Wednesday, May 28, 2008

Kobe Club | Summer in the City

Today we begin our annual Summer in the City segment featuring Cool Ideas for the hot nights ahead.

Summertime brings out our most intrepid travelers, the clever visitors who know it’s best to hit the town early while the sun shines and the temps are fair. Afternoon rain showers are best met with strong happy hour drinks, cool museum visits or a midday nap. Balmy evenings find us all out at hot dining spots that feature seasonal menus made more bearable by “Miami Spice” pricing or fixed-price summer tasting menus. After a night of clubbing, the top resorts often provide off-season rates to make a good night’s rest even more affordable.

Locals know the season’s hottest restaurants have been booked solid for months and as the reservations ease, so do the prices. Check out Kobe Club’s Summer offering - a Six Course Waygu Tasting Menu at the sleek new bistro at 404 Washington Avenue.

The dining room is a marvel of 2000 gleaming samurai swords, luxe stingray upholstery and rich dark woods. The outdoor lounge incorporates tropical bamboo and semi-private cabanas to cosset you in a romantic, relaxing hideaway. But the central attraction at Kobe Club is obviously the beef; the finest selections of specially-raised Wagyu (Kobe Style) Beef imported from Japan and Australia, and also raised right here in the US.

The Six Course Tasting Menu prepared by Executive Chef Tim Nickey starts off with an amuse bouche of a Kobe Hot Dog, a sort of hi-low fusion blanketed in puff pastry. Starters feature a Kobe beef tartare, diver scallops and braised American Kobe short ribs with roast chanterelle mushrooms and American Waygu beef cheek ravioli in a luscious truffle broth.

Mains include a choice of 4 oz. Wagyu strip loin which determines the total price of the tasting menu with American being the least expensive at $95, Australian a mid-priced $135 and Japanese topping out the ticket at $165. All dishes are paired with lobster hash browns served sizzling with chorizo, bell peppers and caramelized onions. Desserts range from beehive Baked Alaska with honey ice cream, chocolate caviar napped in sweet vanilla blinis and raspberry crème fraiche or a rainbow of housemade tropical fruit sorbets.

Discover the most prestigious beef on the planet at one of South Beach’s most popular new destinations this summer.

Kobe Club
404 Washington Avenue
Miami Beach, FL
305-673-5370

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