The premiere steakhouse experience in Halifax, CUT delivers a master class in meat. USDA Prime and Canadian AAA Angus Reserve steak selections are presented tableside for your choosing. These premium cuts are aged and butchered in-house to ensure unparalleled quality. Our delectable seafood dishes are served with sustainability in mind, and our sommelier-selected wine list is sure to impress the most discerning of palates. CUT servers are happy to guide you through our menu, to have a conversation, and to curate a dining experience tailored for your taste. From perfect wine pairings to thoughtful suggestions for sides, it’s everything you expect from a fine dining experience.
Modern, luxurious steakhouse showcasing high-end beef & seafood, plus an acclaimed wine list.
Address and Contact Information
Address: 5120 Salter St, Halifax, NS B3J 0A1, Canada
Phone: +1 902-429-5120
Website: https://www.rcr.ca/restaurants/cut-steakhouse/?utm_source=google&utm_medium=organic&utm_campaign=GMB
Menu Photos
Order and Reservations
Reservations: opentable.ca
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Related Web Results
CUT Steakhouse – RCR Hospitality Group
CUT Steakhouse. 5120 Salter Street Halifax, Nova Scotia B3J 0A1. View on Map … 5120 or email [email protected] for reservations for groups larger than eight.
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CUT Steakhouse, 5120 Salter St, Halifax, Nova Scotia B3J 0A1, CA
5120 Salter St, Halifax, Nova Scotia, B3J 0A1. Where Luxury Meets Leisure The premiere steakhouse experience in Halifax, CUT delivers a master class in meat.
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Reviews
AJ Az
Such a nice dinner in this place , we ordered the 60$ 3 course menu . The waiter ( Mike ) was lovely to us and making sure we were well taken cared of we paired our dishes with Merlot ( Bordeaux ) and enjoyed an elegant date
Dining here was really a time for us to enjoy the process take the time to be present and savouring our food and our moment . I noticed that the rythme of the diner was much more laid back that any other it really allows you to pause and enjoy your time with no rush .
My top of this place was the wedge salad ( very generous ) the carpaccio ( with fried capers) the meat was very tasty ,generous fries with the right ammount of salt in it just how I like it and brocolis .
The desert the cheesecake was the star of the meal very tasty , the mocha creme brulee made in the « regles de l’art « althought my personal taste is not too much coffee , my date enjoyed it though
I would definitely come back
Pd: the place gets to be a bit loud but it’s part of the ambiance
… moreDining here was really a time for us to enjoy the process take the time to be present and savouring our food and our moment . I noticed that the rythme of the diner was much more laid back that any other it really allows you to pause and enjoy your time with no rush .
My top of this place was the wedge salad ( very generous ) the carpaccio ( with fried capers) the meat was very tasty ,generous fries with the right ammount of salt in it just how I like it and brocolis .
The desert the cheesecake was the star of the meal very tasty , the mocha creme brulee made in the « regles de l’art « althought my personal taste is not too much coffee , my date enjoyed it though
I would definitely come back
Pd: the place gets to be a bit loud but it’s part of the ambiance
Angela LeLacheur
We ate here on Valentine’s Day. I was a bit disappointed with our experience, especially considering the price point (about $100 per plate).
I have a documented anaphylactic dairy allergy, so I always ask simple questions about what can safely be prepared dairy-free. Most restaurants are knowledgeable and make at least a small effort to accommodate, even just modifying sides.
Here, there was essentially no attempt at accommodation at all.
I asked if there were any side options besides fries. I was told “no,” despite carrots being listed as a side, which realistically could have been prepared without butter. Even small requests weren’t considered. The table was served carrots and cucumber (complimentary)already covered in dressing, and no effort was made to provide even a few plain vegetables set aside. At this price level, leaving a portion unsauced should not be unreasonable.
Service overall was just basic. We also had to ask for water refills.
The food was good. The fries are a large portion, so it was worth paying the extra price. The dessert looked delicious, however there were no dairy free options there either.
For a restaurant charging premium prices, I expected better knowledge of food allergies and at least a minimal willingness to accommodate.
