HOME > Chowhound > Los Angeles Area >


Cut - Best items on the menu!

I am going to Cut on Saturday night for my husband's birthday - I have scoured the message boards to figure out what I should order. So far here is what I got:

Apps: bone marrow flan, crab and lobster salad, foie gras in the tunisian tuiles, Kobe Sashimi, asparagus salad on brioche with bacon dressing

Steak: dry aged 35 day NY sirloin steak - keeping in mind that we are not going to spend the $$$$ on the Kobe steak - just bought a house and this is a little too much to splurge on dinner :)

Sides: mushrooms & corn - seemed to be very mixed reviews on the potato dishes?

Dessert: Didn't seem to be one that everyone liked and I figured these might be different anyway?

So are these the best things?? Let me know which ones are definite must orders, or any other items that you feel strongly about.

  1. Click to Upload a photo (10 MB limit)
  1. I really like the bone-in filet mignon there, but then which cut of steak is best is such a personal choice.

    I didn't really care much for the sides, nothing really stood out as a "must have". Although the onion rings were quite tasty.

    Alas, no more foie gras there. Oh well...

    1. the creamed spinach w/egg on top

      1 Reply
      1. re: jcwla

        I really liked that dish. We had a porterhouse, but I believe it was a special that night -- an American waygu porterhouse if I'm remembering correctly. Had a very nice beet salad to start.

      2. The Potato Tart Tatin is great.

        1 Reply
        1. re: Ciao Bob

          Agree. For apps, the baby lobster/crab cocktail, or salads..desserts, all beautiful. :) enjoy!

          1. re: asnyder

            went tonight for my birthday. very good. what i loved...the tuna tartare, the dry aged ny (14 oz was better than the 10oz), the white asparagus salad. there were so many things i wanted to try...next time. wine - get a malbec

            1. I'd go with the crab n lobster salad, the aspargus, and split a 6 oz. Kobe with some good wine.

              1. love the onion rings but not the other sides
                loved the super fresh salad
                loved the steak. i had a usprime filet from the midwest i think and i asked them to hold their seasoning.

                1. Go for the biggest dry-aged and bone-in cut you can handle. The flavoring that properly done dry-aging imparts on a bone-in cut is superb. While Kobe sounds glamorous and impressive on paper, in reality it is much too fatty, bland, and rich a cut to be enjoyable as a full steak

                  3 Replies
                  1. re: Ernie

                    Totally agree about the Kobe.

                    Much better left to be sliced thin for shabu-shabu, than to be eaten in large chunks as a full-on steak.

                    1. re: ipsedixit

                      Also agree about Kobe as a full steak--just too much to be pleasurable after the first few bites.

                      And I generally agree about the "biggest and bone-in" rule. However, I also have to note that, at our recent family meal at Cut, the porterhouse my dad & I split was really not all that special. Overcooked and not wildly tasty. Honestly, I thought the best entree at our meal was the 3-lb pan roasted lobster, the majority of which was happily consumed by PayOrPlay Jr. (who acquitted himself remarkably well in his first high-end restaurant appearance). I thought the bone marrow flan was outstanding but not everyone else agreed. The salads as a group went over pretty well, as did the superb rhubarb sorbet dessert (the cheesecake was less impressive).

                      1. re: PayOrPlay

                        Modified agreement on Kobe (steak). It is too much and too rich, but it is great if you split it 3-5 ways as a middle course.

                    1. I did't care for the desserts.