I wonder if somebody that knows the Chef could find out if the Wagu beef is going to be available on the 1st.
Be careful what you ask for. Have you had it there before?
First, my general opinion. If I had to sum YHS up in one word, based on our one experience, it would be.............Eh. It was ok, but it wasn't great. Our last trip included meals at YSH, Citricos, Narcoossees, and Le Cellier, among others. YSH was the worst of the bunch, and we will not be in any hurry to go back. I do have quite a bit of steakhouse experience, including chains such as Mortons, Ruth Chris, The Palm, along with excellent local steakhouses such as Bern's (Tampa) and most of the NYC biggies. So I can tell a really great dining experience from an average one when it comes to steakhouses. Maybe we just hit an off night, but that wouldn't explain everything. One of my biggest complaints abou the place, and an area where I'd expect much more from a fine dining experience, was the sides. I will agree that the actual cut of filet you get there is excellent, better than Le Cellier or any of the other meals. My wife's was also cooked properly. But the sides! Ugh, the sides. With that great filet you get a lump of average at best mashed potato.
Now back to that Wagyu beef. I had it. It was very disappointing. This may be where the bad night came in, I really don't know. That's also why I ask if you've had it already. For starters, my cut was a little undercooked for my medium rare taste. No big deal, I can do rare. My problem was the cut itself. Yes, I realize that Wagyu is higher in fat and marbleization than other steaks, and I was properly informed by our server of this fact, but I like that. I'm a NY strip fan because I like the flavor the fat gives. But this cut didn't just have marbleization. I think it's a 10 oz cut, but I had to leave at least two oz on the plate, a hugh amount of fat along one side of the strip. Just an almost inch thick slab of pure, inedible fat. To me that is just bad butchering. As for the rest of the piece of meat, it was tender and flavorful, but my cut had a hugh seam running through it, which made it unpleasant to eat. Again, bad butchering. In such a well regarded steakhouse that sort of butchering is unacceptable. Oh, and while my mashed potatoes had truffle oil in them, they were still average at best.
So, between the so-so sides, and my bad cut of expensive Australian beef, our overall experience was average at best. Sure, the actual piece of filet might be better than Le Celliers (but we're really splitting hairs here), but the overall experience at Le Cellier was much better....as it was at Citricos (a filet to rival YSH, with better sides).....as was Narcoossees.
I hate it when rice or risotto gets stuck in your teeth - totally unappetizing. On the second visit, that great beer cheese soup also tasted as if they used old or spoiled cheese, and the shrimp tasted old as well. It was a pretty unsatisfying meal, but Mo, our server, was great. 
a few extras ended up in my doggie bag 
)
off the menu lately
