44 W 63rd St, New York, NY | Directions 1002340.771397 -73.982838
Sun-Mon 5pm-10:30pm; Tue-Sat 5pm-11:30 pm
Neighborhoods: Midtown, Lincoln Square
Fantastic Steak Dinner, not old school steakhouse stuff – My friends and I had a delicious dinner at Center Cut. We've been to the other steakhouses where they basically walk you through a preset menu and every experience is like the last. Boring. Not so at Center Cut. While they brought back some classic steak options to the menu, they do it in a modern way. The divers scallops app was a great starterd, really flavorful. Our entres were perfect. My Steak Oscar felt a little decadent but in a good way with the blue crab stuffed artichoke and the bearnaise sauce. My Chicago friends were more than impressed with their meals too. The service was great. We had a friendly and approachable waiter who was around just enough. It didn't have that factory feel some "legendary" steakhouses have. We also consulted the somalier who had excellent suggestions and added to the experience. Hardly any room for dessert but we shared one of the ice cream dishes just for kicks anyway. Loved it. I would bring folks back to Center Cut in a heartbeat. We didn't get a chance to hang out in the bar since we were seated right away, but that bar itself looks very cool. I'd try going back just for drinks there.
Awful... Avoid if Possible – Center Cut was incredibly disappointing. Restaurant was next to empty, still it took our food 45 minutes to come. By the time it got to the table the steak was cold. Steak was ordered medium rare, showed up more medium/medium well although not consistently cooked so limited sections were actually rare. Blue cheese was also on the plate and got onto the steak, I don't mind blue cheese but if you do you may want to ask them to leave it off. Crab cake appetizer that someone else at the table ordered was burnt on the bottom. Heard other people complain about the service but the waiters were actually good, not too pushy or overbearing, but the wait for the food was insane, the fact the food came out cold particularly when the restaurant was empty was troubling and the food itself was bad. If you want to go out for steak in the city, I would recommend trying any other of the major steakhouses first. I wouldn't even use this as a backup. If you have to go out in the area because you are going to Lincoln Center, I'd try PJ Clarke's first. Food quality would be much better and would be much cheaper.
Very Nice – My husband and I have been going to Lincoln Center for years and we have tried all the restaurants in the area. We were excited to see a new addition to the neighborhood. We dined in the back part of the restaurant, It was cozy and warm. Both my husband and I had the 4 square dinner, which was very nice. Service was warm and inviting. We thoroughly enjoyed ourselves and are looking forward to going back soon.
Disappointingly Bad! – My husband and I were very disappointed in this restaurant, mainly in the service, reception desk and the manager. Great location and atmosphere are spoiled by awful ly arrogant and careless service. The management should understand that New Yorkers have ton of other restaurant options and cannot put up with the receptionist and the managers who are incapable of hosting and so full of themselves. One more important issue is that the entire restaurant smells of fish to the limit that you feel quizzy. The food is mediocre, why bother with this place when you can be treated much better to much better food in this hopping neighborhood
Three Steaks and You're Out!! – My recent experience at Center Cut was so off-the-charts horrible that I felt it was important to share the details of my evening there so that your readers cannot say that they weren?t forewarned.
As a resident of the UWS, I missed the 63rd Street Steakhouse and was pleased to see that Center Cut had taken over the space and might fill the steakhouse void in our neighborhood.
Unfortunately, my mom?s Brandt strip steak looked thin, perhaps ? inch to ? of an inch thick. Worse, it turned out to be, tough and chewy ? not close to the quality one comes to expect from an establishment fancying itself as a high-end steakhouse My prime rib was not a prime rib at all ? it was not on the bone (as ordered) and not even ? inch thick.
Our server apologized and said she would return with the correct order. After at least 15 minutes passed I had to assure my mom that she could begin dining without me.
Eventually, a busboy delivered a new meal to me. On this plate were two ? inch slabs of roast beef and a bone which I suspect was from another steak. In addition to bearing no resemblance to prime rib, it was also cold. Was this yesterday?s leftovers? Scraps that no one else wanted? I probably should?ve just asked for the check and quit while I was behind, but I asked our server to try again with the Brandt strip steak.
