LDV Hospitality recently opened the second location of American Cut, their deco-inspired modern steak restaurant, in the heart of Midtown Manhattan alongside chef-partner Marc Forgione. Located at 109 East 56th Street, American Cut joins the neighborhood’s burgeoning dining scene. American Cut pays homage to the original New York dining experience – the steakhouse – by capturing the nostalgic charm of yesteryear and adapting it to today’s modern social lifestyle.
Chef Marc Forgione’s menu alludes to this notion, offering signatures such as the Chili Lobster; the “OG” 1924 Hotel Caesar; and the 42 oz. Tomahawk Rib-Eye, in addition to several new dishes such as a show-stopping 52 oz. Porterhouse complete with flaming bone marrow butter prepared tableside. For the first time, American Cut will also offers lunch service in the Midtown. The menu, adapted for daytime, will include a three-course prix-fixe, as well as a wide selection of a la carte offerings that range from sandwiches and large salads to a dedicated grilled fish section.
Designed in collaboration with Chris Sheffield of SLDesign, the 6,000 square foot, 130-seat dining room includes nods to a 1970’s glam rock, taking inspiration from the era of Blondie while incorporating American Cut’s signature art deco sensibilities and shining a light on the historic details of The Lombardy’s opulent space. For meetings and special occasions, American Cut also offers private and semi-private dining options, including a clandestine wine room behind the bar and a 40-seat dining section behind a bold, laser-cut chevron wall.
American Cut’s 36-seat bar and lounge area comes alive with an interactive craft cocktail program. The menu is created with intention and diversity, whether it’s a cognac-based cocktail, an unexpected savory libation with herbs and spices, or a light and refreshing concoction made with seasonal produce. A dedicated “Reserve” section honors the spirit of the old school steakhouse experience, featuring whiskey-based classics – including the Manhattan, Boulevardier, and Sazerac. Made-to-order cocktails, presented tableside via a rolling bar cart, features staples from the TriBeCa location such as the Plank Smoked Old Fashioned. The wine list features a diverse selection of wine varietals, with an emphasis on American producers. Over 300 wines are showcased throughout American Cut’s dedicated wine room, alongside special reserved wine lockers for guests of the restaurant.
For more information, visit American Cut.
