Press Release

2016 / 09 / 29  09:43

The NY Times

Restaurant: CUT It is the first steakhouse in town regardless of what others might claim offer authentic Japanese Wagyu.
2016 / 09 / 29  09:29

Los Angeles Times FOOD

May 9, 2007 - MEET the monster that devoured Le Bemadin. Maximum-fat Japanese Wagyu, or Kobe, was introduced to the four-star seafood temple by chef/co-owner Eric Ripert last fall, simply because the liked "this amazing product" that had not been available in the U.S. for five years. But it's proven so popular at Le Bemardin, it's warping the way customers order and messing with the exalted eatery's economics.
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