CLOSED Sam Mickail's CUT Steakhouse

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In a Nutshell

French-raised, Swiss-trained chef marries fine cuts of steak with European and Mediterranean flavors

The Fine Print

Promotional value expires Aug 31, 2013. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Valid only for option purchased. Reservation required; Friday and Saturday reservations must be for 6:30PM or earlier. Dine-in only. Not valid on holidays. Not valid for the porterhouse steak entree. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Steak is one of the only foods that comes with a really sharp knife, which makes it the perfect choice if your date is a pumpkin with no face yet. Carve into this Groupon.

Choose From Four Options

$59 for dinner for two, valid Wednesday–Thursday (up to a $128 total value)

  • Two appetizers (up to a $28 value)
  • Two entrees (up to a $76 value)
  • Two desserts (up to a $24 value)

$59 for dinner for two, valid Friday–Saturday (up to a $128 total value)

  • Two appetizers (up to a $28 value)
  • Two entrees (up to a $76 value)
  • Two desserts (up to a $24 value)

$115 for dinner for four, valid Wednesday–Thursday (up to a $256 total value)

  • Four appetizers (up to a $56 value)
  • Four entrees (up to a $152 value)
  • Four desserts (up to a $48 value)

$115 for dinner for four, valid Friday–Saturday (up to a $256 total value) * Four appetizers (up to a $56 value) * Four entrees (up to a $152 value) * Four desserts (up to a $48 value)

Drunken snails with a champagne crust ($10) whet appetites before hearty 18-ounce tomahawk steaks ($38) or delicate ten-ounce filet mignons ($34). Desserts, such as crème brule ($12) and warm strawberry-banana crisp ($12), then conclude meals. See the menu for a full list of dishes.

Sam Mickail's CUT Steak House & Bistro

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.

Customer Reviews

Food and service have always been very good.
Dennis Q. · July 18, 2014
Great place for dinner and a date.
Jamarle W. · September 1, 2013
We had a wonderful delicious meal at Cut Steak House. Your service was just as amazing as the food and I absolutely loved the atmosphere. We will be back again.
Kathleen B. · August 31, 2013

By purchasing this deal you'll unlock points which can be spent on discounts and rewards. Every 5,000 points can be redeemed for $5 Off your next purchase.
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