Center Cut

CENTER CUT: WHERE STYLE AND SUSTAINABILITY MEET

cc-Front Dining Room

Main Dining Room. Photo by Sam Horine

Location Empire Hotel – 44 West 63rd Street, Mezzanine Level
New York, NY 10023

Phone/Fax Numbers 212-956-1288 (212-956-1CUT) / 212-956-1289

Cuisine Steakhouse classics interpreted for a modern audience using naturally-raised (hormone and antibiotic free) meats, including an extensive assortment of succulent A La Carte Center Cuts, free-range fowl and sustainable seafood.

Owner Jeffrey Chodorow – China Grill Management

Executive Chef Bradley Day

Sommelier David Carreon

Designer New World Design Studios, LLC.
Seating Capacity Total Seating: 190
Main Dining Room: 156
Bar/Lounge: 34

Dining Room/Bar Hours Monday – Wednesday: 5pm – 11pm
Thursday, Friday & Saturday: 5pm – 12am
Sunday: 5pm – 10pm
$39 Pre & Post Theater Prix Fixe: 5-7pm and after 10pm: 2 Courses (& Cookies to Go)
Bar closes 1 hour after restaurant

Price Range Starters: $9-$19; Entrées: $25-$78

Credit Cards All Major: Visa, American Express, MasterCard & Diners Club

Accessibility Wheelchair accessible

Reservations Highly recommended

Website www.chinagrillmgt.com/ccny

__________________________________________________________

Another Winner From Jeffrey Chodorow

Review By Nancy Walman

cc-Back Banquettes 2

Photo by Sam Horine

Specializing in naturally and humanely raised meats and ocean-friendly seafood, Center Cut delivers old-world elegance and classic cuisine with a contemporary twist.

Like so many nightly performances at the neighboring Lincoln Center, Center Cut, the latest restaurant from Jeffrey Chodorow’s China Grill Management (CGM), interprets a classic form for a modern audience. Feeling very much at home in the historic Empire Hotel, much like its menu, Center Cut’s interior design exhibits a similar push/pull relationship with tradition. Chris Kofitsas of New World Design Builders worked to create a space that merges old with new, warmth with whimsy and the classic with the ultra-modern.

The restored mahogany paneling and terrazzo floors retain the elegant charm of the original space–creating a sense of old-world opulence heightened only by the dark leather VIP banquettes, custom chandeliers and dramatic sweeping floor-to-ceiling curtains. In contrast, a propensity for the playful (manifested in the mirrored “ballet bar” lounge), the inventive (a bar top of stunning “center cut” agate quartz), and the ornate (a recurring spiraling design motif that echoes itself in wrought-iron railings, embroidered upholstery and the Venetian plaster frieze) ensures you that this is definitely not your grandfather’s steakhouse.

A Menu Thirty Years in the Makingcc steak

Steak Rossini Photo By Bill Horin

“The timing felt right and the location was perfect,” responded CGM’s Corporate Chef, Luke Rinaman, when asked why, after a career-long fascination with the ecology of food, he encouraged Chodorow to dedicate the menu at Center Cut to eco-friendly cuisine. “New York is one of the few areas in the country where this food is readily available and we believe that both the residents of the Upper-West Side of Manhattan and the patrons who attend performances at Lincoln Center are the type of people who appreciate where their food comes from, how it was produced, and how those factors affect the quality of their meal, their health and their environment.”

To transform this vision into a plate-by-plate reality, Rinaman turned to CGM veteran Bradley Day to serve as Executive Chef. Day’s culinary journey spans three continents and includes stints in Jean-Georges Vongerichten’s kitchen at Vong, Asia de Cuba in London and New York, and most recently as Executive Chef for CGM’s flagship restaurant, China Grill in New York City.

Classic Cuisine. Contemporary Conscience.

The menu of steakhouse “classics,” revives the grand style of a bygone era through its contemporary sensibility: a classic steakhouse with a commitment to serving naturally raised meats, sustainable seafood and local produce (when in-season).

The perfect meal at Center Cut begins with a selection from the Sea Bar where fresh, sustainable shellfish such as Pacific Olympic Oysters, Alaskan King Crab and Jumbo Pink Shrimp (the best in New York) and Stone Crab are served up with an array of inventive, house-made accompaniments like Oven-Dried Tomato & Horseradish Cocktail Sauce, Trebbiano Balsamic Vinegar & Lampong Peppercorn Mignonette, and Flash-Roasted Serrano Pepper Rouille. The housemade rolls are exquisite, but go easy. Portions are generous.

