Acclaimed chef and restaurateur Wolfgang Puck announces has opened of his first New York City restaurant – CUT by Wolfgang Puck at the new Four Seasons Hotel New York Downtown. Amid the rapid development taking place in Manhattan’s oldest neighbourhood, the opening of CUT in New York City marks Wolfgang’s sixth CUT location behind Beverly Hills, Las Vegas, Singapore, London and Bahrain and is the company’s fourth partnership with Four Seasons Hotels and Resorts. 

“It’s been incredible to follow the development of Downtown New York over the past few years, and we are very excited to open during such a significant time for this historic neighbourhood,” said Wolfgang. “My team and our partners, who have been instrumental in bringing CUT New York to life, all have something fresh to introduce to New York and the international visitors this beautiful city attracts each and every day.”

Design

Together, Wolfgang and his wife, Gelila Assefa Puck, collaborated with renowned French designer Jacques Garcia for the interior design of CUT New York, along with Kimberly Brown and Strata Architects. Best known for his expertise in mixing 17th and 18th-century references with his timeless approach to contemporary design, Garcia’s past projects rang from the revamp of La Momounia in Marrakech to the revitalisation of the Chateau de Versailles. To help bring the Pucks’ vision for their first New York restaurant to life, Garcia drew influence from his Parisian roots, and melded those with his modern-day interpretation of the Gotham City. 

“The interior architecture of the space was paramount in the execution of the interiors of the restaurant,” said Garcia. “We wanted to create a space that stayed true to some of the very essential and recognisable elements of European design and architecture, while bringing to life several contemporary elements that will set this restaurant apart from any other.” 

The restaurant boasts three uniquely designed spaces: the main dining room, bar and lounge, and the private dining room. The entire restaurant is complete with classic Versailles parquet floors and millwork wall paneling throughout, and accented with rich red chairs, cosy banquet seating, and gold silk curtains creating a refined yet relaxed setting. 

The bar and lounge resemble that of a vast and historic library filled with rare vellum bound books, and red neon lighting inspired by the Louvre’s Pyramid Claude Leveque. Deep red velvet seating softens the space as well as leather cladded reading lights along the bar top, create an intimate space for all to imbibe. The semi-private dining room is surrounded by faux gold leaf wood and gilt curtains for privacy, and opens directly into the kitchen giving diners a front row seat to the nightly, behind-the-scenes culinary show.  

Art

Mrs. Puck is known for her collaboration with established artists and the curation of unique exhibitions in the company’s restaurants.  She strongly believes that art is best experienced in the dining rooms where it can stimulate the intellectual curiosity of the guest.  By personalising each restaurant with artworks that engage diners, a playful relationship and dialogue is created. 

At Spago Beverly Hills, the vision is local ingredients and local artists highlighted with pieces by Ed Ruscha, Doug Aitken and Sterling Ruby.  CUT Beverly Hills showcases John Baldessari, an American conceptual artist, whose work is typically only found in museums, worked with Mrs. Puck to create an exclusive, permanent exhibition. For CUT New York, Mrs. Puck focused on infusing the delicate work of female artists into a masculine environment with the works of Julie Mehretu and Tracey Emin.  

The interior walls at CUT New York are made complete with The Chef by well-known Los Angeles artist Alex Israel, which hangs above the main dining room. Opposite the grandeur of Israel’s piece hangs a portion of Julie Mehretu’s 2013 abstract, Algorithms/Apparitions/Translations series. Visitors’ eyes are then drawn to the south side of the dining room which becomes illuminated by Tracey Emin’s 2013 neon Move Me.

Menu

Unlike other domestic CUT locations, CUT New York will be the first to offer three full meal periods. Wolfgang and Corporate Executive Chef/Partner Lee Hefter have named company veteran Raymond Weber as the CUT New York Executive Chef. Together the team has developed a menu that stays true to the brand, yet speaks to the East Coast and international markets by incorporating various global techniques, local ingredients and purveyors. 

For breakfast and lunch guests are welcome to grab a quick bite on the go or enjoy a more leisurely dining experience. Breakfast items range from Executive Pastry Chef Zairah Molina’s morning pastry basket and house made granola with lemon yoghurt parfait, to various egg, sweet and savoury dishes such as a soft-style French omelet with gruyere and chanterelles; eggs benedict with smoked country ham, a jalapeno-white cheddar biscuit and maple hollandaise; and ricotta-stuffed brioche French toast with roasted quince and a golden raisin compote. 

Diners can enjoy a range of rotating lunch options including the Tsukiji Market sashimi salad with myoga, avocado, tosaka, shiso lead and lemon ponzu; Wolfgang’s signature house made agnolotti with sweet corn, sage and parmigiano reggiano; a line caught striped bass with cherry tomatoes, limoni beans and basil; and the chef’s famous grilled USDA prime cheeseburger with aged Vermont cheddar, a jalapeño-shallot marmalade and a side of french fries. For lunch and dinner, an expansive menu of Japanese and American USDA prime and grass fed steaks take centre stage. Each table is presented with a tableside display of various raw cuts that help to direct diners in their preferred direction in terms of marbling, flavour profile and cut. To accompany their steak selection, guests can choose from various seasonal sides and signature CUT sauces including yuku kosho butter, creamy horseradish and a house made steak sauce to name a few. A variety of other proteins and entrees are also available for dinner such as the pan roasted Stonington Maine lobster with black truffle sabayon; and whole roasted Dover sole “meuniere” with preserved meyer lemon and parsley.

CUT will also offer an extensive cocktail and wine list, overseen by Wine Director David Morris. Morris and his team have curated a unique and eclectic list of varietals from regions throughout the United States, Spain, Italy and France to lesser known areas of Israel, Turkey and beyond. 

The restaurant is located at 99 Church Street (also available through the Hotel entrance on Barclay). Breakfast is served daily from 7:00 to 10:30 am, and lunch from 12:00 noon to 2:30 pm. Dinner is available Sunday–Thursday from 6:00 pm to 10:00 pm and Friday–Saturday 6:00 to 11:00 pm. The bar and lounge is open from 7:00 am to 1:00 am and guests are welcome to order from the Rough Cuts bar menu beginning at 4:00 pm. To make a reservation, book online or call 646 880 1995.  

About Wolfgang Puck Fine Dining Group

The name Wolfgang Puck is synonymous with the best of restaurant hospitality and the ultimate in all aspects of the culinary arts. The award-winning restaurants in the Wolfgang Puck Fine Dining Group include Spago (Beverly Hills, Istanbul, Las Vegas, Maui and Singapore); CUT (Bahrain, Beverly Hills, Las Vegas, London, Singapore, New York City, and Doha in Fall 2016); Cucina by Wolfgang Puck (Las Vegas); Five Sixty (Dallas); The Source by Wolfgang Puck (Washington, DC); Lupo by Wolfgang Puck (Las Vegas); Wolfgang Puck at Hotel Bel-Air (Los Angeles); re/Asian Cuisine (Bahrain); Wolfgang Puck American Grille (Atlantic City); Wolfgang Puck Bar & Grill (Las Vegas, Summerlin and Los Angeles); Wolfgang Puck Pizzeria & Cucina (Detroit); Wolfgang Puck Steak (Detroit); Chinois (Santa Monica) and WP24 (Los Angeles).