NEW IN THE SHOP!
We are butchering a bunch of American wagyu strips into easy-to-grill 12oz portions and selling them at a discount when you buy them in packs of four.
These are really simple to cook: just 2-3 minutes per side in a screaming hot pan with butter, salt and pepper. You will impress the fuck out of your friends and loved ones with these – I promise you. These are the best steaks I’ve ever eaten.
Grab these HERE while supplies last!
My wife and I came here for a $29 restaurant week lunch. It happens to be one of the better deals for restaurant week, so we had to give it a try.
Flavor: 5 (updated to 7)
Unfortunately we were not that happy with the skirt steak on the price fix menu. While it was cooked to a perfect medium rare, it had an odd, rubbery texture and was under-seasoned (needed salt). I don’t mean rubbery like chewy. It was definitely tender, but it was an odd sort of tender that reminded me of some of the fake-tasting cuts my wife and I have had in Mexico while on vacation, which kind of grossed us out. Perhaps it was over tenderized? I’m not sure. I honestly don’t know what it is, but we know it when we taste it. On top of that, the chimichurri sauce added almost no flavor to the dish. It just tasted like “green” from the parsley. I didn’t get any salt content or even any garlic flavor from it. I was bummed. I didn’t even really want to finish it or continue eating, both because of the lack of flavor and the odd texture.
I recommend sticking to the standard cuts and regular menu for steak here. If they are anything like the downtown American Cut location, then you’re in VERY good hands.
Choice of Cuts & Quality Available: 9 (updated to 10)
I took a point off here because the steak that I did try was sub-par, but I do know that the other cuts here should be okay, in theory. I hope to get back again soon and try a proper cut to get a better sense of both this category and the flavor category.
Portion Size & Plating: 8
Portions vary here. For the steak, they are pretty good. All are large sized cuts for a fair price, and even though we didn’t like the skirt, there certainly was a lot of it. I thought the beef tartare was a bit small in terms of the amount of actual beef on the plate, but the salad that came with it, and the marrow as well, make up for that (see below). The tots and shrimp cocktail items we got with the restaurant week menu were a bit skimpy (three medium-sized shrimp and about 15 tots). There’s a strong possibility, however, that these items are cut back a bit in size simply because they are included with a discounted lunch promo like restaurant week. American Cut also runs a regular $28 lunch price fix menu. I’m not sure how that differs from the restaurant week menu that we tried for $29.
Price: 7 (updated to 9)
Our bill came to about $75 after tax and tip for one $29 restaurant week lunch with a glass of wine and an order of beef tartare. Not bad, but not awesome considering we weren’t too happy with the skirt steak. Even though the place is pricey, the best value you get is when you order steaks from the full dinner menu and stick to that. My sense is that this score will increase after a second trip with a better steak-eating experience.
Bar: 8 (updated to 9)
The bar here is great. It’s spacious, nicely art-deco in style, and seems like a really great place to hang out after work. I’m guessing that this isn’t the greatest place to be on weekends, but that doesn’t mean the bar isn’t gorgeous. The only down side is that the space is ground floor level, so no windows or natural light.
Specials and Other Meats: 10
Short rib, lamb, veal, chicken, and wagyu beef selections grace the menu here. I didn’t notice any pork, unfortunately. Perhaps the pig face from Marc Forgione could pop on as a special every so often, or a slab of pork belly served like a steak. That would be something worth adding to the menu. At the very least, I think an Italian style pork chop with cherry peppers and onions would work.
Apps, Sides & Desserts: 9
Shrimp Cocktail: This was a bit small (three medium-sized shrimp), and there was something slightly bitter about the taste of the shrimp. They were nicely cooked, however, and I liked the fact that they were pre-dressed with a horseradish-based cocktail sauce. Presentation was interesting too.
Steak Tartare: This was great. While I think the plate could have had some more actual meat on it, the addition of marrow and a salad beneath was very good, and made up for the smaller portion. The salad was dressed just right, and included celery leaf, which added a great freshness to the dish. The grilled bread was soft inside yet crunchy on the outer edges.
Tots: These were pretty good, and had a good spice level to them, but they were lacking a touch of salt. The inside was soft like a mashed potato, and the outside was perfectly golden crisp.
Cookies To Go: These were tasty, and had a little bit of flake salt on top to make the chocolate flavors pop. They were soft and delicious.
