I was fortunate to have been invited to a pre-opening dinner at Sam Mickail’s CUT Steak House a couple of weeks ago where I not only got to sample some of Chef Mickail’s food, but I was offered a complete tour of the facility by real estate developer Ralph Cestone, proprietor of 4Sixty6 and partner with Chef Mickail of CUT.
Sam Mickail’s CUT Steak House is housed in the spectacular 4Sixty6 Nightclub and Event Complex in West Orange. The multi-story club is over-the-top with its gigantic disco ball (said to be the largest in the nation), intimate private alcoves and rotating floor. The restaurant is luxuriously-appointed with red velvet curtains, richly-upholstered dining chairs and interesting artwork. CUT’s bar features white leather stools and has a South Beach vibe.
Chef Mickail was born in Cairo, grew up in France and professionally trained in Switzerland. Stints at Terrace in New York, Highlawn Pavilion, Il Tulipano, Rare Steak House in Cedar Grove and Frank’s Waterside in Edgewater have earned him a loyal client following now eager to sample his fare at CUT.
The food at CUT is contemporary American with Mediterranean influences. “Some chefs make their plates look like Halloween. Let the food speak for itself,” says Chef Sam Mickail. We couldn’t agree more.
Some of the starters we sampled are the Popcorn Snails with young garlic, potato purée and crispy basil, the Four Onion Soup Gratin with a Gruyere and Fontina crust, the Crispy Wild Prawns served with coconut beignet and an avocado quenelle and Harissa tartar sauce and the Famous CUT Bacon – thick cut bacon glazed with black honey and topped with chopped walnuts. An incredible wedge salad called CUT Steakhouse Iceberg is a must-try with a ‘wedge’ of Great Hill blue cheese nearly as large as the iceberg wedge itself.
Steaks are prominently showcased on the menu, but a show-stopper is the Dover Sole Meuniere. The fish is fileted tableside and served with tomato compote and a potato croquette.
Back to the steaks. The menu offers several cuts of beef ranging from the 10-ounce filet served with Brie and chanterelle mushroom sauce to an 18-ounce Tomahawk dressed with black lava salt and pink peppercorns to a 48-ounce Porterhouse for two that’s topped with foie gras butter. The steaks are dry age and flavorful with a nice sear from the hot grill.The wine list is varied and there are nearly twenty wines by the glass. The list understandably favors Cabernet Sauvignons and they range from $30 to $225, a wide enough variety to satisfy any diner.
CUT Steak House is open from Wednesday through Saturday from 5:30PM until 10PM. Dining in the intimate space then dancing off the meal at 4Sixty6 will prove to be a winning combination.
Facebook special through January 18, 2013 that offers diners 10% off their check.
973-474-9896
466 Prospect Ave, West Orange, 07052
Veronique Deblois, Food & Wine Chickie: Veronique is a food and wine writer based in Morris County, NJ. As the author of the popular blog, Food & Wine Chickie Insider, Veronique shares recipes, wine and restaurant reviews and insight into the travel industry of which she’s a 15-year veteran. Follow Veronique on Twitter or like her Facebook page.
