Breaking down burgers one CUT at a time

Despite the  snow, Haloginans got together to celebrate the second annual Halifax Burger Week. The celebration was extended by one day running from March 20-27th. Although we only took part in two burger nights out, we enjoyed every once of it. We ended burger week on a high note at CUT Steakhouse & Urban Grill.

The Burger:
Gangnam Burger: Six ounces of Nova Scotia AAA Black Angus ground beef cooked on our 1,500-degree broiler with gochujang aioli and kimchi, on a house-made bun.
Burger price: $7
Feed Nova Scotia donation: $2

Ginger Carrot Soup: topped with cilantro
Cost: $4

Our Take:

  • Burger review: For those who like to spice it up, this burger is for you. Luckily, both of us like the heat and it was just what we needed after a winter storm. The bun wasn’t as soft as we had heard in reviews but none the less, still delicious.
  • Soup review: Although we’re probably partial to carrot and ginger soups this was the perfect combination of texture and taste. It wasn’t as thick as other purees I’ve tried but this was topped with cilantro which made it extra flavorful. We recommend this soup.


Besides the great food the atmosphere and service was fantastic. We already want to go back and try out their patio. CUT was a great choice to end burger week, we both wish we had gone there sooner.


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