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The NY Times

Thursday, June 27, 2013 4:40:25 PM Asia/Singapore

Restaurant: CUT

It is the first steakhouse in town regardless of what others might claim offer authentic Japanese Wagyu. 

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0 Comments | Posted in June 2013 By admin

Los Angeles Times FOOD

Thursday, June 27, 2013 4:40:25 PM Asia/Singapore

May 9, 2007 - MEET the monster that devoured Le Bernadin.

Maximum-fat Japanese Wagyu, or Kobe, was introduced to the four-star seafood temple by chef/co-owner Eric Ripert last fall, simply because he liked "this amazing product" that had not been available in the U.S. for five years. 

But it's proven so popular at Le Bernardin, it's warping the way customers order and messing with the exalted eatery's economics.

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0 Comments | Posted in June 2013 By admin
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