This is a very late post. These photos were from my visit to Black & Blue last year in the summer. I had never been to Black & Blue steakhouse, and had always enjoyed Glowbal Group restaurants, so decided to give this a try.
We ordered the following:
1 dozen Kusshi Oysters
Dungeness Crab Louie Salad
Australian Wagyu New York Steak – 6oz each
Deep Fried Mac n Cheese
Creamed Corn with Fried Jalapenos
Dry Ice for visual presentation – Oysters were fresh and delicious
dungeness crab, romaine, cucumber, cherry tomatoes, eggs, avocado, and louie dressing – This was delicious but pricey
herb butter, pernod, hollandaise – served in a cast iron pan on top of a bed of salt, peppercorn and crushed chili’s – It was average. Nothing exceptional, and not worth the price to order again
Australian Wagyu Beef – Cooked Rare Medium
Wagyu is known for its’ marbling characteristics and quality, it is for this reason that there is such a high price.
All Kobe is Wagyu, but not all Wagyu is Kobe
People often use this term interchangeably thinking that it refers to the same premium imported Japanese beef, but this is false. Kobe is the capital of Hyogo prefecture, where the authentic Kobe beef comes from. The beef in Japan is shipped by area names. Kobe beef is from Kobe.
This was delicious. Do you see the fat? It was intoxicating.
Deep fried Mac n Cheese – Must order!
Onion Rings – Same as the other Glowbal restaurants. It’s not something I’d order again
Creamed corn and crispy jalapeno – Delicious! Good side dish!
I would go back for the wagyu if I had the wallet for it. It was definitely worth the try. I noticed recently that they added Japanese Wagyu to the menu.. That is something I’d like to try.. On a side note, it was March 2013 that Japan has been exporting Japanese Wagyu to Canada and United States.
Prior to 2012, Kobe beef was not exported. So what have we been eating the years before that? Check out the reading and let me know your thoughts.