Frank Bruni, the famous New York Times restaurant critic, visited the Kobe Club in NYC and basically tore it a new one (perhaps with one of those 2000 or so razor sharp samurai swords that hangs above diners as they sample $100 cuts of kobe beef). Never having met Frank Bruni, I'd like to input my own two sense about the Kobe Club.



The food, it should be noted, is excellent. Intriguing enough to be different, but not a departure from the norm, it can appeal to seasoned eaters and newbies alike. From the amuse-bouche, a 'pig in a blanket' of kobe beef sausage wrapped into puff pastry, to the chocolate and cheesecake sampler that I suspect was purchased elsewhere, Kobe Club nevertheless intrigues and surprises. I sampled the pork chop and the salmon, which were both perfectly cooked and very well seasoned. The wasabi potatoes, a staple of the company, delivers with a smooth, silky, unparalleled texture that my fellow diner described as "like marshmallows", but I must admit that my creamed spinach beats theirs. The popovers with the white truffle oil and parmeasean cheese were as excellent as you can imagine, and I would have paid for them even though they accompany the meal. Having been to the Kobe Club before, it is always on my list during Miami Spice season. Had I paid a-la-carte, my meal would have been around $150. But hey...it is what it is.

Now a note on the decor...in many ways, it feels like it belongs in Miami Beach. Go there, and you'll know what I mean. Note, there are about 1000 swords that hang above where you eat. As far as know, no casualties have been reported.

Ask for the booths. You might not get them, but if you do, you've just earned one of the best seats in the house. The best: a corner booth right across from the bar, but reserved for larger groups.


My rating for Kobe Club- AA
Would I go back- definitely!