Many of the Appetizers at Center Cut offer a luxurious reworking of popular standards. Mushroom Strudel (below) Photo By Sam Horin.

cc sides.mushroomstreudel

The traditional stuffed mushroom gets a regal upgrade (with Maine Lobster Claw and chive butter); crab cakes are prepared with extra substance and style (with lump blue crab meat and blood orange marmalade), and bacon-wrapped scallops are elevated to the sublime (with plump diver scallops, black truffles, Berkshire bacon and apple ponzu brown butter). Soups are given a similar treatment: French Onion soup gets “inverted” (with a rich, three-onion soup served atop croutons and gruyère fondue); Double Lobster Bisque is “doubled” yet again (with chunks of lobster meat in a twice-reduced broth); and Manhattan Clam Chowder gets a rustic revision (with whole little neck clams and spicy house-made oyster crackers). Other stand-out appetizers include Bouillion-Poached Sable Fish with a champagne cream sauce and estate caviar and a Moulard Duck Foie Gras Terrine with a house-made concord grape compote.

cc lobster

Lobster Bisque. Photo By Bill Horin

Salads at Center Cut range from simple Seasonal Greens in a raspberry vinaigrette; to a Classic Caesar (with or without fried sardine fillets) and an Heirloom Tomato & House-Made Mozzarella Compression with opal basil and virgin olive oil.

Giving new life to the hallmarks of mid-20th Century haute cuisine is Center Cut’s selection of Modern Classics. Familiar, yet almost forgotten names like Oscar, Diane and Rossini are restored to their former grandeur thanks to some culinary ingenuity and the exclusive use of Brandt Beef, raised without hormones and fed a vegetarian corn-based diet for more than 300 days without the use of antibiotics.

Center Cut’s Steak Oscar is served with a blue crab-stuffed artichoke bottom and sauce béarnaise; fried oyster mushrooms and house-made oak-aged Worcestershire are featured in the glorious Steak Diane; a toasted brioche crouton slowly soaks up the juices of the succulent beef fillet and seared foie gras that lie atop it in the decadent Steak Rossini. Other Modern Classics include Steak au Poivre with red peppercorn crust and braised Belgian endive; Steak Brochette with sauce bordelaise and poached marrow; The “New York” Steak with mushroom caps and caramelized onions; and a mustard, scallion and herbed panko-crusted Colorado Lamb Rack.

The restaurant’s namesake is its extensive assortment of succulent A La Carte Center Cuts of meat and fish including an Australian Wagyu Tenderloin (served in 4oz or 8oz cuts), a 12oz King Salmon Steak and an 8-Hour Roasted Brandt Beef Prime Rib (served in 8oz or 16oz cuts) among others. Many of the center cuts are available in two portion sizes, making them a versatile choice whether your meal is the evening’s main attraction or simply a prelude or denouement to a night at Lincoln Center. Guests also have the option to upgrade any of the above entrées to “surf and turf” status with the addition of a half or whole 1&½ lb lobster.

Center Cut also features two outstanding rib dishes (the “Flinstone” Beef Rib with Lincoln’s BBQ sauce and Korean Style Short Ribs with a scallion and vegetable pancake), two hearty poultry dishes (Crisped Duck Breast with a wild rice and duck confit galette and Dijon & Thyme Crusted Free Range Chicken with roasted baby root vegetable ragout) and a handful of sustainable seafood preparations, including inventive creations such as Baked Ziti Lobster Thermidor and Hot Smoked King Salmon with poached asparagus, morel mushrooms and dried cherry butter.

To accompany their entrées, guests can choose from an assortment of scene-stealing Sides which, in addition to classics like Steamed Asparagus and Sautéed Spinach with Garlic, include Balsamic Caramelized Cipollini, Roasted Corn & Manchego Flan, terrific Eggplant Fries and Creamed Spinach and Artichoke Pie.

cc sides.mushroomstreudel

Sumptuous Sides. Photo By Bill Horin

Meals at Center Cut end in grand fashion as flambé carts are wheeled tableside for the preparation of Bananas Foster, Cherries Jubilee, Peach Melba or Crêpe Suzette. Guests seeking to indulge their sweet tooth without all the fanfare can settle into one of Center Cut’s signature ice cream sundaes and shakes, or opt for the simple pleasure of warm house-made cookies with milk.

Cocktails come in two categories: Classics and Center Cut Signatures. Classic cocktails are prepared precisely as they would have been half a century ago and include a Rob Roy, Tom Collins, Side Car and French 75, to name a few. Signature Cocktails feature contemporary top-shelf spirits in creative concoctions, often incorporating fresh herbs and/or fruit. Showstoppers include the Monteverdi Mojito with 10 Cane Rum, muddled basil and lime; Rhapsody in Blue with Imperia Vodka, Patron Citronge, Blue Curacao and cranberry juice; “Rum” Raisin Daiquiri with raisin-infused Leblon Cachaça, maple syrup and fresh lime; The Tristan with Glenfiddich Scotch, Bushmills whisky, orange juice and Angostura bitters and The Isolde (Tristan’s softer, sweeter counterpart) with Markers Mark bourbon, honey and muddled strawberries.

