Reserve cut
Information About Reserve cut
-
The Setai Club & Spa Wall Street 40 Broad Street, 2nd Level, New York, NY, 10004
-
Rating (average)
(0)
- Restaurant Menu
-
Rabbinical Supervision
OU Glatt
-
Service Hours
Dinner:
Sunday-Thursday: 5:30 pm-10:30 pm
Saturday: 9:30pm-11:30pm -
Average Check
$50-$70
-
Succah On Succot
Yes
-
Nine Days Menu
Yes
-
Open For Pesach
No
-
Services Available
On & Off Premise Catering, Private Parties
-
Reservations
Recommended
-
Credit Cards
Major
-
Facebook
- Online Order
About Reserve cut
Reserve Cut is a modern steakhouse that fills the void of an upscale kosher restaurant in Downtown New York City. Led by Chef Michael Sullivan and GM Rick Bruner, the Wall Street restaurant opened in October 2013 and is located in The Setai, just steps from the 9/11 Memorial, Battery Park City, NY Stock Exchange, and many of the world’s major financial institutions.
Drawing on the Eastern influence of The Setai, the beautiful venue features Asian inspired décor in the 200-seat main dining room, sushi bar, wine room, and two additional spaces available for private events. The vision of the owner Albert Allaham, who also owns a high-end butcher shop, The Prime Cut in Brooklyn, and who himself continues a long-standing family tradition of master butchers, is to redefine the kosher dining landscape and to serve his superior cuisine to kosher and non-kosher clientele alike. Reserve Cut’s menu features over 10 types of prime steak sourced from The Prime Cut and dry aged in the restaurant’s private aging room.
A unique feature of Reserve Cut is the glass enclosed open kitchen when you can see their chefs preparing your dishes. One of them being the menu of French and Asian inspired dishes such as glazed veal sweetbreads, salt-baked Mediterranean branzino, and prime aged cote de boeuf. The menu offers a number of other meats, including grilled Wagyu Angus ribs and Colorado rack of lamb. Reserve Cut’s offers a wide selection of top kosher wines, along with an array of classic and modern cocktails. The recently added weekday lunch service features a menu of French and Asian inspired soups, salads and appetizers including Wagyu beef sliders and Kobe beef carpaccio, a selection of sandwiches and burgers made from prime meat, and a range of entrées including pan roasted Chilean sea bass and center cut ribeye. For both lunch and dinner the restaurant also offers a full sushi menu with sashimi, sushi, classic rolls, and signature offerings including the volcano roll with spicy tuna and Asian pear.
Comment
- No Comments