Seafood Selection: 9
Similar to the downtown spot, there’s a lot of nice seafood to choose from here. Sole, halibut, tuna and salmon are on the entree menu, along with surf and turf lobster-based shit as well. And you can always hit the appetizer section for your cold shellfish, or the crabcakes, octopus, etc.
Service: 9
Service here is great, just like downtown. We did feel a bit rushed, however, which was odd because the restaurant had plenty of room for other diners to come in. It’s not like they needed the table to clear out. In any event, the people are friendly, and the table bread, as usual, is the delicious everything biscuit with herb butter.
Ambiance: 9
This place is gorgeous, large and spacious despite being a ground floor level joint. The only negative is that there are no windows, so it can feel a bit cavernous despite being grand and airy inside. The decor is awesome and it is similar in style to the downtown spot, very art deco.
UPDATE: 2/2/18
My wife picked up a flash deal from Blackboard Eats, which scored us 20% off our bill as well as two free cocktails. We started off at the bar for their $10 smoked old fashioned cocktails for happy hour.
Then, when we sat, we got our two free cocktails.
And of course those incredible everything biscuits with veggie and herb butter.
We shared the foie for our app. It was nice and soft. Not too rich, which I like. Just right.
We shared a porterhouse next, and I noticed that they revamped their menu with a lot more interesting and widely varying beef cut selections. Dry-aged, wet-aged, domestic wagyu and Miyazaki wagyu all grace the menu here. I was impressed.
This was their wet-aged for 28-days and then flambéed table side with marrow butter and some other deliciousness prior to slicing. 8/10.
We cleaned it off.
On the side we had their sun choke spinach, which I really loved. This might be my favorite version of creamed spinach.
For dessert we had the banana and Jameson donuts with chocolate chip ice cream. Very nice.
All in, we saved about $75 with the Blackboards Eats deal.
BURGERS
The “Big Mark” and the standard burger here are good, but as far as steakhouse burgers go, you can do better elsewhere for the same price point.
But that famous Pastrami Rib Eye is always good:
And so is the chili lobster.
AMERICAN CUT
109 E 56th St
New York, NY 10022
This French and American joint just opened up about three weeks ago in the Williamsburg / Greenpoint area. A preview write-up that I saw recently showed some very promising menu items (I’ll get to those soon), and it just so happened that a friend of ours secured a reservation for us to give it a try.
The first thing my wife and I did was try cocktails at the bar. Both of these were pretty damn good.
Since these are the same folks behind Maison Premiere, the starter menu is here raw bar -forward, with offerings like uni, oysters and crab. We went with the uni and “queen crab” items.
The uni was very nice, but one of our four pieces was a bit lame in size and lacked flavor – it even had a funky smell to it. In the photo below, that one is on the upper right, slightly out of focus. When we asked about it, the waitress pretty much said that this is how it came out of the shell, and not much they could do about it. Bummer.
The bigger disappointment was the “queen crab,” which was essentially just a few very overpriced, chilled snow crab legs. Bummer II: The Return of Bummer. Skip this item, as you’re probably better off getting snow crab legs as some kind of cheap-ass, all-you-can-eat Chinese buffet.
We were excited to see sunchokes on the menu, as these are some of my favorite root veggies around. They weren’t as great as I’d hoped, but I was happy to chow down on some anyway. Son of Bummer: The Vendetta Begins.
Okay so now that the negative bummers are out of the way, let’s get to the outstanding and overwhelming positives. First, this squid ink garganelli pasta dish:
This shit was expertly crafted and cooked perfectly. It was dressed deftly with a light, slightly chunky tomato and squid sauce and garnished with celery leaves. Absolutely delicious.
But as a meat fanatic, these next two dishes will have me pining for an inconvenient journey on both the M and G trains back into parts of Brooklyn that I barely knew existed and to which I have no real desire to ever go.
First, this pig’s head confit.
There are only a handful of places doing this here in the city (one of which is Marc Forgione). This version was completely de-boned, so you can just fork and knife the shit out of this and eat everything you see on the plate. Let no part of the face go to waste! It’s super crispy all over, and underneath the crackly pig skin face lies a soft, tender meat that’s abundantly entwined with a savory and succulent fatty pig jelly. Fuck yeah, you should order this when you come here. It comes with grilled peach and sweet beans.
Just when I thought I couldn’t be happier about the meat product offerings here, out comes the tomahawk rib eye for two.
