Published October 09, 2013
The Stat Sheet: Reserve Cut
The Great Steak Boom of ’13.
You’re living it
Take a moment to consider how lucky that makes you. Now hold that moment. Hold it.
Okay, now check out your latest entry: the all-kosher, all-gigantic Reserve Cut
, opening tonight in
FiDi. Here’s how she’s looking...
Six rooms (four huge dining and two private
) of abalone tables, white tablecloths and various
Asian-y stuff spread out over about a square country mile of power-dining majesty.
Your meat guy:
The family behind the whole operation has 200 years of butchering experience
and runs Prime Cut in Brooklyn.
The biggest steak:
The 32-ounce, two-man (suggested) côte de boeuf
, dry-aged in-house for 45 days (standard procedure here).
Three, with a bonus bone-marrow-foie-gras-truffle sauce on the Angus filet au
Many. The lamb rack’s crusted with wasabi peas.
65, spanning from Australia to Israel to California. They’re displayed in
two glass cellars that create a hallway with its own bubbling rock fountain.
There’s an entire sushi component to the menu, including a Chilean-sea-bass
roll with Asian pear.
If there’s room for dessert:
There won’t be. But... the Sesame Sundae
Brownies are present.
Think of them as chocolate steaks.
at the Setai Club & Spa Wall Street
40 Broad St
(near Exchange Pl)
New York, NY 10004