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Things that are pissing you off- Food & Drink Edition - Page 15

post #211 of 2721
5/3/10 at 9:34pm
Quote:
Originally Posted by Huntsman View Post
I've never gone to a 'steakhouse' per se. Is this what one should expect to be charged somewhere like Smith and Wollensky's or a Mortons/Ruth Chris, et al?

Can one ever (in the US) get actual Japanese Kobe?

next time you are in chicago lets discuss
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post #212 of 2721
5/3/10 at 9:43pm
Quote:
Originally Posted by globetrotter View Post
next time you are in chicago lets discuss
Chicago, somehow, always slips through my travels. Have never been. When I do, you'll be my first call. Drinks at Violet Hour or Bar Deville, then we can discuss the steak over the steak. ~ H
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post #213 of 2721
5/4/10 at 12:37am
Thread Starter 
Quote:
Originally Posted by ld111134 View Post
Friday night I made the mistake of going to the Chicago Chop House. I ordered the dry-aged Kobe "tomahawk" ribeye and my fiancee ordered the Oscar-style filet.

First, they brought me the wrong entree - the waitress set before me a plain filet. Back went both steaks. Twenty minutes later we get our food - my fiancee's filet looked like it had been put under a heat lamp in the intervening time, so I am certain that they didn't make her a new entree. Meanwhile, my "Kobe" ribeye wasn't done correctly - I ordered medium rare and half the steak was medium, and also the steak was chewy not "buttery". While I was tempted to send the meals back, the future-missus didn't want to wait any longer so we simply forged on.

After we paid, I mentioned the problem to the waitress and we received a dessert to take home.

A very expensive mistake on my part.

Apparently, the "Kobe" served at the Chop House is from an outfit in Texas and thus is not "real" Kobe - I figured as much.
Did it say Kobe or did it say Wagyu? If it said Wagyu, then that's fine b/c most of the wagyu in the states is unlabeled American wagyu which is obviously woefully below the real deal.
Quote:
Originally Posted by Huntsman View Post
Can one ever (in the US) get actual Japanese Kobe?
The best restaurants can, and do. At Cyrus, we were receiving 4 entire striploins of grade A5 Wagyu every week.
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post #214 of 2721
5/4/10 at 12:43am
Quote:
Originally Posted by kwilkinson View Post

The best restaurants can, and do. At Cyrus, we were receiving 4 entire striploins of grade A5 Wagyu every week.

That was some of the best bites of my life.

K-dub, part of Friday's entree is sous vide veal cheeks

Sadly, no comp'ed waygu ribs this weekend
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post #215 of 2721
5/4/10 at 1:52pm
there's american wagyu and then there's american wagyu. i've had top scale from snake river farms beside what was purported to be a5 kobe, and it was as good. but wagyu is just a breed name and the way the animal is raised and fed probably has more to do with the quality than the genetics (best, of course, is genetics + management, or nature and nurture).
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post #216 of 2721
5/4/10 at 2:05pm
Quote:
Originally Posted by foodguy View Post
there's american wagyu and then there's american wagyu. i've had top scale from snake river farms beside what was purported to be a5 kobe, and it was as good. but wagyu is just a breed name and the way the animal is raised and fed probably has more to do with the quality than the genetics (best, of course, is genetics + management, or nature and nurture).

Do you believe in spanking your Waygu?

(no homo).
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post #217 of 2721
5/4/10 at 2:27pm
Quote:
Originally Posted by Piobaire View Post
Do you believe in spanking your Waygu?

(no homo).
i believe in firmly caressing it (ibid).
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post #218 of 2721
5/4/10 at 2:32pm
One thing that is pissing me off is the opening of pizza/salad places all over Kansas City, and also the explosion of gourmet burger joints, 5 guys, smashburger, blanc burger, i feel like everywhere in south kansas city you can only get burgers or chinese food.
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post #219 of 2721
5/4/10 at 2:55pm
Quote:
Originally Posted by kwilkinson View Post
Did it say Kobe or did it say Wagyu? If it said Wagyu, then that's fine b/c most of the wagyu in the states is unlabeled American wagyu which is obviously woefully below the real deal.

The best restaurants can, and do. At Cyrus, we were receiving 4 entire striploins of grade A5 Wagyu every week.

The menu listed it as "Kobe", not Wagyu. I overheard one of the other servers informing another table that the beef was from Texas.
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post #220 of 2721
5/4/10 at 3:00pm
Quote:
Originally Posted by ld111134 View Post
The menu listed it as "Kobe", not Wagyu. I overheard one of the other servers informing another table that the beef was from Texas.

usually they use a construction such as "american-style kobe".
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post #221 of 2721
5/4/10 at 3:13pm
Quote:
Originally Posted by foodguy View Post
usually they use a construction such as "american-style kobe".

Not here - the Kobe entrees (and other dishes) were on a separate "specials" card, not on the main menu.

Huntsman, the Violet Hour is a good call and a favorite in our neighborhood.
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post #222 of 2721
5/4/10 at 5:39pm
Quote:
Originally Posted by rvan View Post
One thing that is pissing me off is the opening of pizza/salad places all over Kansas City, and also the explosion of gourmet burger joints, 5 guys, smashburger, blanc burger, i feel like everywhere in south kansas city you can only get burgers or chinese food.

This should not be pissing you off, because you guys in KC only ever had Cheesecake Factory and P.F. Chang's, and Fuddrucker's as the outliers, to begin with. The shining gems of KC are obviously BBQ, and Vietnamese food, if you're into it, and there's no shortage of either. Really good Mexican food exists, I'm sure, but I've never felt compelled to hang around KC long enough to discover it.
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post #223 of 2721
5/4/10 at 6:21pm
actually, i'm not sure if it's still there, but i seem to recall eating at a lidia bastianich restaurant in kc, too. and let's not forget fried chicken!
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post #224 of 2721
5/5/10 at 12:57am
Quote:
Originally Posted by Huntsman View Post
I've never gone to a 'steakhouse' per se. Is this what one should expect to be charged somewhere like Smith and Wollensky's or a Mortons/Ruth Chris, et al?

Can one ever (in the US) get actual Japanese Kobe?

Just fly out here.
Have your beef, experience new culture and leave satisfied you had real Kobe Beef in Japan.
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post #225 of 2721
5/6/10 at 10:59pm
Quote:
Originally Posted by Huntsman View Post
Chicago, somehow, always slips through my travels. Have never been.
~ H

Whenever you make it there you'll enjoy it, greatly. Terrific city.
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