This fucker hails from Niman Ranch and is processed and aged by DeBragga on the east coast. It’s a 52-day dry aged and 32+ ounce hunk of tender, juicy and beefily flavorful steak, the likes of which are nearly unrivaled in all of Brooklyn.
Now, I do think it is a bit small, being listed on the menu “for two” at $135, however the quality here is definitely worth at least some kinf of upcharge (unlike the steak at Pasquale Jones). For that reason, and for the reason that this is grilled rather than seared in a pan for a better crust, I have to take one point away and give it a 9/10.
We almost had a massive disappointment, however. When the steak first came out it was overcooked. I almost never do this, but as a group we decided to send it back, considering how much we were about to drop on this meal. We were happy to be met with a very understanding staff who agreed with our assessment and went above and beyond to make it right. What came back to us was perfect rare plus or medium rare. I very special thanks to the GM, Julian, for taking care of us on this. He was a fantastic host.
I didn’t take pics of the overcooked steak, so all the shit you see here is from the actual steak that we ate. I hope the staff got to eat our overcooked steak, or a homeless bum or something. It would suck if it got thrown out. They offered it to us for free, but we didn’t want to taint the experience with a mistakenly overdone steak.
The shameful part was that the table next to us ordered their tomahawk well done on purpose. WELL DONE! What a colossal waste of good, expertly raised and brilliantly aged beef. Too bad we couldn’t have coordinated with them ahead of time. They could have taken our overcooked steak and ruined it a little more so it was to the other table’s liking.
Anyway, the steak comes with a fire roasted onion and some nice woods mushrooms on the side.
They also gave us a little asparagus salad on the house when the corrected steak came out to the table:
For dessert, we tried this kind of small “floating island” traditional French dessert. It was very flavorful – just small. Luckily we were pretty full at that point. The best were the little crunchy bits of French toast flavored croutons in there. I want a bag of those to go!
All in this meal came to $100 a head. My recommendations for you at this joint is to skip the shellfish, get a pasta, and pick a shared entree like the pig face or steak. I did notice some other nice items on the solo entree menu, like a pork porterhouse and a strip steak. Maybe next time.
SAUVAGE
905 Lorimer St
Brooklyn, NY 11222
In case you’re from a different planet, barbecue is a culinary technique that involves cooking meat for long periods of time at low temperatures with smoke from a wood fire. BBQ pits add a distinctive smoky taste to the meat.
Clearly we’re not talking about what you do in your backyard on Memorial Day with your Weber propane grill. We’re not talking about slapping a piece of thin, raw beef onto a hot electric mesh of metal either.
That’s GRILLING. Never confuse it with real deal BBQ, which involves smoking a massive carcass for days on end, and the low-and-slow roasting and/or constant basting and sauce-mopping of meats for hours and hours. No my friends. This is a whole different beast. Speaking of different beasts, there’s really no limit on what animals can be cooked in this style.
In the American south and midwest, however, barbecue has become more than just a cooking style. It’s a way of life, as is often said, and it varies greatly from place to place. Regions differ on things like sauce or no sauce, what type of animal or cuts of meat are used, and even what types of wood is burned. This page will serve as your guide to understanding these great varieties.
Texas
May as well start with the big one. Texas has regional styles within it’s own style. Central Texas “Hill Country” is known for its old meat markets, which were heavily influenced by German and Czech immigrants. Here, the focus is on the meat, so they use dry rubs (no sauce on the meat, or it is not a primary element to the food). Beef brisket and ribs are king, and sausage links are also prominent, with pecan and oak wood being used in most smokers. East Texas BBQ is pretty much split 50/50 between beef and pork, but, similar to southern styles, what you get is usually chopped rather than sliced, and served sandwich style with a tomato- and vinegar- based hot sauce.
North Carolina
North Carolina, like Texas, has variations within: eastern style and Lexington style (not to be confused with Lexington Steele). Three unifying things you need to know about NC BBQ: (1) the meat is PORK all the way; (2) said pork should be brushed with a spice and vinegar mix while cooking; and (3) hickory or oak wood is used in the smoker. Two differentiating things you need to know about NC BBQ: (1) eastern NC is a whole-hog BBQ, using the entire animal, while Lexington favors just the pork shoulder and ribs; and (2) eastern style NC BBQ favors an apple cider vinegar-based sauce, while the west prefers a ketchup- and brown sugar- based sauce.
