Restaurant Spotlight: Top Cut Steak House

A throwback to the glamorous steak houses of the 1940s, with a wine list that exceeds modern standards

Restaurant Spotlight: Top Cut Steak House
Guests of Top Cut Steak House can enjoy views of the open kitchen, as well as a Cabernet Sauvignon–focused wine list. (Courtesy of Paxos Restaurants)
Feb 11, 2021

Serving local USDA Prime beef in Center Valley, Pa., Top Cut Steak House is inspired by 1940s steak houses. The classic menu and themed cocktails add to the vintage flair, matched by a Wine Spectator Best of Award of Excellence–winning wine list. Helmed by general manager Chris Fernandes, the collection of more than 500 labels highlights reds from California, France and Italy.

Napa Cabernet Sauvignons form the core of the list, with bottlings from top vintages and wineries throughout the Valley’s districts. There’s an emphasis on sustainable, organic and biodynamic wineries, with explanations listed for each term. The Old World is also well-represented, with a substantial selection of Rhône and Bordeaux picks, many under $100. Tuscany and Piedmont bring more full-bodied reds to match with the rich add-ons for steaks, like white truffle–butter and a crust made with bone marrow and shallot. Also on the list are an array of sparklers and whites, including Champagnes and Chardonnays, available to match with chef Christopher Heath’s lighter dishes like tuna tartare and oysters Rockefeller. The restaurant’s “Paxos Exclusive Program,” named for owner George Paxos, features a range of smaller-production wines. The restaurant is now open for indoor dining, with limited capacity due to local pandemic restrictions.

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