Cut by Wolfgang Puck
- 99 Church St., New York, 10007, United States
- 50 - 150 USD • Steakhouse
Take Away
50 day dry-aged porterhouse with chimichurri & housemade steak sauce available to go.
Cut by Wolfgang Puck
- 99 Church St., New York, 10007, United States
- 50 - 150 USD • Steakhouse
MICHELIN Guide’s Point Of View
Wolfgang Puck shot to fame after opening LA’s Spago in 1982, and it wasn’t long before he reached megabrand status. CUT by Wolfgang Puck is by far his most expansive venture, with six outposts spanning the globe. The Manhattan locale is tucked at the base of the swanky downtown Four Seasons Hotel, and sports a fittingly elegant look with deep magenta chairs, floor-to-ceiling marigold draperies and lovely artwork from the chef’s private collection.
Kick things off with Puck’s signature tuna tartare studded with ginger, avocado and shallots, then brought to elegant new heights with wasabi aïoli, more avocado and togarashi crisps. Wagyu arrives charred to caramelized perfection, sporting a gorgeous rosy medium-rare center and graced by béarnaise.
- ‹ The MICHELIN Plate: Good cooking
- ô Very comfortable restaurant
Recipe: Grilled New York Steak with Cilantro-Shallot Sauce
Make this Wolfgang Puck steak dish at home.
Meat Grilling Tips from Wolfgang Puck
The celebrity chef shares his five rules for great results.
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