CUT

Complete disappointment.
I had high hopes for this place, and seeing that I grew up frequently eating at steakhouses it was only natural that I needed to try CUT.
First off, our reservations were at 9:00pm, we were possibly 5 minutes late due to the delay in Valet. No big deal. Hostess mentioned they weren’t ready for us. Ok whatever, still no big deal. Walked across the foyer to the bar and ordered a cocktail. *tick*tock*tick*tock* Oh ok. Now it is 9:30pm, um. WTF. We paid the bill, went over to the hostess desk and asked why on earth the table still wasn’t ready. We hovered and 10 minutes later, ALAS, we are seated… AT THE WORST F*CKING TABLE IN THE WHOLE RESTAURANT.
It was completely unclear who our waiter or waitress was. It took 20 min to get a soda. Bread only came by because we asked since at this point we were practically starving. There was no introduction to the restaurant, nothing. It was so robotic, so not what you pay for. We were also told by the hostess that the manager will take care of you guys. Really? That’s funny because we never even met her till the bill was paid. Not that we were expecting anything for free but at least something to compensate for the lack of care this restaurant provided.
The female manager came over to the table after the bill was all paid for and my friend still left a tip (which I am not even sure why). She was listening to my friend complain about how terrible the service was. Please keep in mind my friend is a regular at the Las Vegas location of CUT and he literally will never come back to the LA location because that is how terrible it was. The manager could only offer, «I am sorry you had a bad experience». Oh well done! Your words mean soooo much!
Honestly, I am the last person on Unilocal to b*tch about service, but this was so obviously bad, it hurt. Get your sh*t together CUT.

It was a night of celebration; so what do three sisters do? We go get some red meat!
Cut was the perfect rendezvous located inside the iconic Beverly Wilshire Hotel. It’s not your typical steakhouse with dim lighting and dark wood finishes, in fact, it’s the complete opposite (modern and chic), which I find rather refreshing. It’s upscale but not lacking of a casual vibe in the air.
My happy drink of choice was called PINS and NEEDLES ($ 19). I love anything with cucumber along with lemon, rosemary, and gin — this did not disappoint. Their basket of warm cheese bread similar to the ones you get at Brazilian churrascarias didn’t last long after being set on our table and I knew better than to get full from the bread service. The onion focaccia was my first pick only to find out later the pretzel bread totally trumps it. The former was tasty but the loaded grease was a turn-​off.
We had the BONE MARROW FLAN ($ 20) for starters and it was exquisite. Very creamy, very rich, and was highlighted by the toothsome mushroom marmalade. They were nice enough to offer us more toast when it was running low.
There was a long pause before our entrees came and that’s where I scratch my head in disappointment. Alas they finally got served only to be sent back to the kitchen as mine was over cooked and theirs was under. It’s a mistake hard to overlook for a steakhouse of this caliber which garnered impressive accolades such as a Michelin star recipient back in 2008 and 2009. My WAGYU NY SIRLOIN ($ 88) was over-​charred that a medium rare turned out to be well done. Thankfully, second time was a charm. It was glistening from the juice and bursting with flavor. It’s a lean cut of meat but came out to be really tender. The marbling is nothing like an A5 Miyazaki which I prefer, however, it held its own. My sister’s BONE IN RIBEYE ($ 64) aged for 21 days clearly had more fat and chew. My steak was the clear winner between the two.
As for the side dishes, we got the CREAMED SPINACH ($ 13) and BRUSSELS SPROUTS ($ 13) both equally great. The organic fried egg was served atop the spinach and then mixed table side. It was a beautiful sight and pleasant to the taste buds. The sprouts on the other hand is something I’m always a sucker for. Needless to say, I really liked it especially with the sesame yuzu aioli that elevated the flavor of this dish.
Our server was jovial all night, attentive, and apologetic when needed. The rest of the dining staff were helpful too but a slight observation that needs to be mentioned here is the fact that they have taken away plates on the table without checking if we’re done. Not just once, but a few times. That irked me especially when I was trying to savor my DARK CHOCOLATE SOUFFLE and wanted to have one last spoon to seal my palate for the night. A lady server took my plate too soon before I shrieked and said stop. Damn you! And I complain because it was that good. Thanks for the complimentary dessert, CUT but I don’t think you are a cut above the rest. I’ll stick with Mastros and save a few bucks or go get an A5 Miyazaki somewhere instead.

This review is long overdue! I came here for my birthday and it was amazing, amazing, amazing! First of all, the bread here is soooo good. It took a lot of self control not to ask for more and stuff myself. I skipped the appetizer (knowing that I will have a lot of dessert) and jumped right into the good stuff! I shared the bone in rib eye, new york steak, yukon gold potato purée, and creamed spinach with fried egg. The steaks were so good and tender and the creamed spinach was the best I’ve had in LA. My significant other and I devoured everything in a very short period and I believe there were no left overs.
For dessert, we had the highly recommended dark chocolate soufflé and the banana cream pie. The soufflé was truly incredible and I’d put it at the top of my all-​time favorite desserts list. It came with whipped crème fraîche, chocolate sauce and hazelnut ice cream. The texture was definitely not like a traditional soufflé but closer to a molten chocolate cake/​chocolate fondant. It was so rich, even a dessert master like myself couldn’t finish it. The banana cream pie was very light and not too sweet.
CUT definitely lives up to its name… I will be back… I will be back!

