Wolfgang Puck: a CUT above the ORDINARY

World renowned chef, Wolfgang Puck has opened his first ever New York City restaurant which will serve as an annex of his Beverly Hills based CUT steakhouse in the new Four Seasons Downtown. This is the first of his restaurants to serve breakfast, lunch, and dinner. For breakfast guests will enjoy dishes like bone marrow flan with mushroom marmalade; slow-poached Lilly Farm’s organic eggs accompanied with Italian truffles. For lunch Wolfgang’s USDA Prime cheeseburger with Vermont cheddar, a jalapeno-shallot marmalade, and savory french fries will not disappoint. For dinner guests will be delighted to know that choices of meat range from, New York Sirloin, Grass Fed Angus from Ithaca, and USDA Prime steak from both Kansas & Illinois.

The 86 seated restaurant was deigned by, Mr. Jacques Garcia along with Mr. Puck, his spouse Gelila Assefa, Kimberly Brown, and Strata Architects. The inspiration for the space was inspired by, Mr. Garcia’s Parisian background. According to Zagat, “The interior features red velvet tones throughout, lush banquettes, parquet floors and gold silk curtains. The bar area features distinctive red neon “lightning” inspired by the Pyramid Claude Leveque at the Louvre. A 31-seat private dining room and a 32-seat bar serve as additional dining areas.”

Photos printed with respect by, Liz Clayman (Zagat)

For more information on, Wolfgang Puck visit his website and his new restaurant CUT.