rev:text
| - I'm torn on Cut. Some of my experience was great, other parts less than great.
One example were the servers. Some were outstanding -- clearly of the standard you would expect in a high-end steakhouse, let alone one associated with Wolfgang. Others were of the caliber you might find a Sizzlers. Not that they were bad or rude, but more of the "I'm here to bring you your food. Here it is. Now shut up." We would go through stretches of time wondering if anyone was coming for a drink order, next round, and so on. The people who brought out the main course were top notch. They knew their craft & wanted to make sure we were happy.
Next less-than-positive: What's with all the nickel & diming? I'm $70 for a steak. Do you really have to charge me a dollar for a sauce? I mean, seriously. When I visit fast food in bad parts of town, I get why they charge $.50 for extra sauce. But here? Seriously?
And no refills on soda? I guess that 12 cents they have to spend on syrup for soda would really set them back otherwise.
Last complaint: Of course you can request your steak at the standard raw/medium/etc., but I was surprised I couldn't get my steak "rare plus." Given I find that in less prestigious steakhouses, I was surprised they wouldn't do it here.
All that said, the meat itself was on par with what I would expect. Not the best steak I've ever had, but very, very good.
|