There are several new additions to Club Level cuisine this season. That's nice.
The most expensive and least interesting (not just to me) additions are Kobe beef hamburgers. Kobe beef comes from pricey cattle raised in a fussy and expensive Japanese style. Such beef is said to taste clean and pure.
After paying $14.50 for a cheeseburger – I didn't have to splurge: I could have had the basic burger for a buck less – the taste I have in my mouth is one of being ripped off.
First of all, I bought the Kobe burger at a place called The Hot Stove Broiler. The burger was fried, on a grill. It came with lettuce, tomato, onions, a dill pickle spear and fries.
The woman who took my order fielded my question about how a $14.50 cheeseburger ($15.50 with bacon and blue cheese or mushrooms and Swiss) was selling. Not good, apparently.
"Very expensive burger," she said, not too concerned with the supervisor behind her. "They're not so good. They're better downstairs."
I take it she meant at Kidd Valley, where kid-sized one-third pound Angus burgers were $6 with all the fixings.
I don't like to complain about fast service, but my Kobe burger arrived faster than fast food, blandly tepid at that.