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