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  • Went here for dinner on 3/7 Friday as a party for 3. We called our host that day to help make reservations. She said that this restaurant was pretty hard to get into, but was able to get us in at 5:30pm. We arrived and found the restaurant at 25% capacity, but that changed to about 75% by the time we left. Great experience over all. Ambiance: Great modern steakhouse decor. Lighting was initially bright when we arrived, but got dimmer as the night wore on. There was louder music than expected at a steakhouse, but it must be part of the vibe that they are aiming for. No kids were there (unlike strip house at PH). We were seated in the center of the restaurant in a serpentine-like booth. Unique set up that could still put you right up against another party. We were seated next to a party of 2 and we had plenty of room. Service: I thought it was really good. OUr server came right away and was very friendly and attentive throughout. Water, bread, food, etc. all came out at a decent pace. She seemed to have pretty good knowledge about the menu and made decent recommendations. Food: The menu was decent in offerings, not too big or expansive. They had a variety of different items. Bread was good and had a nice tasty blue cheese butter on top. Also went well with the chive oil. I ordered a customized "surf n' turf" with Alaskan crab and the loin steak (medium rare). Actually came out different than I envisioned it (I thought it would be crab legs next to my steak) and was lumps of crab on top of the steak. Either way, it was really good. I was a tad pessimistic about "Loin steak" but couldn't imagine finishing a rib eye. So I was very surprised with the flavor of the loin. The sides of Lobster mac n' cheese, asparagus, and fries were also decent. Highlight of the meal was the Kobe Wagyu. We ordered 5 oz (pretty damn pricey, think it was around $40/oz) and it was awesome. Like eating butter...Dessert of ice cream was also good. We had a great time and the food was good. They didn't have as many choices of meat quality that they did at CUT. I would still return if given the opportunity.
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