CUT   

Not quite sure why this restaurant has survived. I guess if you like to be seen this is the place to be.

I am a self proclaimed foodie and love a great steak. I have had Wagyu before (at the French Laundry) which was wonderful, so when I ordered it from CUT I expected excellence and was very disappointed. The 6 oz Wagyu filet mignon was requested to be cooked medium-rare, and came out more on the medium side, and in some parts of the steak almost medium well. The steak as a whole was not cooked evenly which was a surprising for a restaurant of that caliber.The appetizer on the other hand, was very unique and flavorful, but still did not make up for the fact that they ruined a great piece of steak by not cooking in right. My friend who I was with ordered the Rib-eye, and although they claim to have nicely "marbled" steaks, hers left something to be desired. More than 30% of her steak was fat. I do have to say though that the flavor on both of the steaks was very good. The ambiance was not quite up to par with what I would expect for a high end steak house. When we arrived, and it was still light out, the inside of the restaurant looked like a museum cafe rather than the fine dining restaurant it was. Overall I would say this about CUT, the service was great, the meal was below my expectations, and the aesthetics could have used some work.