Reserve Cut - New York
Reserve Cut, in the Financial District, is a multi-room kosher steakhouse presenting a spectacular space, serving some of the best steaks in New York City, USDA prime and dry-aged, as well as a very large selection of sushi and other fish and seafood. With beautifully designed spaces and attentive servers, it’s a modern steakhouse, committed to quality.
As is traditional, the average steak house menu starts off with raw fish, but in the case of Reserve Cut, there’s also a very large selection of sushi rolls, some quite innovative and others classic, as well as a very substantial choice of sashimi. And that’s in addition to sashimi tacos, pickled Spanish mackerel and other fish selections.
All steaks are USDA prime, aged at least 38 days in the restaurant’s private drying room. Standouts are the center cut boneless ribeye and a 20-ounce cote de boeuf. There’s a whole section of the menu devoted to Wagyu, including a boneless ribeye, pastrami rubbed boneless Wagyu (which sounds intriguing) and bone-in rib steak. Bone marrow and garlic bread crumbs come with all steaks, which is a nice touch.
The “Huffington Post” enthusiastically reported that “A richly flavorful 10-ounce prime reserve cut, called the ‘proprietors cultivated special,’ came with a lovely yellow bell pepper caponata…and it was everything you would want from a USDA Prime well-aged piece of meat.”
Monday through Thursday, there’s a very reasonable prix fixe menu, as well as steak specials Tuesday (prime rib), Wednesday (Chateaubriand) and Thursday (Delmonico). At lunch, you can get many of the greatest hits from the dinner menu, including some of the Wagyu selections.
As you might expect, the wine list is a knock-out and the wine gallery is simply breath-taking.
Private dining is available in several rooms, all of which reflect a remarkable design sense, some of which can accommodate much larger groups.