First Look: American Cut, Buckhead's Newest Steakhouse

Iron Chef Marc Forgione is a partner in this upscale eatery
October 5, 2016
by Christopher Hassiotis

There's stiff competition for high-end steak meals in Buckhead, and the newest entry into the fray takes a strong stand. American Cut, the tony meat den in the Buckhead Atlanta development comes courtesy LDV Hospitality, partner/chef Marc Forgione and executive chef John Adamson, who'd been at Lenox's True Food Kitchen since it opened in 2014 and a number of New Jersey restaurants before that. The steakhouse has a variety of rooms, including a casual bar area, private dining boardrooms and a top-floor cocktail lounge. Here's all the vital intel:

American Cut's first-floor bar/lounge area is a slightly more casual than the upstairs main dining room. It opens nightly at 5 PM and features a special bar menu, with a selection of happy hour specials running until 7PM. 

Open seven days a week, the restaurant's second-floor main dining room is decked out in leather and Art Decor flourishes similar to its sister restaurants. Dinner service begins at 5:30 PM, and lasts until 11 PM during the week and 'til midnight on Fridays and Saturdays. 

Sides ($9) at American Cut veer classic, but with contemporary interpretations. A nest of yellow wax beans, Blue Lake green beans and French green beans are tossed in a watercress pistou and topped with fried shallots.

American Cut's signature steak is the "pastrami" bone-in ribeye, a 20-oz. cut of beef that's been dry-aged for four weeks. Lightly smoked, it's rubbed in garlic, ginger, coriander, pepper and other spices, then seared to temperature. All steaks are served a la carte, with options available for traditional steak sauces (chimichurri, bearnaise, etc.) and extravagant toppings (bone marrow, foie gras, chili lobster, etc.).

The off-menu burger at American Cut's New York locations, loaded with caramelized onions and an overflowing beer/cheese mixture, has inspired a rabid following. It'll show up at the Atlanta restaurant too, available only at the bar downstairs and in limited quantities announced the same day via social media. 

The restaurant offers desserts plated for both individuals and for two, like the S’mores Flame ($14) for two: a waffled chocolate bowl filled with meringue, toasted marshmallow, chocolate pot de creme, graham crackers and sweet-cream ice cream.

Atop American Cut (and accessible only via an elevator in the restaurant's lobby), the Regent Cocktail Club provides an indoor/outdoor bar setting with views of Buckhead and the Midtown skyline in the distance. The original Regent Cocktail Club opened in Miami in 1941, and this Atlanta location takes inspiration from its classic Midcentury decor. 

The drinks at the steakhouse are different from those at the upstairs cocktail club, with the Regent's veering more towards American classics and whiskey; this gin cocktail ($14) features St. George dry rye gin, green chartreuse, Maraschino liqueur, lime juice and fresh rosemary.

New York chef Marc Forgione helped guide the American Cut menu. He's best known in Atlanta as an on-screen personality, showing up on episodes of Iron Chef America and Forgione and the LDV Hospitality restaurant group already have four other American Cut locations in New JerseyNew York and Puerto Rico.

LDV Hospitality, the company behind American Cut and the Regent Cocktail Club, also run 26 other restaurants and bars across the country, including the restaurant Dolce Italian and the cafe Corso; both also in the Buckhead Atlanta development.

>Check out more new Atlanta restaurants

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