When I was a kid some of the channels that I frequently watched were Cartoon Network, The Disney channel, and The Lifestyle Network. I’d watch Emiril’s Chocolate show, Mario Batali’s Molto Mario, and of course Wolfgang Puck’s show. Watching those shows while having dinner really made me salivate. That was how my food curiosity started.
Passing by Wolgang Puck’s
restaurant, Cut, one Thursday night,
I decided to make reservations for my cousin and I. Because they were already
fully booked through Saturday night the odds of this happening were looking
slim. As fate would have it, they were able to squeeze us in for Friday night
at 9:30.
Of course, it
should come as no surprise that Cut
is almost always fully booked. So if you’re
planning on eating there, you must make reservations a week to
two weeks in advance.
The first thing that welcomes you is the sleek bar they have
in front. Going in the dimly lit restaurant you will see big portraits of
different celebrities. The restaurant’s modern interior screams “hoity-toity”.
On the way to our table, the waiters were already entertaining us; telling us what to order, if we wanted wine, or whatnot. They were probably just trying to get us to spend more, or trying to rack up big tips at the end. In all fairness though, they did provide us with fast and efficient service.
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Bread sticks with parmesan shavings
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| Puff pastry with cheese |
The bread sticks, the different kinds of steak were
presented, and another kind of bread, the puff pastry, was
served while we were still deciding on what to order. However, I’m not
going to tell you what we ordered without getting
into the puff pastry with cheese first. It might look ordinary but after
the first bite the warm bread with its freshly baked aroma, mild cheese, and soft texture will smite you with every bite. After
finishing a piece what’s left is the spicy kick that leaves your mouth watering
and wanting more.
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| Bone Marrow Flan |
We finally decided to get the bone marrow flan and scallop
“carpaccio”- both were recommended by the waiter- for appetizers
after taking time to really savor the complimentary dishes.
I’m not really
a fan of bone marrow, but it’s one of Wolfgang Puck’s bestsellers, so I decided
to give it a try. I will definitely give in! Anticipating the
bone marrow with curiosity, I was amazed by the presentation the moment the
plate was served. Not being familiar with how bone marrow should taste, I
wasn’t in awe of its flavor. I found it already too creamy, then with the bread
(toasted brioche) it became creamier. I actually preferred eating the mushroom
marmalade on the side. However, the wine
complimented it nicely. it was a good pair
with the wine. After devouring the dish, I asked the waiter if that was really their best seller because I wasn’t really amazed. Although, by the end of the meal I was hooked on bone
marrow. In fact, I really wanted to know what it tasted like when it wasn’t a
flan. I mean, could its presentation (back in the bone as custard paired
with a mushroom marmalade and parsley salad) have
anything to do with how deliciously addictive it was? I needed to know.
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| Hokkaido Scallop "carpaccio" |
The other appetizer we ordered was the Hokkaido Scallop
“carpaccio” with shaved myoga and wasabi-kosho ponzu. Fresh and sweet scallops
combined with the shaved Japanese ginger (myoga) in a wasabi-kosho ponzu (Ponzu is a kind of Japanese citrus sauce) dressing
(made my palate jump. I could taste the
freshness in every bite of the scallop. A burst of flavor in each piece! Mmmm
mm!
Bread was served again after the appetizers. They were all fresh I didn’t eat them all anymore even if I wanted to. I was already full. My tummy might be able to hold the next few courses. Sigh.
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| USDA Prime, Illinois Corn Fed, Aged 21 days Petit Cut Filet Mignon 170g |
