I'm Holly and I'm Bridget and this is Girls Next Level.

Welcome back to Girls Next Level podcast. You guys, we are back in the Pink Palace and it is week two of not having the proper season five artwork behind us because there's just a delay.

So I'm doing my best. I'm also like all bundled up in

this coat because it's a little chilly in L.A. right now. A little? Oh my gosh. It's freezing. And it's the wind is blowing and my house is a very old house. Wait, the wind is diabolical today. Like it's, you're just like, oh, it's a little chilly and it's a little windy. I'm like, no, it's insane today. I think the reason I think of it as a little chilly is like if you look at the temperature. I mean, I know it feels colder because of the wind, but like if you look at the temperature, it's like in the 60s, but my house is so old that like if it's even slightly chilly outside it's holds onto the cold it's an icebox

so it's like pumping the heat this morning but I just like couldn't get warm and I'm only just

I'm just now because it does get warm in here starting to get warm enough to like take off this jacket

so it wasn't supposed to be part of the outfit I'm wearing the dress I wore in this episode. So I love that.

Here we go. I think I got food poisoning for the first time in my life the other night.

Really? Wait, first of all, if that's the first time in your life, that's pretty good. Yeah. And why do you think it?

Okay, so I went to, me and my friend Heather went to this restaurant in Vegas. I'd always wanted to try. And it's kind of like a niche, a very niche steakhouse. I don't want to say where it is because like I make videos all the time about like local businesses. I don't get paid anything to do it. It's just the content I like to make. And I would never like trash a local business unless they did something like mean to me are really diabolical.

So I don't want to say where it is. But it was a steakhouse that's kind of like niche off the beaten path a little bit. And I'd always wanted to try it. So we went to go try it. And it looks kind of cute inside. There's cute things about it. And if I told you where it was, you might be like, well, what did you expect? Because it's not like the nicest area, but, you know,

I thought it would be good. So they go there and the service was great. Everybody there was so nice.

But I started to feel like the food was really off. Like the lobster bisque didn't really taste like

anything. It just tasted like melted butter and cream. It was really weird. And then I

ordered a filet and the waiter was like trying to push it being butterflyed. And I've noticed that

when people try to push butterflying your steak, that's a bad sign. That I've never even been to a

restaurant, a steakhouse that would ever, ever suggest that. They're usually like

horrified at the thought. It's people who want to like cook it real fast. And they usually

want you to have the rare or the better because, well, in some circumstances, some they want the

fat to, you know, kind of melt into. But you want it more on the rare side typically.

Yeah. Well, they suggested it Butterfly. It's I was like, no, no, no, no. And part of the reason, I mean, I don't eat my steak butterfly, but part of the reason was I really want to make a video about this place and it doesn't look as cute butterflyed as it does just sitting there. But then he brings it out and it looks like a lump of coal. Like I've never seen anything like it. And then I cut into it. And even though it's burnt like a lump of coal on the outside, it's like raw as fuck on the inside. And my friend Heather usually eats her steak really raw. I'm like, do you think this is safe to eat? And she's like, yeah, I eat mine like that all the time. And she's like, send it back though. Like da-da-da. So I sent it back.

And they cooked it a little bit more. The desserts were amazing. I will give the desserts are amazing. And they do this thing where they bring out like a palette cleanser, which I love those, like a little sorbet. Yes. Which I can only think of like three restaurants in town that do that. So I did love that part.

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