What to order at Cut
Hi, I'm a NYC foodie who will be visiting my parents in the LA area for the holidays. We have reservations at Cut. What are the must haves?
Thanks so much!
The following photo review of Cut is a must see / read for you: http://www.chowhound.com/topics/431813
Also, the one thing you must get that Kevin H did not cover in his wonderful photo review is the bone marrow flan.
We hope you will return to this board after your meal and let us know what you and your dining companions had and how you all liked it.
kevin's review is what made me hightail it to CUT in the first place. And ditto on the bone marrow flan. It's divine! If I had to remove an item that we ordered that night, it would be the veal tongue. It was lovely, but not nearly as amazing as the bone marrow flan.
As for beef, we thought the filet mignon really stood out as the best of our lives. Then again, we did not go for the very top tier of beef, just filet mignon and a dry aged ribeye.
Whatever you get avoid the Wagyu or Kobe beef -- they just don't work as thick cuts of steak.
Enjoy your time.
different strokes - i thought that splitting one order of the three digit wagyu/kobe beef was worth it so everyone could have a taste. it was worth a bite. agree that i'd rather have something else for the main meal, but the texture was interesting and i'm happy i had the experience.
We ate at Cut for the first time last night and it was divine. From the beef tartare to the bone marrow flan appetizers, which were exquisite all the way through the wagyu beef and finishing up with several desserts it was flawless. I find that even at some of the best steakhouses I need to use the steak sauce - Not so at Cut. However, I did enjoy dipping my fries in their fantastic house steak sauce.
Just returned from CUT - stuffed because everything was so good and couldn't exercise any restraint whatsoever even with the complimentary after dinner sweets that they bring after you've eaten what you think is your last bite for the next week and a half.
For appetizers, the standout to me was the tuna tartare with avocado, cucumber, wasabi etc. - the absolute perfect combination of fresh, light flavors with flawless tuna. Go figure that my favorite thing at a steakhouse was the raw fish. The maple glazed pork belly was very good but the glaze cloying and missing any kind of counterbalance to the sweetness. Apple salad with almonds was refreshing but didn't turn into anything beyond just its component ingredients. Veal tongue was okay, but not something I would go out of my way to order.
The variety of steaks and choices requires a lot of careful thought but in the end I doubt you can go wrong with anything. The American Kobe rib eye was as good a steak as you'll get, well seasoned, well cooked and priced accordingly. I wish they'd had a kobe porterhouse which had previously been on the menu but for some reason it wasn't there.
The Kobe short ribs with indian spices is good but not great - ribs were tender enough and tasted fine though the spicing lacked an exotic complexity - it was simply a good indian spiced dish. I wanted to venture beyond the steaks just to see what's there but would strongly recommend sticking to the steaks. This reminds me of the time i ordered the goulash at Spago - it's okay but doesn't surprise you or have many dimensions. I wouldn't bother with the house steak sauce. Not that it's bad, just not great.
With the sides, nothing was too bad - fries were okay, greens and garlic very good, parsnip puree was tasty, and cauliflower with almonds was really well prepared, roasted to bring out some sweetness.
Desserts are fairly traditional - a chocolate souffle that is good but no better than the hundred other chocolate souffles in LA and an apple and almond crumble that is also just okay but not great. I guess they were comforting sort of , but ever since I had the desserts at Sona I can't look at these boring, pedestrian desserts the same way - they're good, they're sweet, I'm sure they use very good ingredients - but the creatiivty and unexpected surprises in Sona's desserts have ruined me for what a dessert can be.
I tried two wines by the glass, a stag's leap cab and a chateau-neuf-du-pape - both were fine - but weren't the kind of thing that i get home and try to immediately purchase a bottle of.
Oh, one big plus to the whole experience is the dining space and the service - I love the look and feel of the restaurant, the comfortable chairs, and especially the airy casualness of it all - you're paying millionaire's prices but somehow it still feels comfortable and casual, not at all stuffy and not snooty at all - the servers do trip over each other trying to coordinate their service but our main waiter was fantastic, laid back, efficient, friendly and made us feel like we were the only table there.
With a place like this, so heavily hyped, so heartily priced, you tend to set a higher standard in judging it - under this extreme scrutiny CUT holds up pretty well. No, it's not the most creative cooking around, and there's a lot of hoary though well executed steak house perennials on the menu (no mac and cheese thank god). But you can get an outstanding steak, good sides to go with it, a wide selection of appealing appetizers, good bread, and comforting desserts, all in a great dining space. As they say, it could be worse.