Kobe Club

If eating chic and veneer is your genre, then Kobe is your place. Though the dark and provocative décor; shimmering knives dangling over patrons’ heads as the velvet drapes unveils extra exoticism, you can find yourself with the young and under middle aged crowd. Not for the serious romantics for a serious one-on-one—don’t invite the In-laws. Think of Kobe as a night club with the exception that they serve food. It’s loud, and wants to be louder. Choice of music was extremely poor—not sure if you would like JT’s beatboxing to come with your steak. Plus there were spotted repeats—playing FM radio would have been better.

Went during restaurant week, it was a full house. We didn't mind, Kobe would have been very tacky if there was not a crowd. Would you go to a night club if it was half empty? Didn’t think so.

Kudos to the fries with truffle oil and Parmesan cheese. It was full of crisp and flavor-did not have to dip the ketchup. The complimentary popovers were warm and soft; sprinkled with Parmesan cheese. The popovers beat all the free breads from any restaurant I’ve been.

Steak:

You come to the Kobe Club for the steak. We ordered the American and Australian Wagyu filet. Served median rare; the texture was perfect. I was expecting more on the flavor. The side of horseradish sauce did not justify the filet. I was looking for more flavor from the natural juices of the beef. That said, I was missing a lot of 'beef' flavor.

Pros: Good for crowds, impress coworkers that you can dish the cash and be hip?

Cons: Dinner for two during restaurant week had a bill near $200. $ 115.00 for an 8 ounce, you do the math.