The kindness and attention to detail were the most savory and delightful things we experienced, which is saying something as we had bone marrow flan, a 35 day aged hunk of ambrosia, and a banana cream pie to end all banana cream pies.
Thank you to the staff, in total, for an amazing, special experience.
P. S. (for the general public) They did a lovely job of catering to a vegetarian as well.

One word: AMAZING.
Every single time I have dinner at CUT I am left satisfied and happy. Everything is delicious and leaves you wanting more.
Bonemarrow flan… I can die now?
Service is impeccable as expected from a high class Beverly Hills restaurant.

We spent Valentine’s dinner here and it was incredible. The lobster and crab appetizer is a must have. The American wagyu is definitely one of the top three steaks we have had. The carpaccio was good but very heavy in truffle oil. The polenta is so delicious and creamy. The bread selection is delightful s d service is impeccable. What a fabulous evening as always in Wolfgang style.

Service: 5 stars!
Bone Marrow Flan: 5 stars!
Cheese Gougeres: 5 stars!
Pretzel Bread: 5 stars!
Porterhouse for two: 4.5 stars
Ambiance: 3 stars
The best service we’ve ever experienced at any fancy steakhouse!!! We felt pampered and pleased. The bone marrow flan was perfect, a must-​order! Our porterhouse for two was amazing, melt in our mouths, great flavor! It was brought to our table on a sizzling platter, where the waiter courteously asked if we wanted it cut or if we wanted it placed whole on our table (we opted for him to cut it). Downer — not really into eating elbow-​to-​elbow with the couple next to me. The ambiance is hip and clean, but I thought the middle tables were way too closely situated. It’s fancy, great food, just don’t expect a lot of leg and elbow room! (I’m petite 5’2″)

My boyfriend and I came here to celebrate both our birthdays. We had some trouble finding the place, because there was no sign for it. It is inside the Beverly Wilshire Hotel. We were seated and given cheese bread and bread sticks. I ordered the butter lettuce salad, we both for filets, and onion rings and mac and cheese to share. They also walk around and serve you bread (caramelized onion, sourdough, and pretzel, I believe). The sides were okay and the steaks came out a little overcooked, but it was fine. We also got dessert to celebrate our birthdays, I got the banana cream pie and my boyfriend the chocolate cake. They wrote happy birthday on them, but the desserts weren’t free for birthdays. I also got a coffee, which was great. It came with little cookies. The place had good service, but the food was not really worth the hype.

We came here for my sister’s birthday because she wanted to try new steak. The server was okay. Instead of checking on us every so often, I swear I my saw him walk past our table about 3 times the entire meal. The steak was good but not as good as other restaurants I’ve been to. It was also significantly more expensive. I asked for medium rare and they gave me a medium. My sister got the wagyu beef which was one of their more expensive steaks. I thought mine was better for $ 30 less. Anyway, not the best steakhouse so I won’t be back.

Let me start this off by saying Amazing, Amazing, Amazing!!!
My wife and I went to Cut on 2÷1÷16 to celebrate an early Valentines Day dinner. When we arrived they placed us in the sidebar while waiting for our table. We waited for 10 minutes, then were seated.
My wife and I both ordered the New York sirloin, a potato purée side, the Alaskan king crab shrimp appetizer and dessert was their Tahitian banana cream pie and a chocolate soufflé. The food was absolutely perfect. It had so much flavor and very good portions. I would definitely recommend the steak and delicious banana cream pie for dessert. If you are a huge chocolate lover the soufflé is for you. Trust me, once you have their steak, you are spoiled and will be bummed out by having steak elsewhere.
The staff was amazing as well. Our server was Marie and she was so friendly and sweet. It is nice to have a server that guides you through the menu and gives you their intake on what they feel is amazing. All the staff, it didn’t matter their table or not was very attentive to our needs.
The restaurant itself was beautiful. It had such a nice atmosphere.
When done with dinner if you have time take a look around the hotel because it is beautiful. Everything and everyone was amazing, even the valet attendants. Be advised it is pricey but completely worth it. Our bill was well over $ 300 and I’d do it again in a heartbeat. I will definitely be returning.

Second visit to Cut.
Since I already wrote up a review for Cut, I’ll just tell you what the standouts were from what we ordered. Actually another standout, beside the food, was the fact that actress Rachel McAdams was sitting at the table next to us. She was kind enough to let my daughter take a picture with her.
As I said, in my last review, the steaks here are great. I’m not a huge fan of their sides.
Except their CHEESE POPOVERS and FOCACCIA were off-​the-​chart.
Located in the Beverly Wilshire Hotel in Beverly Hills, the décor and atmosphere is very nice. Def a restaurant for special occasions. In fact, we found out that Rachel was celebrating her Oscar nomination for her supporting role in «Spotlight».
On this, our second visit, 4 stars for the STEAKS and the AMBIANCE, 3 for the rest.

