About American Cut
American Cut is LDV Hospitality’s new American, signature steakhouse, brought to life by Iron Chef Marc Forgione. Located in the heart of Tribeca at 363 Greenwich Street, between Franklin and Harrison.
Our 180-seat restaurant combines modern design with art deco accents, culminating in a monumental space filled with fine food, spirits and culinary prowess.
We invite you to indulge in our spectacular Tomahawk Ribeye Chop for two or try our Seafood Tasting featuring our signature Chili Lobster paired with a glass of wine from our extensive wine list.
With two private dining rooms and a private bar for groups of all sizes, we are the perfect location for intimate special events, large-scale after-work parties and everything in between.
Hours of Operation:
Monday - Thursday : 5:00pm - 10:00pm
Friday 5:00pm - 11:00pm
Saturday 5:00pm - 11:00pm
Franklin & Harrison
$31 to $50
AMEX, Diners Club, MasterCard, Visa
Monday Night Football in The Morrison Room
Banquet, Bar/Lounge, Beer, Chef's Table, Cocktails, Corkage Fee, Counter Seating, Full Bar, Happy Hour, Non-Smoking, Private Room, Wheelchair Access, Wine
American Cut offers a variety of private events spaces perfect for corporate or social private dining occasions. We offer a selection of private event menus curated to best fit you and your guests’ needs.
American Cut Ratings and Reviews
To begin with i like to share my birthda ...
To begin with i like to share my birthday experience. Had to give this place 3 stars overall due to the food poisoning I caught the night of (Don't worry I'll spare the details on my symptoms). Ordered the dry aged NY Strip because they were out of the wagyu beef. It was a bummer at first until I realized I am allergic to pastrami which is the main spice on their next most popular steak option the Rib-Eye. Inquired with our server if the rib eye can be done without the spices due to my limited options and the kitchen refused. Had to settle with the NY Strip (blah).
"I love the energetic feel of this place ...
"I love the energetic feel of this place – It was dark , but vibrant. I especially enjoyed the Chili lobster as an appetizer. The drinks were terrific. Overall , one of the best dining experiences I've had in quite a while.
I went here for nyc restaurant week. The ...
I went here for nyc restaurant week. The service was amazing. Our server was very attentive. However, I did not enjoy eating in their basement with no AC. It was very hot and they only had a couple fans. Other than that, I really enjoyed the food and drinks. Very pricey but worth it.
Noise level was way beyond energetic—mor ...
Noise level was way beyond energetic—more like cacophonous. Very difficult to hear anything; a state not helped by oddly boisterous and overly-loud music. Adequate food couldn't make up for the sub-par atmosphere.
The feel of the restaurant was very invi ...
The feel of the restaurant was very inviting. I loved the feel of a dimly lighted restaurant; and that's what I got at American Cut. I could never enjoy steak outside of a steak house the same again. The steak and salmon was well seasoned. Would recommend to anyone
We enjoyed the surf turf combination -- ...
We enjoyed the surf turf combination -- a tomahawk rib eye with Chili lobster -- cooked to perfection and accompanied by a beautiful Saint Estephe Bordeaux recommended by their excellent sommelier Chris. Terrific nite! Thank you
booked a table for 9 pm, got seated at 9 ...
booked a table for 9 pm, got seated at 9:45. We saw several people leave because they were fed up with waiting. These people know how to TAKE a reservation. They don't know how to HONOR the reservation. Once seated food was good. But they are laughing at their customers.
This is my 4th time dining at American C ...
This is my 4th time dining at American Cut. I usually only go for Restaurant Week because I'm ballin' on a budget. The food and service has always been amazing, every single time. My only feedback, and I know they are trying to flip tables quick for us on Restaurant Week but the courses came out so quickly it made the evening unenjoyable and there was not even time to digest. I get it cause they'll make more money off another table but would very much still like to enjoy my meal not at race speed
While our waiter was lovely the service ...
While our waiter was lovely the service was pretty appalling. Is it ever okay to clear plates that guests are still using? Or move the spread the guests are using from the bread plate to the table and then clear the plate...Without saying a word to the guests. Should a guest actually have to say, hey, I'm not finished, when they are very clearly not finished as half of their appetizer is still on the plate? Where plates needed that badly? The dining room was pretty empty. I've literally never had to fight so hard to keep my plate, it was ridiculous and uncomfortable.
I will say the food was good. I asked for my steak rare and the steak came out very rare... Which was great.
This is a fairly stereotypical steakhous ...
This is a fairly stereotypical steakhouse but none the less good for that. Dark wood interior, spacious and pleasant. The food is on the pricey side but is still good value. The steaks are very well cooked and presented and the sharing ones are especially good. Service is friendly and helpful. The wine list is good but, again, on the expensive side. This place is good for a celebration but may be a bit rich for everyday dining unless you work in the financial offices in the vicinity and have an expense account.
We were rushed through our meal. Waitres ...
We were rushed through our meal. Waitress never asked us how we wanted our steaks. Disappointed in the restaurant week menu as the sundae was just a miniature of the regular dessert. Noise level was so bad we couldn't really have a conversation. Tables were too close together. Steaks were good but my husband didn't appreciate having his steak cut. When the manager asked us how our meal was going, he had a new steak brought to us but then I had to stop eating my meal while waiting for his new steak to return. His plate also had his side of potatoes already on it, which was not replaced .
Rushed Rushed & More Rushed ~ Why even ...
Rushed Rushed & More Rushed ~ Why even participate
in Restaurant Week if it is such a bother!!!
Many NY'ers can well afford to dine out~ Restaurant week is a gateway to new restaurants
Sometimes it it make or break!!
Not great value for restaurant week:: We ...
Not great value for restaurant week::
Went there for restaurant week and did not get great value for the price it felt like.
Starters (Oysters and S&W bacon) were great.
Entree (Hanger Steak and Brisket) were pretty mediocre at best. The hanger steak was a little tough and had several "funky bits" in it, although the sides (spinach and mashed potatos) were good. In all honesty, if I had had the regular hanger steak for dinner, I would have felt disappointed.
Dessert was good but tiny in portion size
We used the restaurant week menu and sta ...
We used the restaurant week menu and started with the oysters and a Caesar salad. Both were delicious. Our entrees were the hangar steaks with pastrami spices, cooked to perfection. The vegetables were delicious mashed potatoes and because I am lactose intolerant, I was able to get a substitution of sautéed spinach. The waiter was most solicitous and even got me raspberry sorbet instead of strawberry shortcake or pot au Crème. Both of us had glasses of wine which is why the bill was more.
We will definitely return.
Please sign in to record your input. Thanks!
Report this review as inappropriate?
If you believe this review should be removed from OpenTable, please let us know and someone will investigate.