South Carolina
Here, it’s all about the sauce differences, otherwise it is pretty much the same as North Carolina. Central South Carolina is typically BBQ with a mustard-based sauce known as “Carolina Gold.” The coast is all about pepper and vinegar, and the far west and north are into ketchup- and tomato- based sauces. Preferred cuts/dishes across the state are pork butt and ham.
Kansas City
This info holds for both Kansas and Missouri versions of Kansas City, as they are neighbors. But because of its geographic location, KCBBQ has a mix of culinary influences from all regions. And given its history as a hub for the meatpacking industry, Kansas City style BBQ embraces all kinds of meats. Everything is done “slow and low,” as they say, and usually with hickory wood, although all woods are used. Burnt ends are big here, and smothered with a thick and sweet, molasses- and tomato- based sauce, because, well, in Kansas City, “sauce is boss,” as they say.
St. Louis
St. Louis-style barbecue consists of mainly pork dishes, a staple of which is the pork steak, which is sliced from the shoulder of the pig. However another item unique to the St. Louis area is crispy snoot. This nose and cheek cut is prepared by removing the nostrils and cooking until crispy. Similar to pork rinds, these can be presented many ways, but the two most common are either (1) covered in sauce, on a sandwich, or (2) broken into pieces and dipped in sauce.
Memphis
Pulled pork and pork ribs are both big for this style of ‘cue. The dry rub is usually paprika and garlic, but served with a thin and tangy tomato-based sauce. Wet ribs are also prominent as well. Hickory is the choice wood, although oak, cherry, pecan and apple are all used.
Alabama
Alabama tends to be a mixture of Texas and Carolina styles, but they’re big on sandwiches and cole slaw. They usually go with pulled pork or pulled chicken, but ‘Bama’s signature is the white sauce that they use as a topper, which is a mayonnaise and vinegar concoction.
Kentucky
The thing to know about Kentucky BBQ is their use of mutton: older lamb and sheep. Don’t think of the word “old” as a bad thing. Lamb comes from a sheep that is less than one year old. Mutton comes from a sheep that is more than one year “old.” Kentucky mutton usually comes with a Worcestershire dip as well. Pork is prevalent here as well, but the mutton is what makes this region unique.
Virginia
I’m bogarting this description right from Wikipedia, since it is absolutely fascinating and I have nothing of my own to add to it: “While less prevalent than the other Southern styles, Virginia barbecue is a fair mixture of Carolina and Memphis barbecue. Originating in Hanover, Virginia in the 19th century, the traditional meat is pork (often Virginia ham) or chicken, although more gamy meals contain venison or squirrel. Unlike Carolina barbecue, the texture of meat is sweeter and finer. However, it does contain the smoky blend of Memphis barbecue. During Thomas Jefferson’s tenure as ambassador to France from 1784-89, he engaged in lengthy letter correspondence with James Madison regarding the preferred game for Virginia barbecue. While Jefferson exhibited a general preference for venison, Madison insisted that smaller critters were more consistent with the smokey flavor of the sauce. The key ingredients of Virginia barbecue are bourbon/wine, vinegar, peppers, corn, and a tomato-based sauce.”
California
I’ve decided to pull this directly from Wikipedia as well, since I never knew California had an official style of BBQ: “The original use of buried cooking in barbecue pits in North America was done by the Native Americans for thousands of years, including by the tribes of California. In the late 18th and early 19th centuries eras, when the territory became Spanish Las Californias and then Mexican Alta California, the Missions and ranchos of California had large cattle herds for hides and tallow use and export. At the end of the culling and leather tanning season large pit barbecues cooked the remaining meat. In the early days of California statehood after 1850 the Californios continued the outdoor cooking tradition for fiestas. In California a well-known barbecue dish is grilled tri-tip beef rump, sometimes cut into steaks. The Santa Maria Style BBQ, originally from the Central Coast of California, uses a portable ‘towed’ trailer version frequently seen at farmers markets. The old Mexican Ranchos of California would cook tri-tip over a pit of red oak, and simply season it with salt and garlic to enhance the flavor. It was served with pinqinto beans, pico de gallo and tortillas.”
Hawaii
Often overlooked is the luau, a polynesian tradition and celebration where whole hog is cooked. The centerpiece of any luau is kalua pork, which is a whole pig that is roasted in an imu pit – an underground oven traditionally made with lava rock – that cooks the animal for several hours, low and slow. The pig is ceremonially wrapped in banana leaves to impart sweetness and lock in moisture before being placed onto the coals.
