– We are here at Barton G in Los Angeles, and Joe, what’s Barton G known for? – Barton G is famous for the
way they present their food. The dishes, the desserts, even some of the drinks have these elaborate props and setups that they bring to the table. It’s very Instagrammable. It looks really cool, but I have to wonder how
good it actually tastes. – Yeah, I mean, I’ll be honest, I have not heard great
things about the food here, but it looks really fun. The entire kitchen’s basically a toy room, – And I feel that with all this emphasis
on the presentation, they might be trying to
overcompensate for something, possibly how the food tastes? Sydney: Yeah, I mean, when you’re serving stuff
in these giant vessels and everyone’s focused on
what the photo looks like, I think it’s probably pretty easy to overlook how the food tastes. Joe: Well, one thing’s for sure, we’re gonna get to play
with some fun props and see some cool dishes, so I’m excited. DO you
wanna go check it out? Sydney: Let’s go. I mean there’s… Atilla: Giant forks,
swords, knives, lures. Barton G aims to shock and awe its guests in a culinary theater of sorts, so we’re always presenting
over-the-top dishes, whimsical creations, not just your average, you know, white-plate dinner. Really pushing the
boundaries of imagination. Barton G is the OG in over-the-top dishes, precursing Instagram probably
by at least a decade. Sydney: OK, we get it. It’s basically dinner theater. But let’s see if it’s delicious or if it’s just another Instagram dud. First up, lobster mac ‘n’ cheese. It’s made with a heart-stopping
amount of cheese. And lobster. And it wouldn’t be West Hollywood without adding a healthy
dollop of black truffle. And of course, they top
it with more cheese. You really can’t say this
place isn’t decadent. While the chef cooked, Joe and I decided to check out all the dinnerware in
the back of the house. Joe: So I gotta eat like, under the thing? Like I’m… – Protect yourself from food spitters. – Yeah, but if someone was taking it off, was like, “No, we’re
taking the plate away. You gotta wear it for the whole meal.” Joe: Let’s eat! Sydney: And of course you know, there’s even more lobster. This time, it’s going
into lobster Pop-Tarts. They’re made with phyllo dough that is drenched in butter. And cheese, again? Yes. This place has some interesting stuff. – This would be a first, possibly eating out of a… – Is it going to fit over your big head? – Let’s find out. Oh! Oh, like a glove. Dude, this is like super heavy. – You could, like, do a little bit of, like, cleaning as well. – Yeah. I don’t understand how,
like, they serve in… – No, they serve food in that? – Yeah, that’s what I thought, right? – No, I think you wear it while you eat. – An actual lure that’s used to catch sharks. You can see right there
it does have the points. They have little plastic guys on it. – This is what you eat off of when your dad didn’t play catch with you but you want your dining partner to do it. – Just crying, just eating. – I just wanted to play catch, Pop, a game of catch. – I mean, this is like the
Carrot Top of restaurants. – Yeah, it honestly kind of is, and the bat’s sticky. – Yeah. What do we got here? – What do you, how do you
even put food in this? – I think it goes up? Oh it’s a… What? – Ohhhh! – Oh, like the UFO’s landing on the table. – Yeah, yeah, yeah. Joe: Ahhhh. – OK, that’s kinda cool actually. I’m into that. – OK, so these guys are definitely winning at presentation. – Yeah, and I have to say, I’m a lot more excited to eat after being in this kitchen. It’s almost like being in FAO Schwarz. I feel like FAO Schwarz had a lot of stuff like this. – Do like “American Gothic.” Sydney: The Great American Steak dish is served with a boneless ribeye and bone-marrow butter. And the Sabrina Sundae comes
in a giant martini glass overloaded with ice cream, brownies, hot fudge, whipped cream, and sprinkles. Joe: Imagine coming in
here when you were a kid. You’d just be like, “I wanna go to the restaurant
where they give you swords.” I would just be running around like, “Yeah, yeah, yeah, yeah!” – I probably would not be, honestly. Sydney: OK, enough goofing around, it’s time to see if this outrageous food is actually any good. Oh, my God. OK, cool, great. Oh, don’t forget the Pop-Tarts, yes, yes. Lovely, lovely. – Does this toaster work? – I mean, this looks delicious.
