New York City has its fair share of world-renowned steakhouses, but only a few notable kosher steakhouses. Reserve Cut manages to be both Downtown Manhattan’s only kosher steakhouse and Manhattan’s largest kosher steakhouse overall. Located in The Setai at 40 Broad Street, the restaurant seats well over 200 people in dining rooms filled with black leather chairs and grey banquettes.
Owner Albert Allaham came to New York from Damascus, Syria in 1999 at the age of 12. He comes from a long lineage of expert butchers dating back over 200 years from Syria, with The Prime Cut in Brooklyn being an example of his family’s meat expertise.
However, fans of Reserve Cut know to expect a modern approach to kosher fare, with plenty of interesting fusion fare blended into the menu. Its A5 Grade Kosher Kuro Wagyu is one of its more popular dishes, while The Volcano — combining spicy tuna, Asian pear and avocado — is one of its surprising menu options available. While being a popular “kosher steakhouse” may be the initial hook of Reserve Cut, Allaham aims to bring in “non-kosher guests to try its superior cuisine.”
Highlights of my Q&A with Albert Allaham about Reserve Cut’s past, present and future are below.
Jewish Journal: What came first: Your idea for a kosher steakhouse, or the idea of opening up a steakhouse?
Albert Allaham: The idea of opening a kosher steakhouse was what definitely piqued my interest rather than the latter. Being that my family had always been the purveyors of kosher meats, not only was it what made the most sense, I was following my heart’s desire.
JJ: Are you the one and only kosher steakhouse in the Financial District? In Manhattan?
AA: Reserve Cut is the largest kosher steakhouse in Manhattan, and the only kosher steakhouse in the Financial District. Although there are a number of kosher steakhouses located in Manhattan, this highly-competitive industry faces us with a challenge every day to be the very best. We continuously do this by offering an amazing quality, a variety of options, and being innovative in the way we prepare our cuisine.
JJ: For someone that isn’t concerned with food being kosher, how would you describe Reserve Cut?
AA: Reserve Cut is a contemporary steakhouse providing creative, high-quality cuisine and experiences to New Yorkers and international guests alike. Our restaurant has been described as high end, but also offering an inviting atmosphere with unique and delicious dishes that guests can’t get enough of.
Since opening in 2013, Reserve Cut remains at the helm of the fine dining scene in New York City, preparing specialties like an exclusive A5 Grade Kosher Kuro Wagyu steak, crafted signature sushi rolls, and one of the largest kosher-reserve wine menus in the country.
JJ: You were a butcher before opening up Reserve Cut. Is there anything you miss about being a butcher?
AA: You never lose the feel of being a butcher. It’s been engrained in the family for so long. You will find me many times in the back of the kitchen decked out in chef whites and working right alongside my team of butchers. It’s such a great sense of camaraderie that you never lose.
JJ: Did anyone in your family lineage wind up in a non-meat-oriented career? Any teachers?
AA: When my family first came to the United States in the 90’s, all we knew was the meat business and we’re all still heavily involved in it. My family still owns Prime Cut in Brooklyn, and the biggest venture away from our butcher shop was the creation of Reserve Cut in 2013.
JJ: What is your favorite item on the menu at Reserve Cut?
AA: Of course everyone thinks I should say steaks, but in reality, what I love most are the dishes that reveal technique. Whether it’s the crispy Mediterranean salad with a pistachio and olive hummus, or the veal tongue carpaccio and schnitzel duo, I’m happy to move freely through our menu at any given meal.
JJ: Do you have any plans to expand Reserve Cut to Los Angeles?
AA: Brand expansion is definitely on our horizon. We’d love to expand to L.A. in the near-future to bring the West Coast elevated kosher dining that the east coast loves so much. Los Angeles is the third most popular city in the world for Jewish residents, after New York City and Jerusalem, so we’ve definitely identified a need for our brand in L.A. and look forward to serving a new region.
JJ: Anything else you love about L.A. that you can share?
AA: I love to travel to L.A. to enjoy a peaceful retreat from New York City. The culture is so relaxed, and it’s a great change in pace from my normal day-to-day. When I’m in L.A., I love to go to all of the gorgeous beaches, jog on the boardwalk, and catch a Lakers game when I can.
JJ: When you’re not busy with the restaurant, how do you like to spend your free time?
AA: I try to get in as much family time as I can get being that the restaurant business entails such long and grueling hours. My family means the world to me and I attribute my success to them. Without them in my life, I wouldn’t be where I am today.
https://www.youtube.com/watch?v=mdBzUxkb-0U
JJ: Are there any neighbors of Reserve Cut that you enjoy visiting for fun?
AA: I love being located in the Financial District, partly due to the great shopping options. Not exactly our neighbors, but I love going to Brookfield Place and Westfield World Trade Center for shopping for fun. I’m typically in a suit every day at work, but I actually love wearing and shopping for new sportswear. In my free time, I also try to catch every [Brooklyn] Nets game and watch a ton of basketball and soccer.
JJ: Finally, Albert, any last words for the kids?
AA: No matter how tough the going gets, keep pursuing your passion. Don’t listen to the naysayers and always surround yourself with those who are smarter than you. In order to succeed, you need to have unrelenting faith and belief in yourself. Do the things that most people don’t want to do and most of all, be disciplined.
Reserve Cut can be experienced online at www.reservecut.com, while social media die-hards can follow it through Facebook, Twitter, and Instagram.
More news and opinions than at a Shabbat dinner, right in your inbox.