American Cut – An American Review

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

Caesar Salad – Excellent.  Prepared table side, old fashioned by your waiter, with eggs and croutons.  A fine rendition.  And if there was ever a time and place to order the Caesar, it’s here

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

The New York City Cut – The somewhat confusingly named signature dish.  Its not a NY Strip, but a 20 oz bone-in rib eye, 30 day dry aged, rubbed with Pastrami spices.  The spices aren’t as overwhelming as one might expect.  Nor the layer of mustard seeds sitting underneath that just gives it a little more tang.  Its a nicely marbled, high quality cut that couldn’t be cooked any more perfect.  As I mentioned we already had this at half sister Khe-Yo nearby as a special.  It was slightly different (without the mustard seeds) but with similar results.  We ordered two of those babies.

Sides – This is where I feel American Cut separates itself from the rest.  In addition to the Latkes, you got some very impressive sides here that makes ordering a little difficult.  That’s one reason you should order the latkes or something else a starter.  Unless we just hit the jackpot with the creamy, bacony “Dry Aged” thin sliced Potatoes, and the banging Brussel Sprouts infused with that spicy Khe-Yo Bang Bang sauce.