Description
It makes sense that Brandon Belluscio and Brian Albe, who own Cut 432, are ex-bartenders. They've knocked the stuffing out of the steak-house cliché, taken the bloody awful velveteens and cigar smoke, the vaguely blue-movie, fusty-old-manness out of the concept and replaced it with a long, narrow restaurant that looks like a cross between a bullet train and the vestibule of an ice hotel. Years of helping youngsters get polluted have given these guys the knack for keeping things lively in a small space. The kids dining and drinking here, mostly in their 20s to mid-30s, are decked out in high style, and the steaks, from a Kobe priced at $25 an ounce to the New York Strip and rib eye, are first-rate. Try the knockout sides of blue cheese tater tots and giant onion rings, appetizers like the gouda grilled cheese with heirloom tomato soup, and the fabulous desserts.
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