American Cut
Monday, November 25, 2013 at 09:53PM 
Chef Marc Forgione was perturbed when I suggested, in my review of Khe-Yo, that he was expanding rapidly with concepts that could run on auto-pilot.
He must have thought I was saying nobody is running them, which of course is not the case. Although I did not like Khe-Yo, I praised the service, which does not happen by accident. Somebody runs these places. I’m not sure Forgione does.
If he does, he might want to explain why the online menu at his new Tribeca steakhouse, American Cut, is posted without prices, a cynical ploy that I find downright insulting. The posted menu is a PDF facsimile of what is handed out at the restaurant. Someone had to do the extra work to take the prices off it.
Actually, prices are in line with other premium steakhouses in town. Such places are opening everywhere lately; they always do in an economic recovery. In a recent round-up of new steakhouses, the Post’s Steve Cuozzo ranked American Cut fifth out of nine—mediocre. That’s about right.
