Skillfully combining food and architecture—both rooted in the senses—to modernize the traditional steakhouse experience.
To attract a more diverse client-base, the design team sought to redefine the steakhouse experience with a modern aesthetic, while maintaining subtle nods to classic steakhouse design.
Redefining Dining
Located on a prominent corner within the Easton Town Center development, CUT 132 maximizes its entry by extending itself into the pedestrian streetscape. Patrons are drawn through a lively indoor-outdoor bar patio that features a combination of metal and concrete materials, paying homage to the building’s industrial exterior.
The simultaneous use of complementing and contrasting materials and colors, like vibrant yellows paired with creamy leather, instills elegance into the space while maintaining a fresh and inviting ambiance.
An Experience for Everyone
Owned by Thompson Hospitality, the largest minority-owned food-service management company in the nation, CUT 132 transcends the status quo in more ways than one. Historically, steakhouses have catered to male preferences, both in their dining choices and interior design. The new space defies this aesthetic stereotype by showcasing how design can establish an inclusive atmosphere.
The moniker CUT 132 is derived from the temperature needed for a perfectly cooked steak—132 degrees Fahrenheit. The interior redefines the notion of a steakhouse with an avant-garde approach, while still incorporating familiar elements to establish a sense of place.