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Zagat: City's Newest Steakhouses a Cut Above The Rest

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Zagat editor Maureen Giannone recently ventured to some of New York's newest steakhouses and filed the following report.

When it comes to New York City, the steakhouse is an institution to the city's culinary scene - with some of today's greatest spots holding a history of over 100 years like Peter Luger's and Old Homestead, just to name a few.

This tradition goes far beyond the giant slab of meat; its an experience that captures you from the minute you walk in the door to the moment you surrender your utensils. And new to TriBeCa, Mark Forgione's American Cut delivers just that, solidifying each dish with his own iron chef flare.

"This is our second [American Cut], we have another one in Revel in Atlantic City," tells Chef-Partner Forgione. "We kind of went back to the past, trying to not reinvent, but bring back classic steakhouse dishes like the shrimp cocktail, caesar salad...our tomahawk steak. It's kind of fun for a chef to, for lack of a better word, go big."

Now New York has also invited Brazil to showcase their tradition of steak, with the opening of the famous churrascaria chain Fogo de Chao in Midtown.

Ezequiel Manfrin, Head Gaucho Chef to the chain, says that at each service the restaurant "has 16 cuts of meat including beef, lamb, chicken, pork, sausage," just to name a few.

Dining here is a completely personalized experienced, as each cut of meat is individually cooked and served by its own gaucho - completely on the diner's time and in unlimited portions as you guide the service with the flip of your tabletop token.

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