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a cut above the rest
FINAL CUT STEAKHOUSE
The Final Cut is a contemporary American steakhouse featuring a combination of hand selected USDA Mid-western Prime Beef and American Wagyu that has been cornfed and naturally aged up to four weeks to ensure maximum flavor and texture. Each steak is hand cut to order, seasoned with kosher salt and tri-color peppercorns, then broiled at 1600 degrees to create a thin charred crust that seals in the delicious natural beef juices.
In addition to serving the highest quality beef, The Final Cut also features a variety of seafood including Cold Water Lobster, Diver Scallops, Chilean Salmon, and Yellowfin Tuna. On top of all that, The Final Cut offers fresh baked breads and homemade side dishes plus a four hundred bottle wine list that features both New and Old World Wines.
Steven Hillenbrand | Chef de Cuisine
Alexander Link | Restaurant Manager
Hours
SUNDAY: 4 p.m. – 8 p.m.
MONDAY: Closed
TUESDAY: Closed
WEDNESDAY: Closed
THURSDAY: 5 p.m. – 9 p.m.
FRIDAY: 5 p.m. – 10 p.m.
SATURDAY: 5 p.m. – 10 p.m.
Reservations are recommended.
*All hours are subject to change
Contact
ADDRESS:
750 Hollywood Drive
Charles Town, WV 25414 CALL: 1-800-795-7001
Press 4 for Dining and then 2 for Reservations.
750 Hollywood Drive
Charles Town, WV 25414 CALL: 1-800-795-7001
Press 4 for Dining and then 2 for Reservations.
If you have a food allergy, please speak with the chef, the manager or your server.
Consuming Raw or undercooked meat, seafood, poultry, or eggs may increase your risk of food-borne illness.
Must be 21 years of age or older to dine.
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Mother's day special at the final cut steakhouse!
Mothers Day Special
Treat mom to a three course meal at the Final Cut Steakhouse this Mother's Day featuring:
• Tomato & Burrata Flatbread appetizer
• Filet Mignon, Ramp Butter, Asparagus, & Yukon Gold Whipped Potatoes main course
• Raspberry and Chambord infused Chocolate Bomb for dessert
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chef Steve Hillenbrand
chef hillenbrand
Chef Steve Hillenbrand is a unique character, with the culinary skills to match. As head chef of Final Cut Steakhouse, he focuses on controlling ingredients through a true made-from-scratch kitchen. Having worked his way from prep cook to line cook to sous chef to head chef, Steve has gained experience in multiple James Beard Award-winning restaurants. While developing his tastes, he visited and worked across the U.S. as well as South America, including stints in Uruguay, Argentina, and Brazil, to try different foods and soak in other cultures.
Final Cut is a contrast in styles, according to chef Steve; featuring light-hearted, open-minded chefs working alongside traditional and refined wait staff. The menu features a range from comfort foods up to high-end options; always matching flavors to the extensive wine program. Whether it’s the “fancy BBQ,” steaks, pasta, fried chicken, short ribs, pork chops or anything on the seasonally rotating menu, the way dishes are prepared at Final Cut Steakhouse is one-of-a-kind.
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Final Cut Awards
The Wine Spectator Best Award of Excellence 2018, 2019, 2020, 2021
The Wine Spectator Award of Excellence 2011, 2012, 2013, 204, 2015, 2016, & 2017