Center Cut also offers a two-hundred bottle wine list featuring an extensive selection of organic and sustainable wines, while a concise selection of craft beers runs the spectrum from a light and snappy Japanese white ale from Hitachino to a dark and nuanced Belgian dubbel made by the trappist monks of Westmalle Abbey.

Center Cut serves a nightly pre and post-performance prix fixe menu featuring a choice of soup and salad with main course and side, served in “two acts” with a bag of housemade cookies to go. For $39, this gets our vote as the town’s best buy in upmarket prix fixe dining. Service is friendly, efficient and helpful.

It appears that Jeffrey Chodorow’s name on a product is a guarantee of quality. Center Cut is certainly a class act scene-stealer in the New York restaurant arena and rates A Major on The Walman Report

 

Copyright 2008/2009 By Punchin International. All Rights Reserved

cc-Raw Bar and Banquettes 2

Raw Bar. Photo by Sam Horine

Sample Dinner Menu

PRELUDE
classic cocktailsTom Collins Boodles gin, fresh lime juice and club soda . . . . . . . . 12Manhattan rye whiskey, sweet vermouth and Angostura bitters . . . . . . 12Rob Roy Chivas Regal, sweet vermouth and Angostura bitters . . . . . . 12Side Car Courvoisier VSOP, Cointreau and fresh lemon juice . . . . . . . 14Vodka Gimlet Smirnoff, fresh lime juice and powdered sugar . . . . . . . 12Classic Martini Plymouth gin and dry vermouth with olives . . . . . . . 12French 75 Boodles gin, champagne and fresh lemon juice . . . . . . . . 15
signature cocktailsThe Candide Pear . . . . . . . . 14Milagro Silver tequila, Patrón Citrónge, fresh lime juice, pear nectar and a splash of sour with a candied pear chipRhapsody in Blue . . . . . . . . 14Imperia vodka, Cointreau, Blue Curaçao,red cranberry juice and a splash of fresh lemonCenter Sage . . . . . . . . . 15Patrón Silver, Patrón Citrónge, bruised sage leaves, house-made sage infused simple syrup and a splash of fresh limeThe Monteverdi Mojito . . . . . . . 1510 Cane rum with muddled basil leaves, lime wedges and simple syrupGreen Fairy Fizz . . . . . . . . 15Grey Goose, Pernod absinthe, ginger ale, house-made fennel infused simple syrup and a splash of fresh lemonLa Vie en Rosemary . . . . . . . . 14Ketel One, apple cider, house-made rosemary infused simple syrup and a splash of fresh lemonPersephone’s Tea . . . . . . . . 15Belvedere Pomarancza, fresh-brewed pomegranate oolong tea and a splash of Grand MarnierThe Tristan . . . . . . . . . 17Glenfiddich and Bushmills with orange juice, simple syrup and a dash of Angostura bittersThe Isolde . . . . . . . . . 14Maker’s Mark with muddled strawberries, honey and a splash of sodaThe Met . . . . . . . . . . 14Bombay Sapphire and Cointreau with muddled cucumber and white cranberry juiceThe Rum Raisin . . . . . . . . 15Leblon Cachaça with rum-soaked raisins, fresh lime juice and maple syrupThe Grand Opera . . . . . . . . 14Bacardi 8, Grand Marnier and red cranberry juice with a splash of fresh lime and sourThe Concord . . . . . . . . . 16Effen vodka over crushed ice with a dollop of house-made Concord grape compote wines by the glassChampagne Deutz Brut, Ay, France, NV . . . . 21Sparkling Domaine Chandon ‘Blanc de Noirs’, California, NV 15Chardonnay Foley, Santa Rita Hills, California, 2006 . 17Chardonnay Mommesin, Pouilly-fuisse, France, 2007 . 13Pinot Grigio Bottega Vinaia, Trentino, Italy, 2006 . . 12Riesling Wakefield ‘Promise Land’, Clare Valley, Australia, 2006 13Sauvignon Blanc Nobilo Marlborough, New Zealand, 2006 12Bordeaux Ch Moulin de Lagnet, St. Emilion, France, 2004 . 23Chianti Tenuta di Arceno, Tuscany, Italy, 2005 . . . 14Cabernet Franciscan, Napa Valley, 2005 . . . . 17Cabernet Whitehall Lane, Napa Valley, 2004 . . . 25Merlot Guardian Peak, Stellenbosch, South Africa, 2006 . 13Pinot Kingston Family, Chile, 2007 . . . . . 16Rioja Ramirez de la Piscine, Aragon, Spain, 2004 . . 13Shiraz Mitolo ‘Jester’, Australia, 2006 . . . . 14Zinfandel Esser, California, 2006 . . . . . 12beersWestmalle Dubbel Trappist Ale Antwerp, Belgium . . 13Hitachino Nest White Ale Ibaraki, Japan . . . . 12Samuel Smith Oatmeal Stout Yorkshire, England . . 9Brooklyn Lager Brooklyn, New York . . . . 8Stone Mill Organic Ale St. Louis, Missouri . . . 8Stella Artois Leuven, Belgium . . . . . . 7Corona Mexico . . . . . . . . 7Amstel Light Amsterdam, The Netherlands . . . 7

