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No One Prepared For How Much Man Eats At Olive Garden's Never-Ending Buffet
Internet users have applauded a man's valiant attempt to eat a never-ending supply of pasta, in a video that has received more than 18 million views on social media.
Have you ever eaten something so good that you hoped it would never end? That was the reality that Darryl Kau, 56, went through when he visited Olive Garden in Kapolei, Hawaii, with his daughter, Daysha Kau, and put their never-ending pasta challenge to the test. In two hours, Darryl managed to devour 11 bowls of pasta all by himself, and even had extra room for some breadsticks and two bowls of minestrone soup.
He certainly made the most of the endless supply of food; Daysha, 25, told Newsweek that her father was "pretty full" the entire next day and spent most of it watching football in his recliner.
Darryl Kau, 56, pictured at his table (left) at Olive Garden in Hawaii; and outside the restaurant. He managed to eat 11 bowls of pasta, breadsticks, and two bowls of soup in total. Darryl Kau, 56, pictured at his table (left) at Olive Garden in Hawaii; and outside the restaurant. He managed to eat 11 bowls of pasta, breadsticks, and two bowls of soup in total. @dayshavuuuu / TikTokDaysha said: "With the never-ending pasta, you can choose your pasta (spaghetti, fettuccine, rigatoni, angel hair) and your sauce (marinara, five-cheese ziti, creamy mushroom, Alfredo, meat sauce), and you can just keep ordering more and eating more pasta.
"He ate 10 bowls of his own pasta, but since my mom had a bowl left over, he had that too, and it came out to 11 bowls of pasta," she added.
After trying so many different varieties of pasta, there was no doubt that Darryl's favorite dish was the creamy mushroom sauce with angel hair pasta.
Footage of Darryl's extraordinary effort was shared on TikTok (@dayshavuuuu) in September, and the clip has left internet viewers stunned. The video went viral with over 18.2 million views and almost 3 million likes so far.
Of course, having eaten so much pasta in one sitting, anyone could understand if Darryl couldn't bear the thought of eating penne ever again. However, it is quite the opposite in fact, as Daysha said the family is thinking about going back to Olive Garden, although Darryl is not quite ready to face it again just yet.
"We'll absolutely go back, but maybe not for a while," Daysha added. "But we'll definitely go next time this promotion comes back around. He loves noodles and eggs, so we like to try and find different kind buffets for him.
"Unfortunately, eating at buffets can't become a regular thing, but I will definitely be posting more dad content with food. I love all the sweet comments about him and the people believing he could hold his own against professional eaters."
Daysha said she never imagined the video of her dad would capture so much attention online, and she has been blown away by the social-media reaction since sharing the clip. She said that her dad has always had a large appetite, so it wasn't particularly shocking for her to observe at the time. But, now, her dad has accumulated a whole new following of TikTok users who want to see him take on more food challenges.
"We've all been absolutely mind-blown by all the attention the video has gotten. He wasn't trying to do it for attention; he didn't even realize I was filming him, so the attention was even more of a shock," Daysha told Newsweek.
"We never expected the amount of views and likes on this one and still cannot believe people are that interested in it," she added.
With over 13,300 comments on the viral TikTok video so far, many internet users have praised Darryl's unbelievable ability to consume so much pasta—something most people could only dream about.
One comment reads: "11 bowls of pasta has to be some type of record? Your dad is amazing."
The Olive Garden social-media account even responded: "He can put pasta pro on his resume."
Another TikTok user added: "Now that's how you get your money's worth."
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Olive Garden
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Olive Garden's Culinary Institute of Tuscany, located in the heart of Tuscany, Italy, in a restored 11th century village, is where Olive Garden's chefs learn the secrets of the Italian-style cooking featured at Olive Garden restaurants. Of course, some of the main draws at the Olive Garden are the unlimited salad and bread sticks. Moving behind the basics, the pasta e fagioli soup is remarkably homemade-tasting and the grilled chicken Caesar salad is always good. Classic staples of Olive Garden dining include the uber-popular fettuccine Alfredo, eggplant parmigiana, lasagna "Classico," five-cheese ziti and, of course, spaghetti and meatballs. For something a bit off the beaten path, try the pork Milanese, Chianti-braised short ribs, or seafood Portofino. The downtown Salt Lake City location also has one of the best dessert menus in town.More Olive Garden Restaurant Food Options
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Check Out City Weekly's other downtown Salt Lake City Restaurants and Bars
I Tried The Fettuccine Alfredo At 4 Restaurant Chains & Found A Cheesy Classic
Some of the best things in life are quite simple, and of all the beloved pasta dishes, fettuccine Alfredo certainly falls into that category. Crafted first in Rome by restaurateur Alfredo di Lelio, the dish was originally made using just three ingredients. Di Lelio is said to have thrown together a meal of mere noodles, butter, and parmesan cheese for his wife who had just given birth. He later served the pasta at his own restaurant and the rest is cheesy history.
