Foodservice Equipment & Supplies

MAY 2017

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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The new SelfCookingCenter ® – now also in XS format. The compact-size professional. For more information go to: The SelfCookingCenter ® . The perfect centerpiece for all American kitchens. Visit us at booth 3442 and in the Kitchen Innovations ® Pavilion. as a new American steakhouse by Chef Greg Rubin. Opened in 2013, the menu's elevated traditional fare pays homage to old New York. The 160-seat restaurant is known for its steak, most notably the Tomahawk ribeye, in addition to its Chili lobster, Kampache Tartare, Compache and a la carte sides such as sunchoked creamed spinach, a gluten-free dish with fontina and parmesan. The big leather banquettes, dark woods, orange and black color scheme and brick walls harken to the quintessential steakhouse, but the preparation is anything but pedestrian. The kitchen resides on the lower level and connects to American Cut's private event room. The kitchen includes a garde manger area with a triple low boy refrigerator, four pullout drawers for oysters and cold seafood, a tabletop for pans and a cheese melter. The hot appetizer section includes a six-burner oven, cheese melter, speed rack, fryer and broiler where steaks are prepared. Meat is finished off in cast iron pans over a French top. "We cook our steak in dry-aged beef fat in the broiler, which is key to production, and finish in cast iron pans on the flat top," says Rubin. "The French top next to the charbroiler is a great setup, since there's a lot of fire power. It's a nice flow with the burners, flat top and broiler [all together]." The fish station includes two six burner units with a double salamander above. Stoves incorporate swivel grates to more easily move pans around and eliminate gaps. At the end of the line sits a grill for cooking burgers as well as a double fryer. "Our burgers really caught on after only being a verbal off-the-menu item at the bar," says Rubin. American Cut also offers its large format steaks flambeed tableside with brandy and butter. Over the years, the kitchen has improved its efficiency, which has led to increased speed of service. "Our three walk-ins are directly across from the main cook line, also dry storage is just 10 feet away from the line," says Rubin. "The kitchen layout is really efficient." In what some say is a saturated market, American Cut seeks to set its offerings apart with presentations, including the aforementioned tableside flambee and smoked old fash- ioned cocktails. It also offers in-house cold-smoked pastrami as well as a New York signature cut rubbed with pastrami spice and cold smoked, then cooked with caraway brown butter and mustard. "What makes us different is our specials and our service," says Rubin. FE&S

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