Wolfgang Puck has finally heard of our humble little burg, and decided we’re worthy of his
restaurant-creating skills.
This has resulted in Cut by Wolfgang Puck, a grandiose FiDi environment for steak, other meats, edible ocean life and gross negligence with expense accounts. It opens tomorrow at the Four Seasons Hotel New York Downtown.
We’ll now give you a few particulars, and then send you on to the slideshow, where there’ll be pictures accompanied by educational words.
—There are eight sauces and 15 different steaks topping out at 34 ounces with the porterhouse for two.
—You order the Japanese Wagyu not in fixed sizes, but by the ounce.
—If you hate steak, that’s suspect, but we’re duty-bound to tell you of the Maine lobster with black truffle sabayon, the double lamb chops and the bone marrow flan.
—If you’re just whiling away time at the bar, there are cocktails (you’ll see some soon) and a separate menu containing oyster gratin, a burger with jalapeño marmalade and that most luxurious of dishes, grilled cheese.
Okay, pictures now.
This has resulted in Cut by Wolfgang Puck, a grandiose FiDi environment for steak, other meats, edible ocean life and gross negligence with expense accounts. It opens tomorrow at the Four Seasons Hotel New York Downtown.
We’ll now give you a few particulars, and then send you on to the slideshow, where there’ll be pictures accompanied by educational words.
—There are eight sauces and 15 different steaks topping out at 34 ounces with the porterhouse for two.
—You order the Japanese Wagyu not in fixed sizes, but by the ounce.
—If you hate steak, that’s suspect, but we’re duty-bound to tell you of the Maine lobster with black truffle sabayon, the double lamb chops and the bone marrow flan.
—If you’re just whiling away time at the bar, there are cocktails (you’ll see some soon) and a separate menu containing oyster gratin, a burger with jalapeño marmalade and that most luxurious of dishes, grilled cheese.
Okay, pictures now.
