End Cut (west Park)

We are returning patrons. We do a yearly trip to the area for the weekend. We met Jordan Schor when his restaurant was in New Paltz. We instantly knew we found a wonderful place to enjoy and delight our food desires. The staff is personable, kind and warm. Chef Jordan is a gem in the food industry with a noteworthy restaurant. We will be returning no matter where his restaurant is located. The food, especially duck and fish choices for us a truly desirable. Dietary restrictions: He always manages my dietary needs.

My husband and I have been eager to try End Cut for quite sometime and after finally making our way in, the food and service did NOT disappoint. Hands down the best salmon I have ever had and my husband raved about the T-bone. We will certainly be back Service: Dine in Meal type: Dinner Price per person: $50–100 Food: 5 Service: 5 Atmosphere: 5

I had a GREAT experience here. Last minute we had to find a place to eat, End Cut was conveniently on the way to where we were going...We were greeted with pleasantries, and then the dreaded 'Do you have a reservation? ' [paraphrased] We did not!! But Despite it being busy [and a little bit of timing luck] they were willing and eager to make it work, get us seated, and full service without feeling rushed! 5 Stars for the food...and drinks...and even the bit we couldn 't finish, and brought home...Reheated , still 5 stars! (Also, the sorbet between the appetizer and main course?! How have I been eating without that?

We called two hours in advance for a reservation, and the chef said there were no tables available until 7:45. When we arrived, we were greeted by a parking lot riddled with huge potholes and clearly neglected. Parking was a nightmare. The ambiance walking in was nice, but then the chef admitted he had taken our reservation knowing there were no tables available (seriously?). Bold move! I turned to my date and guessed we’d have to wait for a full table turnover, and sure enough, 45 minutes later, I was right. Not once did they offer us a complimentary anything to make up for it. We sat at the bar while waiting, and we could hear the chef berating his staff in the kitchen—clearly a sign that morale was low, and it seemed like the chef was a hothead who was difficult to work for. The pianist was wonderful and the only reason we didn’t walk out. Once seated, we found out we had to pay for bread, which we did, and it was good. The coconut shrimp appetizer was flavorless and over-fried. The lobster chowder was decent. I ordered another martini for my date before our bottle of wine, but they were out of four different bottles that I requested. Not surprising! Our waiter never brought the martini. I tried to remain polite to the staff, but at this price point, the service was unacceptable. When we ordered the porterhouse steak for two, we were shocked to learn they hadn’t had that item on the menu for a year. The excuse? It’s too expensive to reprint the menus. What a cheap owner! Our entrees eventually arrived, and instead of the porterhouse, they had combined two different steaks on the platter to give us the ‘experience’ we were after. The steak was indeed very good, but overall, I’ve never encountered such a disorganized staff and a cheaper owner/chef. I will not be returning. Having worked in some of the finest restaurants in NYC, this place is a joke. Parking was atrocious as well—no lines, people parked haphazardly blocking each other. With all the money they’re making from their ridiculous prices, they really should invest in upgrading the parking lot.

End Cut is truly outstanding. We tried nearly everything on the menu, and it was all wonderful. The atmosphere was delightful, and the service was impeccable, with the meal pacing being just right. The filet was incredibly tender, the ribeye was exceptional, the old fashioned cocktails deserve a perfect score of 10 out of 10, and all the desserts were superb. I also found the prices to be quite reasonable. End Cut offers more than just a meal; it's a complete experience. Service: Dine-in.