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New steakhouse featuring bone marrow luge and champagne slushies releases grand opening date

New steakhouse featuring bone marrow luge and champagne slushies releases grand opening date

Jack McLaughlin

We knew the chic and iconoclastic new steakhouse concept Cut 132 was coming to Easton Town Center in 2023, but now we know exactly when.

According to a Cut 132 representative, the 7,500 square foot eatery’s first day of service will be Jan. 7. The restaurant is located at 4188 Brighton Rose Way in Easton.

Along with an official opening date, we learned a lot more about Cut 132’s unique offerings. Their Cowboy Luge–like many other innovative menu items– acts as more of an experience than a traditional dish.

For the Cowboy Luge, diners order the restaurant’s Roasted Bone Marrow appetizer. Once it’s finished, the halved slices of bone the marrow is served on are used to funnel Maker’s Mark whiskey into diners’ mouths. 


“That Bourbon infuses with bone marrow essence as it drips down the bone and into your mouth. With this delicious experience, you’re guaranteed to laugh and to draw some fun attention to your table,” Vice President of Marketing at Thompson Hospitality Michael Katigbak said.

Additionally, the eatery will offer their own take on a caviar and champagne cocktail, called Bumps and Bubbles, in which diners eat a spoonful of caviar and microgreens, followed by a sip of champagne slushie, which is made from shaved ice and chilled champagne.

The new Easton eatery also plans to leave the formalities of traditional steakhouses in the past. Katigbak described its laidback atmosphere as follows:

“No table cloths, no jackets required, lively music, contemporary cocktails and a thoughtfully curated wine list instead of a 10 page wine menu. The interiors and exteriors are contemporary, full of natural light, and bear no resemblance to the dark, wood paneled, masculine steak houses of yesteryear.”

And if Cut 132 is up your alley, Thompson Hospitality, you’ll be happy to learn that the restaurant group behind the new spot, could be bringing more of its concepts to central Ohio soon.

“We’re bullish on Columbus and are excited to grow the Thompson Hospitality footprint in that market. Thompson Hospitality owns 18 distinct brands that range from fast casual to fine dining,” Alex Berentzen, Sr. Vice President of Operations at Thompson Hospitality said. “Many of those brands could resonate well in Columbus. Brands like Wiseguy Pizza, Big Buns (gourmet burgers), Makers Union, and others could be a lot of fun in Columbus.”

Want to read more? Check out our print publication, (614) Magazine. Learn where you can find a free copy of our new November issue here!


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