web analytics
March 5, 2015 / 14 Adar , 5775
At a Glance
Sections
Sponsored Post


A Cut Above

Cote de boeuf

Cote de boeuf

How do you find the right words to classify Reserve Cut, the contemporary steakhouse that opened in the financial district on October 9th? On the one hand, its location in the heart of Wall Street makes Reserve Cut the ideal setting for a business meeting. On the other hand, that same location, just minutes away from Midtown, Brooklyn, Queens and New Jersey, makes Reserve Cut a convenient destination for an enjoyable night out. With a menu that features prime steaks that are dry aged on the premises, elegant decor, seating for over 300 and impeccable service, Reserve Cut manages to strike just the right note and has quickly become the hottest kosher restaurant in town.

While the impressive menu includes an extensive selection of sushi and sashimi, as well as rack of lamb and duck, there is no doubt that the stars of the show at Reserve Cut are the steaks. Owner Albert Allaham hails from a long line of Syrian master butchers, and with Reserve Cut, the 27-year-old Allaham brings to life his dream of providing diners with the highest quality meats available, all of which come from The Prime Cut, Allaham’s own high end Brooklyn butcher shop.

The upscale experience at Reserve Cut begins the moment you arrive at The Setai, located at 40 Broad Street. A separate entrance with a Reserve Cut carpet beckons diners to the proper entrance where doormen escort you to the elevator, taking you to the second floor restaurant. Walking into Reserve Cut, you are greeted by a cocktail bar, a sushi bar and the most spectacular wine display I have ever seen: two enormous glass cases that form a hallway into the main dining area, holding hundreds of bottles of the 68 wine selections that make up the restaurant’s wine list.

The main dining area is deceptively large and can seat 200, but broken up as it is into different sections, the space isn’t overwhelming. An additional two private rooms, plus the wine room seating area, provide space for an additional 106 guests. Despite the fact that my husband and I visited Reserve Cut on a weeknight, the dining room was full for the two and a half hours that we were there. The noise level in the room was companionable and energetic, giving you the feeling that you were in a place that was happening, but not overly loud. The tasteful Asian decor is appealing and the padded armchairs were both comfortable and inviting.

But the food….ah, the food. What a meal.

With a menu as enticing as Reserve Cut’s we left the difficult dilemma of what to eat to our personable and efficient waiter, Csaba. In no time at all a basket of bread appeared on our table, joined by three appetizers. The veal osso buco tortellini, served with baby watercress, shitake mushrooms, toasted sesame seeds in a rosemary sherry wine vinaigrette, were tender and delicate and truly a sight to behold, with the pasta stretched so thin it was almost translucent. The glazed veal sweetbreads with edamame, chestnuts, turnips, porcini black truffles and marsala sauce were smooth and flavorful and unlike any sweetbreads I have ever tasted. As for the grilled wagyu angus ribs, they were out of this world. Set off to perfection by a port wine fig glaze, pickled pearl onions and king trumpet mushrooms, they were like thin baby steaks and were so juicy they literally melted in your mouth.

Our main dishes were equally remarkable. My husband’s cote de boeuf was the most succulent piece of meat I have ever had the privilege of eating. This was heaven in a cow, paradise on a plate; whatever you want to call it, it was an incredible culinary experience. While the bone in prime rib, topped with a red wine shallot sauce, was clearly the center of attention on that plate, the baby frisee, Bordelaise sauce, and glazed cipollini onion were all delicious as well.

About the Author: Sandy Eller is a freelance writer who writes for numerous websites, newspapers, magazines and many private clients. She can be contacted at sandyeller1@gmail.com.


If you don't see your comment after publishing it, refresh the page.

Our comments section is intended for meaningful responses and debates in a civilized manner. We ask that you respect the fact that we are a religious Jewish website and avoid inappropriate language at all cost.

If you promote any foreign religions, gods or messiahs, lies about Israel, anti-Semitism, or advocate violence (except against terrorists), your permission to comment may be revoked.

No Responses to “A Cut Above”

Comments are closed.

Current Top Story
An Arab sheikh hands out flowers in a gesture of brotherhood and good will.
Haifa U Research Confirms, ‘Think Good & It Will Be Good!’
Latest Sections Stories
Yarden Merlot

Bottles of wine accompany the Pesach storytelling – each glass of wine represents the four expressions used by G-d in describing the redemption of the Jewish people from Egypt.

Schonfeld-logo1

There is a point that many parenting books miss: children do more for us than we do for them.

Brigitte was a nine-year-old girl when Islamic militants launched an assault on a Lebanese military base and destroyed her home.

The husband needs to make some changes!

Purim is a fantastic time for fantasies, so I hope you won’t mind my fantasizing about how easy life would be if kids would prefer healthy cuisine over sweets. Imagine waking up to the call of “Mommy, when will my oatmeal be ready?”… As you rush to ladle out the hot unsweetened cereal, you rub […]

‘Double Gold’ awarded to 2012 Yarden Heights wine & 2011 Yarden Merlot Kela Single Vineyard.

One should not give the money before Purim morning or after sunset.

The mishloach manos of times gone by were sometimes simple and sometimes elaborate, but the main focus was on the preparation of the delicious food they contained.

One of the earliest special Purims we have on record was celebrated by the Jews of Granada and Shmuel HaNagid, the eleventh-century rav, poet, soldier and statesman, and one of the most influential Jews in Muslim Spain.

Jews, wake up! Stop educating the world and start educating yourselves.

The lessons conform to the sensitivities and needs of the Orthodox community…

The program took on special significance as it marked not only the first anniversary of Rebbetzin Kudan’s levayah but also the 27th yahrzeit of Rebbetzin Chaya Mushka Schneerson, a”h.

It was only in the reign of George III (1760-1820) that Jews became socially acceptable in Britain, and Nathan became music master to Princess Charlotte and musical librarian to King George IV.

More Articles from Sandy Eller
Food-Talk---Eller-logo

There is a lot of creativity in the food blogging community and not only in the kitchen.

A-Night-Out-logo

One of the best perks of writing about restaurants is that we often have the opportunity to taste a broad sampling of menu items and the chef at Brasserie Halevi kept up a steady stream of food to our table.

If you have ever tried to organize the different sized roller blades in your garage, you will appreciate the wisdom of the roller skates we had when we were little.

His entire existence was about spreading simcha and glorifying G-d’s name on a daily basis.

As always, when it comes to electronics, you get what you pay for.

“The secret to a good donut is using quality ingredients and the ability to be patient and give them time to proof.”

“We had been in our first-period class for less than three minutes, and the website was already in-motion,” Rabbi Young told The Jewish Press.

It may be sweater weather now, but sooner or later summer will be here, bringing abundant sunshine, swimming, barbeques and mosquitoes.

Printed from: http://www.jewishpress.com/sections/food/restaurant-review/a-cut-above/2013/12/04/

Scan this QR code to visit this page online: