Food

Reserve Cut Kosher Steakhouse To Open by Wall Street

Image by Courtesy of Reserve Cut

By Lucy Cohen Blatter October 1, 2013

If you don’t live in New York, pack your bags and get on a plane. The fall is shaping up to be a very tasty one for hungry kosher diners. In addition to the small plates “global street food,” we’re anticipating at Mason and Mug (check out yesterday’s post), the city will also be getting a new upscale kosher steakhouse in mid-October.

Albert Allaham, the owner of an upscale butcher shop in Brooklyn and the cousin of Joey Allaham who owns the The Prime Grill, will open Reserve Cut. The restaurant will take over the 300 seat restaurant space at the Setai Wall Street which most recently hosted the award winning SHO Shaun Hergatt.

The menu —which according to Allaham is still being finalized — will feature Asian-French fusion dishes (appetizers from $14-$28, entrees from $32 to $95). Among the specialties will be glazed veal sweetbreads with fava beans, chestnuts and turnips; salt-baked Mediterranean branzino, prime-aged cote de boeuf and prime rib with a marrow bone. The menu will also offer a number of other meats from his butcher shop The Prime Cut, including wagyu angus ribs, Colorado rack of lamb and a kosher version of filet mignon. “We take the center cut of the rib (like a prime rib), and make it into a filet mignon,” Allaham explains.

All the steak will be dry aged, for up to 45 days, in a dry-aging room on the premises. The process, Allaham says, leads to a much more tender piece of meat. “When you’re using prime-grade marbleized meat, it’s got a great flavor.” (In the spirit of The Prime Grill, there will also be a full sushi menu).

Given its location, the restaurant will serve lunch as well (at first, it will be open just for dinner service). Eventually, Allaham says, plans to be open for after-work happy hours, which will include drink specials and small bar plates.

“The kosher customer is missing a really good kosher steak,” Allaham says, explaining his reason for opening the place. “We want to reach the level of the non-kosher steakhouses, that have the right service, the right quality beef, and the right atmosphere.”

That atmosphere will include Asian-accented decor, a new lounge and bar area, and the Marble Room, a private dining room. Allaham has high hopes for his first restaurant. “We want this to be the place that the president comes to when he wants a kosher restaurant.”

Setai Wall Street, 40 Broad Street (Wall Street).

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