Wolfgang Puck opens restaurant at Four Seasons New York

Acclaimed chef and restaurateur Wolfgang Puck has opened of his first New York City restaurant – CUT by Wolfgang Puck at the new Four Seasons Hotel New York Downtown. 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 neighborhood,” 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. 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. 

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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, cozy 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.  

Menu

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. 

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