NEW YORK'S FOUR CUTS STEAKHOUSE A CUT ABOVE

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DINING NEW YORK CITY

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Four Cuts Steakhouse

After leading the kitchen at Bobby Van’s Steakhouse, Christopher Miller is launching Four Cuts Steakhouse, which will be his first flagship restaurant.

A Brooklyn native, Chef Miller has over 20 years of culinary experience. Upon receiving his culinary degree from the University of Washington, Chef Miller took his first positions at Mortimer’s and Ben Benson’s Steakhouse. After working in those esteemed restaurants, he became the Executive Chef of Bobby Van’s, a position he held for over 13 years where he developed a reputation in New York as the “steak whisperer.”

Four Cuts, named after the four traditional cuts of steak – the ribeye, the strip, the tenderloin and the t-bone – will offer diners traditional steakhouse cuisine in an intimate setting. The operation of the restaurant will be led by its General Manager Rodolphe Siffredi, who most recently worked as a steakhouse consultant for both Desmond’s Steakhouse and Parca Prime Steakhouse.

Four Cuts’ space in the Sutton Place neighborhood, was completely re-designed by C3D Architecture, which set out to create a unique look for the Four Cuts space by combining the sleek look of modern design with rustic elements associated with traditional steakhouses to create an elegant, welcoming dining room. In addition, Marlaina Deppe of Novo Arts is providing a special wall garden, which has been installed on the columns in the main dining room. Franco Lucic of LMF Group designed the walnut wood paneling featured on the restaurant’s walls and on its columns, which accentuate the wall gardens. Along with the wall gardens and wood paneling, there will be custom artworks for guests to admire on the walls of the restaurant.

To sate the thirst of diners, Four Cuts has enlisted the help of Mike Veckovic to construct a special cocktail program. With over 18 years bar and restaurant experience, Mike has previously created cocktail programs for numerous New York institutions including the Hudson Hotel, Morgan Group Hotels, Grace Hotel and for Andre Balazs Properties. Known for his new age spin on classic cocktails, diners will be able to enjoy specialty cocktails such as the Hemingway Daiquiri with Rum, Maraschino, Fresh Lime and Grapefruit or the Sazerac with Rye, Absinthe and Peychaud Bitters. In addition to the cocktail program, Four Cuts will have an extensive wine list with 75 percent of the varietals coming from Napa Valley region in Calfornia to provide a robust compliment to the cuisine.

When guests sit down for dinner, they are able to enjoy a wealth of traditional steakhouse classics from Executive Chef Christopher Miller’s menu. Working side-by-side with Chef Miller will be Sous Chef Joaquin Linares, formerly of Wolfgang’s Steakhouse and Benjamin Steakhouse. Diners may start their meals with Four Cut’s signature Seafood Platter which includes jumbo lump crab meat and shrimp served with cocktail sauce, lemon and mustard. For a main course, guests may enjoy signature steak cuts such as the 28 day aged Prime NY Sirloin Steak. If you are looking for a decadent, romantic meal for two Four Cuts serves a decadent Porterhouse for Two or More served with your choice of sauces including cherry peppers and onions, barolo wine, truffle butter or Chef M’s Signature secret sauce. In addition to steak fare, Chef Miller will be serving his signature “blackboard” specials including Veal Chop with a grilled apple jack gastrique with sautéed wild mushrooms and Red Snapper sautéed with a beurre blac burnoise over a vegetable hash.

Four Cuts Steakhouse is located at 1076 1st Avenue between 58th and 59th Street and is open from to Monday-Saturday 5:00-11:00 PM and closed Sunday. For reservations call 212-204-0008 or more information, please call or visit www.fourcutsny.com