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A CUT Above

Wolfgang Puck's first-ever New York restaurant and bar finds a home at Four Seasons Hotel New York Downtown.

“For years and years, New York was always the place, but we had to find the right partnership and the right location.”

Famed chef Wolfgang Puck started building his restaurant empire more than 30 years ago, with locations across the globe from Los Angeles to London, but he had yet to open anything in New York. "For years and years, New York was always the place, but we had to find the right partnership and the right location," says the world-renowned, visionary chef. He finally found the perfect home for his first-ever New York City outpost at Four Seasons Hotel New York Downtown, and his contemporary steakhouse CUT is slated to open in the second half of 2016. "I really thought downtown is on fire and there are lots of new things happening here. For me, it was really a logical thing to finally come to New York. If we are not in New York, we cannot pretend to be a global brand," says Puck.

Given his longstanding relationship with Four Seasons (this is the fourth Four Seasons Puck will have a restaurant in), it was a natural partnership for both parties. "We are with them all over the place. The first CUT we opened was at the Beverly Wilshire, which is run by Four Seasons, and in Maui and Bahrain, so we know each other very well," says Puck. The modern steakhouse, designed by French luxury interiors star Jacques Garcia, will be the only featured, full-service restaurant and bar on the property offering breakfast, lunch, and dinner.

The menu blends CUT's signature steakhouse classics, available at the six other locations around the world, with contemporary ideas and local, farm fresh ingredients. Puck has spent many months creating new recipes for this location that are distinctly New York.

“I hope one day it will become a New York institution.”

"I don't want repetition—we are working on a totally new menu because it has to be its own unique CUT," he says. Above all, he's dedicated to making the restaurant an exciting experience for locals. "We want to be a restaurant for the local people. We want the people who live here to come here; we are not a tourist restaurant. I hope one day it will become a New York institution."

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