The restaurant is in a hotel, once we got there we weren’t seated immediately. We actually waited a good 45 minutes to almost an hour for our table. That part was really annoying, normally restaurants are good about wait times and leave enough of a window between parties, especially at this place. This was not a great start to our evening, especially since it didn’t look incredibly packed.
Parking is valet.
Service was very good and great recommendations.
Anyways on to the drinks and food finally!
Bread Sticks (5 stars) — Crunchy and yummy, good to snack on. These are immediately brought to you before anything else.
Cheese Rolls (5 stars) — They give this right after you’re settled also! So gooey and good!!! OMG. I could’ve had a whole basket.
They served us additional bread and you can choose between roasted onions, pretzel bread & something else I forgot. I got the first two hehe. I love bread and they had so much, best thing ever. I loved the assortment between all of the amazing carbs! (5 stars)
Drinks:
Pepino’s Revenge (5 stars) — With cucumber and basil, yummy tequila drink! Cute little glass and huge ice cube, small amount lol but that’s what you get at these places, wondering who drank the other half.
Appetizers/​Main/​Sides:
Big Eye Tuna Tartare (4 stars) — Really fresh tuna tartare, crispy wontons with is, the sauce was just a tad too spicy, it overwhelmed everything so it needed to be toned down a tad with the heat. Lots of avocado with it and loved that!
Short Ribs with cauliflower purée and black truffles (5 stars) — I fell in love with this dish, along with the bread so far, one of the main reasons I’m giving this place 5 stars. When my main dishes work out well they deserve it. This was so incredibly tender, the truffles with it were amazing and purée just put it all together. The best short rib dish I’ve had to date!
Rib Eye (5 stars) — My brother has been here before and likes it because they know how to cook a steak just to his liking. They also come out and show all the meats and give you some info about each one, where it’s from etc. which I thought was really awesome.
Potato purée (5 stars) — Super creamy and amazing, can’t go wrong.
Mac n Cheese (5 stars) — Ooey and gooey! Taste the amazing sharp cheddar!
Creamed Spinach (5 stars) — Also really good, some places don’t do creamed spinach right, but I liked it here!
Dessert:
Farmer’s Market Fruit & Berries (2 stars) — Home made ice cream and sorbets. I think there was a melon, fig, and can’t remember the other two. That’s how unmemorable this dessert was. I clearly remember the purple fig because it was not good. I’d take a hard pass on this. They just threw whatever fruit too, didn’t really go with anything.
Also gave us a little tray of small desserts, it was generous but nothing on it was good. Wish we had gotten another dessert, but I wanted to keep it light after our heavy meal.
I’ll be back for everything else! :)

It’s so bad it’s almost funny. When it’s so bad I have to write a review…
I just had the worst dining experience at a Michelin star restaurant. Next table was an out-​of-​town businessman with a foul mouth and 2 female escorts. Yes, they were very loud and the waiters just tried not to provoke them. The food was terrible. One veggie dish was too sweet and over-​cooked. The other veggie dish was burned (they called it ‘toasted’, I should have known better).
Even their famous steak was not up to par. I’ve had better steaks at Outback or Sizzler’s at ¹⁄₃ of their prices. But price is not the point. They burned my steak.
I was very sorry to my wife to have been fooled by their advertisement and it ruined our anniversary.
Yes, the restaurant was packed on a Friday night and people were waiting in line. So? Most of them will probably not bother to write a review but I think most of them will not go back either.

Now this is a steakhouse. From the moment you enter this place you are on a journey of the senses. The kitchen is in full view and it is so amazing to watch. The food here is at the tip top of quality and cooked to perfection. Several choices not just of cuts of meat but origins of meat too. The sides wonderful. My date has several allergies and they even created a dressing just for her. Alrhough not as hip as BOA (and I do love the star power and energy there) this is the top gun of steak houses in LA. hands down

I finally managed to try CUT after taking advantage of their DineLA special of $ 98/​person. If one person in your party orders DineLA dinner, everyone has to do the same. Be sure to make a reservation ahead of time since the place is super crowded. The restaurant itself is breathtaking, it’s very modern and chic. As soon as you are seating, they serve you pretzel sticks and there are servers walking around offering you house bread. My favorites were the garlic one and the pretzel bread. They walk around with bread throughout your meal so don’t feel like it’ll never return again. What struck me as odd was there there were so many servers tending to our table. One person giving us the regular menu, another person giving us the drink menu, another person bringing us the bread, etc. Felt like a wave of people kept coming at us!!! The food takes a while to come out too… We had to wait abnormal times in between our courses.
Anyway, onto the food. The DineLA menu is a 5 course meal that I believe is a steal. The price of a cut of steak is already at least $ 50 minimum alone so you’re forking up $ 40 for 4 more courses.
1^st course — maine diver scallop ceviche. It’s not your typical ceviche but rather a bunch of scallops marinated in this soy/​citrus sauce. I was scared there would be a lot of ginger but there was just the right amount to where it wasn’t overbearing. The scallop was very tender and didn’t taste overly-​fishy either.
2^nd course — winter harvest celery root soup. WOW. Creamy, thick, and packed with flavor. If only we were given more soup! The mushrooms added a nice touch and left me wanting more! Phenomenal.
3^rd course — pan-​roasted french sea bass. I LOVE crispy fish skin and this was one of the most perfectly cooked fish I’ve eaten. The sea bass was super tender and it went great with the purée sauce. Definitely a winner in my book.
4^th course — dry aged NY sirloin steak. If you wanted to know how to cook a steak perfectly to medium rare, you gotta check out this steak. I’m pretty sure they sous vide their steaks cause’s its out of this world! I love the creamed spinach. I saw the table next to us add an egg to their creamed spinach and that looked amazing (some ideas for next time). Tender, juicy, amazing.
5^th course — CUT chocolate bar with guava-​passion fruit sorbet. I’m usually not a huge fan of chocolate but when it’s paired with a nice sorbet to balance out the taste, I’m game. The sorbet was probably one of the best I’ve had. It’s tangy and you can taste all of the fruity flavors with one lick.
CUT was impressive but the reason why I’m not giving it the prestigious 5 stars is the service. It felt weird to me how we kept getting served by so many different people. In addition, it bothered me how long in between our courses we got our food. There was one intermission where we were waiting 10+ minutes. Other than that, I’d recommend CUT though!

