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  • CUT is what I envision a steakhouse in heaven would be like. In fact, if and when I get to heaven, if there isn't a place like CUT there, I will be extremely disappointed. We went here for a friend's birthday dinner. We had a reservation, arrived on-time, and were seated promptly. The waiter was extremely knowledgable and attentive. He explained the menu thoroughly and answered any and every question we had. His recommendations were great and his overall demeanor was friendly and nice. When our food arrived he was joined by several other servers who dished out our sides. The overall presentation and service was very good - I felt quite pampered :) Now onto the main thing - The Food. AMAZING!! The cheese puffs were delicious, as were the breadsticks. The pretzel bread was wonderful too. But the main course was a grand-slam. There were 4 of us, we each got a different cut of steak and we were all in love with what we ordered. We each got a side to share, and I loved them all, especially the macaroni and cheese but MOST OF ALL the creamed spinach and egg. I was the one who ordered the spinach, based on what other Yelpers had said and that dish did NOT disappoint!!! It was fantastic, and I wouldn't have ordered it had it not been so highly rated by others on here, so thanks Yelpers for helping me step out of my comfort zone and try something new there. By dessert I was too full for much else, but we got a banana something? and a lemon something? - sorry, I'm being super helpful here, I know - but both were good. But nothing compared with the main meal. It was out-of-this-world delicious. I should note, here that there was one negative - our waiter forgot our friend's salad. She brought it to his attention, and he apologized and offered to bring it out with the meal, but she declined. But I noticed on the bill that he comped us our desserts, which was a nice touch. The bill came to roughly $450 or so for the 4 of us, so no, not cheap but worth it! I think everyone should splurge on a fantastic meal every now and then, and I'm glad we did that at CUT. It was wonderful.
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