This is suspiciously similar to a very old urban legend.
I always ask the sommelier for “the cheapest gut-rot, dishwater swill you have”, and I’ve never been overcharged for wine at Taco Bell yet.
What goes good with bean paste and processed cheese-like foodstuff?
I’d recommend the Alcatraz Toilet Lightning, an early November vintage perhaps.
And then he realized it wasn’t a waiter after all, but the Loch Ness Monster! The monster said, “I need about thirty-seven-fitty.”
He was “told” that was the price. I understand he didn’t have his glasses (although I’m not sure why) but that was his first mistake. The second was believing that a restaurant where appetizers start at $13 any bottle of wine would go for just $37.50.
I still feel bad for the guy, and I definitely think the waitress should have been clearer.
The first mistake is eating at a Bobby Flay branded restaraunt. All bets are off once you make that decision.
The name “Screaming Eagle” is so ironic that indeed, if there was no picture, I would have thought it a fabrication.
And no recipe for the wine???
Maybe the eagle screams because of the price it got charged?
…similarly to IEEE being named after the sound you make when reading their specs?
Then, for $126 they have a “American Kobe strip steak and fresh lobster tail”, which is a ripoff, not because of the price, but because there’s no American Kobe. If it’s american, it can’t be Kobe. By definition, Kobe must come… from Kobe (what a surprise). And a real Kobe steak would run for more than $300 for sure.
So yeah, they sound misleading…
Also, if they guy didn’t know the brand, could frobably think that was the ‘cheap’ wine.
I’d just have assumed the wine was Australian with that name.
(Clearly I’m not into the high-priced wine market.)
I’ve seen it called Wagyu and described as American grown kobe-style:
Actually, from their wine menu–a full bottle merlot 22002 Jeanne Marie, CA 2011 is $36.00 and that’s not the only one under $40.00 They even have an under $50.00 section in the wine list.
It sounds very much like breach of contract to me. She quoted the price as thirty-seven fifty ($37.50) not as three thousand seven hundred and fifty ($3,750).
Wagyu is the cattle breed, like Angus or Charolais. It’s been selectively bred for high marbling characteristics but the flavour can vary depending on how it’s raised and finished. It’s not a bad meat and you can get some excellent steaks from it but the brand cachet can lead to a high price for very poor quality meat.
Good dry-aged wagyu is worth a try once. Especially if someone else is paying.
Kobe-style is a marketing term so that you are further overcharged for Wagyu. If it’s not from Kobe, it’s not Kobe.
Wash it down with a bottle of Grange for twelve-fifty.
I’ve had Wagyu and Wagyu tartare at Seattle’s ‘best’ restaurant. And very nice it was too - but they don’t stick that much of a surcharge on the price - I think it’s $20 on top of the standard prix fixe.
$126 sounds nuts (and yeah, it sounds like this menu is even more misleading than calling it Wagyu). But then I’d never willingly go to Atlantic City anyway. Sounds like Vegas but worse (and dying) from what I’ve read recently
Do you remember that time they sold a sandwich of the stuff at Selfridges?
To get back on topic - one bottle of wine between 10?