Miller was Bobby Van’s Executive Chef for 13 years, capping a career that included stints at Mortimer’s, Bryant Park Grill, and Ben Benson’s Steakhouse.
The Brooklyn native, who received his culinary degree from the University of Washington, has paid attention to every detail to create a unique dining experience.
Rodolphe Siffredi, who most recently worked as a consultant for Desmond’s Steakhouse and Parca Prime Steakhouse, will serve as general manager.
The steakhouse at 1076 1st Ave. between 58th and 59th Sts. in Sutton Place, is named after the four traditional steak cuts – the ribeye, the strip, the tenderloin and the t-bone.
C3D Architecture created the interior look, a unique blend of modern design and rustic elements associated with traditional steakhouses. The result is an elegant, yet welcoming dining room.
A signature feature, a special wall garden in the main dining room, was designed by Marlaina Deppe of Novo Arts.
At the bar, Franco Lucic of LMF Group designed the walnut wood paneling featured on the restaurant’s walls and on its columns, which accentuate the wall gardens.
Artworks will also grace the walls to increase the aesthetic appeal for guests.
Miller has personally crafted the menu with Sous Chef Joaquin Linares, formerly of Wolfgang’s Steakhouse and Benjamin Steakhouse.
Four Cut’s signature seafood platter includes jumbo lump crab meat and shrimp served with cocktail sauce, lemon and mustard.
The house specialty is a decadent, romantic meal for two featuring a Porterhouse steak. It’s served with a choice of sauces that include cherry peppers and onions, barolo wine, truffle butter, or Chef M’s signature secret sauce.
The prime NY sirloin is aged for 28 days.
Miller also serves his signature “blackboard” specials including a veal chop with a grilled apple jack gastrique and sautéed wild mushrooms. Red Snapper is also served, sautéed with a beurre blac burnoise over a vegetable hash.
But that’s only the beginning. Miller has enlisted Mike Veckovic to create a special cocktail program. Veckovic’s work is known all over New York’s restaurant scene.
Over the past 18 years, he’s created cocktail programs for such standout establishments as the Hudson Hotel, Morgan Group Hotels, Grace Hotel and Andre Balazs Properties.
Known for his new age spin on classic cocktails, Veckovic has created such specialties as the “Hemingway Daiquiri” with rum, Maraschino, fresh lime and grapefruit. The “Sazerac” includes Rye, Absinthe and Peychaud Bitters. Four Cuts wine list will feature varietals from Napa Valley in California.
Four Cuts Steakhouse is open from to Monday-Saturday 5:00-11:00 PM and closed Sunday. For reservations call 212-204-0008 or more information, please call or visit Four Cuts online.
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