Celebrate the Return of Real Kobe Beef with a $350 'Orgasmic' Steak
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Over the summer, the U.S. finally agreed to resume imports of beef from Japan, which means that soon you will be able to get real Wagyu Kobe beef stateside.
Naturally, New York's Old Homestead Steakhouse is bragging that it'll be getting the "limited first shipment," according to Gothamist. To celebrate, they're pricing a 12-ounce Wagyu Kobe steak at $350.
Diners who shell out $350 for the steak also get a "specially inscribed plate that guests will get to take home as a remembrance of their expensive dining experience," Gothamist reports. That way, we imagine, high-rollers can brag to their friends about the time they got Kobe beef before anyone else could.
Imports of Japanese domestic beef halted in 2010 after an outbreak of foot-and-mouth disease, but that didn't stop restaurants from tacking the Kobe label onto prime cuts of meat.
"Everyone’s been struggling with American Kobe and all kinds of Australian Wagyu," co-owner Marc Sherry told The Daily Meal. "This is the real stuff." Japanese Wagyu beef is known for coming from cows who are hand-massaged and fed a diet of soybeans, rice, and beer, resulting in a more marbled, fatty, and all-around delicious meat. Old Homestead will be receiving a shipment within the next week of shell steaks, the same cut as New York strip sirloins.
Sherry claims there's already a waiting list for the Kobe beef entrée, although the $350 price tag only includes the grilled (preferably medium-rare or rare) 12-ounce Kobe steak, and the plate. "Creamed spinach, garlic mashed allowed," Sherry said, albeit à la carte. "Any requests to make this into a Philadelphia cheeseteak or a panini or grounded up will be denied." We should hope so.
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After multiple visits to the Bazaar (this being number eleven), Peter and I get most excited when we’re bringing in “Bazaar Virgins” (first timers) to the restaurant. It’s even more fun when they’re big time foodies like our friends Ron and Diane. Thanks to the wonderful staff (William, Felix, Alison, Audra!), we were seated at my favorite table in the Rojo room, with a direct view of the open kitchen.
It’s always a delight when Amanda rolls up to our table with the liquid nitrogen cart (or caviar or cotton candy). And I love when servers that aren’t even working our table (Calvin and Hugh) stop by for a quick hello. I’ve had several people ask me why I keep returning to the Bazaar, when there are so many other places to try, and honestly… besides the incredible food and fun atmosphere, it’s because they make me (and my “virgins”) feel perfectly welcome on each and every visit.
THANK YOU to everyone at Bazaar and SLS!
West Hollywood Cone: Rainbow Tobiko Caviar (almost too pretty to eat!)
Papas Canarias: Salty, wrinkled potatoes with mojo verde
Japanese Taco: Grilled eel, shiso, cucumber, wasabi and chicharron
Tortilla de Patates “New Way” Potato Foam, egg 63, caramelized onions
Gazpacho estilo Algeciras: Traditional gazpacho
Ensaladilla Rusa: Potato salad, tuna belly and mayo (I know this doesn’t look like much, but the flavors here were FANTASTIC.)
Wild Mushroom Soup: Idiazabal cheese and golden egg yolk
Uva Bella cocktails (muddled white grapes, gin, elderflower liqueur, fresh lemon juice, simple syrup and orange bitters).
The Bazaar by José Andrés , SLS Hotel
465 South La Cienega Boulevard
Los Angeles, CA 9004
Italian steakhouse with handmade pastas makes debut at The Colony
Opening day nears for Davio's Northern Italian Steakhouse, the Boston-based concept from charismatic chef and restaurateur Steve DiFillippo, which makes its Texas debut in The Colony at Grandscape.
The restaurant will celebrate its grand opening on November 5, and will be open for lunch, brunch, and dinner. You can make reservations via their website or by calling 469-772-4810.
Davio's does regional North Italian food with a focus on the grill, including pasta, seafood, salads, and prime steaks. Menu options include appetizers such as
- American Kobe Beef Meatballs
- Caciocavallo and Oven Baked Lump Crab Cake
- Farro salad with kale, Delicata squash, peppadews, cauliflower, Manchego, and cider vinaigrette
- Warm spinach with roasted peppers, portobellos, goat cheese, and Balsamic
Handmade pasta plays an integral role on the menu with offerings such as potato gnocchi with mushrooms, basil, and white truffle oil and tagliatelle Bolognese, with veal, beef, pork, and San Marzano tomatoes.
- chicken with creamy potatoes, Brussels sprouts and lemon butter
- Atlantic salmon with eggplant caponata and spinach
- 18-ounce Prime aged ribeye
- 8-ounce center cut filet mignon
Antipasti include Davio’s signature spring rolls: Philly Cheese Steak Spring Rolls, Chicken Parm Spring Rolls, Buffalo Chicken Spring Rolls, Shrimp Cotija Spring Rolls, and Spinach-Feta Spring Rolls.
