The CUT steakhouse on Bolshaya Nikitskaya Street is a new venture of il Forno Group and Henry Karpin. Following the success of his 800°C Contemporary Steak, the restaurateur continues to cultivate meat-centric dining in the Russian capital. Sergey Balashov of the 800°C Contemporary Steak fame is to become the new place’s brand chef.
The menu concept of the restaurant is built around steaks and other meat dishes featuring both classic and modern cuts. All meat, originating from domestic farm providers and prepared via dry- or wet-aging, is cooked in proprietary brand ovens at the temperature of 800°C (around 1500°F). The Steak section offers meat, side, and sauce sets for lunch and dinner. The Steak Salad section features hearty salads with pieces of steak professionally sliced by the chef. Other menu highlights include dishes prepared while diners watch – for instance, thin-sliced tenderloin seared at the time of serving.
Raclette dishes with Swiss cheese make up another section of the menu. The melted cheese shavings combined with top blade steak, vegetables, or shrimp – or even with sweet flambéed berries – go ideally with wine. Alternatively, wine can be paired with jamón or a tapas-style party platter.
The CUT menu boasts an impressive selection of burgers, made with house brioche buns or lettuce leaves: the house, Italian, Mexican, with salmon tataki, and with beef carpaccio, to name a few. Patrons will surely appreciate the breakfast menu items served all day long.
The CUT wine list is concise yet rich and spirited: traditional entries by a variety of winemakers are balanced off with trendy organic and biodynamic titles from the world over. The entries are to be rotated, and most of them will be available by the glass.