LDV HOSPITALITY
AMERICAN CUT B&G
THE GOOD LIFE
The mission of LDV Hospitality is to bring ‘la dolce vita,’ or ‘the good life’ to all of our guests by providing authentic and charming hospitality experiences through a collection of extraordinary people and hospitality concepts.
LDV Hospitality is a premier restaurant group which owns and operates 24 food and beverage venues across the globe. Founded in 2008 by John Meadow, the LDV portfolio boasts a range of concepts from the critically acclaimed American Cut, Bravo TV’s ‘Best New Restaurant’, Dolce Italian, James Beard nominated Scarpetta, to the casual yet elegant Corso Coffee bars. Whether fine dining or fabulous nightlife, the passion and philosophy of LDV is to take inspiration from the iconic classics of Old World cultures and adopt them to our modern social life. LDV Hospitality’s team is a combination of romantic dreamers and seasoned operators: from conceptualization, location selection, interior design, culinary and beverage crafting, to all stages of operational execution, we employ a disciplined yet create approach to achieve our mission.
ABOUT US
AMERICAN CUT AZURE CORSO COFFEE DIAMOND HORSESHOE D.O.C.G ENOTECA DOLCE ITALIAN LUGO CUCINA ITALIANA NO. 8 PARAMOUNT BAR & GRILL REC ROOM THE BEACH CLUB MONTAUK THE REGENT COCKTAIL CLUB TILLIE’S SCARPETTA
LDV BRANDS
SAN JUAN | PR ATLANTA NEW YORK
AMERICAN CUT
SA N J UA N | P R 2015 AT L A N TA 2015 N E W YO R K 2013
AMERICAN CUT
AMERICAN CUT
American Cut is LDV Hospitality’s take on the modern American dining experience. Led by Chef Marc Forgione, these restaurants capture the nostalgic glamour of yesteryear and adapt this ambiance to today’s modern social life. In 2013, Travel + Leisure awarded American Cut Tribeca as one of the ‘Best Steakhouses in the U.S.’ The restaurant was also named an ‘International Best Designed Fine Dining Restaurant’ finalist by Hospitality Design. Chef Forgione combines bold flavors and a unique style to create his take on American classics. The restaurant sources from the finest purveyors such as Creek Stone Farm, and selects seasonal, local ingredients to bring to life Chef Forgione’s signature creations such as the Chili Lobster, Cornflake Crab Cakes, and Pastrami Spiced Ribeye. A mix of tableside preparations, ranging from the OG 1924 Caesar Salad and Halibut En Croute, creates a theatrical and colorful interactive dining experience. Chris Sheffield from SL Design brings the dining room to life through quintessential New York Art Deco elements such as custom brass light fixtures, inspired by the Chrysler Building, set against a back drop of original factory brick walls, and brass bound rosewood table tops anchored by sumptuous, distressed black leather Hollywood banquets. American Cut simultaneously creates a grand and intimate experience for diners. The American Cut flagship opened in 2013 in New York’s Tribeca, a neighborhood that personifies the old New York reinvigorated for today. In October 2015 the brand will further expand to Puerto Rico with its first American Cut Bar & Grill, a more casual concept that will feature an eclectic mix of American bar and grill cuisine that incorporates local, tropical ingredients. In November 2015, American Cut will open an impressive multi-level, 15,000 square foot space in Buckhead Atlanta. The top floor will include an indoor and outdoor rooftop setting that will showcase an outpost of LDV Hospitality’s award winning Regent Cocktail Club. Currently, American Cut is preparing for international expansion to the Dubai International Finance Centre slated to open in 2016.