It was not a terrible experience, but that was a one and done restaurant for me.
… moreI have a documented anaphylactic dairy allergy, so I always ask simple questions about what can safely be prepared dairy-free. Most restaurants are knowledgeable and make at least a small effort to accommodate, even just modifying sides.
Here, there was essentially no attempt at accommodation at all.
I asked if there were any side options besides fries. I was told “no,” despite carrots being listed as a side, which realistically could have been prepared without butter. Even small requests weren’t considered. The table was served carrots and cucumber (complimentary)already covered in dressing, and no effort was made to provide even a few plain vegetables set aside. At this price level, leaving a portion unsauced should not be unreasonable.
Service overall was just basic. We also had to ask for water refills.
The food was good. The fries are a large portion, so it was worth paying the extra price. The dessert looked delicious, however there were no dairy free options there either.
For a restaurant charging premium prices, I expected better knowledge of food allergies and at least a minimal willingness to accommodate.
It was not a terrible experience, but that was a one and done restaurant for me.
Kevin & Denise Baker
A group of us attended during Dine around in February. We thought the steaks could be smaller because of the good deal offered but I was delighted I was wrong. The steak was done to my perfection and very tender. The wait staff were very attentive to us.
… moreNick Provost
The Caesar salad was one of the best my wife has ever tasted — prepared tableside and absolutely perfect. The steak, a dry-aged Alberta beef boneless ribeye, was completely out of this world.
Everything was excellent, from the fresh bread with their house-made butter to the very last bite of the crème brûlée dessert. As we were leaving, we were even given a banana loaf as a gift — because that’s just what they do there.
Our servers, Phil and Amir (I hope I got the name right — he prepared the Caesar salad at our table), were outstanding. The entire staff is incredibly friendly and operates at a very high level of professionalism.
My wife and I actually said we should stop going to average restaurants and just save up to come to CUT Steakhouse every few months instead. Truly fantastic.
… moreEverything was excellent, from the fresh bread with their house-made butter to the very last bite of the crème brûlée dessert. As we were leaving, we were even given a banana loaf as a gift — because that’s just what they do there.
Our servers, Phil and Amir (I hope I got the name right — he prepared the Caesar salad at our table), were outstanding. The entire staff is incredibly friendly and operates at a very high level of professionalism.
My wife and I actually said we should stop going to average restaurants and just save up to come to CUT Steakhouse every few months instead. Truly fantastic.
LeeLee
Great quiet ambience for intimate conversation. Service is attentive, great variety for every picky eater, and the food is delicious. Perfectly cooked steaks, the best iceberg salad I’ve ever had. Sadly had no room for dessert.
… moreHelen Ong
⭐️⭐️⭐️⭐️⭐️ Steak
⭐️⭐️⭐️⭐️ Environment
⭐️⭐️⭐️⭐️ Service
⭐️⭐️⭐️ Wine Selection
We just had dinner here tonight we enjoyed the experience. The PEI beef and Wagyu were both cooked beautifully, with the PEI beef being the standout. The Wagyu is excellent but best enjoyed in a smaller portion as it’s quite rich.The environment is comfortable and inviting. Service was attentive, and although my preferred red wine wasn’t available, the staff tried to suggest suitable alternatives. The wine list could be improved, especially with red wines that better match the steaks.
… more⭐️⭐️⭐️⭐️ Environment
⭐️⭐️⭐️⭐️ Service
⭐️⭐️⭐️ Wine Selection
We just had dinner here tonight we enjoyed the experience. The PEI beef and Wagyu were both cooked beautifully, with the PEI beef being the standout. The Wagyu is excellent but best enjoyed in a smaller portion as it’s quite rich.The environment is comfortable and inviting. Service was attentive, and although my preferred red wine wasn’t available, the staff tried to suggest suitable alternatives. The wine list could be improved, especially with red wines that better match the steaks.
Fave brunch
We had the most amazing experience at this restaurant.
Great food, great ambiance and fabulous service. Thank you to Jonathan and the rest of the team for making us feel special while celebrating a special birthday. We will be back!
