CUT by Wolfgang Puck
Row 1
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
Foursquare Tips
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Featured on LA Weekly's 99 Essential Restaurants! -
A favorite of many A-list celebs, this restaurant is one of the best in LA. Pair your Kobe beef with creamy spinach topped with a softly fried egg, and splurge on chocolate souffle for dessert. -
Tender as butter, a bite holds a world of flavor and the taste isn't in a hurry to go away. -
Meat eaters, rejoice for kobe short ribs. And the wild French turbot for two is divine. Recommendation: Fun to park at the bar and eat. -
Theres some delicious meat and seafood here: Wagyu sashimi, bone marrow flan, thinly sliced veal tongue in salsa verde, and real Kyushu beef.
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Come to sample CUT and others at this years Gold Standard on 3/6/11! http://bit.ly/iaPthT
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This place is so dope. Low key vibe...good music. Sexy as hell. Get your Ari Gold on up in here -
At Wolfgang Puck's steakhouse, there are distractions aplenty: the Richard Meier-designed room, the Hollywood clientele, and the dry-aged rib-eye steak. Thankfully, all are beautiful. -
The steaks are very very delicious, try American Wagyu beef and you wouldn't regret. Pleasant service and waiters. Must visited during your stay in LA or Beverly. -
CA. Excellent, hip steakhouse. Our must-haves: the butter lettuce salad, wagyu/ angus "kobe style" steak and house steak sauce. -
This sleek restaurant has a business edge with the office style dining chairs and timber decor softened with a classic white interior design
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I love this restaurant for the amazing food and service! Never impressed with the interior decor,however, everything else deserves an outstanding rating! Our server Gloria was very pleasant and sweet! -
Everything is delicious! -
Wolfgang Puck's shmancy and pricey modern steakhouse located within the Four Seasons Beverly Wilshire. [Eater 38 Member] -
The ribeye is amazing. Also try the oxtail soup too
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Come early and grab a green initiative martini at the bar while you wait. Excellent! -
Fabulous spot for cocktails -
One of my favorite steak houses in LA. I really enjoy the american wagyu and make sure to save room for the chocolate souffl. -
Though well-known as a cougar hangout, sidebar, can still be an excellent place to grab a cocktail like an Aviation or Samurai Sword, which touts 12-year Japanese whiskey, honey, and ginger. -
Here's a tip.. Don't do it!