SAN JUAN | PR
2015
ATLANTA
2015
NEW YORK
2013
MENU
RAW BAR OYSTERS & CLAMS ON THE HALF SHELL East And West, Market Availability
15
SHRIMP, CRAB OR LOBSTER COCKTAIL Horseradish, Lemon
17
APPETIZERS SEAFOOD GUMBO Crab, Shrimp, Chicken, Andouille
9
CHILI PRAWNS Texas Toast
16
TUNA POKE Avocado, Soy
14
DRY AGED STEAK TARTAR Mimosa Eggs, Potato Chip
15
“GIANT GRILLED CHEESE” (Table Of 3 Or More) House-made Pullman Bread, Fontina, Cheddar, Tomato Compote
12
FRESH GARDEN VEGETABLE CRUDITÉS Buttermilk Ranch Dip
11
ROASTED BONE MARROW Shallot-black Pepper Marmalade, Celery And Parsley Salad, Grilled Country Bread 14
SALADS OG 1924 HOTEL CAESAR Parmigiano Reggiano, Soft Egg, Pullman Crouton
10
STEAK KNIFE WEDGE Nueskes Bacon, Maytag Blue Cheese, Sun Dried Tomatoes
12
WALDORF LOBSTER SALAD Apples, Celery, Walnuts, Buttermilk-fried Lobster Medallions CHOPPED VEGETABLE SALAD, OAK-GRILLED CHICKEN Mixed Greens, Shaved Raw Vegetables
19 15
SANDWICHES “IN HOUSE” BURGER
17
Beer Cheese, Turmeric Pickles
FRIED OYSTER SANDWICH
16
Crisp, East Coast Oysters, Celery Slaw, Gribiche
“THE CLUB SANDWICH”
15
Fried Chicken Breast, Boston Lettuce, Tomato Jam
“REUBEN” SANDWICH
19
Sliced Rib Eye “Pastrami Spice Rubbed”, Swiss Cheese, Kraut
ENTRÉES DAD’S PLANKED SALMON (OAK GRILLED) Old Fashioned Egg Sauce
19
WOOD-FIRED, SHRIMP AND SCALLOP KABOB Cippolini Onions, Shishito, Lemon Chimichurri
21
BERKSHIRE PORK CHOP Maple Bourbon Glaze, Warm Potato Salad
18
OAK GRILLED, DRY-AGED SKIRT STEAK Chimichurri, Triple Cooked Fries
24
RITZ CRACKER CRAB CAKES Wild Greens
20
CLASSIC CUTS PETITE FILET MIGNON 8oz
37
54
BONE-IN RIBEYE 20 Oz, Dry Aged 30 Days
TOMAHAWK RIBEYE CHOP 42 Oz, Smoked Salt
SAU C E & B UT T E R
130
ON TOP
{ 2 per sauce / 8 for all } Chimichurri Bearnaise Au Pierre Poivre Red Wine Maitre D’ Butter
Feather Ridge Farm Egg 3 Schaller & Weber Double Smoked Bacon 6 Bone Marrow 12 Foie Gras 18 Chili Lobster 34
SIDES 9 KENNEBEC FRUES Sea Salt, Vinegar
SUNCHOKED SPINACH Fontina, Smoked Salt
TWICE BAKED NY Cheddar, Truffle
BROCCOLI & CHEDDAR Pumpkin Seed Vinaigrette
POTATO PUREE “ROBUCHON” Local Butter
CARROT GLAZED CARROT Mint, Maldon
9.16.15
PRESS
ANNUAL INTERNATIONAL HOSPITALITY DESIGN AWARD INTERNATIONAL FINE DINING RESTAURANT FINALIST
Best Steakhouses in the U.S. March 2013
New York Post - May 1, 2014
KEY GROUP WORLDWIDE NEWS
Circulation: 2,061,000 “10 Hotly Anticipated Atlanta Restaurants Coming This Spring� By: Christopher Hassiotis March 25, 2015
https://www.zagat.com/b/atlanta/10-hotly-anticipated-atlanta-restaurants-coming-this-spring
“Zagat names ‘10 Hotly Anticipated Restaurants’ coming this spring” By: Carla Caldwell March 23, 2015 http://www.bizjournals.com/atlanta/morning_call/2015/03/zagat-names-10hotly-anticipated-restaurants.html
NEW YORK CITY MUST-TRY
The 12 Hottest New Burgers in NYC By Kelly Dobkin March 17, 2015
New season, new burgers. All over the city chefs are crafting their version of the American staple. Here are 12 to try this spring. 5 / 12
American Cut Marc Forgione just added this beer cheese-topped patty — made with a blend of dry aged rib eye, short rib and prime brisket — to the menu at his TriBeca meatery. Topped with bourbon caramelized onions and served on a sesame seed roll, only a limited number are available each day beginning at 5PM. Stay in the loop by following the restaurant's Twitter account @AmericanCut for a daily tweet at 4:20PM revealing how many burgers will be made that night. 363 Greenwich Street; 212-226-4736
THE GOOD LIFE
LDV HOSPITALITY 130 W 25TH | FLOOR 7 | NEW YORK | 10001 PHONE +1 212.244.8866 WWW.LDVHOSPITALITY.COM
FACEBOOK.COM/LDVHOSPITALITY INSTAGRAM.COM/LDVHOSPITALITY TWITTER.COM/LDVHOSPITALITY