Reserve Cut is a delicious, upscale and extremely welcome addition to the Downtown dining scene.
The contemporary kosher restaurant that specializes in prime cut meatsat The Setai Wall Street (40 Broad Street) has brought a tasteful new destination to the Financial District. Albert Allaham, the owner of Brooklyn’s high-end meat market The Prime Cut, opened the doors to Reserve Cut last September and is bringing a vivacious new life and style to the kosher dining scene. Allaham comes from a long line of professional butchers, dating back 200 years to Damascus in his native Syria, where his family had a well-known butcher shop.
Doug Schneider
All of Reserve Cut’s meat comes from The Prime Cut, which was opened in 2004. The cuts are dry-aged in the restaurant’s private aging room. Less than two percent of all beef in the United States is certified USDA Prime, but Reserve Cut offers its customers more than ten different cuts from that category.
But Reserve Cut is more than just a steakhouse. Executive Chef Hok Chin serves up a wide variety of French and Asian inspired dishes, along with a delicious Sushi and Sashimi selection. There’s also Madai Ceviche, Glazed Veal Sweetbreads, Salt Baked Mediterranean Branzino, or Free Range French Hen.
Chef Chin is trained in classical French cuisine and has plenty of hands-on experience in the Manhattan restaurant world. He was most recently executive chef of Koi, the highly acclaimed modern Japanese restaurant at Trump SoHo, New York. In the past he has worked at the modern French bistro Opia on East 57th Street in Manhattan and at Sugar Dining Den and Social Club in Carle Place, NY. His ability to mix French and Asian cuisine is truly innovative.
The decor of Reserve Cut draws on the Eastern influence of the Setai in a 200-seat main dining room, sushi bar, wine room, and two private rooms. Reserve Cut offers a wide selection of top kosher wines, along with an array of classic and modern cocktails.
The restaurant is open seven days a week:
Sunday-Thursday, 5:30pm-10:30pm
Saturday, one hour after sundown-12am
Lunch:
Monday–Thursday, 11:30am-2:30pm
Friday, 11:30am-1:30pm
View the menu and make a reservation: reservecut.com
