With the amazing influx of restaurants opening in the Financial District, it’s been exciting culinary times. On the top of the list for us was CUT by Wolfgang Puck, located in the Four Seasons Hotel Downtown. After having drinks at the bar one evening, we made ourselves a promise to return for a full on dining experience. So last Friday night, we did just that. The exceptional service began as we checked in at the hostess station. We were warmly greeted and guided to our table. After telling the captain that some in our party were really hungry, out came a napkin wrapped basket of warm mini cheese gougeres and a a small pot of parmesan dusted breadsticks. As if that wasn’t enough, that was followed shortly by a big bread bowl full of onion topped focaccia, pretzel rolls and slices of sourdough bread. Carb heaven!
We perused the wine list and braced for impact. Instead we were pleasantly surprised by a bottle of Chenin Blanc gently priced at $60, and guess what? It was perfect!
At its heart, CUT is a steakhouse and billed as such. And certainly, steaks are the focus and big cuts of meat are displayed tableside to entice your appetite and to educate diners in the nuances of 28 versus 35 day aged steaks, American versus Japanese Wagyu. I can’t say it wasn’t interesting to learn and see the different cuts of prime meat.
While we appreciate the grand steak show, the opening act – the appetizers – were part of our wow factor. The simple salad of Butter Lettuce, Avocado, Point Reyes Blue Cheese topped with Champagne-Herb Vinaigrette, was presented beautifully and tasted divine.
The dish of Slow Poached Lilly Farms Organic Egg with veggies and topped with French Black Truffles and Chanterelle Mushroom Emulsion was dreamy. It was accompanied by lightly toasted white bread, meant to soak up the egg yolk and sauce.
Then came the two kinds of tartare we ordered – Big Eye Tuna Tartare, Wasabi, Togarashi Crisps and Tosa Soy alongside Hand Cut Prime Sirloin Steak Tartare, Egg Yolk ‘Jam’ and Crispy Beef Tendon. The tuna was plated beautifully and had as accompaniments pickled veggies in one corner, ginger in another and sprouts in another. The dish was accompanied by toasted crackery/ bread slices (pardon my crude description but you can see it in the photo). The steak tartare, which for me is a must order on any menu, was again, beautifully plated with a number of different sauces and airy “chips.”
Then came the steaks. We opted for what was billed as the “Tasting of New York Sirloin” which included (from left to right) 4 oz of the American Wagyu Snake River Farms steak, 4 oz of the USDA 35 Prime Dry Aged 35 Days steak and 2 oz of the Japanese Wagyu Beef from Miyazaki Prefecture steak. The price was $125. We also ordered a bone-in filet mignon for $58. The steaks were accompanied by three sauces – a house steak sauce, a chimichurri and a bearnaise. Everything was super tasty and well cooked, but here’s a tip – when you do a steak tasting, don’t start with the Japanese Wagyu, end with it. Our first time tasting a steak that was as close to butter as I would ever think. Truly an OMG moment!
We added a couple of sides that were amazing – the Cavatappi Pasta “Mac & Cheese” with Aged Cheddar and the Creamed Spinach with Fried Organic Egg. In case you never had creamed spinach with a fried egg before, we were told that’s how Wolfgang eats it and we were more than happy to follow the leader.
And for the dessert review? Well, I have nothing. We were so stuffed from dinner that we couldn’t eat another bite. But bless those attentive servers at CUT – they sent along some chocolates with the check. Just another reason to return soon!