3315 Cut & Pour fills neighborhood area of interest, teases new menu

When 3315 Cut & Pour steakhouse moved into the Masonboro Loop area last summer, it seemed to be filling a certain niche – and void, left behind by the closure of a long-running Italian restaurant. 

Cut & Pour replaced Siena Trattoria in Masonboro Commons, which had enjoyed a decade in the commercial space, surrounded by single-family neighborhoods, before closing in 2020. 

Owner Steve West opened Cut & Pour in August 2021 alongside partner Russell Snyder. West is the principal owner of Grand Cru Food & Wine in Lumina Station, and Snyder is its marketing director. 

The pair recently welcomed new chef Stefane Laporte in the kitchen, creating even more buzz about the self-coined “fine casual” steakhouse. “He is a true Frenchman with culinary amazement,” the restaurant posted on its Facebook page last month.

Lately, Laporte has been busy dreaming up a revamped menu for the restaurant and recently picked up a first-place win at Make-A-Wish’s Wish Upon a Chef event, where he competed against local chefs in the region. In a teaser shared March 23, the restaurant shared a close-up photo of Laporte’s new pear salad. 

Cut & Pour’s original menu highlights some serious cuts of meat for serious steak lovers: top choice sirloin, New York strip, ribeye, filet mignon, duroc pork chop, rack of lamb, T-bone, porterhouse, prime bone-in ribeye, prime bone-in filet mignon and, for $125, a 60-day dry-aged tomahawk ribeye. 

“The area’s really grown over the last 10 years,” lifetime local Stephen Sonnenberg said. “A lot more people are sticking to the neighborhood to eat out. So the fact that there’s a really good restaurant popping up in the neighborhood, that’s a really good thing because we don’t have to go downtown or to Wrightsville Beach or anything.”

Sonnenberg said nearby residents had grown accustomed to several bar-style restaurants in the area, but now there was something new, more upscale and good for date nights.

He said he decided to treat himself to the aged ribeye after his friend told him “it was the best piece of meat he ever had.” 

Local Gregg Schroeder said his family enjoyed the experience. “I do know some older couples who go to Cut and Pour weekly,” Schroeder said. “It’s that good. There’s some wives around here that’ll have girls-night-out there too because they can get a feel of a downtown restaurant but don’t have to worry about driving.” 

Another regular, Mickey Webb, said he had just returned home from eating at Cut & Pour. “The food and the people are awesome,” Webb said. “We needed Cut & Pour to bring our ‘neighborhood place’ back. We have a great Tuesday night crowd there. [Co-owner] Steve [West] and crew have done a wonderful job.”

Stay tuned for a feature on 3315 Cut & Pour in the upcoming issue of the Greater Wilmington Business Journal