(台北國賓大飯店)A CUT牛排館
When talking about dry-aged steak restaurants, this one is definitely a must-mention. It's probably the hottest restaurant in the Ambassador Hotel, as the hotel is being rebuilt, so they have temporarily relocated here for business. The environment is clean and comfortable, with a great atmosphere.
The Michelin standard is indeed present, with thoughtful service in every aspect. I personally found the warm bread served before the meal to be very delicious; you can have a refill but try not to eat too much because the main courses are quite sufficient. The appetizers, abalone and tiger shrimp, were exquisite, while the soup was more average. The dry-aged 30-day American bone-in ribeye steak was fantastic—cooked perfectly, crispy on the outside and tender and juicy on the inside. The meat near the bone was very flavorful but a bit fatty. The dessert was also quite special and enjoyable.
Thanks for adjusting the wine pairing since I didn’t want to drink red wine. They paired it with champagne and white wine, but pairing white wine with steak can be a bit challenging, so the timing for serving the wine was adjusted, which resulted in three glasses served during the first three courses, and then the last glass was served later. The timing was a bit unfortunate, but I still enjoyed the wines themselves and found the pairings to be quite good.