Open late Fri.-Sat.
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American Cut Restaurant Review: “Gulp” is the double-duty word appropriate for the $135 tomahawk rib-eye chop, which describes both the price and your likely action after tasting the marbled, 28-day dry-aged Prime steak for two. Atlantic City has a reputation for high-priced glitzy restaurants, but in this case, the cost just might be right. Art Deco-inspired, with dark woods and a private club ambience, American Cut leaves little doubt about what is offered on its menu, but the place also possesses a modern, sexy energy throughout. So count the design, which includes a view of the Atlantic Ocean and an open kitchen helmed by Next Iron Chef Marc Forgione, as a plus, too. Some others are the carrot-glazed carrot --- notice “carrot” is singular and it’s gargantuan, skillfully cooked to taste as if it were the one and only ideal carrot, and, of course, as is the case with many dishes here, meant to be shared; the tender Amish veal; and any of the five potato preparations. In addition to the beef, the seafood is notable as well. Desserts are seasonal and made with local ingredients; consider the cheesecake, no matter the changing accent flavors. The extensive wine list is expensive, with many selections from around the wine-growing world to be savored. Service is informal and efficient.