15 minutes later Steak #3 arrived. I don?t know who Brandt is, but I can only assume that he is the patron saint of ? inch steaks. It turned out to be tough, chewy, fatty, overly-salted mystery meat.
I left my home rooting for Center Cut to be a winner, both for me and for the neighborhood. I returned home with the certainty that there cannot possibly be another steakhouse, or at least one still in business, that combines such awful food and indifferent service at a price point that should deliver a big-league experience. Three steaks, and you?re out!
Disappointing for being so expensive – I go to a lot of expensive restaurants for business dinners and was excited to try Center Cut as the menu looked amazing. I have to say I was very disappointed. The food was OK, nothing spectaular for the fact that this place is so expensive. I ordered the sea bass that seemed a little dry. Other people ordered the steaks to ok reviews as well. The highlight was the manchego cheese corn side dish. I was more disappointed with the service as the waiter seemed to disappear frequentely and it wasn't even that busy. In addition, it took awhile for our plates to be cleared and no one even came around to fold my napkin while I was in the bathroom. For the fact that was 6 of us and we must have spent close to $1000 we all walked away pretty disappointed. However, the restaurant itself is decorated beautifuly and has a nice ambieance.
Deceptively simple American seafood from chef Ed Brown. – American East Coast-style seafood usually tends to be a no-frills type of cookery, of the kind that you generally see in places with white walls and bar stool seating. But at Ed's Chowder House, chef Ed Brown raises the bar. The room is large and well-appointed in brown and white hues; the atmosphere is lively and the crowds from nearby Lincoln Center keep the place hopping. The titular chowders are all fine, but they're only a small part of a large and focused menu that includes grilled local fish, lobsters, a spectacular arugula pesto risotto with rock shrimp (carried over from Brown's other restaurant, Eighty-One) and a number of other practiced, well-made dishes which offer excellence and value in a neighborhood that’s arguably lacking both.
It's not another gimmicky steakhouse... – I was curious to try another Chodorow restaurant...some I love and some I just like but this one and Asia de Cuba are so far my favorites. The place itself is not flashy, it's more sophisticated in style...just like the cuisine. It's simple and delicious. It seems to me like more attention was paid to the cuisine than the other steakhouses that have opened in the last year or so in NYC which seem to have paid more attention to flashy interiors. I was surprised that the menu isn't all about steaks either--two of my friends had fish and absolutely loved their dishes. I went for the steak au poivre which was cooked to perfection...my mouth is watering just thinking about it. There are some great apps on the menu too. My waitress was sweat and the wine service was superb. The desserts are fun too--we had an ice cream sunday that we were all fighting over! I mean when is the last time you had one?!
Yes and NO!! – I dine out a lot! I love the restaurant scene in Manhattan, and the food at Center Cut is good enough to pass as great spot- and I mean great spot for Lincoln Center goer's and Upper West Sider' who need a steak house. They have "natural" meat- whatever the hell that means to us foodies- that is buttery in texture and a nice comparison to the "Lugerish", Smith & W's aged Strips and Ribeyes that so many NY'rs have known for so long... I fear there may be cristisism, however. The bad thing here is the service and lack of understanding in the way NYC works in the upper echelon-world of eateries. On the past couple of visits, (on my way home so I have been here several times for drinks), I pointed out a couple of guests to the managment and the staff (as I want all restaurants to succeed in this economy) to include: Gael Green, Peter and Penny Glazier, Adam Platt, Florence Fabricant and her Hubbie (gotta give respect there), and tonight the top Chef guy Richard who had that kid on the show and now lives in Atlanta (also a native NY State guy). No one, I mean no one even recogonized these people. Mr Chowdoroy should have taken time to hire some quality NYC managers who know service and have the ability to recognize people in the industry. Our bartender this evening (600.00 tab later) has lived here in NYC 3 Months and spent the evening complaining about her disapointing introduction to the city. You can imagine the service experience we received! My girlfriend and I, after pointing out to the manager this evening that the restaurant should take some time to recongnize certain people, were met with anger and confusion from the staff. Hey, if you want Bruni to burn you again Mr. Chowdoroy, so be it! If you want a great restaurant, at least develope your staff, or hire managers to do so, to learn how to open a simple bottle of wine and serve it correctly... the girl from Florida that serves up our $300 bottle (too warm by the way) should know something-anything!
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