American Cut

LDV Hospitality’s American Cut signature steakhouse has opened its flagship location in the heart of NYC’s Tribeca neighborhood. Carefully curated once again by Iron Chef Marc Forgione, the new location blends the Atlantic City concept with New York City style. American Cut spotlights Marc’s rock and roll personality with a unique spin on fine dining offering signature dishes including the Tomahawk Rib Eye Chop, a show-stopping 28-day dry aged 48 ounce steak, the ultimate Surf & Turf and the Chili Lobster.  The 180-seat restaurant with private dining options adds an element of culinary intrigue to guests, filled with fine food and spirits in a modern setting with art deco accents.

Photo via American Cut website

For Keith's official birthday dinner, I chose American Cut.  One reason being that it's a steak house and the other reason being that it is by an Iron Chef.  I knew service would be top notch and classy, and we were not disappointed.

We chose a bottle of Chilean red wine that had a lot of smoky notes.  We nibbled on the incredibly buttery 'everything' rolls as we looked over the menu.  The rolls were a fun play on the popular NY bagel loaded with poppy seeds, sesame seeds, salt, pepper, and onion.  I could have eaten both, but settled with just a taste so as not to spoil my appetite.

For appetizers, we shared Yellowfin Tuna Crudo garnished with Granny Smith apple, celery root, and mustard oil.  I liked the crisp bite of apple, but this dish was just alright.  We also shared the Diamond Jim Brady Oysters that were baked with champagne, black truffle, and Cruco cheese.  They were very creamy and tasted great with the red wine.

For my main course, I chose the Montauk Fluke that was a flaky white fish with a light glaze of mustard oil and NYC Rooftop honey.  Keith ordered the New York City Cut - a 20 oz Bone-In Ribeye with pastrami spices and smoke.  His steak was large and the pastrami spices were very overpowering.  He did try the house steak sauce, but found it to be slightly sweet and ketchup-like.  For sides, we picked the Dry Aged Potatoes with bacon and mushrooms.  We've never had potatoes this way, as they were sliced and almost roasted with mushrooms and onions.  I did not taste any bacon.  We also shared a side of Sunchoked Spinach that were creamy with Fontina and smoked salt.

We enjoyed our meal and had to end with dessert.  Keith chose the AC Carbomb - a chocolate bread pudding with Jameson butterscotch, bananas, and Guinness ice cream.  It was rich, but not too heavy and was a nice end to Keith's birthday dinner.

Total Rating: 4.05
Food: 4, Price: 3.5, Service: 5, Ambience: 4, Accessibility: 5

What I ate:

Yellowfin Tuna Crudo

Granny Smith Apple, Celery Root, Mustard Oil

Diamond Jim Brady Oysters

Champagne, Black Truffle, Cruco

Montauk Fluke

Mustard Oil, NYC Rooftop Honey

Dry Aged Potatoes

with bacon and mushrooms

Sunchoked Spinach

with Fontina and smoked salt

Plus Keith ate:

The New York City Cut

20 oz Bone-In Ribeye with pastrami spices and smoke

AC Carbomb

Chocolate Bread Pudding, Jameson Butterscotch, Bananas, Guinness Ice Cream