If you’re keen on embellishments, you’ll want the bone-in rib eye that’s Katz-ified into a smoky, spice-crusted pastrami steak topped with caraway butter ($44). The menu caters to lily gilding, inviting you to top any of its wet- or dry-aged steaks with bacon ($6), foie gras ($18) or an entire Singapore-style lobster ($27). Burnished rosewood tables big enough for a poker game await hedge-funders eager to go all in on beef and booze. The vast Art Deco space glimmers and glows, with shiny inlaid marble below, and brass chandeliers above. A spin-off of his Atlantic City original, it’s a playpen for high-rolling carnivores, suffused with wafting scents of singed fat and smoke-laced bourbon. Unlike his other recent debut-Khe-Yo, the city’s first Laotian hot spot-his brassy Tribeca steakhouse delivers more of the same to a city already pumped up with marbled meat and Barolo. In a city brimming with kitchen rock stars, it takes a lot more than a Food Network show to attract attention.Īt American Cut, Iron Chef Marc Forgione isn’t turning heads so much as laying down a safe bet. So when our hometown chefs nab screen time, it’s customary not to fawn. New Yorkers pride themselves on playing it cool with celebrities to stroll past Beyoncé and baby Blue Ivy without breaking stride is a badge of honor.
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