 

SEA BAR
Snow Hill Virginica Oyster (Native Chesapeake) ½ dozen . . . 16Olympic Oyster (Native Pacific) ½ dozen . 16Littleneck Clams ½ dozen . . . . 14Jumbo Pink Shrimp per piece . . . 5 Alaskan King Crab ½ or whole pound . . 12/24Blue Crab Louis . . . . . . 16Stone Crab Claws . . . . . MP Lobster Cocktail . . . . . . MP

sauces
Coarse Mustard Rémoulade . Preserved Lemon Aioli . Flash-Roasted Serrano Pepper Rouille
Trebbiano Balsamic Vinegar & Lampong Peppercorn Mignonette
Oven-Dried Tomato & Horseradish Cocktail Sauce
ACT
appetizers
“Lump” Blue Crab Cake blood orange marmalade . . . . . . . . . 17
Bouillon Poached Sable Fish sauce “Gourmand” and estate caviar . . . . . . 19
Berkshire Bacon Wrapped Diver Scallops black truffles and apple ponzu brown butter . . 18
Maine Lobster Stuffed Mushroom Caps garlic chive butter . . . . . . . 18
Moulard Duck Foie Gras Terrine Concord grape compote . . . . . . . 17
Steak Tartare quail egg “toad in the hole” . . . . . . . . . . . 18
Slow Roasted Berkshire Bacon beer roasted onions . . . . . . . . . 12
Clams Casino littlenecks with roasted red pepper butter . . . . . . . . 15
soup
Double “Double” Lobster Bisque manzanilla drizzle and chive beignet . . . . . 15
Manhattan Whole Clam Chowder spicy house-made oyster crackers . . . . . 13
Golden Potato & White Truffle Cream crispy shoestring potatoes . . . . . . 14
Inverted French Onion three onion soup over gruyère cheese fondue . . . . . 13
Five Alarm Wagyu Chili corn bread crisps and sour cream . . . . . . . 15
salads
Heirloom Tomato & House-Made Mozzarella Compression opal basil and virgin olive oil . 15
Classic Caesar . . . . . . . . . . . . . . . . 13
with fried sardine filets . . . . . . . . . . . . . . . 15
Ripened Tomato & Purple Onion virgin olive oil and balsamic vinegar . . . . . 12
Baby Iceberg & Tomato choice of bleu cheese, thousand island or balsamic dressing . . 12
with Berkshire bacon lardoons . . . . . . . . . . . . . 14
Seasonal Greens raspberry vinaigrette . . . . . . . . . . . 9

ACT
modern classics
Steak Oscar 6oz Brandt Beef filet, blue crab stuffed artichoke bottom and sauce béarnaise . 39
Steak Au Poivre 6oz Brandt Beef filet, red peppercorn crust and braised Belgian endive . . 36
Steak Diane 6oz Brandt Beef filet, house-made oak-aged Worcestershire and fried
oyster mushrooms . . . . . . . . . . . . . . . 36
Steak Rossini 6oz Brandt Beef filet, seared foie gras, port glace de viande and toasted
brioche crouton . . . . . . . . . . . . . . . . 41
The New York Steak 12oz Brandt Beef striploin, mushroom caps and caramelized onions . 39
Steak Brochette 8oz Brandt Beef sirloin, skewered portabellas and gold rush potatoes with sauce bordelaise and poached marrow . . . . . . . . . . . . . 29
Colorado Lamb Rack mustard, scallion and herbed panko crust with house-made mint jelly,
¼, ½ or whole rack [for two] . . . . . . . . . . . . 25/45/79
add half or whole 1½lb Maine Lobster to any of the above . . . . . . . MP


poultry
Duck Ellington crisped breast in orange duck jus with wild rice and duck confit galette . 29
Roast Free-Range Chicken Dijon and thyme crusted with roasted baby root vegetable ragout 27

sea
Hot Smoked King Salmon poached asparagus, morel mushrooms and dried cherry butter . 29
Seared Chilean Sea Bass toasted almond crust, pinot noir butter and apple currant slaw . 37
Baked Ziti Lobster Thermidor leek confit . . . . . . . . . . . 36
1½lb Maine Lobster shell-grilled or steamed, maitre d’hôtel butter . . . . . . MP
Jumbo Pink Shrimp Scampi basmati strudel . . . . . . . . . . 32

