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

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

Reserve a table 

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.