Chefs face their share of terrifying moments. Gustatory literature is loaded with tales of chopped fingers, incendiary stew pots, and, as recounted on GrubStreet, at least one knife fight in the kitchen of a four-star restaurant. For Brad Kilgore, who recently launched his hot and sexy, neo-Japanese spot, Kaido, in Miami’s retail-intensive Design District, the moment of fright involved hot oil and one of the world’s most desired cuts of steak.
Recalling a scenario that repeats itself every night in his restaurant’s compact kitchen, the 32-year-old, Kansas City-raised chef says, “Deep frying A5 Wagyu beef is the scariest thing. It goes against everything you have ever been taught about respecting product, letting steak rest, and not treating it like a cheap cut of pork.” But Kilgore fights his better instincts, coats the precious meat in panko, and drops it into hot oil. His superior version of the trendy A5 Wagyu Katsu Sando is served on brioche toast and punched up with shitake-Gruyère jam and freshly grated wasabi. “We do it as East meets West. It’s almost a Stroganoff sandwich.”