With the title of this post you know that one of these steaks is Kobe beef, the other is not. Do you know which is the Kobe? If you’re from Texas there is no question in your mind that the cut on the right, with more marbeling, is clearly the Kobe. Now you’re thinking to youself, “but I like leaner cuts, that’s why I order a filet.” You order the filet because it has less fat throughout the cut and therefore is the healthy red meat choice. But one bite of a beautifully marbled rib-eye would send your hand to your mouth, because as a lady, you have to cover your full mouth as you couldn’t stop yourself from saying “Oh my God, oh my God, oh my God, that is so good.”
Yes ladies, fatty meat is delcious (hence the obsession with bacon).
But I digress.
The question here is, what the hell is so special about Kobe beef that makes it so expensive. I could explain it to you, but I feel as though The Houston Foodie, whose blog I have recently started following says it best.
“Though it’s sometimes hard to separate hype from reality — the steak from the sizzle if you will — one thing’s for sure: real Kobe beef is very hard to come by…Let’s establish what Kobe beef is and isn’t. Kobe beef is a cut of meat from…Wagyu cattle that is raised and slaughtered in the Hyogo Prefecture of Japan (the city of Kobe being the capital). The traditions associated with raising cattle in this area of Japan — including feeding the cows beer and massaging them with sake — are supposedly ideal for producing the highest quality beef from Wagyu cattle (the breed itself is genetically predisposed to producing highly marbled beef). It’s this intensive process combined with limited production that makes real Kobe beef scarce, and therefore expensive.”
Mystery solved. But…so what?
He goes on to say that most restaurants don’t serve the real deal, which they should disclose on their menu by saying “American Kobe” or “Kobe-style” but they don’t. So let’s just say you are at the creme de la creme of steakhouses, for instance Vic & Anthony’s, why should you order Kobe over USDA prime tenderloin. Here’s what Mr. Foodie has to say:
“We ordered two A5 Kobe tenderloins and two USDA prime tenderloins, both cooked medium-rare. The differences were striking. Texture-wise, the Kobe beef is buttery and velvety, and exceedingly tender. Obviously, the traditional USDA prime tenderloin is tender but much firmer. But the real difference is in the flavor. The only way I can describe the Kobe is to say that this is what beef might taste like if a scientist decided to “perfect” the flavor of beef. The beef flavor is exceedingly refined and concentrated.”
After reading this description I am sure true Kobe has never caressed my taste buds, but it’s something to look forward to.
For the full article, click here. And I suggest following him on Twitter. You might learn a food fact or two. Houstonians would be interested to see what he has to say about the new hot spots in town.
www.HoustonFoodie.com
When I arrived back in H-town and asked friends what new restaurant they were loving, they all had the same answer, “we went to that new Mexican place off Kirby and it’s AMAZING. One of our new favorites and it has a good crowd. It’s called Yelapa, you have to go.”
Well ok then.
So on Monday Trey and I went to see what all the fuss was about. After a three course meal over two hours, I still can’t imagine how Yulapa is the talk of the town.
In my heart I know it was an off night because when I tell you this story, you won’t believe it.
We arrived to a half empty restaurant, but of course we still knew a couple sitting at one of the front tables. They insisted this was one of the best meals they have devoured in a while. No one would be able to tell they dined on chicken and salmon because their plates were wiped clean. For an appetizer, they shared a guacamole the woman insisted was “unlike any guac you’ve ever laid your lips on.” One of the ingredients was cinnamon, so this could have been true.
Apparently our table was doomed for failure because our experience wasn’t even close to complimentary. I’ll try to summarize. To begin, the waiter served us room temperature chardonnay…twice! Jay, the manager, came over to apologize, so I told him I would be writing a review (thinking this might get them on their game). So I wasn’t surprised when LJ Wiley (the Executive Chef who worked with legends like Jean George) came out with a complimentary appetizer. But I was surprised he would choose raw aged Kobe beef to bestow on guests who ordered all fish. Either way, the cut was mediocre at best.
We then waited another 20 minutes before receiving the citrus ceviche the waiter had reccommended. Again, not up to snuff with other local favorites. Although the catch was incredibly fresh, the huge chunks of fish and fruit made it impossible to get a taste of everything on one fork. When the entrees finally made it to the table, we found the mahi mahi to be cold and overcooked. The specialty cesaer salad should have been chopped and tossed, but they chose presentation instead of preparation. Now tragedy strikes. The flavors of both dishes were truly unique and uplifting instead of heavy. I wouldn’t refer to either as Mexican because Wiley’s sides and spices added complexity to the classic centerpieces and showed the possibility for perfection. After we cleaned the plates (out of shear hunger), Jay returned to ask why we didn’t dig into the pork belly that accompanied the fish. “It really makes the whole dish. Usually I have to come over and tell people to try it and then it’s gone within seconds,” he said. Figures. As for dessert, Jay brought over a Cinco Leches cake that sounded divine, but I’m sure you won’t be surprised when I tell you it was dry as a bone. Follow that up with cold coffee and let’s just call it a night, shall we? Oh, and on your way out, please don’t notice the two women enjoying a nice hot chocolate cake covered in cream.