This place has RUINED me for marrow any where else for life. I’ve tried it a a dozen other places now, and none of them even comes close! And of course every cut of meat we ordered was ridiculously delicious.

I have gone back and forth about wanting to try Cut. The special dineLA $ 98 caught my attention and I figured I might as well take advantage of the opportunity.
The menu consisted of Maine Diver scallop «ceviche», winter harvest celery root soup, pan-​roasted French sea bass, dry aged New York sirloin steak with creamed spinach, and Cut chocolate bar with guava passion fruit sorbet.
The portions were very small so if I were a guy, I’d definitely still be hungry. The sea bass and steak were the standouts. Both were cooked perfectly. I liked the crispy fish skin and the steak was flavorful.
David was the main server, but throughout the meal, a bunch of different people served the bread and food, cleared the dishes, and boxed the leftovers.
I was happy to find metered parking on Rodeo very close to the restaurant since I know valet at the Beverly Wishire Four Seasons Hotel is ridiculously expensive. You only have to pay the one hour meter until 6:00 p.m. I’m glad to have finally tried Cut, but I think I was spoiled by the extraordinary menu and food at The Arthur J in Manhattan Beach two days ago.

If you’re looking for a good place to go for DineLA, look no further. CUT is the best DineLA I’ve ever experienced. From start to finish, I wanted to pick up each plate and lick it clean (seriously).
This was my first time at a Wolfgang Puck restaurant, and I must say, I was blown away. His architectural partner, Richard Meier, did a marvelous job; the dining space is gorgeous, modern, and classy.
I’ve never had a five course meal where each and every dish was executed with such precision. $ 98 might sound pricy, but believe me, it’s a steal.
The first course, Maine diver scallop ceviche, was refreshing, citrusy, and slightly sweet. The scallop was so tender, and at its peak flavor. It was the perfect start to the meal.
We were so lucky to enjoy the second course, winter harvest celery root soup. I’ve never had a soup with such depth of flavor. It was earthy, hearty, homey, thick, rich, and complex. My palate was taken on a journey as the flavors sank in, and ultimately I just wanted more. The oxtail was tender and matched perfectly with the soup. Each bite was so filling, inviting, warming, and delectable.
Various breads were offered during our courses; my favorite was the pretzel bread.
Our third course was pan roasted French sea bass. I’ve wanted to lick the plate after each dish, and this one was no different. The fish was meaty and tender. The crispy skin added a slight salt component. The heirloom carrot purée was magnificent — both earthy and natural tasting.
The fourth course was dry aged New York sirloin steak with an Armagnac peppercorn emulsion. The emulsion was to die for! It complimented the steak in stunning fashion. The meat was tender, seasoned nicely, and cooked to my preference (medium rare). The marbling created succulent, juicy, marvelous bites of beef. Once again, I wanted to lick the plate.
Wolfgang’s staff was 4 for 4 so far. I’m not much of a dessert person, so the last course would be the real test.
The fifth and final course was the CUT chocolate bar, mangoes, and guava-​passion fruit sorbet. The sorbet ranks right up there with the best I’ve ever eaten. It was levels above anything you could ever imagine! I asked the server if I could have a tub of the sorbet, and he replied that he ate a whole tub of it once! Refreshing and flavor packed, it contained natural flavors of both guava and passion fruit. They need to sell this by the gallon!
CUT, you were magnificent. I am deeply impressed, and I can’t wait to return to try your regular menu, especially that Miyazaki ribeye!

BEWARE… After you go and experience the steak at CUT… you just wont be able to forget it or expect to be impressed by any other steak restaurant ever again. BUMMER…
PLUS, If you get the heavenly experience to taste the Japanese Waygu… yeah, just forget about anything else in life in general. Anything else in life will just be SUBPAR … for lack of better words.
*All the people complaining on the reviews just probably aren’t made for the good or superstar life. lol* jk.
Thank you to the best server in the world CAESAR. Just request him and thank me later.
–We were a party of four. My fiancé wanted steak for his birthday… We’ve been to Mastro’s, Morton’s, Ruth Chris, The Grill in Hollywood… yeah… comparing these to CUT would be a joke.
–The bill was $ 639 for four people (two of the people got the sampler $ 140 steak plate so I mean obviously) not to mention we all got about two drinks each… so… don’t be cheap … you want to impress someone like I did, CUT is the way to go!

