Cut

Wolfgang Puck’s steak house on steroids is a two-tiered expanse of blond, black, and chrome, the work of Getty architect Richard Meier. Even the appetizer menu is over the top: Kobe sashimi, bone marrow flan with mushroom marmalade, oxtail bouillon with chive blossoms. Nobly bred beef is listed with its geographical provenance-Illinois, Nebraska (aged 35 days), or Wagyu imported from Japanese prefectures. Sides? How about caramelized salsify or potato tartin? Nicole Lindsay’s desserts are also exceptional.
 
Best Steakhouse Veggie Sides, December 2007
 
Imagine paper-thin potato slices, fried to a golden brown, then baked in a cream sauce and served in a pizza-style round perfumed with a caramelized garlic clove. At Cut, this scrumptious potato tarte tatin, which easily serves four, can be topped with sautéed bone marrow.

Related Content


More listings in your area