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| - This was a truly special experience and one of the best meals of my entire life.
Cut is a very upscale, classy establishment. The waiters and waitresses are absolute professionals. Every employee was kind and extremely knowledgeable about all of the food, wine and drinks.
Dress code is business casual and this is enforced. No shorts or athletic wear is allowed. The majority of the men wore slacks, button up shirts and sport coats. The women were wearing dresses.
Cocktails. I got the "locked and loaded." It was a combination of bourbon, scotch, maple flavorings, slight citrus and a maple finish. It was fantastic and very well balanced.
After we were seated the waiter brought out several different raw cuts of meat to show us the marble pattern of the prime meats, American wagyu and Japanese kobe. He also explained the process of dry aging meats. I am very familiar with dry aged beef and just the description was making my mouth water. All of the meats looked fantastic.
we tried the 35 day dry aged prime ribeye, NY strip American wagyu, 21 day ribeye, and Japanese wagyu (kobe) ribeye.
All of their steaks were seasoned well with a perfect medium rare with a pink center and incredible sear. They are cooked over a charcoal and Woodfire and finished in a broiler which is 1800° to get a perfect seer
35 day dry aged prime ribeye. This is one of my favorite steaks of all time. At 35 days there is a beefy flavor which is more intense with an almost nutty flavor which enhances the already fantastic steak. I highly recommend this cut.
21 day dry aged prime ribeye. If you have never had a dry aged steak, then I recommend that you start with this. The beefy flavor, Funk is not that intense at 21 days yet you still get the advantage of a dry aging process. An excellent steak.
American Wagyu NY steak: this is an excellent cut of meat and extremely marbled and tender. The meat melts in your mouth and was an awesome experience.
Japanese Wagyu ribeye 6 ounce. This comes with both the ribeye cap and eye so that you can try both. This tiny steak was 180 dollars. When you go to Cut, at least one person your party needs to order this. The first bite I had was divine. I have had many wonderful steaks in my lifetime. I have been to many outstanding steak houses including STK, Mastros, Mortons and many others. At home, I buy whole prime ribeye and break them down myself before seasoning and making my steaks a perfect medium rare. Nothing compares to the Japanese earth at Cut. The meat melts in your mouth in a way so unique to steak because of the extreme marble. There is intense flavor, a perfect seer and just the right amount of simple seasoning to compliment the incredible beefy flavor. I had to a bite of this steak to each of my friends at dinner so they too could partake in this unique experience.
Sides: the mac and cheese is a decadent blend of many cheeses with a wonderful richness and a crunchy crust on top. This was my favorite side.
This was a phenomenal meal and I will remember the Japanese Wagyu for years.
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