One thing that Las Vegas and New York’s TriBeCa neighborhood share is an abundance of steakhouses.  As the old saying goes, you can’t swing a dead cat without hitting one.  It makes sense, as steakhouses are a favorite of both bachelor parties and groups with expense accounts.  They are utterly American, and the ultimate outpost for that whole meat-and-potatoes vibe.

But after a while, they all seem to blend together.  Sure, everyone has his or her favorites – and in Las Vegas, mine include CUT by Wolfgang Puck at The Palazzo, The Steakhouse at Circus Circus, SW at Wynn Las Vegas, and the late lamented AJ’s Steakhouse at the Hard Rock Hotel & Casino.  That said, this is an article about a particularly incredible steak dinner of which I partook, while in New York; so, hats-off to AMERICAN CUT, the “new American steak restaurant” from Iron Chef Marc Forgione and LDV Hospitality; for standing out from the pack and being an A in a field teeming with solid B+ restaurants.

Chef Forgione spent his teens alongside his paterfamilias, Larry, at the famed An American Place (the elder Forgione has been dubbed “the Godfather of American Cuisine,” and is known for being the genesis of the farm-to-table movement).  Marc has brought that indelible experience – along with his work as chef de cuisine at BLT Prime (which earned a 27 from Zagat’s – making it the highest-rated NY steakhouse in history), to AMERICAN CUT; and the result is delicious, from start to finish.

Upon entering, I noticed that the décor was exactly what I would’ve hoped for, if I’d ever sat down with a set-designer to create a chic, beautiful, Art Deco-inspired yet utterly contemporary, flatteringly lit, steakhouse in Downtown New York.  From the brick walls, to the frosted glass sconces, to the golden hued lighting (it shaved at least a decade off of everyone who was there), to the high-gloss burled wood tables, to the chevron details throughout – it was just dreamy.

Ironically, as a Las Vegan, I was in New York for the recent #MayPac fight; and the joint was hopping with people there for the big fight.  This suited me, just fine; since – with our 10pm reservation – it meant that Chris and I had that gorgeous dining room virtually to ourselves, seeing as the downstairs rooms and the main bar were packed to the gills with people cheering for Manny and Floyd.  Me?  I was cheering for the Chili Lobster!

Which brings me to my next point – with few exceptions, I look at steak like I do sushi or coffee.  A good steak is a good steak; but it’s gotta be horrible or fantastic to really stand out.  Fortunately, with AMERICAN CUT, it’s the latter.  And my little, plaque-clogged, Jewish arteries virtually erupted with glee upon being told by Sonja (our server, who was fierce, fabulous, and funny – and whose legit recommendations served Chris and me so well, course after delicious course) that the house-specialty steak was The New York City Cut – dry-aged for a month, this 20oz Bone-in Ribeye is smoked and seasoned with Pastrami spices.  I don’t normally order steak, but when in TriBeCa…  FYI – Sonja was on-point, and every morsel was a study in culinary mastery.   Bonus: it negated the need for me to schlep uptown to the Carnegie Deli, for a sandwich!

We ate so much in fact, that I can do little more than list what we ate, and testify that each course, appetizer, side, and salad – even the most de rigueur – was exceptional.  (I cannot speak to the Cauliflower, because I didn’t try it – but Chris has assured me that it was great, too.)    

My favorites from the meal included the aforementioned Chili Lobster, which came with a side of Texas Toast that one uses to sop-up the zesty broth.  If you’re looking for a headline, this is it.  The Latkes were better than my grandmother’s, and nearly as good as my stepmother’s (but hers are perfection, so that’s not really a fair comparison).  I’m not normally a fan of oysters, but prepared with Champagne, Black Truffle, and that Italian Alpine cow's milk cheese known as Crucola, as the Diamond Jim Brady Oysters are – well, suffice it to say that I didn’t stop with just one.

The Bell & Evans Chicken was a study in succulent simplicity, while the Baked Onion (a Vidalia onion, prepared like a baked potato) attained that hybrid of scrumptious and yummy known as “scrummy!”  Even the Steak Knife Wedge, with its bleu cheese crumbles wrapped inside and a tomahawk of crispy bacon, was a clever twist on the common Iceberg Wedge.

When it was time for dessert, we only had room for one (and even then, just barely), so Sonja steered us to the Crackerjack Sundae; but not before bringing us an adorable intermezzo consisting of a pair of shot-glass sized authentic Egg Creams, prepared table-side, with an old-fashioned seltzer bottle.  How clever, right?  Meanwhile, about that Crackerjack Sundae…  You’re probably thinking “Popcorn with iced cream?”  Yes.  Well, caramelized popcorn, and sweet cream iced cream, and caramel, topped with Chantilly Cream; and you know what?  This chocolate freak flipped for it.  I might’ve been full until dinner the next day, but it was worth it; and it was glorious. 

AMERICAN CUT – The New American Steak Restaurant
Marc Forgione | LDV Hospitality
Click HERE for info

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