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Although we all know people who brave the elements to grill their steak in the great outdoors all year-round, the traditional barbeque season as most of us know it, has ended. For those of you who still crave the sizzle, we at CUT Steakhouse are here for you. And even though our own grill will continue to sizzle until well after the snow flies, we are also busy gearing up for the fall and winter season...
We now offer several varieties of champagne by the glass - perfect for toasting to all that you're thankful for on the upcoming Thanksgiving weekend. We also couldn't help but notice that Hallowe'en falls on a Friday this year - we hope to see at least a few guests arrive for dinner in costume that night. Who knows? You might even get a treat if you do.
Happy Fall, |
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Melissa Carey
Manager, CUT Steakhouse & Urban Grill |
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| If you're still searching for a venue that will make your holiday office party the talk of the copy room well into the New Year, The Grill at CUT is still available for private group bookings on select dates. The fun and vibrant atmosphere in The Grill is the perfect place to celebrate the holiday season in style. For menus and availability, please contact Melissa at 429-5120 or mel@rcr.ca |
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We are thrilled to announce that we recently installed an 'Enomatic Wine System.' This Italian-designed system enables a bottle of wine to be opened and protected from oxidation. This means that we are now able to offer even more high-quality wines by the glass. CUT is the only restaurant in Nova Scotia to have this system. Cheers to sampling even more offerings from our award-winning list! Enjoy! |
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For those of you kings and queens of organization who start your holiday shopping early, we asked our talented Chef, Wesley Gill to recommend a cookbook that is sure to delight the at-home chef on your gift-giving list. Chef Wesley’s current favourite selection is:
The French Laundry Cookbook by Thomas Keller. Those of you in-the-know will recognize Thomas Keller as 1997’s Best Chef in America as recognized by the James Beard Foundation. This cookbook contains 150 recipes from Keller’s immensely-popular Napa Valley restaurant, The French Laundry. The author makes no apologies for the labour-intensity of the recipes in this book: "Cooking is not about convenience, and it's not about shortcuts. Take your time. Move slowly and deliberately, and with great attention.” |
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Although the recipes in this book might take longer to prepare than most, classical French dishes like Butter-Poached Maine Lobster with Creamy Lobster Broth and Mascarpone-Enriched Orzo are sure to make you a legend – at least in your own kitchen. (Although Keller urges you to follow his recipes “like a blueprint”, we’re pretty sure you can substitute Nova Scotia lobster in the above-mentioned recipe.) |
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CUT offers a variety of hearty Steak Ales that always seem to pique the interest of our guests. These ales, otherwise known as 'living beers' have been bottled unpasteurized with a significant amount of live yeast, a process which delivers a very smooth yet intense and complex flavor. The fact that most living beers are made without the use of any additives or chemicals is also a nice thing.
Current guest favourites are Rogue Dead Guy Ale and St. Rogue Red. Both of these ales pair beautifully with any of our steaks. Most beer connoisseurs (and we mean the professional kind) would agree that Rogue Beers are well-deserving all of the awards they have received - and CUT is proud to carry them!
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