Primal Cut, located in the heart of the Upper East Side between 1st and 2nd Avenue, is one of the more unique experiences I have ever had when it comes to culinary reviews for Manhattan Digest. The unique in this situation is that this is the first time where I have written about a restaurant that is connected to Sapphire New York, one of the most popular gentlemen’s clubs here in Manhattan. Suffice to say, the staff at Primal Cut gave us a wonderful experience that we recommend anyone stopping in for, after the massive snowstorm we will be getting tomorrow of course
The restaurant, which used to be known as Primal 333, has been rebranded for almost a year now as Primal Cut. This location is a mere two avenue walk away from the 4-5-6 train line, making convenience just one of ifs factors on top of many others that it provided for me and my guest the other night.
The sophistication and ambiance of Primal Cut is on display immediately once you walk inside. Josh Held of Josh Held Design really did an amazing job at giving it an elevated steakhouse vibe, better than most we have reviewed over the past four years. I love the gorgeous oak flooring, comfortable tabletops and roominess in terms of it not being too compact of a place to be in.
You do get served by some wonderful waitresses who are dressed on the skimpier side yet are incredibly professional and wonderful to talk to at the same time. We also chatted with their fantastic executive chef Thomas Perone prior to our ordering, who gave us his recommendations on what to get in terms of the best in surf and turf that steakhouses are known to give. His recommendations are now becoming what we think you should get the next time you make a reservation.
Their starters range as the best of the best from the cold and hot side of things. Sticking to the hot side of things, their Thick Cut Smokehouse Bacon, with Spiced Maple Glaze, really did the trick. I love Bacon of any kind, and this is enough to really get someone going on an empty stomach. Fantastically made and executed.
On the chilled side, what stood out the most to us was their Red Caviar & Blue Fin Tuna Tartare, with Diced Avocado and Wasabi Lime Creama. Tartare is a common starter dish here in Manhattan, yet they did a unique and tasty spin on it with the creama and avocado that really made it standout amongst others that I have tried.
One item that chef Thomas Perone insisted that we get was their Tomahawk Steak, which in retrospect was right on the money as it was beautifully prepared and was cooked to perfection. They have a bunch of great pairings you can have with this, but ask for their housemade steak sauce as it was tangy and spicy all at once. They should definitely bottle it as it tasted out of this world good.
For sides, their Lobster Truffle Five Cheese Macaroni & Mashed Potatoes were great compliments to the steak itself and completed an already perfect dish. Overall, Primal Cut gets a 10 out of 10 in our book with everything including ambiance, flavor profiles, and so much more. Don’t just take my word for it though!
For more information on Primal Cut, check out their official site.