CUT by Wolfgang Puck

New York

Renowned Austrian-born chef Wolfgang Puck made his NYC debut with this branch of his Beverly Hills-based steakhouse in TriBeCa's Four Seasons Downtown, and he did not try to do it subtly. Pink neon lightning bolts lace the black walls, casting a glow on even pinker cuts of porterhouse steak for two, served soaking in its own juices with rosemary and roasted garlic in a cast iron pan. The fare is generally luxe and decadent, with lunchtime bone marrow flan topped with mushroom marmalade and a Vermont cheddar-topped USDA Prime cheeseburger with jalapeƱo-shallot marmalade. A menu of sliders, sandwiches and more casual bites are plated at the attached 32-seat Rough Cuts bar, alongside cocktails to be sipped in velvety seats.