– Yes. – Oh, yes please, my utensils.
– Yeah. All right. Those might slow you down a little bit while trying to cut it.
– Yeah, I’ll hold it while you cut it. – Yeah, now we’re talking. We got mac ‘n’ cheese in a giant mousetrap. Waiter: Watch your fingers. – Eeee. Everything looks very delicious. – Yeah. – I think I’m gonna try some of this mac ‘n’ cheese. – Yeah, let me get rid of this thing.
– Think I can get in there? Wanna try it? – Do it. – Yeah, it’s pretty good! I recommend the smaller fork. – It’s pretty fun. They also give you
regular-sized forks and knives. – Who wants this when you can have this? For real though… – This is really good.
– This is delicious. – Yeah, this is really tasty. There are giant chunks
of lobster in there too. I am impressed. Color me impressed! You know the truffles, like, I mean, I hate to use the word “umami” because it’s so overused, but that’s like what really comes to mind. It’s like truffley,
mushroomy deliciousness, and it tastes luxurious and rich. – Definitely. – Teamwork. – I think we’re gonna have to
request a giant steak knife. Yo, get me one of those swords! And done! – Wow, good job!
– Yeah these are great! – Amazing! – Let’s cut back in and do the time lapse of…
– Yeah, yeah, yeah, yeah. – And done! – Yeah, OK, I like that. I have to say, gotta give them credit, like, that’s the color I like my steak. Joe: Yeah, this is cooked perfectly. Wow!
– Mmmm! – It’s excellent! – It stands on its own. It doesn’t need this, but it definitely doesn’t hurt either. – Why not, right? – Yeah.
– Yeah. Sydney: The sauce is awesome. It’s cooked perfectly. This bone-marrow butter
is on another level. – I thought it was gonna be, like, also like eating out of these contraptions was gonna be a lot, like, more awkward? I mean, it’s definitely
just a presentational thing. It doesn’t really affect the
actual process of eating it. – What scenario do you
imagine yourself, like, coming here and ordering like, you know, something with
this sort of presentation? – Probably like a special occasion, like a birthday or anniversary. – Yeah, I think birthday. I feel like anniversary would be a little, like, “Hey, honey, here’s a giant fork. Let’s eat this together.” But I think birthday is a
little bit more lighthearted. – Can I make a note that delete the note that I made to take my
wife here for anniversary? Scratch that. – If you took Mo here
for your anniversary… – It would be our last anniversary. – D—, dude. – Oh wow. – That’s decadent. Oh man. – I love that. – I love it so much.
I love that there are, like, this place is lobster city. There’s so much lobster at Barton G’s. That’s amazing. – That’s the best Pop-Tart. – Here we go. Yes! – Now we’re talking, yooo! Sydney: What’re we doing. What’re we, idiots? – Stop it. Your giant shovel. – Thank you. – All right. You know what I like about this? It’s like these utensils are so heavy, it’s kinda like a workout. Mmmmm.
– Mmmmm. – That is very good. – I think you need the little
spoon to help you along. – Yeah, this is very efficient. – Mmmmm!
– That’s so good. Sydney: This is the kinda day where I love my job so, so much. How’re you feeling about work? – Great! Yeah, this would also, like, really, like, hit the spot after a long day. – This would hit the
spot after a long day? – With a couple of your buddies, just kinda kickin’ it,
have some ice cream. – Yeah.
– Right? – Hey, man, I’ve had such a rough day, you know what I need? An ice-cream sundae. – Meet me at B.G. – Apparently what I’m learning today is bigger is always better. Like, all of these things
have been so delicious. – Yeah, I feel great. – Good job, and I’m so full, I wanna die. – Yeah, I gotta lay down. Look at this big spoon!