Against the Grain

Easton’s newest steakhouse eschews classical conventions to offer great food with a whole lot of fun

By Laura Hennigan / Photos by Jordan Posner / Story Design by Bryce Patterson

Easton’s newest steakhouse, Cut 132, wants you to leave both your jacket and your expectations at the door. The restaurant is embracing what modern diners are looking for: an upscale experience with a “come as you are” attitude, delicious food and zero stuffiness.

Gone is the dim lighting and formal service found in traditional steakhouses. At Cut 132, you’ll find an open, airy atmosphere with plenty of windows and servers in jeans instead of captains coats.

Operating Partner Michael Krebs shared, “This is the way people are eating now - they want a fun, interactive experience that still feels fancy.”

The engaging service starts with the drink menu, several of which have entire presentations built around them. In a homage to Prohibition, the Prescription for Peach is a peach lemon drop martini that is put in a flask and arrives at the table hidden in a book. The Cowboy Luge is bone marrow which, once eaten, serves as a vessel for a shot of Watershed bourbon. Interested in sampling caviar for the first time? Order a Bumps and Bubbles, where you’ll enjoy a bite of Ossetra caviar, followed by a few sips of icy champagne.

At the helm of the kitchen is Executive Chef Brian Pancir, a Le Cordon Bleu Paris graduate and certified master butcher. Born and raised in Czechoslovakia, he is excited to introduce people to more progressive menu options.

You have to be relevant in this industry, and you have to be more willing to explore more flavor profiles

“You have to be relevant in this industry, and you have to be more willing to explore more flavor profiles,” said Pancir. “I think our food is very innovative and we’re not that standard steakhouse where you’re getting creamed spinach as a side.” The recently launched spring/summer menu features plenty of sustainable, locally sourced ingredients including produce, microgreens, and Cut 132’s signature dry aged cuts.

More traditional starters like a Wedge Salad and Seafood Chowder find a home on the eatery’s menu alongside the less-expected Grilled Watermelon and BLT Gazpacho Soup. Patrons can order classic mains and the steak cut of their choice, but with a unique, almost fast-casual flair, where they’re able to pick a cut, in addition to their favorite toppings (Au Poivre, Melted Blue Cheese, Lobster and more), and a variety of sauces.

The restaurant also serves brunch on Saturday and Sunday from 11 a.m. - 3 p.m.

Another feature not typically found at traditional steakhouses is the expansive patio, which sits at the prime people-watching corner of Brighton Rose Way and Worth Ave. Outfitted with 14 tables, a fire pit and indoor/outdoor bar seating with retractable garage doors, the space offers an ideal place to enjoy the restaurant’s signature social hour from 4-6 p.m.

“We want you to come, relax and enjoy time with others,” shared Krebbs. “Our setting is designed to appeal to everyone; the perfect place to have a great time and try something new.”

To learn more visit: cut132.com