Executive Chef Sam Mickail, formerly of The Terrace in NYC, Highlawn Pavilion, Rare The Steak House, Il Tulipano and Waterside, opened this contemporary American steak house with Mediterranean influences last fall.
“I did my research and decided that West Orange was thirsty for a great steak and needed an upscale steak house,” says the 30-year veteran, who was born in Cairo, raised in France, trained in Switzerland and staged in the finest kitchens in Europe.
“I want people to get hooked, and realize that there is no need to go to New York for a terrific steak,” said Mickail.
Ralph Cestone is the mastermind behind the custom-made look and feel of the restaurant, from the club’s massive paneled doors to the luxe, jewel-box restaurant, which is tucked away at the back of the top floor.
The dining room has raised-ebony, oak paneling, a real silver-foil ceiling, and bright floral artwork adorning the walls. The burgundy, velvet drapes, and over-sized, plush, comfortable club chairs, give off both a classic steak house feel and a modern-day vibe.
A custom-made glass chandelier, with 350 pieces of individually cut glass, hangs under the skylight. The bar is LED-lit with artistically-sculptured bar stools. Diners are insulated from the club by soundproof glass, but are still able to people watch, and view the club, while they dine from the eclectic menu.
“Every item on my menu is deliberate,” said Mickail. “I spend months thinking about the recipes and getting them just right, from the texture of the food to the taste and presentation, and I am still perfecting the menu."
The food is plated beautifully — each meal is a work of art, and pairs nicely with the sophisticated, yet accessible wine list, or hand-crafted cocktails by Cut’s master mixologist.
Entrees run from $24-$42. Dishes include The Teaser, Charred Thick Smoked Upstate New York Bacon with lacquered black honey and walnuts; Jumbo lump crab meat brulee with sautéed crab meat, white wine sauce, panko crisp and truffled mash; macadamia nut crusted Chilean sea bass, with seasonal vegetables and lobster risotto; the 18 oz. Tomahawk dry-aged steak, with black lava salt, pink peppercorn and horseradish sauce, and Sammy’s Smack and Cheese.
Dessert includes cobbler made of caramelized Granny Smith apples, pot de crème and caramel nougat crust with ice cream, and Mickail’s twist on Baked Alaska, made with chocolate cream puffs filled with Chantilly cream, topped with honey ice cream and golden meringue flambé.
The restaurant is open Wednesday-Saturday, from 5:30 pm–10 pm. Late-night supper is served on Saturdays, from 10 pm-1 am. Lunch service will be available later in 2013. Reservations are preferred, but not required: 973-474-9896.