Kobe and Chipotle
Aug. 4th, 2006 12:37 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ellyssianHad lunch at Starters.
They have an Eagles training menu which includes, amongst many sensible burgers, one entitled The T.O. - it is a grilled cheese with red whine and goes for $2,000.
I had a burger that was renamed on the Eagles menu but also existed on the regular menu as the Southwestern Kobe Burger. I've been wanting to try some Kobe beef, and this was the first opportunity so I took it.
First off, the beef itself was quite good. I think I would have showcased it with less accessories, though, to let it stand out some more. Actually, that's the problem - a plain burger, even of exceptional quality, isn't as appealling as one with all the good stuff. Steak would be a better target for checking it out, although at $13.95 this was a good deal for something that has an entire population raised just to raise and massage cattle that gets the Kobe name. Because of the difference in price-point, I'd suspect that this might actually be American wagyu beef, and not wagyu from the Kobe region of Japan - a steak of the latter might go for $300, although I could find two allegedly legitimate Kobe patties for $11.95 at an online vendor.
The burger itself was also excellent and could stand on its own without the better-than-prime beef. It was served with fresh, homemade fire-roasted salsa - I can easily say I've never had a better flavored salsa in a restaurant. Next time we go there, I'm going to see what I can get that features this salsa - I don't think it's the same that they serve with their chips and salsa, which is unfortunate.
They have an Eagles training menu which includes, amongst many sensible burgers, one entitled The T.O. - it is a grilled cheese with red whine and goes for $2,000.
I had a burger that was renamed on the Eagles menu but also existed on the regular menu as the Southwestern Kobe Burger. I've been wanting to try some Kobe beef, and this was the first opportunity so I took it.
First off, the beef itself was quite good. I think I would have showcased it with less accessories, though, to let it stand out some more. Actually, that's the problem - a plain burger, even of exceptional quality, isn't as appealling as one with all the good stuff. Steak would be a better target for checking it out, although at $13.95 this was a good deal for something that has an entire population raised just to raise and massage cattle that gets the Kobe name. Because of the difference in price-point, I'd suspect that this might actually be American wagyu beef, and not wagyu from the Kobe region of Japan - a steak of the latter might go for $300, although I could find two allegedly legitimate Kobe patties for $11.95 at an online vendor.
The burger itself was also excellent and could stand on its own without the better-than-prime beef. It was served with fresh, homemade fire-roasted salsa - I can easily say I've never had a better flavored salsa in a restaurant. Next time we go there, I'm going to see what I can get that features this salsa - I don't think it's the same that they serve with their chips and salsa, which is unfortunate.
