LDV Hospitality opened the flagship location of American Cut, its deco-inspired modern steak restaurant, in the heart of Midtown Manhattan alongside Chef/Partner Marc Forgione. Located at 109 East 56th Street, American Cut joins the neighborhood’s burgeoning dining scene, demonstrating the esteemed hospitality group’s evolution since its inception in 2008.
“Midtown represents the epicenter of New York City and thus, some might argue, the world,” says John Meadow, founder and president of LDV Hospitality. “It’s an exciting time in the neighborhood in respects to dining and we couldn’t be more thrilled to open our doors.”
American Cut pays homage to the original New York dining experience—the steakhouse—by capturing the nostalgic charm of yesteryear and adapting it to today’s modern social lifestyle. Chef Forgione’s menu alludes to this notion, offering signatures such as the Chili Lobster, the “OG” 1924 Hotel Caesar, and the 42-ounce Tomahawk Rib-Eye, in addition to several new dishes such as a show-stopping 52-ounce Porterhouse with flaming bone marrow butter prepared tableside.
For the first time, American Cut will offer lunch service—launching in the near future. The menu, adapted for daytime, will include a three-course prix-fixe, as well as a wide selection of a la carte offerings that range from sandwiches and large salads to a dedicated grilled fish section.
Designed in collaboration with Chris Sheffield of SLDesign, the 6,000-square-foot, 130-seat dining room includes nods to 1970s glam rock, taking inspiration from the era of Blondie while incorporating American Cut’s signature art deco sensibilities and shining a light on the historic details of The Lombardy’s opulent space. For meetings and special occasions, American Cut also offers private and semi-private dining options, including a clandestine wine room behind the bar and a 40-seat dining section behind a bold, laser-cut chevron wall.
American Cut’s 36-seat bar and lounge area comes alive with an interactive craft cocktail program. The menu is created with intention and diversity—whether it’s a cognac-based cocktail, an unexpected savory libation with herbs and spices, or a light and refreshing concoction made with seasonal produce.
A dedicated “Reserve” section honors the spirit of the old school steakhouse experience, featuring whiskey-based classics—including the Manhattan, Boulevardier, and Sazerac. Made-to-order cocktails, presented tableside, will feature staples from the TriBeCa location such as the Plank Smoked Old Fashioned.
The wine list features a diverse selection of varietals with an emphasis on American producers. Over 300 bottles are showcased throughout American Cut’s dedicated wine room, alongside special reserved wine lockers for guests of the restaurant.