à la carte center cuts
28oz Brandt Beef T-Bone [for two] . . . . . . . . . . . . 56
Brandt Beef Tenderloin 6oz or 12oz . . . . . . . . . . . 34 / 59
Brandt Beef New York Strip 12oz or 24oz [for two] . . . . . . . . 38 / 69
8-Hour Roasted Brandt Beef Prime Rib fresh creamed horseradish, jus and house-made worcestershire
8oz boneless . . . . . . . . . . . . . . . . 35
16oz served on the bone [for two] . . . . . . . . . . . . . 59
Australian Wagyu Tenderloin 4oz or 8oz . . . . . . . . . . 41 / 78
12oz King Salmon Steak . . . . . . . . . . . . . . 37
add half or whole 1½lb Maine Lobster to any of the above . . . . . . . MP

sauces
choice of one per entrée
Béarnaise . Maitre d’hôtel Butter . Bordelaise
House-Made Oak-Aged Worcestershire . Hollandaise . Peppercorn

sides
$7 per side
Balsamic Caramelized Cipollini Onions . Wild Mushroom Strudel
Roasted Corn & Manchego Gratin . Creamed Spinach & Artichoke Pie
Potatoes Dauphinoise . Hash Brown Potatoes . Eggplant Fries
Sour Cream & Chive Mashed Potatoes . Steamed Asparagus
Sautéed Spinach with Garlic

C E N T E R C U T 42
$39 Pre or Post Theatre Menu available daily 5-7pm and after 1opm
served in two courses plus house-made cookies to go
please refer back to main menu for item descriptions

SOUPSDouble “Double” Lobster BisqueManhattan Whole Clam ChowderGolden Potato & White Truffle CreamFive Alarm Wagyu Chili Soup SALADSHeirloom Tomato & Housemade Mozzarella CompressionClassic CaesarRipened Tomato & Purple OnionSeasonal Greens
ENTRÉESSteak Au PoivreRoast Free-Range ChickenHot Smoked King SalmonJumbo Pink Shrimp Scampi SIDESBalsamic Caramelized Cipollini OnionsEggplant FriesSour Cream & Chive Mashed PotatoesSautéed Spinach with Garlic

