From the moment your car enters the parking lot of the lively 4 Sixty6 Nightclub and Sam Mickail’s Cut Steak House in West Orange, you know you’re in for an entirely new experience.
To welcome you to the hip New Jersey night club scene, a knowledgeable valet seemingly appears at your every whim.
After passing your winter apparel to the hatcheck folks, (free if you’re having dinner; $5 for each garment if you’re heading to the nightclub), your guide actually walks you to the top floor of this amazing space, (an elevator is available), and Sam Mickail’s Cut Steak House. Once again, you’re greeted warmly, and made to feel welcome.
Designed with raised oak paneling and dramatic, burgundy velvet drapes, the dining room boasts a work-of-art ceiling done in stunning silver-foil. A custom chandelier, designed by Rhinebeck-based sculptor Barry Entnerand, is comprised of 350 pieces of individually cut glass, while the bar has been lacquered with high-gloss black car paint. Burgundy velvet drapes, cover oversized windows, and custom-covered swivel chairs side up to tables set with linen and dinnerware done in stark white.
Although it appears that you are truly tucked away in this lovely room, 4Sixty6 owner Ralph Cestone has done his best to create a nightclub complex in West Orange. While dining at Cut Steak House, you’re able to slip away and watch the happenings taking place on the lower level. With dozens of areas set aside for private groups, and folks grooving to the music, excitement abounds in this trendy environment.
Born in Egypt, raised in France, and trained in Switzerland, multinational Chef Owner Sam Mickail worked in kitchens throughout Europe. Most recently, as a chef/partner at Frank’s Waterside in Edgewater, he worked at Highlawn Pavilion, and as Opening Chef at Rare The Steakhouse in Cedar Grove.
The Cut Steak House Menu offers a Teaser of cut bacon, (4 pc.), smoked, charred, and lacquered with black honey and walnuts. A Four Onion Soup Gratin, and All American Mushroom Soup, ($7), precede Raw Bar Selections of Blue Point Oysters by the half dozen, ($12), Tatten, ($14), and Kumoto, (mp).
Reminiscent of the jumbo shrimp served at Peter Luger’s in Brooklyn, a Jumbo Shrimp Cocktail, ($16), and Colossal Crab Meat Cocktail were shared Starters. Salads feature a wedge of CUT Steakhouse Iceberg lettuce with red onion, Great Hill blue cheese dressing, and balsamic reduction; Family Salad of chicory, frisee, radish, celery hearts, and Cestone family wine vinegar and olive oil, ($9). Certainly offering a different twist, a Caesar salad arrives with Moroccan anchovy fritters, quail egg, and shaved grana Pandana cheese. ($9)
Of course, steaks rank high at Cut. All dry aged, a 24 oz Niman Ranch T Bone, ($36); 18 oz, Tomahawk with black lava salt and pink peppercorn horseradish, ($35); Porterhouse, with melted butter, sea salt, and cracked peppercorns, (20 oz. for one, $42); (48 oz. for two, $90).
Yes, you may order a double cut, herb-roasted, rack of lamb with goat cheese polenta crouton, braised red cabbage, and rosemary jus, and a Niman Ranch Pork Chop served Giambotta style, ($32).
The menu includes Grilled Clair Island Wild Salmon, ($24). Chilean Sea Bass, ($28), Chicken Parmesan Chop, ($24) and Porchini Mushroom Ravioli, ($22)
Sides are extra, and all priced at $7 each. You may order a Cinnamon Scented Sweet Potato which arrives with a lump of butter, Sammy’s Smack & Cheese, Non Tormented Sauteed Asparagus which are extra long and full, and Sauteed Mushrooms.
Given Cut is known as a place for steak, I’m not quite sure why a baked potato and French fries are not listed on the menu, but take comfort, they may be ordered separately.
Desserts are prepared by pastry chef Julia Burnette. Priced at $10 each, the selection includes: Creme Brule, toasted Marshmallow with Tahitian vanilla bean and fresh raspberries, a Cobbler of a caramelized Granny Smith apple with “pot de creme” and caramel nougat crust, and Mscarpone cheesecake with sea salted caramel sauce, and melted ripened strawberry.
A variety of coffee includes American, International, & Spirited, regular or decaffeinated at $7 a cup, with your favorite tea at $3 a cup.
Of course there is a fine selection of cocktails, wine by the glass or bottle, and after dinner drinks.
Whether you arrive for dinner or later for the Nightclub, you’ll certainly enjoy the experience at this larger-than-life emporium.
Location: Sam Michail’s Cut Steak House, 466 Prospect Ave., West Orange
Hours: Dinner: Open 6 to 10 p.m. Wednesday to Saturday.
Late Night Supper: 10 p.m. to 1 a.m.
Logan Sushi: 10 p.m. Friday and Saturday
About 4Sixty6: 20,000 sq. ft. complex; 3 levels; Largest disco ball in the United States, 2nd largest in the world; Features top DJs.
Full service bars. Casually smart dress. Event atmosphere with every attention to detail; Certainly a place to consider for a Bar or Bat Mitzvah, corporate event, or special occasion.
$10 Valet Parking charge. $10 Cover Charge to enter the Night Club.
Remember, Valentine’s Day arrives February 14th. Watch for Valentine Dining Suggestions. Read On Millicent’s Menu, Monday, February Fourth!