American beef a la Japan a la Israel
When it comes to grub, certain things just go together, like peanut butter with jelly, and Japanese steak houses with Jewish dietary laws. Oh yeah they do, at Prime KO, open for reservations today.
Dropping an impressive menu of Japanese noshes and all-American meat in a bi-level joint split between a sleek downstairs sushi bar (rocking cream-colored tufted upholstery and glowing backlit screens) and a high-ceilinged, elegant dining room above, KOs the latest entry from the dude behind Prime Grill and Solo, and like its big brothers stays Kashrut, so take heart Akira Kurosawitz. In addition to nearly 50 sushi offerings, the Rising Sun's repped by traditional-ish starters like seared tai snapper carpaccio, grilled yellowtail collar w/ chili ponzu, "Rock Salmon" tempura, and yakitori skewers (including chicken skin, gizzard, and cartilage...yay!), but also gets its fusion on, from prime rib eye negimaki w/ snow peas & yam French fries, to Panko-Crusted Wa-Fu Hamburg Steak Curry Stew -- mmmm, soup & word salad. American influence pops up in bites of warm prime rib carpaccio w/ hot truffle oil, and tuna/yellowtail/salmon ceviche tacos, but the real deal're the steaks: Illinois corn-fed prime rib eye, Iowa grain-fed Chateau-briand, salt-baked black angus pepper filet, organic bison rib eye, and even dry aged 60-Day L-bone (and who hasn't craved that since first laying eyes on Miss Macpherson?).
To wash it all down there'll be a full bar slinging traditional cocktails, a handsome sake list, brewskies, and, naturally, kosher wine, but no MD 20/20, because while certain things go together, drinking Mogen David and possessing functional eyeballs do not.