American Cut
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American Cut Menu - Tribeca - New York Magazine Restaurant Guide New York Magazine Skip to content
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Street), (718) 254-8779, stannswarehouse.org . Looking Ahead AMERICAN CUT Marc Forgione’s steakhouse in
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-7434 . Looking Ahead AMERICAN CUT In the spring, Marc Forgione, the chef and an owner of the restaurant
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) 691-2360, toro-nyc.com. Opening AMERICAN CUT LDV Hospitality has installed a TriBeCa branch of Marc
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Continue reading the main story REVEL At this resort, to open in May, along with Marc Forgione’s American
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than classic in style, like American Cut, where the meats will be grouped on the menu under the
Foursquare Tips
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A decadent mix of salty and sweet, creamy and crunchy, this Cracker Jack Sundae features cool popcorn ice cream, caramel popcorn, caramel sauce and fluffy whipped cream. -
The service is top-notch, the food amazing, but nothing tops the desserts prepared by genius pastry chef Tara Glick. Try the Cracker Jack Sundae... or really anything at all. -
Go for the ribeye rubbed in pastrami spices. It's a little different from your normal steakhouse fare. It has a little extra kick without taking away from the meat. Favorite app was the Chili Lobster. -
Chef Marc Forgione's Tribeca steakhouse features a rib steak that's rubbed in pastrami spices and smoked before cooking. -
Great rib eye and apps are creative. -
Despite what is noted online, the restaurant is in NO WAY wheelchair accessible and staff do not understand what wheelchair accessible means. -
Get the $14 burger during happy hour (5:30 to 7:30) and the shishito peppers -
The bar area is a great people watching and amazing date spot. After a few smoked old fashioneds or fig martinis you might end up staying for dinner -
Our waiter doesn't even know what FOURSQUARE is -
Amazing food very nice service -
Get the NY strip with seared foie gras and red wine sauce, the chili lobster with Texas toast, and the hazelnut butter and jelly cake. You'll leave happy. -
The complimentary everything biscuits sets the theme and gets you off to an amazing start. The pastrami spice rub on the NYC cut seals the deal. -
The everything biscuit is phenomenal and free. Caesar salad which was very good & an even better dry aged NY Strip! One of the better steaks I've had and I've been to most in NYC. Good service! -
Had a great meal. The lobster w chili was amazing (part of the surf and turf). Great French fries too. -
One of the best Steaks I ever had. The American cut is just perfect. -
Get the fried chicken sliders on an everything biscuit if you're at the bar.
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Best Steaks I ever had in my live. And I Know many many Restaurants -
Awesome spot for a special occasion. Good steak, good wine. Usually participates in restaurant week too. -
Skip the fry bread with wagyu and caviar. Save room for the pecan pie -
The 40oz Porterhouse is dry-aged in-house for 28 days and some of the greatest tasting red meat you can get between the Hudson and East River.