Hybrid Styles
Many other states, like Oklahoma, Arkansas and Georgia, are essentially hybrid forms of BBQ that exhibit techniques and flavors from the surrounding geographic areas of influence. New York City, on the other hand, is beginning to develop its own unique cultural hybrid BBQ style, as various African, Asian and Latin American immigrant communities weave the flavor profiles from their heritages into the American culinary tablecloth, so to speak. A true melting pot in every sense of the phrase, New York City has outlets for the flavors of African braai, Korean kimchi, Indian curry, Middle-Eastern cumin, Mexican mole and Brazilian churrasco/rodizio, just to name a few. In time, I see NYC as being a place where the boundaries of BBQ are expanded to a global level, as New Yorkers currently seem to be taking BBQ – something uniquely American – and applying it to various cuisines from all over the world. When that happens, everyone wins. Especially my stomach.
I realize that many BBQ aficionados might find my overview above to be a bit rudimentary. There’s so much more to know, and not even just about the meats. One could easily spend an entire day learning about the various side items that go along with American BBQ, for example. As a matter of fact, one of the most thorough and enjoyable resources I have come across for BBQ is a book called Be The BBQ Pitmaster, by Will Budiaman. This book is good for history, detailed discussions of the various regional techniques, tips for wood selection, smoking instructions, and even recipes from well known pit masters in each region. It’s a one-stop-shop for all your BBQ research and cooking application needs.
And if you are wondering what wines to pair with your BBQ, check out THIS ARTICLE by Bro BBQ.
Lastly, to see my small but growing collection of BBQ reviews, click on over to “The ‘Cue Review” now.
Shorty’s is a Philly cheesesteak joint on 9th Avenue between 41st and 42nd Streets. They’ve actually got three other locations, but this is their flagship spot. I’d been in here once before and had a pretty damn good chicken cheesesteak. But this time I ordered a regular cheesesteak with American AND wiz, because I’m an animal, and onions, of course.
That shit was so ooey and gooey that it would make Peter North drop his jaw in awe. I asked my buddy, who is familiar with genuine Philly cheesesteaks, if this compares to the famous Pat’s and Geno’s. His response was that this is pretty good, and that they do a very close job to the authentic style found in Philly.
We also tried regular and Italian flavored (parmesan and herbs) fries. Both were really good but if I had to choose a favorite I would say the Italian style was a little better. The cheese makes it pop.
Anyway, if beer is your thing, the place has a great happy hour special. Every bottle, can or draft is $4 until 7pm during the week. That’s pretty great, so get on it.
SHORTY’S
576 9th Ave.
New York, NY 10036
After having one of the best meals of my life at Marc Forgione, I had to check this place out when I heard the iron chef was opening a steakhouse. Staying true to his innovative spirit, Chef Forgione excited us in every course with his unique dishes and menu items. Everything – from the cocktail menu at the bar, to the apps, entrees and desserts – has his envelope-pushing signature on it. I love that about his food. See below:
Flavor: 10
I had the NYC cut rib eye, which was a 20oz bone-in cut that was seasoned with pastrami spices (mainly mustard seed and rye seed). It was definitely different and unique. I loved it for the first half of the steak, but on the back end I was kinda just craving a regular steak taste. But the meat was cooked perfectly, it was juicy and tender, and it had great char and crust. Bravo for thinking outside the box on this cut. On a second trip I shared the rib eye for two with a friend and my wife. It was perfectly cooked, and absolutely delicious. I also got to taste a bit of the filet mignon from another friend who ordered it. Very juuicy and tender, with great seasoning.
Choice of Cuts & Quality Available: 10
The quality is all fantastic from what I could tell; all aged for many weeks. They had several different steaks for two to choose from (rib eye, porterhouse), a standalone strip, a standalone rib eye (the one I had), a filet (plus one on special), a hanger steak, and a wagyu rib eye.
Portion Size & Plating: 9
The sizes here are good: 20oz for the rib eye, 14oz for the strip, 10oz for both the hanger and filet, 42oz for the rib eye for two, and 40oz for the porterhouse. Plating was nice – basic, elegant, but not overly fancy. A word of caution: the rib eye for two has a lot of bone on it – tomahawk style. I could probably take it down by myself, but if you load up on apps and sides, you will be okay with sharing it.
