LOCAL PROFILES: Chef Raymond Weber of CUT New York (1.31.18)

LOCAL PROFILES: Chef Raymond Weber of CUT New York (1.31.18)

At LBC, when we travel, we love to try new restaurants and bars. However, there are a few classic spots that we consider our go-tos every time we visit select cities. For Las Vegas and Los Angeles, CUT is one of those restaurants. The tuna tartare, butter lettuce salad and pretzel rolls may be one of our top ten go-to meals of all time (with their extra dirty martini, of course). When we heard they were opening at the Four Seasons Hotel New York Downtown, we anxiously counted down until opening day. Since then, we've had countless spontaneous drinks at their gorgeous side bar, family dinners for all occasions, and even celebrated the end of maternity leave with an infant and champagne over lunch. 

 CUT's gorgeous bar....perfect for pre-dinner drinks or spontaneous meet ups.

CUT's gorgeous bar....perfect for pre-dinner drinks or spontaneous meet ups.

So, when we got the chance to hear from Executive Chef Raymond Weber, you can imagine how excited we were to learn more about CUT and what's coming up in 2018...

Tell us about CUT...

CUT New York is Chef Wolfgang Puck's first Manhattan restaurant. We offer a contemporary twist on the classic steakhouse. The menu highlights various cuts of the finest beef from regions across the globe, as well as local seafood & an extensive international wine list with over 800 wines.

Tell us about your role at CUT...

As the executive chef I pretty much get to do a little bit of everything from developing the menus, to coaching my team on techniques & plating to educating the servers on the ingredients of our dishes & the heritage of them.

What makes CUT stand out from other local restaurants in Tribeca/FiDi? 

We are the only steakhouse in TriBeca & FiDi that is open 7 days a week and offer all 3 meals of breakfast, lunch & dinner including brunch on Sundays.

How has the neighborhood impacted the evolution of CUT? 

Since we've only been open about 16 months, we're still getting to know the area, but we are looking forward to becoming an integral part of the downtown community.

What's coming up for CUT in 2018? 

We're really excited to be changing the menus approximately every 2 weeks introducing seasonal & local products while adding twists to some classic dishes. Our beverage team will also be hosting some amazing wine dinners where our guests can enjoy some really special curated wines paired back to a chef's tasting menu.

What should locals know about CUT? 

We are a go-to for our neighbors, our residents & guests in the Four Seasons Hotel New York Downtown & local businesses.

What are your favorite parts of working at a restaurant below Canal Street?

My wife and I, who is CUT's pastry chef, moved to NY 2 years ago & we live a few blocks away from the restaurant. We love the sense of community of downtown, the history of the neighborhood & how quickly it is becoming a residential & an emerging culinary destination.

Any favorite local spots (asides CUT, of course!)? 

You can probably fine me unwinding after work at Dead Rabbit or Blacktail or having brunch at Locande Verde or a quick bite at Treadwell Park.

WEEK AHEAD: Everything Going On Below Canal Street (2.1.18)

WEEK AHEAD: Everything Going On Below Canal Street (2.1.18)

OPENINGS/CLOSINGS: Fluem Pasta (1.29.18)

OPENINGS/CLOSINGS: Fluem Pasta (1.29.18)