May 9, 2007 - MEET the monster that devoured Le Bernadin.

Maximum-fat Japanese Wagyu, or Kobe, was introduced to the four-star seafood temple by chef/co-owner Eric Ripert last fall, simply because he liked "this amazing product" that had not been available in the U.S. for five years. 

But it's proven so popular at Le Bernardin, it's warping the way customers order and messing with the exalted eatery's economics.