American Cut pays homage to the original and aspirational New York dining experience, the steakhouse. LDV Hospitality, in partnership with Chef Marc Forgione, capture the nostalgic glamour of yesteryear and adapt this ambiance to today’s modern social life through these restaurants.
In 2015, American Cut Tribeca ranked number one in the Fox News round-up of “Top 5 Steakhouses in America.” Once American Cut Midtown was open in 2016, it was included in lists such as "Best Steakhouses in NYC."
In 2013, Travel + Leisure awarded American Cut Tribeca as one of the ‘Best Steakhouses in the U.S.’ The restaurant was also a finalist in the ‘International Best Designed Fine Dining Restaurant’ by Hospitality Design.
American Cut expanded to Buckhead Atlanta in September 2016.
Tucked behind the walls of The Lombardy Hotel, in the one-time private entertaining salon of Sir Randolph Hearst, LDV Hospitality brings American Cut’s approachable decadence and iconic NYC style to life in Midtown. The 6,000 square foot, 130-seat dining room includes private dining options and a 40-seat bar and lounge area. The lounge offers an interactive craft cocktail program, incorporating staples from the TriBeCa location such as the Plank Smoked Old Fashioned – in addition to a curated small bites menu with highlights such as the infamous “In-House” Burger.
As the son of American culinary legend Larry Forgione, Marc established his unique culinary style for new-age American cuisine while working with several international powerhouses, including Laurent Tourondel of BLT and Michael Guérard of Eugenie les Bains. His innovative use of quality ingredients paired with modern twists on American classics helped to carve his own identity in the culinary world, leading to a two-star review from The New York Times, Zagat Guide’s 2009 ‘Newcomers”, Modern Luxury’s “Top 25 Restaurants in NYC,” and Forbe’s “All Star Eatery,” among other accolades. In 2010, Forgione received Star Chefs Rising Chef award and in the same year earned the coveted Iron Chef Title by winning the Food Networks Next Iron Chef competition. For more information on Marc, visit www.chefmarcforgione.com .
Chef Forgione combines bold flavors and a unique style to create his take on American classics. The restaurant sources from the finest meat purveyors such as Creek Stone Farm, and selects seasonal, local ingredients to bring to life Chef Forgione’s signature creations such as the Chili Lobster, Pastrami Spiced Ribeye and the 42 oz. Tomahawk Chop. A mix of tableside preparations, ranging from the Plank-Smoked Old Fashioned to the OG 1924 Caesar Salad and the flambéed 52 oz. Porterhouse, creates a theatrical and colorful interactive dining experience.