NEW YORK, Feb. 3, 2017 /PRNewswire/ -- Manhattan's Hell's Kitchen now beckons hot dog and hamburger enthusiasts with the debut of Kings of Kobe at 790 9th Avenue. The bricks-and- mortar embodiment of a popular Summer 2015 New York City pop-up of the same name, the new eatery is dedicated to the presentation of all natural American Wagyu "Kobe style" beef in the guise of hot dogs and hamburgers in brioche buns and graced with imaginative toppings.* Witness the Manhattanite, wasabi aioli, caramelized apples, frisee, shaved cheddar; the Banh Mine, marinated cucumbers and carrots, cilantro, sriracha aioli and the Sweet Munchies, Coca-Cola soaked caramelized red onions, cream cheese, among the offerings for dog devotees, as well as the Better Than Caesar, burrata, baby arugula, stone fruit relish and the Queen Rules, prosciutto, pepper Jack, frisee, sweet garlic jam from the burger half of the menu.
Snacks such as Mac & Cheese Balls, roasted garlic aioli and Waffle Dogs, Cheddar, spicy maple syrup and sides like Sweet Potato Tots, spicy maple aioli and Red Onion Rings, complement the menu's 10 main beef attractions (augmented by the Vegan Republic, three bean and roasted vegetable burger, roasted tomato, vegan herb mayo.) On the beverage front, beer, wine, milk shakes and sweet bubbly teas will be some of the options available.
Kings of Kobe is brainchild of managing partner, Etai Cinader, a life-long hot dog and hamburger aficionado, who considers them gastronomic symbols of an equalitarian American way of life. "Hot dogs and hamburgers embody the essence of the American social experience; no matter the social status or political views, everyone enjoys a great dog or burger," notes Cinader. "Kings of Kobe was created to honor hot dogs and hamburgers by enhancing them in a manner consistent with New Yorkers' cosmopolitan palates."
Cinader is particularly excited about the opportunity Kings of Kobe affords for the culinary elevation of hot dogs, which he feels have not enjoyed the innovative attention hamburgers have received in recent years. In addition to his menu's offerings, Cinader plans seasonal specials that will further explore hot dogs' creative potential.
Despite Cinader's belief in the food equalitarianism his Kings of Kobe concept represents, the new brand's tagline is "The Burger & Hot Dog Monarchy," a theme carried out in the Ninth Avenue space with the statement-making black and gold palette. Any possibility of eye boredom is dispelled by the massive mural that colorfully dominates one wall depicting a regal lion surveying the skyline of his realm, that of iconic New York City buildings and an enchanting turreted castle. The work by emerging street and stencil artist Lambros was commissioned by Kings of Kobe to symbolize the new culinary monarchy.
Kings of Kobe is open daily – noon to midnight, Sunday through Thursday and noon to 2 a.m. on Friday and Saturday – for eating in, taking out or delivery at 790 9th Avenue, New York, NY 10019, (212) 247-3703, www.kingsofkobe.com
*About Wagyu Beef
Prized for its high degree of marbling, succulence and extraordinary depth of flavor, Wagyu beef is the most expensive American beef on the market. It is often referred to as "Kobe beef," Kobe being the region in Japan where the breed was originally raised. Therefore, while all Kobe beef is Wagyu, but not all Wagyu is Kobe. Bred in the U.S. since the late '70s Wagyu cattle yield what is now commonly characterized as "American Kobe Style Beef," which research has shown possesses more Omega 3, 6 and good fat than regular beef. For more information about Wagyu beef, visit the American Wagyu Association's Web site at www.wagyu.org
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SOURCE Kings of Kobe