Kobe Steak Frites - Chef Satsko

When you sit down to eat Kobe beef, you kind of expect that that’s going to be the most amazing thing you’re going to eat that night. Only Satsko’s Spicy Jellyfish Soup with Lemongrass and Button Mushrooms, paired with a Loimer Gruner Veltliner was a hardcore display of Zen Japanese Samurai palate mastery. The broth of the soup was seriously spicy. And the Gruner Veltliner was sweet, extinguishing that savory fire.

What followed was a Wakame Seaweed Salad with Sesame Ginger Garlic Dressing paired with St. Urbarns-Hof Estate Riesling QbA, setting the stage for the Kobe Steak Frites we all came for.

For dessert, Satsko continued that palate ballet with a Panna Cotta made with Nigori Sake, served with slices of mango that was not quite ripe, creating another sweet/sour dance paired with Moscato.

As I gear up for another season out in Kismet, our next dinner won’t be until June 4, at Capsouto Freres. (Menu coming soon.) See you then!