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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?Originally Posted by Huntsman
next time you are in chicago lets discussOriginally Posted by globetrotter
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.Originally Posted by ld111134
Can one ever (in the US) get actual Japanese Kobe?Originally Posted by Huntsman
Originally Posted by kwilkinson
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).Originally Posted by foodguy
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.Originally Posted by kwilkinson
The menu listed it as "Kobe", not Wagyu. I overheard one of the other servers informing another table that the beef was from Texas.Originally Posted by ld111134
usually they use a construction such as "american-style kobe".Originally Posted by foodguy
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.Originally Posted by rvan
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?Originally Posted by Huntsman
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