All reviews are from people who have redeemed deals with this merchant.
Reviewed September 28, 2014
Reviewed September 24, 2014
Reviewed September 20, 2014
What You'll Get
Choose from Four Options
- $35 for $60 worth of steak-house cuisine and drinks at dinner for two or more people, valid Tuesday-Friday
- $35 for $60 worth of steak-house cuisine and drinks at dinner for two or more people, valid Saturday
- $60 for $100 worth of steak-house cuisine and drinks at dinner for four or more people, valid Tuesday-Friday
- $60 for $100 worth of steak-house cuisine and drinks at dinner for four or more people, valid Saturday
- See the menu
The Fine Print
Promotional value expires 90 days after purchase. Amount paid never expires. Reservation required. Limit 2 per person, may buy 1 additional as a gift. Limit 1 per visit. Limit 1 per table. Valid only for option purchased. Must be seated by 6pm for Saturday voucher. No plate sharing allowed. Each person must purchase one entrée each. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About 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.