The Chatham Cut Featured in The South Shore Magazine

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A CUT above the ordinary, Cape offers dining options sure to impress

Searching for an elevated dining experience with an exquisite flavor profile? That search ends at the threshold of  The Chatham Cut. In a place where seafood dining options are plentiful, The Cut has emerged as a true steakhouse with a coastal flair, creating quite a stir on Cape Cod. Culinary Director/Owner, Anthony Silvestri, in tandem with local son-of-a-son of a sailor, Executive Chef  Thomas “Chooch” LeBlanc, have worked together to create The Chatham Cut, a truly unique dining experience. Teasing out memories of days gone by with hand-cut steaks, select seafood dishes and unparalleled service.

A true steakhouse on Cape Cod was rare. Many have come and gone, yet The Cut was created to be a unique place you visit once, remember forever, and yearn to come back to time and again. Purposeful yet subtle, The Cut offers Cape Cod hospitality with meaningful attentiveness given to each guest and every meal. Whether you visit for small plates and a cocktail, or a complete dining experience, you will be warmly welcomed the moment you step in and immediately embraced by the attentiveness of the staff. Your culinary journey begins the moment the doors close behind you.

Each meal at The Chatham Cut is both familiar, yet distinctively creative. The vibe is one of both sophistication and ease. With all the trappings of a big city steakhouse, The Cut delivers warmth and hospitality, a rare combination. It is clear the new owners made a significant investment in the space; there was no expense spared in creating the beautiful atmosphere. The renovation went down to the studs and literally everything in the restaurant is new. From the bar to the kitchen, to the wall treatments and mechanical systems, The Cut was created with quality in mind. The space wraps around its patrons like a warm embrace, with deep, rich color schemes and decor to entice the senses. The Cut stands and delivers from the moment you make your reservation until the final bite of dessert is taken.

Determined to create memories, the team at The Cut possess decades long professional experience, able to anticipate their guests’ high expectations while working tirelessly to meet and exceed them with grace and passion. To provide an elevated dining experience, the team spends countless hours preparing not just for the season, but for a reason to make each meal a memory to be savored. Education is the cornerstone of the staff, ensuring the ambassadors of The Cut have the tools necessary to field any question they are presented with. Whether a nuanced description of wine offerings, or a recommendation for a particular cut of meat, the staff are well prepared to satisfy the carnivore in all of us that even vegetarians have been known to salivate.

At The Cut, guests know they are in capable hands. The entire staff are prepared for every hour of every shift. God is always in the details, and the staff at The Cut are obsessed with details. The value of what happens before the plate arrives is as important as the moment the guest is received.

Whether it is a 40-ounce short-bone tomahawk you’re after, or a perfectly tender filet mignon, a short trip over the bridge is all it will take to get you coming back season after season. Also featured is a 14-ounce NY Strip, a 32-ounce Porterhouse and of course, Chef  Tommy’s favorite, the Ribeye. Perhaps the most flavorful cut, the Ribeye is 18 ounces of pure, mouthwatering joy. An insider recommendation, may we suggest a starter of Mama’s All Beef Meatballs, made in house from scratch? Topped with whipped ricotta and crispy fried basil, served on a bed of pomodoro (true Italians would call it gravy), these meatballs will delight and leave you with a memory that lingers long after the final bite is savored. Although steaks are front and center at The Cut, the chefs have complimented the standard steakhouse fare with coastal offerings, taking advantage of the abundantly rich waters surrounding The Cape. Seafood is delivered daily with a priority given to regionally caught offerings. Local oysters, diver scallops (when available) and top-of-the-boat fresh catch are a standard at The Cut. The Jumbo Lump Crab Cake with lemon caper remoulade on a bed of shaved Brussel sprouts is a must. The raw bar offerings are cold and inviting. With shrimp that snap and oysters on the half, you can practically taste the sea in every bite. Point Judith Calamari and Yellowfin Tuna are also available and represent the best our region has to offer.

A spectacular centerpiece of the restaurant is the wall of wine, boasting over 300 carefully selected varietals from around the globe. From the label to the table, making wine accessible is the name of the game. A rare and robust list, one of the most extensive on The Cape, it is clear their sommelier has a penchant for the extraordinary.

Manager Matt Keough, when asked about the wine selection, had this to say. “We didn’t need to reinvent the wheel…we decided to do a few things exactly right, instead of having our hands in everything.” Regional offerings from California to New Zealand, Oregon to Toscana, Loire Valley, Bordeaux and beyond round out the list with selections for every palate and budget. While the wine wall may very well be a focal point for patrons, there is no question that fresh, hand-cut steaks are the heartbeat of the restaurant. Yet there is nuanced joy to be found at the bar, without fail. Imaginatively named cocktails, hand-crafted and presented with care, the bar at The Chatham Cut sparkles and shines. Most notably and gratefully absent are the presence of televisions. Fostering an atmosphere of attentive service, delivering on its promise for an authentic dining experience, The Chatham Cut stands out, a true cut above the others.

Available for private parties, corporate luncheons, or your next memorable occasion, The Cut can accommodate group sizes from 20-90 with passed hors d’oeuvres, buffet style or plated service. Call today to inquire. One of their private event coordinators is ready to help you curate a perfectly bespoke event that will surely impress you and your guests. Find them at 1200 Main Street Chatham. Book your table today on Open Table or call the restaurant at 508-348-5686. They are always happy to help you find the perfect table to celebrate at. You may go online to and of course follow them on social media platforms Facebook and Instagram #thechathamcut.