I don’t usually write reviews unless they’re 5 star reviews, but I was so disappointed with my first experience here. I waited so long to come here and we finally did for my husband’s birthday dinner. I’ve been to many great steak restaurants and Our Cut experience was really subpar. I don’t understand how they got their Michelin star.
First came the bread. The breadsticks that came out first were really good. Seasoned well with a great presentation. Then they came with a bread basket of our choice of 3 breads. I got the onion focaccia and the pretzel roll. Both were good but were cold. Not room temp– cold. It would have been so much better if it were served warm like other fine dining restaurants. Warm bread came after in the form of tiny, delicious, cheesy, popover type rolls. Our table of 5 got 7 little rolls. Why not 5 or 10? It just makes things awkward when you want a second price but you know only 2 people can have seconds.
We started with appetizers– Tuna tartare, and a couple salads. All were okay. I’ve had way better tuna tartare (Morimoto) and salad (Soup Plantation).
The dinner service was impressive as 4 waiters came rushing to the table to deliver hot plates of our steaks. This was a nice touch. They then served us our sides. We all got Nebraska wagyu ribeyes and 1 of 5 were cooked to the correct temperature. I don’t mind steak overdone from my usual ‘medium’ but my husband, who was the man of the night, ordered his steak medium rare and it came out well done. No Pink at all. We aren’t complainers. We aren’t nitpickers. But when you come to a restaurant of this caliber, that so happens to be a steak restaurant, it shouldn’t be so hard to get the Temperature correct, right? This is what they’re known for. This is what they do. Only my husband sent his meal back. They corrected it and brought it out 20 minutes later. By then, we were all half way through our meals. He had eaten half of my steak in the meantime because he was starving. The manager approached us to apologize. We got an apology, moved on. They didn’t take the steak off the bill– but that’s okay too.
In my opinion, the ribeyes were not just the wrong temperature, they were not that good. They were about ¾ of an inch in thickness, dry, and flavorless. Chain restaurants like Ruth’s Chris, Flemings, and Mortons are all much better.
The sides were really good– Brussels sprouts, Mac and cheese was perfect, polenta (second to Scarpetta), and creamed spinach. Portions were plentiful. The sauces to accompany the steak were also good and much needed for flavor.
Desserts– we ordered the baked Alaska (yummy), banana cream pie (okay), and the chocolate soufflé. They told us 12 minutes for the soufflé and it was taking longer than expected so they brought out the apple crumble to enjoy while we waited for the soufflé to come out. 35 minutes later, they brought out the soufflé. They comped both of those desserts so that was nice. The baked Alaska was the best of the 4. The meringue was delicious over the ice cream and cake.
The service at this restaurant was great. Ambience was nice. Our waitress was great. Our steaks were pretty bad. It would’ve been fine if we were at Sizzler, but when you go to a restaurant with the accolades of Cut, you expect to eat a steak to end all steaks. This was by no means a game changer. Maybe we caught them on a bad night. Should there be a bad night at A Michelin star restaurant? I’ve been to Providence 3 times so far and they never skipped a beat.

My girlfriend took me here for my birthday. We’ve been eyeing this place for a year and we finally got to try it.
4 stars because I build up such high expectation on the taste of the food but it fell quiet short.
I enjoyed the bread basket, the mini cheeseball still lingers in my palate. As far as the steak, it was good but not the best I’ve ever had. I ordered the 3 kinds of wagyu plate. Because I wanted to get the best of everything, sadly, it wasn’t the remarkable.
I love steak, but I think I can get better somewhere else in Beverly hills.

