Jeffery Chodorow is about to breathe new life into his historically troubled venue at 68 West 58th street. You may recall it went through three variations as Mix, the first two French, the last Italian. From the snack in-box, the press release for the grand debut on Monday.
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As I’ve done zero recon on this one, I’ll just pass along the full, unadulterated press release. For the over-zealous or those with lots of free time at work, you can compare and contrast the press release to the media coverage that should hit in the next couple weeks. Sound fun? Holler back if you’d like to see more unadulterated press releases in the future.
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Full press release after the jump.
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JEFFREY CHODOROW’S NEW STEAKHOUSE IS A CUT ABOVE THE REST
NEW YORK, November 2006 – This December, preeminent restaurateur Jeffrey Chodorow of China Grill Management and his partner, entertainment executive Charlie Walk will open the highly anticipated Kobe Club (68 West 58th Street, btwn. 5th - 6th Avenues; 212-644 5623), a steakhouse designed by LA-based firm Dodd Mitchell Design in association with New Jersey based architectural firm New World Design Builders (this is the first New York City restaurant for Dodd Mitchell). Executive chef Russell Titland collaborated with China Grill Management Corporate Chef Luke Rinaman and Regional Chef Scott Ubert (formerly of ONO and David Burke and Donatella) to create an innovative and flavorful steakhouse menu.
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Kobe Club will offer the finest, “top grade” cuts of meats, including American, Australian and Japanese Wagyu, as well as American Prime, which can be ordered in “flights” or as surf and turf combinations with a variety of signature seafood dishes. Start with a range of signature appetizers including Kobe beef Tartar (prepared tableside); Crab Cake “Double Stuffers” with roasted garlic and ginger aioli; and Slow Roasted Apple Wood Smoked Bacon and black truffles. Appetizing side dishes such as a trio of mashed potatoes featuring variations such as sour cream and chive, wasabi and shiso and lobster and black truffle; Hash Browns topped with lobster, chorizo and crème fraîche and Sake White Truffled Creamed Corn will satiate any craving.
Dodd Mitchell Design (THOMPSON LES and Double Seven bar + lounge) and architectural firm New World Design Builders have created a cutting-edge space that is vibrant and full of energy, yet sultry and intimate. The vibe at Kobe Club is reminiscent of spending time at a private party or a speakeasy dinner club. For creative inspiration, Dodd Mitchell Design looked to a wide variety of influences including current ideologies of fashion, art, and modern day rock & roll. The design team was also inspired by the power and beauty of the Japanese Samurai, and specifically the iconic imagery embodied in their fighting swords. Guests will notice the 2,000 suspended Samurai swords hanging over the center of the dining space, the polished and edgy “blade” stingray bar in the lounge, columns wrapped in leather bands and leather straps that act as a veil on wall surfaces. Specially designed furnishings by Dodd Mitchell can be seen throughout the space and include the womb-like barstools with “blade” legs, hand-crafted and ebonized bent-plywood dining chairs and bulbous table bases inspired by Oriental pottery.
Kobe Club is open for dinner Monday – Saturday from 5:30 PM – 11:30 PM, and closed on Sunday. A late night, limited menu will be offered until 2:00 AM, beginning in January.
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