Mouthwatering Meal at CUT Steakhouse & Urban Grill
Not long ago, I received a gift certificate for CUT Steakhouse & Urban Grill - certainly not cheap, it's the kind of resto that I was saving for a very special occasion. With my GC in tow, I knew that I could spend without a care in the world (relatively), which just enhanced the vibe of Marie-Antoinettish indulgence.
Now the best part about this meal was that I invited my best foodie friend and told her NOTHING about the night! I had so much fun taunting her! For weeks I told her how amazing the mystery was going to be. The night arrived, and I went to J's place and was thrilled when she had a glass of sparkling wine prepped for my arrival. We finished that off, called a cab, and I whispered the address to the cabby, who played along with my little game. When we pulled up at CUT, I whipped out my GC and the look on J's face went from confusion, to shock, to sheer delight as she realized what was in store.
We started off with cocktails; mine was my 'usual' a straight-up Grey Goose martini w/ loads of olives. J went with the Berry Foam Collins; gin, fresh raspberries and lemon, shaken and topped w/ Prosecco. Our server quickly followed up our drinks with an amuse bouche-type course; a tangy goat cheese-based dip with crudites, followed by CUT's breadbasket. With a selection of soft savory loaves and crispy breadsticks, it sated our virtually empty stomachs. Sidenote - I rarely fill up on bread in restos, but in RCR Hospitality's restos, the bread is pretty hard to resist!
Ah, the shrimp! They were plump and perfectly cooked - not a hint of chewy-ness. These were served on a beurre noisette with (what I think was) a puree of almonds. The contrast of juicy seafood, crunchy almond slivers and crisp breadcrumbs along with the velvety puree, had my tastebuds doing a happy dance indeed. It's not often that you find a dish whose components work so harmoniously together.
The bone marrow...well, it's not for me. I just wasn't a huge fan of the texture, though the accompanying jams were delightful and fragrant!
So as to avoid food envy, we both ordered the Kobe Beef rib eye - also on our server's suggestion. More on that later...for our enhancements and starch we chose a potato, mushrooms and onion rings.
Tempura Onions Rings
CUT Pommes de terre
Yukon Gold potato strings surrounding white truffle infused mashed potato
Sauteed seasonal mushrooms
You're probably wondering how a 5", 100 lbs. chick put this all away by now, hey? Well, it took a lot of effort, but was absolutely worth it when the melt-in-your-mouth piece of meat arrived. This steak was the epitome of all the characteristics you want in your beef; tender, flavourful and rich, and smooth throughout - without any annoying bits of grizzle.