EXECUTIVE CHEF BRADLEY DAY
____________________________________________________

Wine List

A B C D E
– organic
– sustainable
– biodynamic
by the glass
champagne – deutz brut ay, france nv 20
sparkling – domaine chandon ‘blanc de noirs’ california nv 13
chardonnay – foley santa rita hills, california 2006 14
chardonnay – bouchard aine et fils macon-villages, france 2007 13
pinot grigio – bottega vinaia trentino, italy 2006 12
riesling – wakefield ‘promise land’ clare valley, australia 2006 11
sauvignon blanc – nobilo marlborough, new zealand 2006 10
bordeaux – ch moulin de lagnet st. emilion, france 2004 17
chianti – tenuta di arceno tuscany, italy 2005 14
cabernet – ninquen ‘antu’ colchagua valley, chile 2006 14
cabernet – mount veeder napa valley 2004 22
merlot – guardian peak stellenbosch, south africa 2006 11
pinot – kingston family chile 2007 16
rioja – ramirez de la piscina aragon, spain 2004 11
shiraz – mitolo ‘jester’ australia 2006 14
zinfandel – esser california 2006 10
champagne & sparkling
ace of spades ‘gold’ brut reims nv 575
bollinger ‘grande annee’ ay 1999 295
cristal by louis roederer reims 2002 525
deutz ‘classic’ ay nv 105
dom perignon reims 2000 475
dom perignon ‘oenotheque’ reims 1993 785
moet & chandon ‘imperial’ rose reims nv 125
montaudon ‘grande’ rose reims nv 95
perrier-jouet ‘fleur de champagne’ epernay 1998 325
piper-hiedsieck reims 2000 135
veuve-clicquot ‘la grande dame’ reims 1998 450
veuve-clicquot ‘yellow label’ reims nv 125
vilmart & cie ‘grand cellier’ montagne de reims nv 150
domaine chandon ‘blanc de noirs’ california nv 60
iron horse ‘wedding cuvee’ green valley, california 2004 95
le colture prosecco veneto, italy nv 45
raventos I blanc ‘reserve’ catalan, spain 2003 68
white wines – sauvignon, semillon, pinot gris & adventurous
sauvignon/semillon
75 wine company napa valley, california 2006 52
ch la louviere graves, bordeaux 2004 105
cloudy bay marlborough, new zealand 2007 75
delille cellars ‘chaleur estate’ yakima valley, washington 2006 85
domaine sauvete ‘oneiros’ touraine, loire valley 2005 45
domaine serge lalou ‘silex’ sancerre, loire valley 2006 65
eq san antonio, chile 2006 55
michel bailly ‘les loges’ pouilly-fume, loire valley 2006 62
neil ellis ‘sincerely’ stellenbosch, south africa nv 48
seresin ‘reserve’ marlborough, new zealand 2007 95
pinot gris & grigio
alois lageder ‘benefizium’ alto adige, italy 2006 55
elk cove willamette valley, oregon 2007 52
frederic mochel alsace, france 2005 65
jermann friuli, italy 2006 78
adventurous blanc
albarino – d.o. ferreiro rias baixas, spain 2006 65
chenin blanc – dorleans ‘coulee d’argent’ vouvray, loire valley 2006 50
fiano – fattoria la rivolta campania, italy 2006 58
gavi – stefano massone ‘masera’ piedmont, italy 2007 56
godello – a. coroa valdeorras, spain 2006 52
grenache/viognier – clos nelin priorat, spain 2006 85
gruner veltliner – nigl ‘kremser freiheit’ kremstal, austria 2007 50
pinot blanc – franco toros friuli, italy 2007 75
roussanne – doyenne columbia valley, washington 2007 78
txakolina – gurrutxaga cantabria, spain 2006 45
verdejo – naia des ‘old vine’ rueda, spain 2005 72
vernaccia – le calcinae san grimignano, italy 2007 44
viognier – penner-ash rogue valley, oregon 2006 68
white wines – riesling, gewurztraminer & chardonnay
riesling
brundlymayer ‘kamptaler’ austria 2007 58
c. von schubert ‘maximin grunhauser’ kabinett mosel-saar-ruwer, germany 2006 55
domaine mittnacht alsace, france 2006 52
goose ridge columbia valley, washington 2006 48
josmeyer ‘pierrets’ alsace, france 2005 82
pacific rim ‘wallula’ horse heaven hills, washington 2007 78
sybille kuntz ‘trocken’ mosel-saar-ruwer, germany 2004 50
gewurztraminer
brancott ‘patutah’ marlborough, new zealand 2005 60
londer vineyards ‘dry’ mendocino, california 2006 65
weinbach ‘reserve personelle’ alsace, france 2006 85
zind-humbrecht alsace, france 2006 55
chardonnay
argyle ‘nuthouse’ dundee hills, oregon 2006 80
au bon climat ‘sanford & bendictine’ santa maria valley, california 2005 85
brick house willamette valley, oregon 2006 70
devil’s lair margaret river, australia 2005 60
hamilton russell walker bay, south africa 2007 75
kistler sonoma coast, california 2006 135
paige 23 santa barbera, california 2006 65
sonoma-cutrer ‘les pierres’ russian river, california 2005 88
trevor jones ‘virgin’ barossa valley, australia 2006 58
chablis – louis michel ‘les clos’ burgundy, france 2005 138
chassagne-montrachet – dom roger belland ‘clos pitois’ cote de beaune, france 2006 145
hautes-cotes de nuits – david duband cote de niuts, france 2006 74
meursault – pierre morey cote de beaune, france 2006 115
pouilly-fuisse – ch des rontets ‘clos varambon’ maconnais, france 2006 85
puligny-montrachet – sauzet ‘les folatieres cote de beaune, france 2005 180
santenay – vincent giradin ‘comme dessus’ cote d’or, france 2006 68
red wines – pinot noir to gamay
pinot noir
alloro willamette valley, oregon 2006 88
b vineyards russian river, california 2005 115
beaux-freres ‘estate’ ribbon ridge, oregon 2006 175
de lancelotti willamette valley, oregon 2005 156
dierberg santa maria valley, california 2005 95
dom drouhin willamette valley, oregon 2006 98
elizabeth spencer anderson valley, california 2006 68
fiddlehead ‘fiddlestix’ santa rita hills, california 2004 92
gary farrell russian river, california 2005 78
j rochioli russian river, california 2006 125
lemelson ‘thea’s’ willamette valley, oregon 2006 89
pillow road russian river, california 2006 98
rutz ‘maison cru’ russian river, california 2005 75
sinskey ‘los carneros’ carneros, california 2006 90
soter ‘beacon hill’ willamette valley, oregon 2006 148
bourgogne – dom roger belland burgundy, france 2006 58
charmes-chambertin – dom de la vougeraie ‘mazoyeres’ cote de nuits, france 2003 285
echezeaux – emmanuel rouget cote de nuits, france 2005 495
gevrey-chambertin – bruno clair ‘cazetiers’ cote de nuits, france 2004 175
marsannay – olivier guyot ‘les faviers’ cote de nuits, france 2006 85
nuits-st-george – dom de l’arlot ‘clos’ cote d’or, france 2006 225
pommard – ch de puligny-montrachet cote de beaune, france 2004 115
richebourg – liger blair cote de nuits, france 2004 625
rully – dureuil-janthial ‘en guesnes’ cote challonaise, france 2006 72
volnay – jm boillot ‘pitures dessus’ cote de beaune, france 2004 105
