We’ve tried the one and only Kobe beef distributor in the east coast and we could not help but rave about it.
In all of America, there are only eight restaurants that has a license to cook and serve Kobe beef and in all eight, there is just one restaurant in New York where you can taste it.
Somewhere near midtown Manhattan sits . Home of the glorious Kobe beef in the neighborhood. What is the fuss about Kobe beef? It’s everything. Whatever you knew about beef before, this is better. It is so good, that several restaurants in the country lied about having Kobe beef in their menu when in fact, the meat was banned in the country for a long time. It was not until recently that the ban was lifted or that a licensed distributor opened a restaurant in New York.
Kobe beef is known for its marbling or the fat of the beef that gives its flavor. A bite will instantly let you taste the difference of it from the other kinds of beef available. Kobe beef is an import form Kobe, Japan. There are only a handful of these cows raised and the demand around the world is high, hence, the steep price.
Except for 212 Steakhouse.
New restaurateur, Nikolay Volper, opened his first restaurant in hopes of educating the people about Kobe beef, and of course, good food. He travelled to Japan and made all necessary certifications to bring the best food on the table at 80 percent off.
Yep, Kobe beef is sold in his restaurant at a cheaper price than any other restaurant in the country.
Coming in to the restaurant, you’ll be welcomed by warm golden lighting, floor-to-ceiling windows, wooden furniture and wall décor that seem to quietly exude an old rich vibe. It is both a bit intimidating and comforting at the same time.
The restaurant has a lounge and a bar aside from the front and main dining areas.
Friendly and competent staff will assist you to your reserved seat, help you order and even suggest the best wine to complement your main dish.
Like the beef, the steakhouse has a collection of the finest wine sold by the ounce. You can find rare and sought-after wines like 1994 Petrus, 1989 Chateau Latour and 1985 Chateau Margaux. If you love wine, your experience will most certainly be unforgettable here as well.
For appetizers, we tried the Grilled Octopus with sweet peppers, red onion, capers, and red wine vinegar and Grilled calamari with artisan tomatoes, lemon and herbs.
Although 212 Steakhouse is carving its name for its Kobe beef, they also serve sea food. The main chef is Filipino who is an expert in Greek food so there is a Mediterranean twist to most of the other food on the menu. Both were fresh as the restaurant gets their daily supply of seafood from the fish market.
Of course, for the main dish we ordered Kobe beef rib eye, Australian Wagyu skirt steak and USDA Prime Filet Mignon.
Like everyone said, the Kobe beef melts in your mouth, no other words to describe. You can taste the richness of the meat, far different from the regular beef. The small service size is not an issue since it is enough to fill you.
The Australian Wagyu and filet mignon also lived up to its expectations, but for today, Kobe is the star.
We also had Sauteed mixed mushrooms and scalloped potato gratin for side dish. The side dish did not disappoint either, they could have been the main dish too, if not for the Kobe.
212 Steakhouse do not earn from the Kobe beef they serve, instead they earn from the other foods you order. Still, it was not as steep as it would be if you ordered the same food in another restaurant.
Where to Find 212 Steakhouse
316 East 53rd St
New York, NY — 10022
Monday — Friday
05:00 PM — 11:00 PM
Saturday — Sunday
05:00 PM — 11:00 PM