CUT by Wolfgang Puck: Superb Steakhouse Experience!

Nantucket Bay Scallops with Ume infused Butter Emulsion

Anyone who has been to the US would know what a typical American Steakhouse is like.  Dark wood furniture, heavy steak knives, charred steaks typically served with creamed spinach and thick cut fries, Maryland crabcakes for starters and Caesar Salads tossed at your table.  Well, the modern Steakhouses seem to be changing all that.  I just returned from Chicago, where I had the 55 day dry aged USDA prime ribeye steak at Dave Burg's Primehouse.  This restaurant is relatively new in Chicago, but in three short years, it had risen the ranks and overtaken the more established steakhouses to become one of the best Steakhouses there.  It seems to me that these modern Steakhouses are trying to fuse a bit of fine dining into the classic Steakhouse concept.   The steak is still presented bare naked on a plate, but before that, you get teased by an amuse-bouche instead of crabcakes and you might finish your meal with a 20 year old Pu Erh Tea instead of coffee.

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