Review: CUT Restaurant NYC, Wolfgang Puck
Review: CUT, Wolfgang Puck’s First New York Restaurant located in Lower Manhatten inside the Four Seasons Hotel NYC Downtown
During our recent visit to New York City, Carol and I had the privilege to dine at CUT, Wolfgang Pucks fairly new restaurant in Lower Manhatten.
Pictured right: Carol w/ Executive Chef Raymond Weber and Executive Pastry Chef Zairah Molina. Click for larger view.
CUT, by Wolfgang Puck at the new Four Seasons Hotel New York Downtown, marks Wolfgang’s sixth CUT location behind Beverly Hills, Las Vegas, Singapore, London, and Bahrain and is the company’s fourth partnership with Four Seasons Hotels and Resorts.
Unlike other domestic CUT locations, CUT New York is the first to offer three full meal periods.For breakfast and lunch, guests are welcome to grab a quick bite on the go or enjoy a more leisurely dining experience.
For breakfast and lunch, guests are welcome to grab a quick bite on the go or enjoy a more leisurely dining experience. Breakfast items range from Executive Pastry Chef Zairah Molina’s morning pastry basket and house-made granola with lemon yoghurt parfait, to various egg, sweet and savory dishes such as a soft-style French omelet with gruyere and chanterelles; eggs benedict with smoked country ham, a jalapeno-white cheddar biscuit and maple hollandaise and ricotta stuffed brioche French toast with roasted quince and a golden raisin compote.
Diners can enjoy a range of rotating lunch options including the Tsukiji Market sashimi salad with myoga, avocado, tosaka, shiso lead and lemon ponzu; Wolfgang’s signature house-made agnolotti with sweet corn, sage and Parmigiano Reggiano; a line-caught striped bass with cherry tomatoes, limoni beans and basil and the chef’s famous Grilled USDA Prime Cheeseburger with aged Vermont cheddar, a jalapeño-shallot marmalade and a side of French fries. For lunch and dinner, an expansive menu of Japanese and American USDA Prime and Grass Fed steaks take center stage. Each table is presented with a tableside display of various raw cuts which help to direct diners in their preferred direction in terms of marbling, flavor profile and cut. To accompany their steak selection, guests can choose from various seasonal sides and signature CUT sauces including yuku kosho butter, creamy horseradish and a house made steak sauce to name a few. A variety of other proteins and entrees are also available for dinners such as the pan-roasted Stonington Maine lobster with black truffle sabayon and whole roasted Dover sole “meuniere” with preserved Meyer lemon and parsley.
CUT also offers an extensive cocktail and wine list, overseen by Wine Director David Morris. Morris and his team have curated a unique and eclectic list of varietals from regions throughout the United States, Spain, Italy, and France to lesser-known areas of Israel, Turkey and beyond.
Mouth-Watering Photographs From Our Visit
For our CUTS dining experience, Carol and I enjoyed what they call the Rough Cuts menu in the lounge. This more casual experience allowed us to sample many of the menu items in a small-plate format.
As we also knew that we would be sampling a lot of food, we asked the chef to keep the portions for our tasting to bite-sized for each of us. Therefore, please keep in mind that the portions for your visit may well be larger than our bites. I’m kind of glad we did that because the Chef Raymond sent out 17 tastes for us. Holy cow! There are three photos that we haven’t even shared with you.
So. How was the food? Remarkable! A foodies dream come true. So many tastes, flavors, aromas, and sights. I went in a little bummed that we were sampling food in the lounge and came out very happy that we did. It was a veritable cornucopia of delights from one of our nation’s great chefs.
Carol and I dined in the main CUTS restaurant the night before and I remember feeling frustrated as I tried to make one choice from the menu. Here, we sampled practically the whole menu.
What fun! We highly recommend dining at CUTS and dining in the lounge with the Rough Cuts menu. You’ll thank me later!
Disclosure: our fabulous meal was provided by the fine folks at CUT. Thanks. We had a blast!
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