It’s Chef Miller Time! Introducing Four Cuts Steakhouse

By Peter Elston.

After leading the kitchen at Bobby Van's Steakhouse, Chef Christopher Miller is launching Four Cuts Steakhouse.

A Brooklyn native, Chef Miller has over 20 years of experience. Upon receiving his culinary degree from the University of Washington, Chef Miller took his first positions at Mortimer's and Ben Benson's Steakhouse. After working in those esteemed restaurants, he became the Executive Chef of Bobby Van's, a position he held for over 13 years where he developed a reputation in New York as the "steak whisperer."

Four Cuts, named after the four traditional cuts of steak—the ribeye, the strip, the tenderloin, and the t-bone—will offer diners traditional steakhouse cuisine in an intimate setting. The operation of the restaurant will be led by its General Manager Rodolphe Siffredi, who most recently worked as a steakhouse consultant for both Desmond's Steakhouse and Parca Prime Steakhouse.

Four Cuts' space in the Sutton Place neighborhood was completely re-designed by C3D Architecture, which set out to create a unique look for the Four Cuts space by combining the sleek look of modern design with rustic elements associated with traditional steakhouses, creating an elegant, welcoming dining room. In addition, Marlaina Deppe of Novo Arts has provided a special wall garden, which has been installed on the columns in the main dining room. Franco Lucic of LMF Group designed the walnut wood paneling featured on the restaurant's walls and on its columns, which accentuate the wall gardens. Along with the wall gardens and wood paneling, there will be custom artworks for guests to admire on the walls of the restaurant.

When guests sit down for dinner, they are able to enjoy a wealth of traditional steakhouse classics from Executive Chef Christopher Miller's menu. Working side-by-side with Chef Miller will be Sous Chef Joaquin Linares, formerly of Wolfgang's Steakhouse and Benjamin Steakhouse. Diners may start their meals with Four Cuts' signature Seafood Platter which includes jumbo lump crab meat and shrimp served with cocktail sauce, lemon, and mustard. For a main course, guests may enjoy signature steak cuts such as the 28 day aged Prime NY Sirloin Steak. If you are looking for a decadent, romantic meal for two, Four Cuts serves a Porterhouse for Two or More served with your choice of sauces, including cherry peppers and onions, barolo wine, truffle butter, or Chef M's Signature secret sauce. In addition to steak fare, Chef Miller will be serving his signature "blackboard" specials including veal chop with a grilled apple jack gastrique with sautéed wild mushrooms and Red Snapper sautéed with a beurre blanc burnoise over a vegetable hash.

For more information:
www.fourcutsny.com