"Before opening Cutty's in 2010, they trained at the Culinary Institute of America and spent years as test cooks and editors at American's Test Kitchen, a partner brand of Cook's Illustrated, during which time they met, fell in love, married, and dreamed of their own place. That place became Cutty's, where Fieri discovered their signature Roast Beef 1000, stating that he wouldn't change a thing, except maybe the name: "It should be the Roast Beef One Million" - instead of 1000."
"At Cutty's, meals are hand-crafted onsite using all-natural cheeses and meats, and the dairy, eggs, and produce come from regional farms and producers, depending on seasonal availability. Bread arrives daily via Iggy's Bread of the World - and that bread is crucial when it comes to the Roast Beef 1000. It's a black-pepper brioche bun that's toasted in a panini press, giving it extra structure for handling the juicy, saucy ingredients without collapsing."
Guy Fieri visited Cutty's in Brookline Village during Diners, Drive-Ins and Dives to sample the cafe's signature Roast Beef 1000. The restaurant is small and unassuming, owned by Culinary Institute of America–trained couple Rachel and Charles Kelsey who worked as test cooks and editors at America's Test Kitchen before opening Cutty's in 2010. Meals use all-natural cheeses and meats with dairy, eggs, and produce sourced from regional farms and seasonal suppliers. Bread from Iggy's Bread of the World arrives daily; the black-pepper brioche bun is toasted in a panini press to support juicy, saucy ingredients without collapsing. Beef is sliced ultra thin.
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