Because it's never too early in the day for a little bit of food porn. Chicagoist heard from a little birdie that Tim Graham, chef de cuisine at Tru, is serving a fourteen-day aged Kobe ribeye soaked in a marinade of dark sake and soy sauce before grilling. That steak is then served with mashed and corked potatoes. Now we love us some Kobe beef. Next to Piedmontese it's one of our favorites. Right now... more ›