Le Bernadin...a few questions about my dinner here: Kobe steak? Ingredients in a dish with sambal?
Had an amazing dinner here last night. I was so overwhelmed by the goodness that I did not ask for details about two of the dishes, so here goes:
Second course was a langoustine in a sambal sauce..this sauce was so fragrant and so wonderful, I HAVE to know details of what it is composed of. Anyone know?
Ordered the surf and turf for main (on the 4 course menu). There was a substution of scallops for escolar. The meat was described on the menu as Kobe beef. It was the first time I had ever tasted this type of steak and "WOW" is all I can say. Flavor might have been even better, certainly as good, than the steak at Cabana Las Lilas in BA.
Is the Kobe at LB from Japan? (I could kick myself for not asking last night)
Where is the best place in the city to buy this meat so I can cook at home and share with my partner? Lobels? Is it a mistake to attempt at home?
Where is the best place to order it in Manhattan in a restaurant?