212 Steakhouse Makes Rare Beef Cuts Accessible

 

The brainchild and passion project of entrepreneur Nikolay Volper, 212 Steakhouse in New York is a modern steakhouse with a rare concept. 

The restaurant aims to make true Japanese Kobe beef and other top notch cuts of beef accessible to the general public, offering a wide range of the highest quality beef at prices that are 60-80 percent below market rate. (The discount doesn’t represent a sale or promotion, but rather an on-going and permanent commitment to value and to educating consumers.)

Kobe beef is a rare delicacy no matter how you slice it. Highly regulated by the Japanese government, only a limited amount of authentic Kobe beef exists, and a very small percentage is exported to the U.S. 

In fact, 212 Steakhouse is the only restaurant on the East Coast officially approved by the Kobe Beef Marketing and Distribution Promotion Association from Japan to offer authentic Kobe beef. This association guarantees the supreme quality of the certified authentic Kobe beef served at the restaurant, attested to by the certificate that hangs in the entryway. 

From the elegant yet comfortable cocktail lounge in the front, to the expansive bar designed for eating as well as drinking to the rustic wood tables with woven placemats in the dining room, Volper has created a different kind of steakhouse.

Kobe beef from Japan is bred of Tajima-gyu calves that come only from designated producers in Hyogo Prefecture, are fed only the very best feed in stress-free and healthy environments, are matured to an ideal quality and texture to an average age of 32 months, and then rigorously graded for selection. 

The flavor of Kobe beef is unforgettable because of the harmony of delicate, sweet lean meat shot throughout with fragrant fat that melts in the mouth.

For those who have never tasted the real thing, 212 Steakhouse offers the opportunity to try the beautifully marbled meat for a fraction of the cost: $15/ounce as compared to $45. (Minimum serving four ounces.) Most steak eaters find that they are satisfied with a small portion of the ultra rich Kobe beef.

These value prices also apply to other prime cuts of meat. Owner Nikolay Volper has made a commitment to make the highest quality beef in the world accessible to 212 diners, providing an impressive range of cuts at drastically reduced prices including Kobe beef ribeye, strip loin, and tenderloin, as well as USDA Prime bone-in filet mignon; Australia Wagyu skirt steak, dry-aged bone-in ribeye and porterhouse for one or two; and both American and Japanese Wagyu striploin with meat sourced from the Fremont Beef Company, one of the few authorized wholesalers in the country.

To ensure that this is a sustainable effort, diners enter into an implicit contract to order at least one menu item other than steak. But with the excellent collaboration between the owner and Executive Chef Christos Kalamvokis, choosing appetizers, salads and side dishes is a very satisfying proposition. 

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News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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