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CUT, Is a Cut ABOVE

Keith Gilabert Mar 7, 2013 12:29 PM

Went to CUT with some friends. The service was 5 out of 5. We had a head waiter and support staff of 4 attendants. The food was 5 out of 5. This place rivals my old time favorite Dan Tana's. (http://chowhound.chow.com/topics/838036

)

I had a bone-in filet mignon and it was amazing. Easily one of the best steaks I've ever had.

As for the decor, it is airport cafeteria looking.(go there for the food)

Enjoy!

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    josephnl RE: Keith Gilabert Mar 9, 2013 04:25 PM

    We had the absolutely opposite experience at CUT about a year ago. When the kitchen obviously and seriously overcooked a very expensive wagyu strip steak, it was handled very poorly. We were treated so rudely that we will never return. Other mains were very good, but sides were not. Agree that decor is non-existent, and the room was deafeningly loud the night we were there.

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      Thor123 RE: Keith Gilabert Mar 10, 2013 10:27 AM

      Only went once, but found it very sterile feeling with zero buzz and very high prices. Have not been back.

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        manku RE: Keith Gilabert Mar 10, 2013 11:34 AM

        I wasn't crazy about it the only time I went (soon after it opened).

        Eames chairs belong in offices...wrong move, Richard Meier.

        Steak is mixed, depending on cut. All are overpriced.

        I don't need to listen to Led Zep and Foreigner during my meal. Babbo introduced (at least first for me) this concept...rock and roll at a high end restaurant, and now its annoying and ubiquitous. It's one trend that needs to end.

        Or start playing more Dead :)

        6 Replies
        1. re: manku
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          Thor123 RE: manku Mar 10, 2013 01:58 PM

          Plus 1 more Dead!

          1. re: manku
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            la tache burger RE: manku Mar 11, 2013 01:45 PM

            Another for more Dead. Love Cut. 35 Day Aged NY, glass of un-famous 2009 Bordeaux, some vintage Scarlett/Fire ... heaven

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              linus RE: la tache burger Mar 11, 2013 03:34 PM

              -1 for any restaurant playing the grateful dead.

              1. re: linus
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                Thor123 RE: linus Mar 11, 2013 03:41 PM

                Old and in the way.....

                1. re: Thor123
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                  linus RE: Thor123 Mar 11, 2013 09:57 PM

                  y'know, that record's o.k. at best. which still puts it miles above youknowho.

                2. re: linus
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                  la tache burger RE: linus Mar 11, 2013 05:07 PM

                  Law of nature that someone had to say this.

            2. Tripeler RE: Keith Gilabert Mar 10, 2013 06:07 PM

              "I had a bone-in filet mignon..."

              A filet with a bone in it? Please tell us how that happened...

              7 Replies
              1. re: Tripeler
                J.L. RE: Tripeler Mar 10, 2013 06:51 PM

                Yes, do tell...

                1. re: Tripeler
                  Servorg RE: Tripeler Mar 10, 2013 07:25 PM

                  http://www.kansascitysteaks.com/Bone-... for one. Many, many photos of the (part) of the beast on Google Images.

                  1. re: Tripeler
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                    RicRios RE: Tripeler Mar 10, 2013 07:36 PM

                    From the link below:

                    "Although you don't see this cut very often, it's well on its way to becoming a new classic steak, judging from the way it is showing up on leading steakhouse menus and capturing the taste buds of in-the-know steak lovers. What exactly is a bone-in filet? Aren’t filets always boneless, you may ask? Not anymore.
                    Cut a Porterhouse steak in half through the bone and you get a bone-in strip steak and a bone-in filet mignon"

                    http://www.lobels.com/store/item.aspx...

                    1. re: RicRios
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                      ns1 RE: RicRios Mar 11, 2013 05:12 PM

                      It seems so obvious...time to have a local butcher cut some porterhouses in half?

                      1. re: ns1
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                        RicRios RE: ns1 Mar 11, 2013 07:26 PM

                        Beware: the sum of the parts will be more than the total [ pricewise, that is ].

                    2. re: Tripeler
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                      maudies5 RE: Tripeler Mar 10, 2013 08:00 PM

                      My steak of choice at Maestro's.

                      1. re: maudies5
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                        Thor123 RE: maudies5 Mar 11, 2013 10:51 AM

                        I tend to agree for a Porterhouse. The Steak and Peppers at Dan Tana's is pretty great.

                    3. ipsedixit RE: Keith Gilabert Mar 10, 2013 06:59 PM

                      I like CUT ... when someone else is paying.

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                        ilysla RE: Keith Gilabert Mar 11, 2013 01:48 PM

                        Is this the place that you used to (maybe still does?) have gigantic pictures of Heidi Montag and Spencer Pratt on the wall? If so, I went there once. I vaguely recall the steak having quite possibly the best flavor I'd ever experienced.... Too bad everything else about the place made me want to gag (incl the decor and the other guests, which present LA at its most pretentious and garish, MCM furniture aside [which I actually happen to love]).

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                          LuluTheMagnificent RE: Keith Gilabert Mar 12, 2013 08:26 AM

                          How much is it?

                          5 Replies
                          1. re: LuluTheMagnificent
                            Servorg RE: LuluTheMagnificent Mar 12, 2013 08:35 AM

                            $100 per person on the low side to $200 per person + (and if you order wine the sky may well be the limit).

                            1. re: Servorg
                              Keith Gilabert RE: Servorg Mar 12, 2013 08:45 AM

                              Servorg makes a good point. A $15.00 bottle of Pinot Noir cost $90.00 at CUT.

                              1. re: Keith Gilabert
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                                ns1 RE: Keith Gilabert Mar 12, 2013 09:27 AM

                                O_O

                            2. re: LuluTheMagnificent
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                              RicRios RE: LuluTheMagnificent Mar 12, 2013 10:24 AM

                              My one and only time, shortly after they opened, chimichurri was $2.00

                              I assume it must have gone up.

                              (Not even mention how much for, God forbid, Fleur de sel???)

                              1. re: LuluTheMagnificent
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                                manku RE: LuluTheMagnificent Mar 12, 2013 11:08 AM

                                We went soon after it opened a few years back...I'm sure it was less expensive then.

                                Five people was just under $900.

                                We brought our own wine (2 bottles, $35 corkage)

                                Standard apps, entrees and sides. Maybe two deserts for the table.

                                No coffee or after dinner drinks.

                                I get prime sirloin @ costco for $8/lb...it's just as good, and tastes great on sandwiches the next few days.

                                One steak wouldn't even cover valet parking :)

                                PS. I enjoy steakhouses, however I think they are sort of a waste of money.

                              2. z
                                ZoeZ RE: Keith Gilabert Mar 12, 2013 09:52 AM

                                Marvelous food and service - OK the music is bit off but the attention of servers was tops. They split a steak for Mme Zoe and me at no charge - can't wait to go back again.

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