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Be prepared to pay for good steak (this ain't Ruth's Chris). We've had the ribeyes (Illinois Corn Fed and Nebraska Corn Fed, both dry-aged), NY's and even did a Japan vs. USA Wagyu battle. Consistently juicy, perfect medium rares, perfect crust. Appetizer-wise, the maple glazed pork-belly is excellent, and get the marrow when it's available. Who knew Wolfie could do steaks? Both this location and the one in Vegas have the same quality.
Horrendous. Attitude on tap and in full effect before you get your table. Once seated take a packed lunch while you wait for someone to grace you with their presence or menu. Without doubt the worst over cooked vegetables I've eaten this side of the Atlantic. Steaks were tender, but so would any rare steak be at that price. If you have no interest in great food and want to dump cash because you think it makes you look cool this is your place.
The steak had way too many spices - my take is if you have a fresh great product, you s/n/h to put too many spices to enhance it's flavors... it was a bit of a disappointment for me... However I'd have to say that this place has the BEST chocolate souffle!! You can tell that they used great quality ingredients in making their souffle, yum yummy!
Expensive and worth it. With all the steakhouses in BH, I wondered how they could be the best. But they are. Noisy by design, and hectic by pace.
Food was adequate. Service was way too slow. 2 hours for 1 appetizer, 1 glass of wine, 1 steak and warm (not hot) onion rings.I had to ask for the cocktail menu and by the time someone came to see if I wanted anything, I wasn't interested anymore. It was a Monday night too.
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