Price: 9
The steaks are very fair in price ($44 for the rib eye), but I thought some of the apps were a little too pricey. For example, the chili lobster was $27 and it was, at best, a half of a 1-pound lobster. I’ve had bigger and better lobsters for $3.99/lb from my local grocery store; it WAS really tasty though, and you are paying for the work that goes into the preparation of this dish. Also the bacon – two thick cut slabs is $16. A bit expensive. Both dishes were yummy though (see below). On the plus side, I had $100 from a contest I won on Tabelog for my restaurant reviews, so I used that toward the bill.
Bar: 9
The bar is nice here. It’s set back behind the greeting station, but it’s a good set up, and it attracts a lot of people who are out for the night, regardless of whether they are eating at the restaurant. It’s a fun place. They have a great cocktail menu with some really nice, interesting things. My wife tried a fig margarita and an artichoke sour. Both were good in my opinion, but the artichoke cocktail was a little too bitter in the back end of each sip. They mixed a good martini, but the martini could definitely benefit from some better quality olives. With dessert I tried the homemade sambuca: it was nice and potent, with strong hints of vanilla, ginger and coffee.
Specials & Other Meats: 10
Our waitress offered us three specials: a baby greens salad with squash, a 7oz filet with hunter’s sauce (reduced red wine, bacon, mushroom), and a brussels sprouts with pearl onions side dish. We didn’t try any because we were too enticed by the regular menu items. In the “other meats” department they offer a braised short rib; lamb, veal, and pork porterhouses; a clove chicken; and as I said above some wagyu and alternative cuts like hanger. I guess I’ll mention it here – why he fuck not… the steak sauce was nice and tangy, and would go well with any meat. My steak was heavily spiced with the pastrami stuff, so I didn’t use it, but it might be good on something like chicken. I like the cool old-timey apothecary bottle it was presented in too:
Apps Sides & Dessert: 8
We started with three items: bacon, octopus, and steak tartare. The steak tartare was a bit too tangy and vinegary for our liking. It came with a soft-boiled, pickled quail egg that sat at the bottom of the meat. It was served with toasted bread and homemade sweet pickles. Overall it was just too sour and salty for our taste, but we did eat it all.
The bacon was delicious. Crispy outside, soft and fatty inside, great flavor. Just a bit pricey as I mentioned before. It was topped with a nice sort of onion marmalade:
Here’s a shot of the bone marrow app, which my wife tried on a second visit. Gorgeous and stunning, and really fucking delicious:
The octopus was excellent. I’ve had better at a local Italian place on Long Island, but that place is hit or miss and I really liked the array of different flavors that came through with each bite here. Olive oil, shaved celery, roasted red peppers, lemon and garlic. It was great, and super soft:
On the side we had the sunchoked spinach. it was a nice take on creamed spinach. I love the flavor of sunchoke so I was excited to try this. They put some fontina cheese on top to give it the extra salt and cream, but I thought maybe half or three-quarters of the amount of cheese would have been plenty.
For dessert we tried the AC car bomb – Guinness ice cream on a bed of chocolate bread pudding and topped with a Jameson caramel. It was delicious, even though we were already stuffed.
On the second trip we had the crackerjack sundae – fun, but a bit too sweet:
Seafood Selection: 9
They had a lot to choose from for fish: planked salmon, swordfish, halibut, and a bunch of goodies over on the app side of the menu like shellfish and seafood platters. We tried the chili lobster, which seems to thread its way through both the app and main course sides of the menu. It had a great buttery, spicy flavor in the broth, but the app portion was a bit too small for $27 (as mentioned above, a half of a 1-pound lobster at best).
Service: 10
Everyone was great here. Our waitress Sonja was helpful, informative, friendly, and attentive. So were the bus men and the management. They all dress in nice grey suit vests with ties, and they swoop in like hawks when you finish up with a plate or if you need water or anything. At the start of the meal, they bring over some really nice, warm “everything biscuits” with a vegetable butter. Nice way to start the meat-a-thon. These things are addictive though, so be careful not to spoil your appetite before you even get your apps!
At the end of the meal they even had some nice snack sized freebies to munch on while paying the bill (think elevated girls scout cookies):
Ambiance: 10
The art deco decor was nice and warm for a change. The seating is all top notch, club style arm-chairs, and there’s plenty of room at the tables. The bathrooms are fitted with small circular tiles on the floor, marble all over the rest, with big, raised urinals and tall pedestal sinks. Very nice smell for a shitter too, I must say. The cutlery was nice too – take a look (his new knives even have his signature etched into the blade):
AMERICAN CUT
363 Greenwich St.
New York, NY 10013