The worst part about this experience is that I truly believe we just fell into the wrong reservation. I think Wiley’s menu is inspired and offeres Houston a refreshing perspective on a local favorite cuisine. The complexity of the spice combinations reflects a deep understanding and passion for food.
A long story long…..You will find me there again to give chef LJ Wiley , an active twitterer, another shot to make my taste buds tingle.
Yelapa – 2303 Richmond, Houston TX 713-501-0391
(Full Disclosure: The kobe appetizer, dessert, and warm wine was comped by the restaurant.)
Photos via restaurant website.
Houstonians, head over to the Hotel Zaza tonight for one of my favorite happy hours. $5 drinks and appetizers. I LOVE LOVE LOVE the deconstructed ahi roll. Apparently they have a new dj as well, so it should be a fun spot to unwind.
Tell my boys Brian and Danny I say hi!
(Full disclosure: I receive media discounts on rooms at the hotel and pay full price for food and beverages.)
The grilled artichoke at Houston’s is so heavenly it’s glowing! I’m reading the paper and enjoying a snack as I wait for a friend from NYC. Quite a nice Sunday afternoon if you ask me.
Please Take Me Out Back! — Backstreet Cafe (Houston, TX)
I can’t believe I’ve never heard of Backstreet Cafe until Jarrod took me for lunch on my last visit to Houston. The food, the service, the wine list, the patio…it’s all divine.
Above on the right, you’ll see the amazing halibut piled on top of veggies (half portion I split with Trey) I devoured two nights ago. Amongst a table of friends, we all sampled each other’s entrees and were impressed with every bite. From the duck confit to the pecan roasted chicken to the fillet, and don’t forget the vegan autumn soup (my lunch pictured on the left), holy moly make my mouth water. Every bite was divine.
Top it off with a glass of port and make a resi for your next visit. This is one place you won’t want to miss in Houston.
Other Houston Musts:
- Goode Company BBQ
- Carrabba’s (Italian)
- Flemming’s (Steak)
- Barry’s Pizza
- Da Marco’s (Italian)
- Tony Mandola’s (Seafood)
There are so many more actually, those are just the favorites off the top of my head.
Bon Appetit. Eat up!
If You Build It, Patrons Will Come — Ciao Bello (Houston, TX)
There are no points for second best when your last name is Vallone. So when the Vallones say they are opening the doors to a rustic Italian pizzeria, locals expect a home run on the first at bat.
In my opinion, Jeff Vallone has two strikes with his latest venture Ciao Bello and has not met the standard set by his father Tony (of the famed Tony’s).
Strike one comes in the atmosphere and aesthetic. I wouldn’t expect them to renovate the space once occupied by Jimmy Wilson’s, but they did not prepare for the extra patrons and the noise they would bring. The high ceilings amplify conversations to the point where no one can’t hear the waiter yelling the specials. You might not notice people are speaking so loudly if the lights were a bit lower. Jeff maintained the Tony’s tradition of keeping the lights up, but at Ciao Bello the lack of décor demands you lower the lights.
As for the food, it fell just short of greatness. We ordered an array of dishes — the famous artichoke, a classic margarita pizza, a new seared tuna dish, chicken, and a few others to get a full sampling. None of it was up to snuff. The flavor of the pizza was divine, but the crust that looked thin and crunchy we found to be greasy and limp. We asked the waiter to recommend wine, but he was so unfamiliar with list, he didn’t even recognize the one we chose.
Oh yes, bread and water would be lovely after we finish the meal.
(Ok, now I’m picking a fight.)
Despite all of these errors, I’m not counting Ciao Bello out yet. Due to the Vallone’s standard of service and familiar faces I recognized from Tony’s (that’s you Scott!) working the crowd and guiding the service, I believe Jeff will have the place running like clockwork soon and make his father proud.
This morning’s breakfast at La Madeleine was a complete disappointment. If you recall a couple of weeks ago, Mom and I sought out the reliable French fare after the let-down at Lola’s. On that visit, La Mad delivered a decent meal.
Today was another story. Look at that! Do those over-cooked eggs loaded with onions look appetizing to you? I’ll answer on your behalf, “oh hell no.”
So, I’m asking for your help. We know where the best brunch spots are in town, but mom and I are looking for a low-key and casual spot (that isn’t a greasy spoon) in the Heights or River Oaks area.
Any suggestions?
Last night I asked trendy couple Kirstin and Matt to fill me in on their favorite new restaurants in town. Here’s where you’ll find them dining:
Others have been recommending:
What are your new (as in the last five years) favorites?
The Ultimate Guide To The New Houston – CultureMap.com
I might be a native of Houston, but when I visit home these days, I’m competely lost!
This city has gone through a cultural transformation since I officially lived here almost a decade ago. There are so many new restaurants, bars, and events popping up in neighborhoods I never new existed, it’s hard for me to keep up!
For Houstonians who could also use a little help navigating, famed local journalists Shelby Hodge and Clifford Pugh launched CultureMap (today!) to show you around town. Literally, you search stories via a map so you can see where the action went down.
Check in with them for reviews, style, and all the gossip about town.
