For my birthday, we went to the restaurant of my choice and I picked Cut by Wolfgang Puck, located in TriBeCa.

Nice place, big and trendy, I soon regretted my choice, the noise level being high, the music in the background not helping. It was also pretty dark, that is not something I would ever understand as I always think that you eat first with your eyes. At some point we could have had more light when my menu started to burn after being pushed on top of the candle, as I was taking photos of the gougeres (cheese puffs) and bread sticks...

As a beverage, I decided to go with a negroni, a gin based drink that is delightfully bitter. I loved the red color and found it very good.

Negroni at Cut by Wolfgang Puck in TriBeCa, NYC

They then brought us some bread. Jodi picked the pretzel bread and I chose the focaccia, both being delicious. I just tried a little as I paced myself considering the meal that was coming.

For me appetizer, I was looking forward to the bone marrow flan that I noticed on their website. Unfortunately, it was not displayed on the menu, so I ended up with the Maine lobster and Maryland blue crab "Louis" cocktail that was served with a spicy tomato and horseradish sauce. It was a beautiful dish, refreshing, the crab and lobster being perfectly cooked.

Maine lobster and Maryland crab cocktail at Cut by Wolfgang Puck in TriBeCa, NYC

For my entree, I went for the American wagyu ribeye with, as an addition, some bone marrow (I was set to have bone marrow that day!). When the dish came, I admit that I was a bit disappointed with the presentation as the marrow was not presented on the bone and was just sitting on top of the steak. I think that the bone would have given another look to the dish, more elegant and decadent. Unfortunately my steak was over, as I ordered it medium-rare and it came medium. Considering it was a $88 piece of meat, I sent it back and they were pretty good about that. My "new" steak came maybe 15 minutes after, perfectly cooked and the first bite was divine: it was very tender, juicy and very flavorful. Definitely worth the wait!

Jodi ordered the filet mignon from Creekstone Farms, Kansas that is aged for 28 days. I should mention that the same cut is proposed from various meat purveyors (Kansas, Illinois, NY, Idaho, etc). It was a very good piece of meat, perfectly cooked medium, also tender and juicy. It was even better with the béarnaise sauce we ordered. Jodi also added some morel mushrooms that were succulent.

As a side, we chose the cavatappi pasta Mac and Cheese that was one of the best I ever had. It had lots of cheese and was very creamy.

Last was dessert that was a bit of a let down. We chose the BCP, or banana cream pie. I was expecting something spectacular, but what we got could not really relate to what I consider one of my favorite desserts. I understand that restaurants try to give their own twist to a dessert, but this was too far fetched and not so great.

BCP dessert at Cut by Wolfgang Puck in TriBeCa, NYC

As we got our check, they brought us two chocolates: one with hazelnut (left) and a green tea one (right) that was a nice addition.

Chocolates at Cut by Wolfgang Puck in TriBeCa, NYC

Although dessert was disappointing, the rest of our meal was really good. Cut by Wolfgang Puck is a great addition to the steakhouse landscape in the city, but know that it is pricey, even pricier than better ones like Porter House in Columbus Circle. And if like me you hate noisy places, you may not want to go there...

Enjoy (I did)!

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Cut by Wolfgang Puck - 99 Church St, New York, NY 10007

I Just Want To Eat!