General Manager is Ben Gingras and Executive Chef is John Holloman.
The beverage menu includes a big selection of wines from California and Italy, more than 300 by the bottle and 20 by the glass, along with seasonal cocktails and local craft beers.
The restaurant comprises 13,000 square feet on two floors, with seating for 350, a 10-seat chef's table facing the kitchen, a 28-seat bar at the entrance, high ceilings, warm wood tones, inviting wall colors, and artwork from Europe.
The second floor has another bar with indoor seating and large outdoor patio, plus seven private and semi-private rooms for up to 250 guests seated and 300 for a reception.
Davio’s Northern Italian Steakhouse is at 5762 Grandscape Blvd. Dinner will be served daily, Sunday-Wednesday from 5-10 pm, and Thursday-Saturday, 5-11 pm. Lunch begins November 6 and will be Friday-Saturday from 11:30 am-3 pm. Sunday brunch begins November 8, from 11:30 am-3 pm.
September 02, 2016
Margrit Biever Mondavi Dies at Age 91
The headlines and obituaries will note that Margrit Mondavi, a pioneer of modern-day California wine, and wife of Robert Mondavi, died today.
But Margrit was much more than that to me. She was a friend and, as Robert’s wife, the leading influencer of a movement to bring together art, music, and food with wine.
Margrit had Class, with a capital C, she had humor, and she set a high bar for entertaining and cooking.
She convinced Bob to start the Great Chefs of France Cooking School back in the mid-70s to prove to rubes in America that Bob’s red wines could stand up to Michelin, three-star food. And she was right.
Margrit and Bob introduced me to Napa Valley in May 1980, forever changing my own life’s direction and focus. They are why I live here today.
On my first visit to Napa Valley, to attend a 3-day cooking school with Jean Troisgros, one of the great French chefs (from his family’s restaurant, Freres Troisgrois, in Roanne), Margrit invited me to her home on a knoll in Yountville to proudly show off her Swiss-made, just-installed, wood-fired, oven with which she was looking forward to bake bread.
The last time I saw Margrit, was at the 50 th anniversary dinner of the winery, which she hosted on Monday, April 25 th .
During her lifetime, she and Robert built a wine empire which went public, and which the family eventually was forced to sell in a takeover bid.
Theirs was a colorful, but tempestuous life saga.
At the winery’s 50 th anniversary dinner in April, Margrit sat beside another wine pioneer and legend, Warren Winarski, who made the 1966, very first Cabernet produced at Robert Mondavi Winery.
Warren then went on to his own fame as proprietor and winemaker at Stag’s Leap Wine Cellars.
When the 1966 Cabernet wine was poured for assembled guests, Warren stood up said, “I am Warren Winiarski. and I made this wine.” There was an audible gasp in the room.
What are the chances that anyone ever gets to taste a 50-year-old wine WITH THE PERSON WHO MADE THE WINE 50 YEARS EARLIER?
On top of which, let’s not forget – this wine was sublime!
Between Margrit and Warren in this photo is Mark de Vere, head wine educator at the winery.
These last few years, Margrit had been Vice President of Cultural Affairs at Robert Mondavi Winery, now owned by Constellation Brands.
Margrit joined the winery in 1967. Under her direction, Robert Mondavi Winery developed the cultural and culinary arts programs, which are now benchmarks for the entire wine world.
Margrit created a showplace for painters, sculptors, photographers, jazz and classical musicians, great chefs and winemakers of the world.
Forty-Seven years ago, Margrit founded the winery’s extremely popular Summer Music Festival to benefit the Napa Valley Symphony. This concert series has hosted some of the world’s best jazz, R&B and pop artists including Ella Fitzgerald, Harry Belafonte and Tony Bennett. I know about this because many Saturday afternoons at 5 pm, we would sit on the lawn of the winery to be transfixed by the presence of some of the world’s great musical artists.
Typical menu designed and illustrated by Margrit.
Margrit was an artist in her own right, often designing and illustrating the menus which were presented to guests who dined in the winery’s very special Vintage Room.
I have written elsewhere that some of the very best meals I have ever eaten in Napa Valley were prepared at the winery and served in the Vintage Room. All under the tutelage of Margrit.
Margrit leaves behind three children, six grandchildren, and three great-grandchildren. And a slew of fans and friends in Napa Valley. We will miss your cheery smile, Margrit. May you rest in peace while the rest of us grieve our loss.
The family has asked me to include this detail:
In lieu of flowers, the family suggests donations be made to The Oxbow School, 530 Third Street, Napa, California 94558 or to the American Cancer Society, 860 Napa Valley Corporate Way, Suite E, Napa, California 94558.