It's "all Kobe all the time" at this steakhouse in the Beverly Wilshire Hotel run by none other than Wolfgang Puck. There is Wagyu raised in Australia, or you can stick with domestic Wagyu from Snake River Farms in Idaho. Not in the mood to splurge? Well, you can ask them to grill up some ordinary, corn-fed, domestically raised prime beef, which comes in 21- or 35-day aged versions. Non-steak lovers can opt for Kurobuta pork chops, Kobe short ribs or a turbot flown in from the North Sea. There are a myriad of sides and sauces to go with the meats, and "the beautiful Richard Meier-designed dining room" provides the backdrop for a scene that could exist only in Beverly Hills.