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47 TheSouthShoreMagazine.com down to the studs and everything in the restaurant is new. From the bar and 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 to when you take your final bite of dessert. 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 -- even vegetarians have been known to salivate. At The Cut, guests know they are in capable hands. The entire staff is 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 guest arrives is as important as the moment the dish is delivered. Whether it is a 40-ounce short-bone tomahawk you are 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. Insider recommendation: We suggest a starter of Mama's All Beef Meatballs. Made in-house from scratch and topped with whipped ricotta, crispy fried basil, and 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 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 served with lemon-caper remoulade on a bed of shaved brussels 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. When asked about the wine selection, Manager Matt Keough 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.