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Update December 20, 2016- Pete Wells of the New York Times has a bizarre review of Cut. He loved the food, but gave it only one-star. He went out of his way to bash the interior design too. The artwork of the Four Seasons is cutting edge and stellar.
Why might Wells have done this? The New York Times is flat broke, evacuating eight floors of its new building, and takes large bribes, essentially, from publicists to boost the stars that Wells gives in his reviews. Recall, he wrote bad things about North End Grill and Blue Smoke, yet gave them two-stars anyway.
October 25, 2016- by Steven E Greer, MD
Lower Manhattan below Canal Street has arrived, and surpassed Midtown. Developers have been promising this for years, and it finally happened with the opening of the first top-tier hotel, The Four Seasons, and its restaurant, Cut. More fine restaurants are opening soon as well, such as Nobu.
With all of the new shopping stores in the Oculus and Brookfield, new condo towers, new schools, parks, and soon-to-be performing arts center, there is little reason to travel to Midtown or the Upper East/West Sides.
(Lobby of the Four Seasons hotel)
Cut is Los Angeles restaurateur Wolfgang Puck’s first New York venture. He has run Spago in Beverly Hills and other Cuts around the world.
The management is led by British native Robert Kihlstrom, formerly with Eleven Madison and The Clocktower. Good management is what makes or breaks a high-end steakhouse.
The food was excellent, to match the ambiance. As a result, the place was filled with Wall Street traders on expense accounts already, after only three-weeks of being in business.
(Butter lettuce salad with avocado)
(Tuna and beef tartares)
(8-ounce dry-aged fillet, with mac & cheese and Brussels sprouts)
With drinks and tip, Cut will set you back $150 for a three-course meal. That is reasonable for a fine-dining experience in Manhattan these days.
(Pear and oat crumble with ice cream)