The big story here is the meat, juicy tender very flavorful meat. But that is not all.
Sam Mickail, chef and partner of the new Cut Steak House, in the exciting 4Sixty6 nightclub in West Orange, is a very passionate man. Born in Cairo, raised in France, trained in Switzerland, and the finest kitchens in Europe, he brings a world of experience to his latest venture here in New Jersey. We dined there with other press media people this past weekend.
A lovely hostess guided us up dark stairs to the restaurant which felt to be on the 3rd floor. The facility is a multi-million dollar event and club space that hosts on the weekends upwards of 1,800 people. Their are private pary spaces and multiple bars to fill every need. But as the club and event areas are expansive, Cut Steakhouse and nearby Logan Sushi bar are cozy.
Chef Mickail was chef/partner at Frank’s Waterside, North Bergen, NJ and opening chef at Rare The Steak House in Little Falls. He has also been affiliated with The Terrace in New York City and Highlawn Pavilion in West Orange and Il Tulipano in Cedar Grove.
The interesting menu offers many choices. Like this take on the classic steak house lettuce wedge.
Very fresh garden salad.
Wild Smoked Salmon Brioche
Tender,melt in your mouth veal cheaks in tropical salsa with white beans.
I was disapointed when our main courses were served in stages,not all together, and the servers had to ask which plate went to whom. Serving all diner's plates at once and knowing where they are to go is fine restaurant 101 in my book.
Another distraction was the large LCD screen over the bar at the end of the dining room that was showing sports. I imagine some people enjoy this, not me.
As the night wore on the the roar of the nightclub began to fill the dining room. Everyone seemed ready to dance. If you dine at Cut you have free access to the club to dance to the wee hours.
Chef Sam Mickail
466 Prospect Ave, West Orange, NJ 07052