Going behind the scenes of my new job with me, you will see that when it comes to quality, we don't mess around!! So I work the grill station - something I have never done before, and it is going very well considering the amount of volume we do.
All the beef is prime, all of it. There is now also a dry-aged Kansas City steak - bone on strip loin that gets ppicked up off of the saute side though. I pick up about 19 items with my grill and double infrared broiler.
The kobe beef we use is SRF and has some very nice marbelling, although if I were to dine in, it would be the Prime Ribe Eye that would fill me up.
Tips for the one who wants to check out Chapter 8...come for the food during the week. The earlier the better.
The weekends get insane, three hundred covers easily. Thursday, Friday and Saturday nights are club night and the place gets packed with fun-seekers and bar-goers. Bottle service challenges some of the hottest clubs in Vegas and NYC, puts LA clubs in it's pocket.
If you come by, say hello!
