Vegetarians, you may want to look away.
The restaurant is two separate dining rooms with distinct identities: Downstairs is the Grill at CUT, featuring tasting plates and an open kitchen. Upstairs houses CUT proper.
There's no doubt CUT is stylish. Plenty of wood, a shimmery curtain dividing the room, thick white linens on the table and a hip backlit bar give an air of luxury while maintaining that "manly" steakhouse feel.
Featured beef includes dry-aged USDA prime, Kobe and local beef: Butchery is done on the premises. The menu serves as a pr
A small parade of waitstaff arrives with our starters---the beef carpaccio ($12) and broiled marrow bone ($14). The carpaccio is sliced paper thin, drizzled with wasabi aioli and enhanced by a small array of greens and herbs. Marrow bones, enjoying a renaissance of sorts after falling out of favour, have surely never been done this sumptuously: broiled, topped with black-truffle cheese and served with brioche crisps. On the side are two tiny jars of jam, black mission fig and apple cinnamon. I dip my tiny spoon into the bone, spread the marrow and cheese mix on brioche, top it with each jam in turn---it's phenomenal.
For our main courses we've both chosen the 35-day dry aged beef: the delmonico (16 oz, $49) and surf & turf ($47). In steakhouse style, the sides are extra. Bordelaise and bearnaise sauces ($3 each) are expertly executed
The desserts look amazing. There's a splendid cheese and port selection and coffee comes in individual French presses, but we are far too full. As we're leaving, we're given a mini loaf of banana bread.
Our total bill, tax and tip, has come to almost $250. Expensive, yes. But you pay for the whole experience, not just the food, and CUT puts on quite a show.