CUT

CUT Restaurant Review:

About the restaurant & décor: It’s not just the steaks that stand out at Wolfgang Puck’s first restaurant in New York City. Sitting off the lobby of the posh Four Seasons downtown, CUT holds true to the Puck legacy with a menu that goes well beyond beef. Take note of the splashy art around the red-toned room. The space, while feeling expansive and airy, has a sense of coziness from the choice of colors and art.

Likes: Service befits CUT’s location in the Four Seasons.
Dislikes: You must walk through the scene-y hotel to find the restaurant in the corner.

Food & Drinks: Many dishes have an Asian flair, such as the glistening tuna tartare and salmon tartare appetizers, or show off New York’s greenmarket bounty, as in the fresh veggie salad with charcoal grilled beets, Lady apples, pistachios and goat labneh. But you should definitely have a steak here: the place prides itself on serving Japanese and American cuts, grilled over hardwood and finished in a 1200° broiler. On an expense account? Be sure to order the Wagyu. You won’t be disappointed if you don’t want steak, though. Other options like the crispy quail salad with fried ginger, or pan-roasted skate wing dressed with a Mediterranean-inspired basil pistou are offered. Presentation is as important as quality --- go for the insta-worthy warm goat cheese donuts accompanied by a wooden tray with compartments filled with maple sugar, wild berry jam and house-made whipped crème fraîche. Ask the sommelier for suggestions from the extensive wine list.