I rarely go to the Financial District for a meal, this area not really being a synonym for dining, being mostly a business area. But, for a steak, I am ready to make another exception, following my last outing to Delmonico couple of months ago. That's how we found Reserve Cut, a stunning kosher restaurant that I admit was difficult to find (I always get lost in that area, but thanks to my phone and Google Maps, I was able to make it...). This place is impressive: huge, elegant with a modern decor that definitely differs from classic steakhouses, one dining room separated from the other by an amazing wine cellar.
Food wise, they have classic cuts that they get from a Brooklyn butcher, as well as some Japanese dishes like sushi or sashimi, and Mediterranean products like merguez, that is a lamb sausage often seen in couscous or...with fries in French restaurants. But we were there for steaks and they definitely had a nice selection. Jodi went for the 12oz filet mignon that was served with a sweetbread torch, a weird combination considering that very few people like sweetbreads. In fact, I benefited from it, but did not like it as it was very dry.
On my side, I went with the 14oz Wagyu ribeye.
I was really looking forward to get my steak as it was served with bone marrow and I was not disappointed! I love to eat bone marrow and steak together and I am glad that more and more restaurants propose it.
The steaks were perfectly cooked: medium for Jodi, medium-rare for me. My ribeye was fantastic: charred, fatty and juicy, much better than the filet mignon that was good, but did not wow me.
With the steaks, we got complementary sauces: béarnaise and bordelaise (made with red wine, shallots, herbs and bone marrow). I truly appreciated the fact that the sauces were free considering how pricey steaks are, and both sauces were delicious.
I should mention the side of fries that were ok for me, preferring thinner and crispier ones,
As well as the glass of Chateau Greysac 2013 from Bordeaux, France, a perfect pairing with steaks.
For dessert, they had an interesting selection and so we picked the caramelized chocolate napoleon that was very good, served with a delicious salted caramelized honey ice cream.
I thought that the food at Reserve Cut was good, but pricey and the service, very slow and a bit pushy on the order kind of spoiled the experience. Too bad, because otherwise I would have gone back for another wagyu ribeye there!
Enjoy (I did)!
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