Alan Richman

"Each is made with two ounces of Kobe beef, and they come two to an order, on miniature, exceptionally buttery brioche buns. One is topped with sliced tomato and marinated shallots, the other with caramelized onion and Gruyère. They may be the most succulent burgers in America, and they’re automatically prepared medium-rare."

Sharon Rigney

"Start with the famous Kobe beef sliders before savoring a perfectly succulent New York strip or bone-in filet paired with decadent truffled whipped potatoes."

Danya Henninger

"Served two to an order, these mini burgers are plump enough that they can be cooked to your desired temperature, and - should you so specify - will arrive at your table with plenty of juicy pink inside. Since Wagyu beef is on the level of Japan’s famous Kobe, you can look forward to plenty of meaty flavor in your couple of bites."

John Kim

"This was one of the best I've had - crispy exterior studded with gruyere, with an inside that was light and fluffy. Perfectly paired with a pat of room-temp butter (thank the heavens!) topped with fleur de sel."

James Zale

"Visit the pub at Stephen Starr’s swanky Barclay Prime for the dry-aged mini burgers made from New York strip, Kobe and ribeye, served on homemade rolls with a slather of Russian dressing and aged cheddar, plus a side of tater tots."

Kristin Norton

"You’ll find the standard steakhouse options, but you’ll also be delighted with Kobe sliders which are good enough to make as an entrée of their own."

Julianne Huegel

"I ordered these with the bf and we were both pretty awestruck at the tenderness and flavor of the meat."