1st Avenue has a new steakhouse on the block, and it’s a good one. Four Cuts opened last year - and refers to the four 28-day dry aged cuts - porterhouse, ribeye, New York strip, and filet mignon - beautifully seared at 800 degrees.
After plenty of undue pressure imposed upon the host by his fellow comrades in steak on account of some visiting heavyweights from the South African Chapter, the decision was made to test the steak mettle of a newly opened steak house, Four Cuts. The executive chef, Christopher Miller, was previously the executive chef at Bobby Van’s for the last 13 years where he developed the reputation as being New York’s “steak whisperer” and Four Cuts is his first foray into a steak house of his own. Given the level of steak expertise of the Steakboyz, this reputation was going to be put to the test!
After finally sitting down after a number of beers at the bar in an attempt to cool down and escape the stickiness that is New York in July, we started with what is quickly becoming a staple of our dining experience… bacon and seafood. Personally I felt that the bacon was very good and the seafood, especially the crab was fresh and excellent. It must be noted that the shrimp in the platter consisting of oysters, clams and crab was complimentary. As a prelude to the exemplary service that we received all night, the kitchen had the foresight to evenly distribute the food amongst platters for the entire table.
The steaks that followed I felt were very, very, good, however, fell shy of being rated as excellent as evidenced by an average score of 7.9. The char was great and the seasoning just perfect without too much salt. I thought the sauces were excellent, particularly the Barolo and the Cherry sauces. Sides left a little to be desired, although in a classy move the waiter did inform me that one of the selections that we had made, the asparagus was “not the best today” and he substituted another side rather than serving the asparagus. Wine glasses were never empty and waiters attentive, this probably had something to do with the fact that after all the geriatric UES diners finished their early meals at 7:30pm, there was only one other party in the entire restaurant, obviously severely affecting the ambiance of the place.
To note was the fact that the air conditioning was not working and not only contributing to the host lactating all night, but also seemed to take away from the experience of the night.
Aftertings were a highlight given the international guests and culminated with a drunk Arabian trying to molest one of the members on a rooftop!!! Fun night had by all!!!
Four Cuts NYC
1076 1st Avenue
New York, NY 10022