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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