I grew up around southern faire in Kentucky and Tennessee, where most of my love for food came from. In 2012 I began working in the Epic Buffet as a sous chef, then I was promoted to lead sous chef, and now I manage Final Cut Steak & Seafood as a lead sous chef. This restaurant takes the best of what you expect from a steakhouse and pairs it with creative flavors and local seasonal ingredients.
Final Cut Steak & Seafood is a contemporary American steakhouse featuring hand selected USDA Mid-Western Prime Beef, corn-fed and naturally aged up to four weeks to ensure maximum flavor and texture. Each steak is seasoned with kosher salt and garlic and then grilled over live coals and finished at 1600 degrees to create a thin charred crust that seals in the delicious natural beef juices. All steaks are finished with a touch of butter to enhance their natural richness.
In addition to serving the highest quality beef, Final Cut Steak & Seafood also features the freshest seafood from Wild Salmon to Cold Water Lobster and many seasonal shellfish. To top it all off, Final Cut Steak & Seafood offers over a 200-bottle wine list that features both New and Old World wines to pique any diner's interest. Final Cut is fine dining at its best.
Discover Final Cut’s an all-new bar menu of classic comfort food! These hearty favorites have been updated and upgraded with the innovative inspiration and market fresh ingredients you’ve come to expect from Chef Aaron Lawson. Your choices include pork belly tacos, lobster pot pie, a duck pastrami Reuben and our mouth-watering dry-aged prime burger.
Dine like a star in an exclusive room at our Final Cut Steak & Seafood. For details call (419) 661-5036.
To reserve a table please call (419) 661-5381 or click on "Find a Table" below.
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*Tax and gratuity not included.