Sam Mickail's CUT Steak House

Steakhouse
466 Prospect Ave., West Orange, NJ 07052 466 Prospect Ave., West Orange Directions
This place has not been rated by customers.
78% of 604 customers recommended
Closed Merchant This place is closed.

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About this Business

  • Cuisine
    Steak, American, Mediterranean, Contemporary
  • Meals
    Dinner
  • Price
    $30-$50
  • Cuisine
    Steak, American, Mediterranean, Contemporary
  • Meals
    Dinner
  • Show More
  • Attire
    Casual
  • Alcohol
    Available
  • Parking
    Valet
  • Takeout
    Yes
  • Reservations
    Yes
  • Good For Kids
    Yes
  • WiFi
    Yes
  • Show Less

Tips

274 Tips
Verified
Report | 2 years ago
They closed never honored my groupon they took advantage of customers
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Report | 3 years ago
Excellent service. Was disappointed that they did not have the NY Strip available. However, had the Rack of Lamb and it was excellent.
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Report | 3 years ago
The music from the other room was distracting our dinner and the decor is a little to dark for our liking.
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Report | 3 years ago
Sides are separate, the lump crab appetizer was rich flavorful, the Flank steak was tender crispy and delish! Absolutely love every bit!
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Report | 3 years ago
Ambiance is great, sevrice exceptional and food is excellent.
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Report | 3 years ago
Excellent food. Excellent service. The name CUT Steak House is somewhat misleading. I thought we were going to a family reataurant for dinner. At 6 PM we were the only patrons in the place. We quickly learned that this is not a family restaurant, but a place that hosts caterd and themed events.
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Report | 3 years ago
Excellent!
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Report | 3 years ago
Best dinner I have ever experienced. Beautiful environment - impeccable service and food.
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Report | 3 years ago
The food is fabulous! The staff is very attentive and warm.
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Report | 3 years ago
We were expecting a Steak House not a Night Club. For the same price, you can go to very nice Steak Houses.
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From Our Editors

For Sam Mickail, food is autobiographical. Born in Cairo, the first spices he smelled were hearty Mediterranean blends. He then spent most of his childhood in France surrounded by the cooking of world-class chefs, eventually leaving for Switzerland to turn his love of food into a bona fide culinary craft. Now, in America, he channels all of these influences and global experiences into cooking, lending his talents to numerous restaurants and further exploring all the cooking styles that inspired him throughout his life. This surfaces most clearly in Sam Mickail’s CUT Steak House & Bistro, where he’s free to put international twists on the time-honored tradition of cooking delicious steaks.

Sam coats his filet mignons and porterhouses in delicious béarnaise, au poivre, or perigourdine sauces, according to his customers’ wishes. He also serves fresh oysters at his raw bar, slathers lobster tails in butter, and batters escargot with a champagne crust, a creation he calls drunken snails for their complete inability to slither in a straight line.

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Sam Mickail's CUT Steak House

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