For a second time (here’s the first), Omnibuild has teamed up with LDV Hospitality to build an American Cut restaurant, this time in Midtown Manhattan.

From the American Cut website:

American Cut Midtown is LDV Hospitality’s second location in New York City, a deco-inspired modern streak restaurant, in the heart of Manhattan alongside Chef Partner Marc Forgione. Located at 109 East 56th Street at The Lombardy Hotel, American Cut joins the neighborhood’s flourishing dining scene with its spin on classics.

Chef Marc Forgione’s menu alludes to this notion, offering signatures such as the Chili Lobster; the “OG” 1924 Hotel Caesar; and the 42 oz. Tomahawk Rib-Eye, in addition to several new dishes such as a show-stopping 52 oz. Porterhouse complete with flaming bone marrow butter prepared table side.

American Cut Midtown will offer lunch service with a menu, adapted for daytime, that will include a three-course prix-fixe, as well as a wide selection of a la carte offerings ranging from sandwiches and large salads to a dedicated grilled fish section.

American Cut’s 36-seat bar and lounge area comes alive with an interactive craft cocktail program along with a dedicated “Reserve” section to honor the spirit of the old school steakhouse experience, featuring whiskey-based classics.  The wine list features a large selection of diverse varietals, with an emphasis on American producers. 

(Photos courtesy of  Sergio Serafin Spera)