The meat’s as good as advertised at American Cut, yet it’s almost upstaged by the bread—a dinner-spoiling “everything” biscuit with cream cheese butter that Chowhounds can’t stop talking about. We said almost upstaged: Iron Chef Marc Forgione’s three-month-old Tribeca steakhouse showcases an NYC Cut—bone-in rib-eye rubbed with pastrami spices—that’s tender, deeply seasoned, and beautifully charred.

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