CUT, Is a Cut ABOVE

[Keith Gilabert]

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!

[ZoeZ]

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.

[LuluTheMagnificent]

How much is it?

[Servorg]

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

[Keith Gilabert]

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

[ns1]

O_O

[RicRios]

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???)

[manku]

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.

[ilysla]

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]).

[ipsedixit]

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

[Tripeler]

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

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

[J.L.]

Yes, do tell...

[Servorg]

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

[RicRios]

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...

[ns1]

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

[RicRios]

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

[maudies5]

My steak of choice at Maestro's.

[Thor123]

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

[manku]

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 :)

[Thor123]

Plus 1 more Dead!

[la tache burger]

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

[linus]

-1 for any restaurant playing the grateful dead.

[Thor123]

Old and in the way.....

[linus]

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

[la tache burger]

Law of nature that someone had to say this.

[Thor123]

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

[josephnl]

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.