1 Photo
Kobe Beach Club, a spin-off of the Kobe Club steakhouses in Manhattan and Miami, recently opened in East Hampton, bringing a few new dishes and a “lighter” menu, according to chef Paul Williams.
Jeffrey Chodorow of China Grill Management owns the string of Kobe Clubs. He opened the East Hampton branch at 44 Three Mile Harbor on June 7. Kobe Beach Club is also connected to the nightclub Lily Pad, formerly known as Flirt.
Mr. Williams had his first “hands-on” training in New York City when he was still in his teens, then spent time in New Orleans working at Lilette and Bayona. More recently, he’s worked in other China Grill restaurants including Borough Food and Drink in New York City. Now at Kobe Beach Club, he is ready to add some seasonal items to the menu as the summer heats up.
The chef said in a recent interview that he uses “classic French technique” while incorporating “local ingredients from the farmers market.” Comparing the East Hampton menu to the fare at Kobe Club in Manhattan, Mr. Williams said one difference is the use of more olive oil instead of butter, which gives food a lighter feel for diners planning to go out on the town after dinner. Patrons won’t want “to go home and go to bed” because of the heaviness of the food, Mr. Williams explained. The chef said that he hopes to make people “feel at home” by giving Kobe Beach Club an ambiance similar to the Kobe Club in Manhattan. “I want people to be happy,” Mr. Williams said.
Corporate Chef Luke Rinaman and Regional Chef Scott Ubert worked together writing the original menu for the Kobe Club, which has served as a template for the offerings in East Hampton. The principal exceptions come in the form of a few new summer salads, according to Mr. Williams, that were added as part of the lighter approach to seasonal fare.
Salads include the seared wild salmon summer salad with organic greens, shaved fennel, orange segments, soft herbs and blood orange vinaigrette for $38 and the American prime summer steak salad with frisée, bibb lettuce, apples, tomatoes, Gorgonzola and roasted tomato-basil vinaigrette with a 6-ounce steak for $46 for one person or $69 to share.
In addition to the new summer salads, entrées feature pan-seared wild salmon with lobster dumplings and tarragon mustard sauce, as well as mustard-rubbed organic chicken with roasted vegetables and shaved black truffles, for those who want to stray from the popular Kobe beef selections. Entrées run from $25 to $39, excluding the Wagyu and lobster, which range from $46 to $65.
Kobe beef comes from Wagyu cattle from Japan and Australia. Wagyu translates to “Japanese cow,” but the cattle are bred in Australia as well. Kobe-style beef comes from Wagyu crossbred with Angus cattle that are bred in America.
General manager Azdine Sallem calls Kobe Beach Club a unique concept. “We offer Kobe beef in a totally different way,” he said. The Kobe is served in many ways, including stuffed in ravioli or prepared tartare, Mr. Sallem said. The manager also touted the restaurant’s exclusive Kobe cocktails, including the “pink punch.”
Diners can choose from “entrées for two” starting at $66 for Charlie’s sizzling sliced steak, a bone-in NY strip loin on a bed of roasted Vidalia sweet onions with whole roasted garlic. Among the other offerings, Shogun’s Flight for $255 consists of 4 ounces of American, Australian and Japanese Wagyu strip loin and 6 ounces of American prime strip loin, Samurai’s Flight, which substitutes a filet for the strip loin, and Emperor’s Flight for $375, a 4-ounce filet, a 4-ounce strip loin, and a 6-ounce ribeye, all of Japanese Wagyu.
Other dining options include the “Mix and Match Mains,” described on the menu as a way for patrons to sample “smaller portions of beef to better appreciate the contrasting flavors and textures of our offerings through ‘side by side’ comparisons.” Surf and turf is another option in the “Mix and Match” section, with Maine lobster, king crab and extra large shrimp.
Smaller portions of beef range from $58 for American beef to $108 for Japanese Wagyu. Additional sauces are $3 each and include, among others, blue cheese butter, bacon and shallot, and classic béarnaise.
Sides consist of hash browns, Kobe club Parmesan truffled french fries, sake white truffle creamed corn, creamed spinach, whipped potatoes with the option of different seasonings, asparagus, roasted wild mushrooms and peas and pearls, which range from $9 to $16.
China Grill Management’s slogan is, “Eat. Drink. Celebrate,” and its mission is “to create an unrivaled and unforgettable dining experience for every single customer.” Mr. Sallem expanded on the China Grill slogan, saying that he wants people to have “fun, relax and enjoy” in an intimate and tranquil setting that is smaller than the Manhattan space.
Management is currently in the process of scheduling special events and entertainment throughout the summer.
The club opens at 6 p.m. Wednesday through Saturday. The regular dinner menu is offered Thursdays from 6 to 10 p.m. and 6 to 11 p.m. on Fridays and Saturdays. The late night menu is offered from 6 to 10 p.m. on Wednesdays and 11 p.m. to 2 a.m. on Fridays and Saturdays.
There are almost a dozen different choices on the late night menu, including an oyster shooter with ponzu, a citrus-based sauce, and wasabi tobiko for $6. The menu also features Kobe sliders consisting of three different mini burgers, each containing a different type of Kobe beef from America, Australia and Japan, with caramelized onion and ripened tomato for $22, and Kobe Club beef tartare, also made with three separate types of beef, for $38.
The dessert menu features specialties of beehive baked Alaska and chocolate caviar with sweet vanilla blini and raspberry créme fraîche for $13. Other desserts are $11 to $12.
More Posts from 
