The CUT Terrace, at Four Seasons New York Downtown, located on Barclay St. in front of the hotel and will be an extension of the indoor restaurant. With a taste of the European al fresco dining, coupled with Wolfgang Puck’s signature dishes and Executive Chef Ben Small’s newer dishes, the CUT Terrace is bound to provide a new experience for customers.
Chef Wolfgang Puck seeks to deliver dining concepts that make guests feel at home. The CUT Terrace delivers on his vision, with a curated menu and special ambiance that is both familiar and transporting.
“I strive to transform the expected into something entirely new, and the CUT Terrace is no exception,” says Wolfgang Puck. “I want my guests to come here to relax, take in the view, listen to great music, enjoy great food, and experience exceptional hospitality”.
The outdoor terrace, designed by Kimberly Brown Architecture PLLC (“KBA”), a women-owned global architecture firm, is luxurious and modern in its appeal. The plush velvety banquettes, imported from Italy, are custom-made to compliment the burgundy awnings.
Lush planters and tall privacy hedges add natural elements to the space. The crescent-shaped tables provide all diners with an opportunity to watch the world go by without sacrificing space, bringing a special joie de vivre to downtown New York City.
CUT by Wolfgang Puck resides on the lobby level of Four Seasons Hotel New York Downtown, lower Manhattan’s luxury lifestyle destination, offering guests unparalleled service and amenities. The CUT Terrace rounds out the property’s most recent guest offerings including immersive local experiences like Bike the City and Picnic in the Park.
In celebration of the opening of the CUT Terrace, Four Seasons Hotel New York Downtown and CUT by Wolfgang Puck have collaborated on an overnight experience — A CUT Above. The overnight experience includes:
- Preferential reservation for CUT Terrace
- $100 CUT Credit to be enjoyed on the CUT Terrace (or indoors)
- Overnight accommodation at Four Seasons Hotel New York Downtown
- Autographed copy of Wolfgang Puck’s “Make It Healthy” cook book
A CUT Above is valid now — November 14, 2021. Rates start from $895 per night. Reservations can be made by calling 646.880.1985.
The CUT Terrace will be open from 12:00pm to 11:00pm daily. Lunch will be served from 12:00pm to 3:00pm, followed by aperitif service, and dinner from 5:00pm to 11:00pm.
The lunch menu will feature elevated bites like Chilled Beausoleil Oyster, Fresh Local Burrata Salad, Baby Gem Smokey Caesar Salad, Ricotta Cavatelli & Wagyu Bolognese, Boston Bluefin Tuna Sashimi, PRIME Sirloin Steak Frites, and Tropical Fruit Vacherin. During dinner service, CUT’s full menu will be available on the CUT Terrace, including dishes like Maryland Blue Crab & Squash Blossom Cavatelli (baby zucchini, calabrian chili ‘neonatta’, preserved meyer lemon, crispy bread crumb), Grilled King Prawns (smoked chili shallot sauce, cilantro, fragrant rice) and Grilled Atlantic Halibut (confit cherry tomatoes, heirloom tomato ‘sauce vierge’, basil oil) as well as a raw bar, inventive cocktails, and a full wine list.