Wolfgang Puck helped invent California cuisine (and gave us California-style pizza) at Spago (No. 9), pioneered Asian fusion food at Chinois on Main, and even figured out a way to produce decent airport food at his many Wolfgang Puck Express outlets, so we shouldn't be surprised that with Cut in the Beverly Wilshire Hotel, Puck has also reinvented the steakhouse. (There are now spin-offs in Las Vegas, London, and Singapore.) The traditional red leather booths and bucolic paintings have given way to a cool white interior by rationalist architect Richard Meier and a series of pieces by conceptual artist John Baldessari. In place of iceberg wedges and grilled swordfish, look for warm veal tongue with baby artichokes and roast Maine lobster with black truffle sabayon. Creamed spinach gets a fried organic egg and the hand-cut French fries come with black truffles and Parmigiano-Reggiano (for $31). Oh, and the steaks? Not the usual four or five choices, but a total of 16 cuts and places of origin are available, from Illinois and Nebraska corn-fed to Japanese 100% Wagyu beef from Miyazaki Prefecture in Kyushu. Don’t forget the eight sauces and seven "adds to the cuts" that include caramelized onions, Point Reyes blue cheese, French black truffles, fried egg, and bone marrow.
— Arthur Bovino, 101 Best Restaurants, April 1, 2015