Of course, not long after, fettuccine Alfredo made its way to the States, becoming popular around the 1920s and subsequently changing form as more and more chefs got their hands on the recipe. Somewhere along the line, cream was thrown in for added richness along with extras like garlic and parsley adornments. This creamy white pasta is the American take on the classic and one that you're most likely to find on the menu at many popular Italian chains.
Authentic or not, most versions of fettuccine Alfredo that I've encountered have been tasty. It's a hard pasta dish to mess up—though it is possible and quality ingredients are the key to success. Let's find out if the following four popular Italian-American restaurants continue to hit the mark with their own distinct recipes, or if they make a mess of this treasured comfort meal.
Here's how each chain ranked in descending order, beginning with my least favorite and counting down to the overall best.
Buca di Beppo Photo: Megan Hageman/Eat This, Not That!Nutrition: (Per 1 Small Order)Calories: 710Fat: 28 g (Saturated Fat: 15 g)Sodium: 2,300 mgCarbs: 94 g (Fiber: 4 g, Sugar: 7 g)Protein: 21 g
Buca di Beppo has been struggling lately, as evidenced by its declaration of bankruptcy just this August and its subsequent closing of locations. The chain said factors such as the pandemic aftermath and rising costs are to blame. But, perhaps a shift away from family-style dining (or dining out in general) and even details like the restaurant's own menu are affecting its success. All I can speak on is my experience with its food, specifically its spaghetti and meatballs—which I recently found to be subpar compared to other top chains—and now its fettuccine Alfredo.
Like all the chain's pasta and specialty plates, the fettuccine is served up in massive shareable portions—even the small order is sizeable, ringing up at $29.99. The dish is described as a "classic favorite" with a creamy homemade Alfredo sauce. You can also add on chicken or shrimp to the meal for an upcharge, though I did without.6254a4d1642c605c54bf1cab17d50f1e
The look: A large yet still manageable serving bowl of pasta. If my husband and I had been exceptionally hungry, we could have polished it off with no problem. The noodles were all glossy with sauce, showing off a standard cream-yellow color. My waiter didn't offer freshly grated cheese on top. However, it did come with powdered parmesan sprinkled mostly in the center.
The taste: Bigger doesn't always mean better. When the bowl came out not even five minutes after ordering, I immediately had reservations, and the taste soon confirmed what I feared. The pasta wasn't necessarily distasteful, just carelessly lackluster. Cooked just past the point of al dente, the noodles were covered in a thin Alfredo sauce that tasted as if it could have been poured from a grocery store jar. The cheesy flavor was dampened, leaving each bite bland and prompting me to reach for the salt and tableside shaker of parmesan more than once. To put it simply, it's forgettable and I for one opt for quality over quantity every time. Here's to hoping that Buca focuses on elevating its recipes in the future rather than continuing to fill its bowls with more and more mediocrity.
Bravo! Photo: Megan Hageman/Eat This, Not That!Nutrition: (Per 1 Entrée)Calories: 960Fat: 47 g (Saturated Fat: 29 g)Sodium: 2,240 mgCarbs: 112 g (Fiber: 0 g, Sugar: 4 g)Protein: 26 g
Both Bravo! Italian Kitchen and Brio Italian Grill were established in Columbus, Ohio, in 1992 and are now owned by Earl Enterprises–the company also responsible for Buca di Beppo, Bertucci's, and Planet Hollywood. Both Midwest-born chains are obviously focused on Italian cuisine. But, while Brio serves a more Tuscan-inspired menu, Bravo!'s 25 locations (mostly on the eastern side of the country) stick to traditional pizzas and pastas like fettuccine Alfredo.
The dish is said to be made with fresh fettuccine, parmesan, and house-made Alfredo sauce. For $16.99, the meal does not come with a soup or salad, but you do receive focaccia bread with dipping oil—which is, in my opinion, some of the best restaurant bread you'll find, on the same level as Olive Garden's breadsticks (coming up next) or Texas Roadhouse rolls.
