Cut 432

The Restaurant

Cut 432 sits roughly mid-Atlantic Avenue in the Pineapple Grove arts district, four blocks west of Bourbon Steak. It is the flagship of the locally-owned Modern Restaurant Group (which also operates Park Tavern, Vic & Angelo's, and Henry's), and has been in the space since 2009. The dining room is dim, contemporary, and intimate — about ninety covers split between a long banquette wall, a polished concrete bar, and a small private alcove at the rear.

The kitchen works exclusively with USDA Prime dry-aged beef sourced from named ranches in Nebraska, Kansas, and Colorado, and the menu favours larger steakhouse classics — a 32oz tomahawk for two, a 16oz dry-aged ribeye, a 14oz New York strip — alongside a robust raw bar, lamb chops, and a pan-seared duck breast that has stayed on the menu since opening. Sides are oversize and shareable. The cocktail programme, often overlooked at steakhouses, is one of Delray's most ambitious: a tightly-edited list of about twelve cocktails plus a Manhattan flight.

The energy is younger than Bourbon Steak's — louder room, faster pace, a bar crowd that picks up at 8pm — but the kitchen takes the steaks every bit as seriously. For diners who want the steakhouse format without the resort polish, or for a midweek dinner that doesn't require a jacket, Cut 432 has been the Atlantic Avenue answer for fifteen years.