I had a strong hunch about American Cut. Aided by clues I gathered here and there, there was enough to believe that it is one of the strongest, unsung heroes of the NYC steak scene. When our fine Hungarian Damian Lewis waiter asked us if we’ve been here before, I suppose I should have said yes, to save the usual 5 minute spiel about the menu and its content. I already had your signature steak, and even the chili lobster, even though I’ve never actually set foot at American Cut. But now I’m finally here, and I dont know what took me so long.
Remember when I said “now I’m finally here, and I dont know what took me so long”? Well, I lied! I do know. Living in NYC, and its ever evolving food scene can make you forget about good ole’ boring steakhouses rather quickly. Especially those classic, old fashioned ones, where the waiters are over 60 and the clientele is even older. The same fine dry aged cuts can nowadays be found in [name any Italian, American French, Portuguese, your uncle Bob, you name it restaurant]. Not to mention the many modern steakhouses like the fine, Z-List winner Bowery Meat Company in the East Village. But American Cut feels like a steakhouse like no other. Perhaps the perfect kind for those looking for that classic American steakhouse experience.
At the great risk of sounding like a Yelp review… From the moment we entered until the moment we left, with Hungarian Damian Lewis taking good care of the four of us during, its was pretty flawless. Long time EWZ historians will tell you that its a tough feat, as I always, I mean always find a flaw, or four. It was just about the opposite of our recent experience at the meat experts at Quality Italian in Midtown where the flaws just kept coming and coming like erectile dysfunction commercials. Perhaps a testament to eating in the heart of Midtown vs residential Tribeca. American Cut felt unique. Like old and new New York rolled into one. Comfortable, elegant, fun, theatrical, attentive, unfussy, with a great menu that delivers. Flawless!
Biscuits – I’ve had worst bread that I paid for than this complimentary beauties. Everything Seasoned, extra large biscuits with room temperature (key) buttery veggie cream Cheese. Its the Scarpetta affect (owned by same group) where you in danger of losing yourself and your appetite during the bread course. Save some for the salad
Octopus – Expertly cooked octopus, with marcona almonds, nutty romesco sauce, and celery for some reason. Solid starter nonetheless
Latkes – This was a side that we elected to have a starter. A very respectable version that would make any Jewish mother proud. That’s perhaps the best compliment I can give to latkes. A “bissel” heavy so be careful
363 Greenwich St
Recommended Dishes: All of the above