Horine, 10/29/08
For part two of our three part Eater Inside extravaganza today, we have Jeffrey Chodorow's newest baby Center Cut. Located in the Empire Hotel, the space has almost 200 seats in the dining room, bar, and lounge, and as seen here, it's quite the sprawling space. It all looks good enough, but filling all those seats at a high-end "jackets encouraged" steakhouse these days is going to be a challenge no matter how humanely raised their beef is.
As far as the cuisine, here's the official pitch on Chef Bradley Day's (Vong, Asia de Cuba) menu: "Steakhouse classics interpreted for a modern audience using naturally-raised (hormone and antibiotic free) meats, including an extensive assortment of succulent A La Carte Center Cuts, free-range fowl and sustainable seafood." They're really pushing the humanely raised/grass fed beef angle, a plus for NYC's hyper conscious food scene, as a way to separate from the pack. We'll see if that can do anything to fill those rooms.For more stories from Eater, go to eater.com.