Having a steak here has pretty much spoiled me to the point that no other steakhouse could ever measure up to. This was quite the fine dining experience.
Atmsophere: The main point of interest upon being seated, if you are lucky enough to be seated by the kitchen (which I’m sure you can request with a reservation), is the fact that rather than being obscured and hidden behind swinging doors, the kitchen is in full view. Large windows allow anyone seated by the kitchen to witness the hustle and bustle that usually goes on behind closed doors. The flurry of movement from chefs creating dishes to servers ensuring food gets expedited promptly upon completion makes for an interesting conversation topic. It’s practically dinner and a show. The lighting can feel just a bit too dark, but the soft glow emanating from the kitchen made everything much more pleasant and easier to see. I’d personally recommend that you ask for a table by the kitchen if available and if your party size allows.
Service: Upon checking in for our reservation, we were promptly seated (luckily, by the kitchen!). Minutes after that, we were greeted by our server who dropped off the menus, got our drink orders and gave us a few minutes to order. After coming back with our drinks, he asked us if we would be interesting in seeing the meats being served to night. Who would refuse?! Being able to see the legendary Japanese Wagyu in it’s pre-​cooked state was like looking at rough diamond just waiting to be shaped. Throughout the evening, he constantly stopped by to check in to see how we were doing. Water’s were refilled often without needing to say anything and bread was plentiful. Overall very attentive service.
FOOD: The main reason we came. Note that we were a group of three, so any references to portion size were for three people.
Thin Baguette Bread (?): Unfortunately, I don’t recall the name, but the very first thing we were brought were these thin sort of bread that were dry, crunchy and lightly seasoned with herbs. About the size of rulers. Very good and a nice way to get our appetites going.
Pão de Queijo /​Brazillian Cheese Bread: I’m not 100% sure if they were the same thing, but they seemed like it. The waiter dropped it off on our table, stating it was compliments of the chef. They had a wonderful smell, fluffy, lightly crispy and had a definite cheese flavors. Our thanks to the Chef!
Steak Tartare: The first of the appetizers to come out, the Steak Tartare looked absolutely delicious. By it’s side was a small quail egg, top off, balanced against the tartare on a small mound of mustard. With that came a side of baguettes with an herb aioli and a dijon mustard. As it was my first time having Steak Tartare, it was wonderful. The combination of the yolk, the baguette and the various sauces made for a unique bite each time.
Maple Glazed Pork Belly: The second appetizer which came soon after the Steak Tartare. The flavors were fantastic. The fatty pork belly, the sweet maple glaze and the crunchy refreshing vegetables made for a hell of a little flavor bomb. The pork belly was incredibly tender, allowing you to easily slice it with just the side of the fork with easy.
«TASTING OF NEW YORK SIRLOIN» — Effectively a sampler of the likes you may never have seen before, the Tasting of NY was three pieces of meat: 4 oz. of U.S.D.A. PRIME Dry Aged 35 Days, 4 oz. of American Wagyu and 2 oz. of the mythical Japanese Wagyu. All were asked to be Medium Rare.
Not much to say about the Dry Aged. It was an excellent lean piece of meat with a very strong flavor.
Next was the American Wagyu, which had a medium level of marbling. A perfect combination, you get a nice balanced flavor from the fat and the meat. If they didn’t have the Japanese Wagyu on the menu, I’d say that this was the perfect combination of the two to have for a larger piece.
Last was the legendary Japanese Wagyu. You know how you often hear about how it’s supposed to be so soft and tender that it practically melts in your mouth? This was no exaggeration at all. The intense amount of marbling and fat makes a bite so insanely soft that you could quite easily enjoy this without having a single tooth in your mouth. I could easily «chew» the meat by simply pressing it against roof of my mouth with my tongue and it would yield with almost no resistance. The flavor was like no other meat I’ve ever had, and I firmly believe that no other meat could ever hope to match. I personally feel like 2 oz. of this was the perfect amount. The amount of fat it contained would, in my opinion, be a bit too rich to enjoy in a larger piece. Having a taste of each step of fat content made for a perfect meal.
Lastly is the sides, which were the Mac N’ Cheese and the Roasted Cauliflower. The Mac had a delicious and crunchy layer. The Cauliflower was pretty good, although there isn’t much to do with that I suppose.
Definitely a meal to remember and one my taste buds will find hard to match.

I came here last night to celebrate my parents wedding anniversary and the food and service was awesome! My server William was really nice, helpful, and accomodating (as well as the other servers that helped him bring the food and take away the dishes). The manager Rikki Johnson was friendly and kind enought to check in with us as well (knowing the special celebration).
For appetizers:
Ahi Tuna: ⁵⁄₅ rating. It came in a set of 3, with the ahi diced up and placed between two pieces of bread ala sandwhich style with wasabi and fish eggs as well. Came with a side of wasabi. It was tasty but and different take on the ahi. But being from Hawaii, I am used to eating ahi all different styles, so nothing spectacular but great nonetheless.
Bone Marrow Flan: I didn’t actually eat of any this as I can’t give a rating but my dad ate the whole thing so that’s a good sign. But then again, my dad loves bone marrow.
Soup Butternut Squash: ⁵⁄₅ rating. I am not a big fan of butternut squash but I still eat it though. The soup was very thick and very tasty. I would definitely order this again.
Main Courses:
New York Sirloin: ⁵⁄₅ rating. I ordered this dish and it was a USDA Illionise, dry aged 35 days. Char broiled over wood first and then put in an oven at 1200 degrees. I ordered this at medium rare and it was really good. Seasoned with just rock salt — so tasty that I didn’t even have to bother to add any of the seasons that was brough to the table with the meat.
Porterhouse Steak for 2: my parents shared this dish. This was a wet age cut and ordered medium rare. After being cooked (the same way mine was cooked — actually how all their steaks are cooked over the wood first and then into a oven at 1200 degrees) it was prepared at tableside. Because this particular cut has a bone in it, it was explained that it was wet aged and never dry aged because of the bone. Another server slice off the meat on both sides of the bone and sliced them up, leaving the steak on the original plate and placing it front of my parents to share off on their own plates. I tried a small piece, and although it was very tasty, I prefer dry aged to wet aged meat.
For sides:
Brussel Sprouts: ⁴⁄₅ rating. Although tasting it was black on the outside. The good thing though it wasn’t under cook which made it easier to eat. (I have add undercooked brussel sprouts to the point that it was hard to bite through and chew).
Butternut Squash: ⁵⁄₅ rating. Served in cubed chucks, this had minimul salt seasoning and was very tasting.
Dessert:
Banana Cream Pie: ⁵⁄₅ rating. By far my favorite dessert ever.
Crumble Pie: ⁵⁄₅ rating. Very tasting.
All in all, I would definitely be back. Thank you William and Rikki for making a memorable night for my parents and I!!!