The look: Less saucy than others with just a thin coat of white yet almost translucent sauce blanketing the yellow ribbon-shaped noodles. Again, no fresh parmesan was offered to me. My "say when" skills were getting rusty at this point. But, some finely chopped parsley acted as adornments.
The taste: Good, but nothing special. These noodles are a bit more eggy than others and chewy but in a good way. The sauce is a nice balance between thick and thin, but aside from the consistency it's not remarkable. Not overly cheesy and with a lack of garlic notes or even salt and pepper glimpses, I'd chalk it up to mostly just cream.
It was a dish that made me literally shrug my shoulders in an I-could-take-it-our-leave it kind of manner. I do think the restaurant's more elaborate Lobster & Shrimp Fettucine or Pasta Woozie (fettuccine Alfredo with spinach and chicken) sound promising. But, the basic recipe is boring.
Olive Garden Photo: Megan Hageman/Eat This, Not That!Nutrition: (Per 1 Entrée)Calories: 1,310Fat: 90 g (Saturated Fat: 55 g)Sodium: 1,210 mgCarbs: 95 g (Fiber: 4 g, Sugar: 5 g)Protein: 30 g
At the Tuscan-inspired trattoria known as Olive Garden, pasta is king—in addition to endless soup, salad, and bread, of course. Noodles of all kinds fill the hearty menu, but one specific type that receives special attention is fettuccine Alfredo. The chain has an entire section of its bill of fare dedicated to "Amazing Alfredos" including chicken, shrimp, and seafood iterations of the dish.
It almost felt like a crime to select the most basic of the bunch, the classic fettuccine Alfredo, but I did it for the integrity of the taste test. It comes with the restaurant's signature Alfredo sauce, which includes parmesan, cream, garlic, and butter, and which is made in-house every morning. A dinner-sized portion cost me $16.49 and I certainly capitalized on the complimentary salad and garlicky breadsticks.
The look: The creamy white sauce appears to have been ladled on top of the fettuccine noodles instead of mixed together. However, it's still an attractive plate decorated with parsley sprinkles and fresh shreds of parmesan cheese.
The taste: Thick and tasty all around. The long, flat noodles were plumper here than at other chains yet still cooked well—soft but not mushy. The sauce, though, is where the dish truly shines. It leaned more towards buttery rather than cheesy, and it was unbelievably rich and creamy. It adhered well to the pasta, after I gave everything a good twirl, and there was plenty of it to go around, without being overwhelming. It may not be the most authentic plate of fettuccine Alfredo out there. But, it's a classic comfort food and dish I wouldn't mind eating, especially with never-ending refills.
Carrabba's Photo: Megan Hageman/Eat This, Not That!Nutrition: (Per 1 Side Order)Calories: 740Fat: 49 g (Saturated Fat: 32 g)Sodium: 980 mgCarbs: 51 g (Fiber: 2 g, Sugar: 4 g)Protein: 20 g
When you take a look at Carrabba's menu of Italian-American fare, you'll see fettuccine pop up in the entree section multiple times. It's featured in the Fettucine Carrabbas with chicken, peas, and mushrooms, and in another dish, it combines with shrimp and mushrooms in the Fettucine Weesie. To find a standard order of the saucy noodles, though, you'll actually have to look in an unexpected place: the sides section. I would have never thought to order pasta as a side, but it's pure genius.
The fettuccine Alfredo side costs $7.29. However, my serveer was able to finagle a full entrée size for me at a cost of $14.79. It came with bread and oil and a choice between soup or salad. I went with the Mama Mandola's Sicilian Chicken Soup.
The look: Well-plated with a well-incorporated sauce—every ivory-colored noodle was fully covered as soon as the plate hit the table. Parsley flakes and grated cheese rested on top. Admittedly, I would have normally asked for more fromage but kept it in check so as to not bury the rest.
The taste: This is the first rendition where I could fully taste and appreciate the parmesan—and no, it wasn't just because of the shreds on top. The cheesiness of the sauce overtakes your palate, but at the same time, the dish resembles the perfect blend of butter noodles and a rich Alfredo sauce–what could be better than that?
I also have to commend Carrabba's on the fettuccine itself. Unlike other chains, it seems like the restaurant really poured time into its formation. An effort that results in a quality homemade flavor that's almost sweet and noodles that make a big impact despite their thin stature. My compliments to the chefs at Carrabba's.
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