vosne romanee – perrot-minot ‘champs perdrix’ cote de nuits, france 2005 210
gamay noir
brouilly – dom de la grand croix beaujolais, france 2006 40
chenas – dom piron & lafont ‘quartz’ beaujolais, france 2006 58
julienas – ch des capitans beaujolais, france 2006 42
morgon – jean descombes beaujolais, france 2006 40
red wines – spanish, portuguese & italian
spanish & portuguese
aragonez/cabernet – quinta do carmo ‘reserva’ alentejo, portugal 2004 95
jumilla – juan gil levante, spain 2005 48
manchuela – finca sandoval castilla y la mancha, spain 2005 115
priorat – alvaro palacios ‘les terrasses’ catalan, spain 2006 85
priorat – merum ‘ardile’ catalan, spain 2004 98
priorat – solanes catalan, spain 2004 68
ribera del duero – cepa 21 castilla y leon, spain 2004 125
ribera del duero – pascuas ‘pedrosa’ castilla y leon, spain 2006 65
rioja – muga ‘reserva seleccion’ aragon, spain 2003 105
rioja – remirez de ganuza aragon, spain 2002 175
rioja – valenciso ‘reserva’ aragon, spain 2002 85
toro – gago castilla y leon, spain 2005 75
touriga nacional – casa de santa eufemia ‘grande escolha’ douro, portugal 2003 72
touriga nacional/franca – chryseia douro, portugal 2003 125
zamora – cenit castilla y leon, spain 2004 120
italian and their counterparts
aglianico – fattoria la rivolta campania 2003 65
amarone – buglioni veneto 2003 145
amarone – tedeschi veneto 2003 105
barbaresco – gaja piedmont 2001 385
barbaresco – la spinetta ‘gallina’ piedmont 2005 245
barbaresco – marchesy di gresy ‘martinenga’ piedmont 2003 98
barolo – mauro molino ‘gallinotto’ piedmont 2004 145
barolo – e. pira ‘cannubi’ piedmont 2003 175
barolo – marchesi di barolo piedmont 2003 105
brunello – biondi santi tuscany 2001 350
brunello – il colle tuscany 2001 98
brunello – val di suga ‘annata’ tuscany 2001 145
chianti – badia a coltibuono ‘riserva’ tuscany 2005 75
chianti – vignamaggio ‘riserva’ tuscany 2001 96
dolcetto langhe – clerico ‘visadi’ piedmont 2006 48
sangiovese – garguilo ‘aprile’ oakville 2004 92
super tuscan – brancaia ‘il blu’ bolgheri 2005 155
super tuscan – sassicaia bolgheri 2003 375
super tuscan – tignanello tuscany 2004 205
super washington – saggi columbia valley 2005 105
valpolicella ripasso – righetti veneto 2005 48
red wines – syrah, grenache, zinfandel, merlot, malbec & cab franc
syrah, petite sirah, grenache & other rhone inspired
petite sirah – rockpile rockpile, california 2005 95
petite sirah – stag’s leap napa valley, california 2005 86
syrah – alexandria nicole horse heaven hills, washington 2004 65
syrah – clarendon hills ‘liandra’ clarendon, australia 2005 175
syrah – matetic ‘eq’ san antonio, chile 2006 72
syrah – planeta sicily, italy 2005 80
syrah – qupe ‘bien nacido hillside’ santa maria valley, california 2005 115
syrah – sula vineyards ‘reserve’ nashik, india 2005 50
syrah – whistling eagle ‘eagle’s blood’ heathcote, australia 2005 135
syrah/cabernet – doyenne ‘aix’ columbia valley, washington 2005 88
shiraz – kevin arnold stellenbosch, south africa 2003 78
chateauneuf-du-pape – dom st prefert ‘reserve’ southern rhone, france 2006 125
cote-rotie – dom bernard northern rhone, france 2004 118
cotes-du-rhone – ch rayas southern rhone, france 2004 58
gigondas – cayron southern rhone, france 2005 74
rasteau – gourt de mautens southern rhone, france 2004 110
st. joseph – domaine du tunnel northern rhone, france 2006 78
zinfandel
downing family oakville, california 2005 75
mariah vineyards mendocino ridge, california 2004 62
napa cellars napa valley, california 2005 58
porter bass vineyard russian river, california 2004 82
ravenswood ‘barricia’ sonoma valley, california 2005 98
cabernet franc, malbec & merlot
cab franc – coulaine ‘bonnaventure’ chinon, france 2005 65
cab franc – larkin napa valley, california 2005 145
malbec – enrique foster ‘limited’ mendoza, argentina 2003 112
malbec – familia mayol ‘pircas’ lujan de cuyo, argentina 2004 78
malbec – la bienvenida mendoza, argentina 2004 126
merlot – bedell ‘reserve’ north fork, new york 2006 89
merlot – newton ‘unfiltered’ napa valley, california 2005 125
merlot – paradigm oakville, california 2004 110
merlot – sinskey ‘vandal’ carneros, california 2004 72
merlot – tamerack columbia valley, washington 2005 66
red wines – bordeaux, meritage & cabernet sauvignon
bordeaux & meritage
ch certan-de-marzelles pomerol, france 2001 195
ch grand-puy-lacoste pauillac, france 2004 115
ch la mission haut-brion pessac-leognan, france 2005 950
ch la vielle cure fronsac, france 2004 95
ch lascombes margaux, france 2004 165
ch pape-clement graves, france 2003 135
ch valandraud saint-emilion, france 2005 450
cos d’estournel saint-estephe, france 1989 585
cheval de andes mendoza, argentina 2005 158
dominus napa valley, california 1999 275
flora springs ‘trilogy’ rutherford, california 2004 140
franciscan ‘magnificat’ napa valley, california 2004 98
inama ‘bradissimo’ veneto, italy 2003 68
opus one napa valley, california 2005 375
quintessa rutherford, california 1996 395
rubicon rutherford, california 2004 275
rust en vrede stellenbosch, south africa 2003 98
viader napa valley, california 2004 175
cabernet sauvignon
cakebread cellars napa valley, california 2005 165
capaia philadelphia, south africa 2006 95
ch montelena ‘estate’ napa valley, california 2003 250
cliff lede stag’s leap, california 2005 130
corison ‘kronos’ napa valley, california 2003 195
far niente oakville, california 2005 285
fielding hills wahluke slope, washington 2004 85
freemark abbey ‘sycamore’ napa valley, california 2002 120
grgich hills napa valley, california 2004 155
heitz ‘martha’s vineyard’ napa valley, california 2001 315
henry’s drive padthaway, australia 2005 88
hess ‘allomi’ napa valley, california 2005 65
jordan alexander valley, california 2004 125
l’ecole no.41 columbia valley, washington 2005 68
ladera ‘lone canyon’ napa valley, california 2004 148
lokoya howell mountain, california 2005 375
mount veeder napa valley, california 2004 96
o’shaughnessey mt. veeder, california 2005 185
pepper bridge walla walla, washington 2004 128
silver oak alexander valley, california 2003 168
stag’s leap ‘artemis’ stag’s leap, california 2004 160
temple family napa valley, california 2004 118
truchard carneros, california 2002 85
von strasser ‘rainin vineyard’ napa valley, california 2005 150
woodward canyon ‘artist series’ columbia valley, washington 2005 98