I’ve never had steak like this in my life. Maybe my life has just been limited. I don’t know. All I know is that I’ll be dreaming about this Wagyu until I get it again. DO NOT GO HERE AND FOREGO THE JAPANESE WAGYU. Just go home if that’s your plan.
Let’s start with the basics at this Wolfgang Puck steakhouse. Situated in probably THE most luxurious hotel in Beverly Hills (the Wilshire, a Four Seasons Hotel), Cut spares no expense at cultivating its trendy, opulent, celebrity feel. We pulled up to the hotel and gawked at the Bugatti parked outside. The restaurant has an open floor plan with dim lighting and a combination of tables and booths near an open kitchen. Damn, the whole place just screams «awesome.» You want Jason Bourne and James Bond to tip their rocks glasses to you as you slink into your seat and wait for the Holy Grail of steak.
We tried a sampling of appetizers: Wagyu beef sashimi, tuna tartar, Blue crab & shimp cocktail and the bone marrow. Without a doubt, the bone marrow was the best of the lot. Yes bone marrow is easy and quite elementary when boiled down to its parts (i.e. just fat), but the preparation seems to vary from place to place and the seasoning/​presentation make or break this dish, in addition to the type of bread. Trust me, just get this starter. You won’t regret it (if you like this sort of thing).
I was duly advised ahead of my meal to order the Tasting of New York Sirloin ($ 125) which consists of 4 oz of American Wagyu, 4 oz of U.S.D.A. Prime dry aged beef and 2 oz of Japanese Wagyu Beef from Kyushu. I know, over $ 100 for a single plate of steak. Just do it.
On this plate, the cuts are lined up left to right starting with the American Wagyu, moving onto the dry aged beef, and finishing off with the Japanese Wagyu. The portions are dainty-​appearing, but the richness of the meat is not. My advice is to the eat this dish from left to right, because if you start with the Japanese Wagyu, there will not be a reason to try the other two. The American Wagyu was the standard «excellent steak» flavor that I enjoyed, but kept me yearning for something more. I was surprised by how outstanding the American dry aged beef was. This cut was on par with the best steaks I’d ever had prior to this. The Wagyu was only 2 oz but it blew me away. I think the percentage of fat in the cut climbs substantially as you move to the Japanese Wagyu, because it tasted like pork belly on steroids. Buttery, packed with flavor, salty, rich — everything you’d want in your last meal before death. I savored every nibble with my Cabernet Sauvignon. I have to say the sides were spectacular as well, most notably the mac and cheese. Wow.
Cut surpassed my expectations and they were high to begin with. If I’m ever back in LA, my pennies will be saved up for another dining experience here. A must-​do!

CUT went above and beyond my expectations. My boyfriend and I love WP24 and were drawn to CUT since it’s also Wolfgang’s restaurant.
We were looking for a romantic spot for our 8 year anniversary and we sure found it. Upon entering we were greeted my friendly hostesses who wished us a happy anniversary.
The restaurant is dimly lit, with high ceilings, colorful art, and interestingly had chairs with wheels. Once we were seated, we were given two bread items one of them being the cheese gougeres. The server provided us with great suggestion and even though we decided to do the porter versus the Waygu beef, he still brought out the meat to show us the marbling and give us the «whole experience».
We ordered the tartare, bone marrow flan, and the porter. Never had I been so blown away. The food is well portioned and the flavor was beyond me. Each dish had me stunned. We ended our meal with the baked Alaska which was great. My boyfriend and I aren’t sweets people so the coffee ice cream and the subtle chocolate cake in the maranfue was perfect.
Overall such great service from caesar and other staff and most importantly impeccable food. Will be back!

Once again CUT fails to hit all points on a trip. This visit the service was off with them forgetting things and also serving different people the wrong items. This is not surprising though based on my previous experiences.
The food here however is amazing and is why I keep going back. This time I had the Big Eye Tuna tartare, the Snake River Farms American Wagyu, and the Baked Alaska.
The Tuna Tartar was among the best I’ve ever had, better than my other favorites which include South Beverly Grill’s Tuna Tartar, and the Tuna Tartar at Wilshire Restaurant.
The Tuna tartar was very flavorful and the avocado was perfect. Unlike some raw fish dishes there was not too much oil. The only thing off was the number of crackers provided.
The clear standout was the American Wagyu Filet Mignon from Snake River farms. It’s the best cut of beef I’eve ever had. Absolutely stellar in every way. I had the Shallot sauce alongside it and I was in heaven. If you order this get it somewhere between Rare and Medum… if you get it Medium-​Well or more then you might as well just go to Norm’s.
We had a variety of sides along with our steaks but the standout was definitely the Baby Squash. Fantastically tasty and delicious and not too oily. I could have those baby squash every day and not get tired of it.
The dessert was a big let down. Though the Baked Alaska tasted great I felt they could’ve prepped the accompanying berries better by removing the greens. When you serve tiny strawberries that are the size of my pinky finger nail I’d prefer to not have to cut the greens off. The piping of «Happy Birthday» was well done though and really added to the feel. I hate it when restaurants just put a candle in the cake… the piping on the plate brings it all together.
I’ll continue to go to CUT for special ocassions, and hopefully one time i hit it when the service is on point, they could really take some lessons from Providence, Melisse or any of the Vetri restaurants in Philadelphia.

