You are currently viewing the website in desktop version.

SWITCH TO THE MOBILE VERSION.
close
Back To PenCities

Steak Your Reputation

December 26, 2013

American Cut

Ask yourself – are you hungry? Are you really hungry? There’s little point in arriving at Iron Chef Marc Forgione’s new NYC-flagship steakhouse American Cut (the original is in Atlantic City) and not having a decent appetite – from the big cuts to the big flavours (in both the food and cocktails), everything in the 180-seat Tribeca outpost is super-sized to big enjoyment. And what a slick affair it is, literally, with glossy French-polished and richly-figured wood tables, marble cabochon floor, and more leather, raw brick and deco-esque lighting than you can shake a stick at. 

Start your engines with the house signature, power-packed Old Fashioned with Woodford Reserve and Nicks bitters served in a maple wood-smoked glass. Then waste no time before exploring the starters – cornflake-crusted crab cake with smoked onion remoulade, Batch 22 fiery, horseradish-driven shrimp cocktail, or the house special Diamond Jim Brady oysters served with a rich cheese and champagne sauce. Divided into wet-aged, dry-aged, Wagyu, porterhouse and American cuts for 2, the show-stopper 28-day dry aged 48-ounce steak and Tomahawk Rib Eye chop are standouts, and all are customisable with sauces from chimichurri to red wine, and add-ons like Schaller & Weber double smoked bacon and bone marrow. With sides like the famed, single mint-glazed carrot and Hen of the Woods mushrooms, it’s unlikely you’ll ever get to the pumpkin mascarpone cheesecake…. but you can dream.

363 Greenwich Street, Tribeca
Dinner daily
www.americancutsteakhouse.com

BACK TO TOP