… moreGreat food, great ambiance and fabulous service. Thank you to Jonathan and the rest of the team for making us feel special while celebrating a special birthday. We will be back!
Dawn White
Absolutely love this place. It’s very quiet and romantic, candlelight. Servers are top notch and even brought me out some club soda when I accidentally spilled my wine on my shirt. Very attentive! love having the Caesar salad made right at our table-delish! steaks done perfectly as ordered. It’s the perfect spot for date night! Lots of wine options.
… moremike dayton
We chose this steakhouse for a date night and it exceeded every expectation. The steaks were incredibly tender and very flavouful. The drink options were fantastic and the service was on another level.
The ambience was equally impressive: warm, elegant, and intimate, with just the right balance of upscale and comfortable, making it perfect for a special evening out. From the food to the atmosphere, it was one of the greatest restaurants I’ve ever eaten at. We’ll absolutely be back.
… moreThe ambience was equally impressive: warm, elegant, and intimate, with just the right balance of upscale and comfortable, making it perfect for a special evening out. From the food to the atmosphere, it was one of the greatest restaurants I’ve ever eaten at. We’ll absolutely be back.
Alexander Profeit
We heard about this place from a local while sweating it out in the sauna at the Muir Hotel. The pitch? Best steak in town. We booked a few days later, excited.
We arrived hungry. Hostess was lovely and seated us right away. A server brought over a board of dry-aged steaks. We tried to order oysters but were told we had to place our entire order immediately. Strange policy, but whatever.
We went for it: two boneless ribeyes (medium rare, $68 each), with mushrooms, mashed potatoes, and asparagus. The sides? Decent — if a bit salty. The steak? Just bad.
Mine was rubbery, barely warm, and looked like it had been sous-vide’d and waved past a grill. No crust. Cool red center. Visible unrendered fat. You can see for yourself in my photos.
I raised it with the server. He insisted it was medium rare and offered to “re-fire it for two minutes.” I declined — didn’t want my wife eating alone while they tried to fix what should’ve been right the first time.
From that moment on, we were ignored. No refills. No check-ins. When I mentioned the steak again to a different server while asking for the bill — most of my steak untouched — I got the same dismissive tone: “Ribeyes just cook like that.” No, they don’t.
We waited almost ten minutes with empty glasses and a bill just sitting there. Ended up bringing it to the hostess ourselves. She was still nice. Then, as we were leaving, the servers intercepted us — not to apologize, but to defend the steak again and explain how hard it was to get a manager to comp it. Cool story. Maybe just let us know next time instead of leaving us dry at the table.
Bottom line: sides were passable, the steak was a waste of money, and the service turned defensive fast. We left annoyed and still hungry.
Would not return.
… moreWe arrived hungry. Hostess was lovely and seated us right away. A server brought over a board of dry-aged steaks. We tried to order oysters but were told we had to place our entire order immediately. Strange policy, but whatever.
We went for it: two boneless ribeyes (medium rare, $68 each), with mushrooms, mashed potatoes, and asparagus. The sides? Decent — if a bit salty. The steak? Just bad.
Mine was rubbery, barely warm, and looked like it had been sous-vide’d and waved past a grill. No crust. Cool red center. Visible unrendered fat. You can see for yourself in my photos.
I raised it with the server. He insisted it was medium rare and offered to “re-fire it for two minutes.” I declined — didn’t want my wife eating alone while they tried to fix what should’ve been right the first time.
From that moment on, we were ignored. No refills. No check-ins. When I mentioned the steak again to a different server while asking for the bill — most of my steak untouched — I got the same dismissive tone: “Ribeyes just cook like that.” No, they don’t.
We waited almost ten minutes with empty glasses and a bill just sitting there. Ended up bringing it to the hostess ourselves. She was still nice. Then, as we were leaving, the servers intercepted us — not to apologize, but to defend the steak again and explain how hard it was to get a manager to comp it. Cool story. Maybe just let us know next time instead of leaving us dry at the table.
Bottom line: sides were passable, the steak was a waste of money, and the service turned defensive fast. We left annoyed and still hungry.
Would not return.