Craftsteak, Or, How I Lost My Kobe Cherry
A few weeks ago I went to Vegas for "business". Sadly this "business" was bereft of hookers. Fortunately, for at least a night it was full of Kobe beef.
I've never had Kobe beef before. As my experience at BLT Steak and life in general has proved to me, I'm not really a big fan of beef and steaks and all that woo-ha. However, I am a fan of fully comped meals at expensive restaurants of any kind, so I wasn't going to argue over where said comped meal would occur. In this case, the location was Craftsteak at the MGM Grand.
Now, I have a love/hate relationship with Vegas. I used to really hate it, but this trip helped me come around to its charms - mostly because I was there for "business" so I didn't pay for a goddamn thing and I was with someone who had the "hookup" (see: comped meal at Craftsteak, among other things). To be honest, this is probably the only way I could go to Vegas unless I was loaded, as to enjoy Vegas you need to have money coming out of your ying-yang. Everything is ridiculously expensive and there's not much in between - you're either dropping $150 each for a great meal or you're eating at McDonalds. I generally shun McDonalds. Also, the city is clean trash-wise but seedy otherwise... like when you see an expose on a fancy hotel and the rooms look clean and nice and lovely, and then they bring out the black light and EVERYTHING in the room is covered in a fine film of dried semen. Yeah. Think about it.
Anyways - Craftsteak. Started things out and continued things with Perrier-Jouet, which is a good way to start things (for reference purposes - the glass cost about as much as a bottle.. I'm not sure why I note this as I live in NYC and should be used to this, but still, it just ain't right). Since the meal was comped, I was SORELY tempted to order a bottle of something ridiculous, but the three other people I was with didn't want to drink. Missed opportunity.
After much table discussion and prompting from our server, we went with a prix-fixe Kobe Surf and Turf. All details aside, this meant we had a bunch of typical fancy Steakhouse appetizers (salads, prosciutto, etc) which were all standardly good. Then the main courses: two pots of two-pound lobsters in bisque sauce, Kobe skirt steak, and Kobe filet. Since half of the table didn't like lobster, that left me and the other person with a pot of lobster. Obviously the little two-pound bastard didn't last more than a few minutes as it had been mostly pre cracked and cut up.
The Kobe filet was great, but it wasn't there that I really noticed the difference between Kobe and regular beef. I mean, a filet's always really good and since I'm no connoisseur I couldn't really say much other than it was a really really good filet. The difference came in the skirt steak. Skirt steak is the counterarguement to any time I proclaim that I don't like steak or beef, as I really like skirt steak.
I have positive memories of eating skirt steak mostly every night my first trip to Key Biscayne and getting really really drunk afterwards and being told the next morning The Other Mike had seen my balls as he rolled around the floor drunk as a skunk. The Kobe skirt steak was awesome. It was melt in your mouth awesome. Now, I'm not entirely sure what the difference between a filet and skirt steak is, but I'm inclined to believe that while both come from a cow they don't come from the same place on said cow. In this case it was like someone said, hey, here's a really good filet of beef, lets somehow turn it into skirt steak, AND THEY DID. Oh god did they. It was so good.
I doubt I will get Kobe beef anytime soon, though, as the entire meal for 4 was somewhere upwards of $800.. although about $100-120 of that was probably champagne... and about $100-120 of that was consumed by me. However, I must say, if the opportunity presents itself, I will Kobe again.
I've never had Kobe beef before. As my experience at BLT Steak and life in general has proved to me, I'm not really a big fan of beef and steaks and all that woo-ha. However, I am a fan of fully comped meals at expensive restaurants of any kind, so I wasn't going to argue over where said comped meal would occur. In this case, the location was Craftsteak at the MGM Grand.
Now, I have a love/hate relationship with Vegas. I used to really hate it, but this trip helped me come around to its charms - mostly because I was there for "business" so I didn't pay for a goddamn thing and I was with someone who had the "hookup" (see: comped meal at Craftsteak, among other things). To be honest, this is probably the only way I could go to Vegas unless I was loaded, as to enjoy Vegas you need to have money coming out of your ying-yang. Everything is ridiculously expensive and there's not much in between - you're either dropping $150 each for a great meal or you're eating at McDonalds. I generally shun McDonalds. Also, the city is clean trash-wise but seedy otherwise... like when you see an expose on a fancy hotel and the rooms look clean and nice and lovely, and then they bring out the black light and EVERYTHING in the room is covered in a fine film of dried semen. Yeah. Think about it.
Anyways - Craftsteak. Started things out and continued things with Perrier-Jouet, which is a good way to start things (for reference purposes - the glass cost about as much as a bottle.. I'm not sure why I note this as I live in NYC and should be used to this, but still, it just ain't right). Since the meal was comped, I was SORELY tempted to order a bottle of something ridiculous, but the three other people I was with didn't want to drink. Missed opportunity.
After much table discussion and prompting from our server, we went with a prix-fixe Kobe Surf and Turf. All details aside, this meant we had a bunch of typical fancy Steakhouse appetizers (salads, prosciutto, etc) which were all standardly good. Then the main courses: two pots of two-pound lobsters in bisque sauce, Kobe skirt steak, and Kobe filet. Since half of the table didn't like lobster, that left me and the other person with a pot of lobster. Obviously the little two-pound bastard didn't last more than a few minutes as it had been mostly pre cracked and cut up.
The Kobe filet was great, but it wasn't there that I really noticed the difference between Kobe and regular beef. I mean, a filet's always really good and since I'm no connoisseur I couldn't really say much other than it was a really really good filet. The difference came in the skirt steak. Skirt steak is the counterarguement to any time I proclaim that I don't like steak or beef, as I really like skirt steak.
I have positive memories of eating skirt steak mostly every night my first trip to Key Biscayne and getting really really drunk afterwards and being told the next morning The Other Mike had seen my balls as he rolled around the floor drunk as a skunk. The Kobe skirt steak was awesome. It was melt in your mouth awesome. Now, I'm not entirely sure what the difference between a filet and skirt steak is, but I'm inclined to believe that while both come from a cow they don't come from the same place on said cow. In this case it was like someone said, hey, here's a really good filet of beef, lets somehow turn it into skirt steak, AND THEY DID. Oh god did they. It was so good.
I doubt I will get Kobe beef anytime soon, though, as the entire meal for 4 was somewhere upwards of $800.. although about $100-120 of that was probably champagne... and about $100-120 of that was consumed by me. However, I must say, if the opportunity presents itself, I will Kobe again.
posted by Mike at 7:26 AM
1 Comments:
you know, you can get hookers to cover themselves in sushi and lie very still while you eat all the sushi off of them. that's pretty much the perfect hooker for you.
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