Originally Posted by
fs2k2isfun
I was in a restaurant on South Padre Island, TX last week and one of the specials was some sort of platter which contained Kobe beef. The platter also had assorted shellfish and was about $100.
I asked the waiter what grade it was, he checked with the kitchen and reported back a few minutes later that it was A-5. Now, I've had Wagyu in Japan and my understanding is the A-5 is pretty rare. Is it even possible to get A-5 in the States, and any thoughts on whether the chef/waiter was just full of himself and it was actually a lower grade?
I didn't order it (which was probably for the better) and had an otherwise mediocre meal.
As an occasional visitor to S. Padre, that would have been my reaction. I can't recall anything memorable (except bad memories and flatulence) from most of the restaurants there, and would tend to stick to simple, visually verifiable fresh seafood, barbecue and TexMex.
The place ain't perzactly chic.