Bruce's latest restaurant menu of Kobe beef and Maine Pemaquid oysters is worth travelling to experience.
That list is paired with a menu that offers Snake River Farms Kobe beef and Martinsdale Colony Hutterite duck.
If you buy something labeled Kobe beef in this country, in stores or restaurants, it is never, ever actual Japanese Kobe beef.
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This particular burger is served at the Florida's Boca Raton Resort and Club and is made using two 10-ounce patties of Kobe beef.
To be sure, there is EXCELLENT US produced beef, some has appealed to me more than some Japanese Kobe beef I have had (overseas, and in Japan, of course).
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Top a succulent, Kobe beef burger with black truffles or foie gras at the famed Burger Bar, or savour delectable sushi at Asia, one of the city's most acclaimed contemporary hot spots.
As I point out in my Kobe beef and Parmigiano-Reggiano stories, it is not just a matter of the consumer getting ripped off and hurt in the wallet, this can be matter of both health and morality.
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But I guarantee you that we will never have an affordable, high-quality health-care system so long as individual patients and their families are incentivized to order the health-care equivalent of Kobe beef, when most would be happy with a Nebraska T-bone.
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There are endless places to order dry aged grass fed steaks (but not actual Kobe beef, despite what you might read on Chowhound, you simply cannot get it) or ultra-fresh spices, or great jams, but the point here is to avoid cooking.
As I explained in my multi-part series on Kobe and Wagyu beef, mislabeling of food is practically a national pastime in this country and regulations are often intentionally lax, lax by government and lobbyist design, rather than by omission.
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Also check out nearby Kobe, location of the devastating 1995 earthquake--and also hometown of the famous beef.
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