With the upcoming 2012 Olympics, London is positively abuzz with anticipation. Adding to the excitement is the opening of an installment of Wolfgang Puck’s celebrated CUT steakhouse in London, marking the famed Austrian chef’s debut of a restaurant in London and Europe as a whole.
Open just this month, CUT at 45 Park Lane will be a replica of Puck’s famous Beverly Hills eatery. It will be located at the luxurious Dorchester Hotel and will follow the same proven principals and experience as the original Southern California steakhouse.
The kitchen will be under the supervision of chef David McIntyre, who was personally selected by Puck to head the new restaurant. The menu will feature an impressive selection of beef from around the globe, like hand-selected prime dry- and wet-aged beef from Creekstone Farms here in the U.S., grain-fed cuts from Casterbridge in the U.K., and sumptuous Wagyu beef from Australia, Chile, and New Zealand.
Succulent signature cuts match exquisitely with a finely selected collection of wines, and will be grilled over hardwood and charcoal and then broiled to a savory finish at 1200°. Additionally, meat cuts will be served in smaller tasting portions and will be served with an extensive selection of homemade sauces, such as shallot red wine Bordelaise and CUT’s signature recipe for Argentinian chimichurri.
In addition to the array of fine beef, the menu will also feature several scrumptious seafood and non-steak dishes, like Pan-Roasted Scottish Lobster with black truffle sabayon, Sautéed Dover Sole “à la Meunière” with preserved lemon, and Kobe-Style Beef Short Ribs “Indian spiced” and slow-cooked for eight hours, resulting in a mouthwatering, tender alternative to a steak.
Tantalizing starters include an indulgent Bone Marrow Flan with mushroom marmalade and parsley salad and a fresh Big-Eye Tuna Tartare with wasabi aioli, ginger, Togarashi crisps, and Tosa soy.
CUT at 45 Park Lane will be located at The Dorchester on Park Lane, W1K 1PN. For more information, visit www.45parklane.com.
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