I don't dine at steakhouses too often, although I love me a good steak once in a while. I've known about chef Marc Forgione's steakhouse American Cut since it opened and finally made it there recently and had a delectable meal.
First off, something must be said about American Cut's complimentary Everything biscuit with cream cheese. It is sensational. Perfection.
Hiramasa ($18) comes with miso dashi, and Wild American caviar. It is fabulous.
Of course, a steakhouse is not a steakhouse without it's steak. American Cut's 28-day dry-aged New York City Cut ($44), is a 20-oz bone-in ribeye, with pastrami spices and smoke. And you know what? It is absolutely wonderful. True Steak Perfection. I made it disappear.
I never met a sundae I didn't like, and American Cut's Crackerjack Sundae with popcorn ice cream is no exception. It is #fuckingawesome.
Marc Forgione is an "Iron Chef", but besides that, he is a great guy. Chef Forgione's personality can be felt throughout his restaurants. American Cut is a great restaurant. A Magical Meal Awaits.
363 Greenwich St.
New York, NY 10013