Top Cut Steak House

TAKEOUT

This window-walled rooftop retreat, accessed via private elevator in Paxos Restaurants sister-establishment Melt, provides a soothingly chic alternative to everyday life with exquisite foods and fine libations. And although opportunities to partake of these vital pleasures were severely limited this year, Top Cut is diving back in with its devotion to the classic steak house experience, and that includes can’t-miss cocktails. Included on the new seasonal drink list is “Kind of Blue,” a playful twist on a gin sour that was planned to star on the (pandemicsquashed) summer menu. That and several other warm-weather cocktails invite guests to “reminisce on a summer missed” and celebrate the present.

With modern takes on traditional tastes, the menu stands as a testament to upscale quality, featuring the finest a rock-star-level Chicago specialty butcher and opulent seafood sourced from worldwide waters. The pinnacle of epicurean splendor may be the one-pound South African Lobster Tail—considered the sweetest and mostprized oceanic flavor—stuffed with onehalf pound of colossal lump crab meat, delicately seasoned and bound only with a splash of heavy cream. Drawn butter accompanies this essentially simple—yet fundamentally luxurious—entrée. For a well-partnered à la carte side, Corporate Chef Christopher Heath suggests sautéed Brussels sprouts seasoned with smoked bacon, blue cheese, and balsamic vinegar. His wine pairing recommendation is a crisp Sauvignon Blanc. The knowledgeable staff can

USDA Prime Black Angus steaks from happily assist in selecting the ultimate match for this elite meal from their 4,000-bottle wine cellar.

2880 Center Valley Pkwy, Ste 625, Center Valley topcutsteak.com 610-841-7100

“A steak house dinner is as much a statement as a meal.”