:23 It's a false dawn.

13:24 And then crash hard.

13:25 Yeah, yeah, yeah.

13:26 You know, I would quite like to come back here with someone

13:28 who loves Cheesecake- Factory and come in and just eat their order.

13:32 We need a Jason Momoa.

13:34 For Cheesecake Factory, that's what we need.

13:35 That would be a fat guy.

13:36 Someone to- That would be a fat guy.

13:40 Someone who's like comes into Cheesecake Factory with us.

13:41 And is like I was here this morning.

13:43 Yeah, yeah, yeah.

13:43 I was here for breakfast.

13:45 His name's Jabba the Hut.

13:55 See you jolly soon!