Cut Steakhouse

We came to Cut Steakhouse on a Tuesday because the calendar was kinder than the weekend. The room was three-quarters full and somehow more honest for it.

The room is exactly what you want it to be: Marina Bay Sands glass and gold. We were seated near the back, given menus we hardly needed, and brought a small bowl of olives without being asked.

We started with a single chuleta of cured pork to set the mood, which set the tone — generous, unfussy, and confident enough not to crowd what was coming. With it we ordered a quiet Brunello from the back of the list, and were glad of both.

Then the main event: wagyu strip, the dish that puts Cut Steakhouse on every short list. The seasoning was simple — salt, pepper, restraint — and it was the right call. The signature touch — the wood-fired bone marrow — is not a gimmick; it is the reason to come.

For sides we asked for creamed spinach so rich it should embarrass us and fried okra and a dab of remoulade. Both arrived hot, both arrived early, both were exactly large enough to overdo it. We overdid it.

Dessert was a slab of New York cheesecake, mostly because the waiter raised an eyebrow when we hesitated. He was right to.

A perfect Sunday lunch, which is what I came for.