wagyu strip loin @cg, and swapping sides

[Lisa F]

In continuing to research my trip I am looking for info on the wagyu strip loin at calfornia grill. any reviews on it? i know it is not true japanese wagyu but is it still a worthwhile cut of meat?

Also do you know if california grill will sub sides? right now they are serving it with a celery root puree. I really do not like celery (like I put it in my chicken stock but I have to be very careful not to put too much because if I can detect the celery in there I don't like it.) I wondered if they would be willing to sub the mashed potatoes instead. Any experience with that, or is the plate the plate at a sig because it has been specially composed by the chef?

Thanks!

 

[OrangeCountyCommuter]

My experience at California Grill is that they will make you happy by swapping the sides. So I think that would work.

 

[shortnsassy730]

They will sub sides as long as its a side that is served with another entree on the menu. If it is a side only found on the "sides" section of the menu, then you have to pay out of pocket.

 

[Lisa F]

thanks! good to know about the sides. I don't think CA Grill has any enhancement sides like Narcoossees does. Now anyone know how the wagyu is?

 

[steg]

Had this last time we went down, was very disappointed. Had the good stuff (A5) and the better stuff, [to me] (Australian Kobe) at Victoria and Albert's the night before, for comparison's sake. Wife had filet that night and we were unimpressed with that too (Corn and salsa verde I think), the preparation on the current filet is even more boring than it was back when we were there last (although I do miss the 3 tomato focused accompaniments, which were great that they had when they first opened). We're going back to California Grill solely for apps this January, Spicy Kazan, Goat Cheese Ravioli, some flatbread(s), charcuterie board, and Desserts, but mostly because of the fireworks view.

Stick with your Yachtsman idea @Lisa F !

 

[Lisa F]

Had this last time we went down, was very disappointed. Had the good stuff (A5) and the better stuff, [to me] (Australian Kobe) at Victoria and Albert's the night before, for comparison's sake. Wife had filet that night and we were unimpressed with that too (Corn and salsa verde I think), the preparation on the current filet is even more boring than it was back when we were there last (although I do miss the 3 tomato focused accompaniments, which were great that they had when they first opened). We're going back to California Grill solely for apps this January, Spicy Kazan, Goat Cheese Ravioli, some flatbread(s), charcuterie board, and Desserts, but mostly because of the fireworks view.

Stick with your Yachtsman idea @Lisa F !

Well I will not have V&A's to compare it to but I am well aware of the phenomenon you are talking about. Had Spicy Kazan Roll at CA Grill. Few days later had lava roll at Kona Cafe. It was barely edible and I think some of that had to do with the memory of the spicy kazan roll.

Like I said i know it won't be A5 but as a steak in general how is it? or are you too spoiled. doing the DDP - had the pork two ways last time and it was good, thought I might try the steak this time

 

[smiths02]

My experience is at Yachtsman not CG, but the server almost encouraged me to swap sides (bone marrow that comes with the ribeye). I knew I actually like bone marrow, so I didn't swap, but he even listed some really yummy sounding alternatives. (And the swaps he suggested were sides for other dishes---NOT something like the mac n cheese)

 

[steg]

Well I will not have V&A's to compare it to but I am well aware of the phenomenon you are talking about. Had Spicy Kazan Roll at CA Grill. Few days later had lava roll at Kona Cafe. It was barely edible and I think some of that had to do with the memory of the spicy kazan roll.

Like I said i know it won't be A5 but as a steak in general how is it? or are you too spoiled. doing the DDP - had the pork two ways last time and it was good, thought I might try the steak this time

It's tough to say how good it was overall, due to that phenomenon. I know I won't ever order it again. I don't think they cooked it enough to get the fat to render either and they were super specific on temperature when I ordered it, telling me that they wont go past medium rare but then this happens:

*Not the exact piece I had but same preparation

The fat doesn't really render at all.

This is why I also preferred the Australian Kobe to the A5 at Victoria and Albert's They were both cooked to medium rare but the cut of A5 that day was Strip (had to ask, as it just said beef) and the Australian Kobe cut was filet.

Wagyu IMO should be cooked to medium rare+ or even on rarer side of medium so that the fat can render sufficiently enough for it to not be hard white and rubbery especially in fattier cuts like Strip and Ribeye.

This issue is even more prevalent in Americanized Wagyu because the cows are fattened faster that Japanese Wagyu which results in larger chunks of fat compared to the more intricate marbling of A5. When A5 is undercooked its less noticeable because the fat particles are smaller but that's not the case with Americanized as seen above. Credit Steak Revolution on Netflix

The Americanized Wagyu Filet from Flying Fish seems to be getting rave reviews, but people seem to be pretty mum on the California Grill wagyu dish overall in comparison.

If I was going down, and had to pick a place to eat Americanized Wagyu I'd be trying Flying Fish as opposed to California Grill.