 

_______________________________________________________

 

Radio Review

Award-winning website, Punchin-dot-com, features the Walman Report and reviews of restaurants, travel, wine and theater. Specializing in naturally and humanely raised meats and ocean-friendly seafood, “Center Cut” delivers old-world elegance and classic cuisine with a contemporary twist Feeling very much at home in the historic Empire Hotel, its interior of restored woods, original terrazzo floors and sweeping curtains, along with its menu of steakhouse “classics,” revives the grand style of a bygone era.

The perfect meal at Center Cut begins with a selection from the Sea Bar where fresh, sustainable shellfish such as Pacific Olympic Oysters, Alaskan King Crab and Jumbo Pink Shrimp. Stuffed mushroom gets a regal upgrade (with Maine Lobster Claw and chive butter); crab cakes are prepared with with lump blue crab meat and blood orange marmalade. Center Cut’s Steak Oscar is served with a blue crab-stuffed artichoke bottom and sauce béarnaise; the glorious Steak Diane; and the decadent Steak Rossini as well as Steak au Poivre with red peppercorn crust and braised Belgian endive are other optiona. The restaurant’s namesake is its extensive assortment of succulent A La Carte Center Cuts of meat and fish including an Australian Wagyu Tenderloin, a 12oz King Salmon Steak and an 8-Hour Roasted Brandt Beef Prime Rib.

End in grand fashion with flambé carts, wheeled tableside, for the preparation of Bananas Foster, Cherries Jubilee, Peach Melba or Crêpe Suzette. Center Cut also offers a two-hundred bottle wine list featuring an extensive selection of organic and sustainable wines. A nightly pre and post-performance prix fixe menu featuring a choice of soup and salad with main course and side, served in “two acts,” is offered nightly at Center Cut, 44 West 63rd Street, in the Empire Hotel – Mezzanine Level. That’s A Major on The Walman Report. _______________________________________________________

Advertisements