Kobe Club

SoBe outpost of Jeffrey Chowdorow's New York steak temple deals American, Aussie, and Japanese Wagyu in a den of dark leather and steel weaponry. Globe-trotting movie moguls, Miami scene makers, and splurging snowbirds tuck into secluded booths for flights of flag-adorned filets, striploins, and ribeyes. Sake-cured salmon starter comes flanked by deviled quail eggs adorned with caviar. Beef cheek ravioli is bathed in truffle broth. Beehive Baked Alaska pairs with the world's oldest known unblended cognac. Pampered people eating pampered food.