Cut & Bourbon at Live! by Loews - Arlington, Texas

“Just celebrated a Birthday dinner and it was absolutely amazing. Lauren took excellent care of me and really added her personal touch to the experience.”

“We went to Cut & Bourbon for lunch and had a great experience. Since it wasn’t a game day (it’s right in the middle of the Arlington sports district), it was calm and not crowded, which was perfect for us. Valet at the hotel made arrival easy, and you walk straight into the restaurant, which is a big plus for accessibility. My dad uses a walker, and everything about the entry and layout felt thoughtful and easy. The space itself is open, bright, and welcoming, with lots of natural light. There’s a great view of the outdoor patio and fountain. We sat inside by the window and loved the atmosphere — upscale but still relaxed. Service was excellent from start to finish. The hostess was warm and welcoming, and our waitress, Gabby, was fantastic — super attentive, friendly, and completely on top of everything without hovering. Excellent. Food and drinks were spot on. The old fashioned was solid, the wine selection was great, and the charcuterie board had a nice variety. We also had the Cobb salad, shrimp bucatini pasta and the shrimp were good size and well cooked, and the artisan bread appetizer… and honestly, that butter deserves its own paragraph. You could absolutely eat it by itself. I mean... I did. No regrets. I know this place seems to average around a 4.4-star rating, but from our perspective, it was a total win — food, service, atmosphere, and location. 5 stars for sure. We were thoroughly happy with our dining experience and will definitely be back.”

“Cozy, warm and comfortable. Staff excellent, chef's top notch. Wonderful experience. Lauren our server was exceptional! Food quality, presentation and flavor was above expectations.”

“The octopus appetizer was delicious. The bison filet was cooked perfectly (medium rare) . Kudos to the guy making it. I do like that you can watch the chefs cook the meat. The mac n cheese was also soooo good. Enough for about 5 people so we had plenty to take home. Shane (from Arizona) was our waiter and he was great!”

“We came all the way from Austin for a concert and we really want a nice dinner before our show, after reading great reviews of your place we choose to eat here , and I had high hopes. I made a reservation and ordered a 20oz aged steak ($100), carrots, and Brussels sprouts, a proper steakhouse experience. Unfortunately, it was, without exaggeration, the WORSE Steak I have ever had. I ordered the steak medium rare. What arrived was completely rare and cold, not even close. The carrots were undercooked, and the Brussels sprouts were burnt. The entire plate was a failure from the kitchen, top to bottom. The only delicious thing was the bread and our old fashioned drinks. The saving grace? The staff was genuinely wonderful. Our server apologized immediately and offered to bring out a new steak, which I declined, we were short on time, and honestly, if this is what a $100 steak looks like coming out of that kitchen, I wasn’t confident a second one would be any better. He kindly offered complimentary drinks (which were excellent), and the manager followed up personally, offering dessert or more drinks. I told her no more food here.. They were gracious enough to comp the steak,so we ended up paying around $115 for bread, vegetables, and two drinks. They also handed us a discount card for a future visit. Here’s the thing, I appreciate the gesture, but I’m the kind of person who doesn’t give second chances when a first experience goes this wrong. A discount card won’t bring me back. If I’m spending $100 on a steak, I expect it to be right the first time. The real issue: a line chef looked at that plate, a cold, rare steak with undercooked carrots and overcooked Brussels sprouts,and let it walk out to a paying table. That’s a quality control failure, and for a steakhouse, the steak IS the entire point. The atmosphere is charming and the front-of-house team is top-tier, but none of that matters if the kitchen can’t deliver. Hopefully they find a chef who matches the standard the rest of the staff has set.”