I’m always on the hunt for the best ribeye in town! We came here for a change of pace and to try a new steakhouse that we hadn’t been to before. We started with the complimentary cheese rolls and pretzel bread. Both were outstanding! My main course was the Ribeye Nebraska dry-​aged 12 oz. It was appropriately seasoned, but the meat itself wasn’t all that tasty. We got a side of the tempura onion rings, which were good, and the banana crème pie for dessert. All in all, it was a 3-​star meal compared to other steakhouses that I’ve been to. I did not think it was worth the higher price though. This restaurant seems to be pricier than all the other steakhouses we’ve been to.
The service was attentive and friendly. We ordered a bottle of wine, and the waiter made sure our glass was never empty. Being that it’s inside the Beverly Wilshire Hotel, I would’ve thought it’d be a bit more formal in dress attire and atmosphere. The only impressive thing were the expensive cars parked outside! The good news is that they validate parking. Once you walk inside the restaurant, it’s kind-​of set up like a California Kitchen. Also, I don’t think they have a strict dress attire, as customers wore shorts, tennis shoes and whatever else. I guess if you are going to pay good money for a meal, they really don’t care what you wear.
Since there are many other good steakhouses in the area, I’d probably pass on this one next time.

Cut is one of those $$$$ restaurants that is more laid back, and relaxing to dine at. Dining area is very spacious and open– similar to the feeling of the Getty Museum which Richard Meier is also the architect of.
Service is fantastic, professional but not stiff. The staff were super attentive and definitely went above and beyond my expectations :)
Food:
I actually enjoyed their appetizers more so than the steaks despite this being a steakhouse.
+Austrian Oxtail Boullion: Aromatic beef broth that isn’t heavy at all, the bone marrow dumplings add that touch of richness without making the whole soup too heavy.
+Asparagus Soup: Beautiful presentation, crab meat paired perfectly with it.
+Bone Marrow Flan: Perfect pairing with a bolder red wine like cabernet. Portion size was very good, enough for 4 people to share.
+Australian White Asparagus, Warm Louisiana Crayfish: I guess everything is bigger in Australia because these asparagus where GIGANTIC. What made this whole dish was the lobster hollandaise, I dream of that sauce now… –drool– Well worth the $ 28 price tag.
Steak:
Go for either the Prime Dry Aged 35 or the True Japanese Wagyu.
I had the tasting of New York Sirloin for $ 135 which came with American Wagyu, USDA Prime dry aged 35 days, and A5 from Miyazaki, Japan. I saved the Japanese beef till last to eat because I knew once I had a bite of that one, the other cuts wouldn’t be able to hold a candle to the amazingness of it.
Despite the higher price point of American Wagyu from SRF, I actually thought the dry aged 35 day steaks tasted better. More fragrant due to the dry aging process.
While the steaks were good, I found the seasoning to be a bit on the heavier side-​especially for the Japanese cut. The natural fragrance from the high fat content was masked by the seasoning on the outside, especially since it was only a 2oz cut. I much prefer Providence’s take on a5 wagyu, sous vide then seared.
Overall:
Great place to have wine, since all their dishes pair nicely with them.
P. S. I love their spoons, even their silverware is designed by Richard Meier!

Ouch, Wolfgang. Our dinner at CUT reeeeeeeaaaally hurt (insert the «Charlie bit my finger» voice over). From start to finish, the entire experience was pretty rough. As (somewhat) new parents, we don’t get out much these days, so when we do, we do it right, class it up, and splurge a little. That means we also eat early… like right at opening. I know, we’re super cool. We got to the restaurant a few minutes prior to open, so the hostesses had us wait in the lobby. No problemo. Once we were shown to our table, it was clear that they still weren’t ready for service. There was no music playing, tables were still being set, and it felt like an eternity before we were greeted… oh yeah, and there were no other guests but us (and the crickets).
Onto the food:
Maryland Blue Crab & Louisiana shrimp cocktail– nicely plated and tasted great until I got some of the tomato-​horseradish jelly-​like custard… it felt weirdly squishy and slippery in my mouth… Not a feeling or taste I’d like to relive.
A forgettable pork belly dish (which I never thought pork belly could ever be).
Tempura onion rings– beautiful to look at, limp to the touch. Bummer.
Mac and cheese– overcooked noodles and a broken sauce… you know, when the oil has called it quits and parts ways with the rest of the cheese. What is up with all the soggy food coming out of the kitchen? Apparently we came on the night of Mush-​Fest 2014.
35-​day dry aged rib eyes– by the time we got our overcooked steaks, an HOUR had gone by, and diners who came after us had come and gone. Did they forget about us? You know, those cool people who were already seated before the rest of the staff arrived? We ordered them medium rare and there was little to NO pink in the center. I know there’s always a debate when it comes to meat temps, and I’m no meat professor, but I’m pretty sure that constitutes as medium well. Not sure how any of this happened, given the fact that the steaks were so thin… it was just sad. For the price tag, we should’ve gotten an entire cow. On a brighter note, they DID send out a complimentary mid-​course before our jerky came and played it off as a kind gesture (rather than a way to cover up the delay). We never complained but it was appreciated.
We had no interest in dessert, and were SO ready to get out of there. Wolfgang, I still think you’re a living legend, and it pains me to admit this, but CUT scarred us and I highly doubt we’ll be back.

I had really high expectations for CUT due to location, the reviews and everything else. Everyone knows about CUT. So made reservations for my boyfriend for his birthday about a month ahead. We were only offered either a 5:45 dinner reservation or a 9pm slot. This was booking a month ahead for a Saturday. So if you want a specific time, I do recommend that you book 2 months prior.
Arriving there, you must valet your car. Valet parking is $ 15 WITH validation. ($ 3 off validation from the waitress whom asks at the end of dinner)
We checked in and had to wait a few seconds because you aren’t allowed to be seated unless your entire party is present, luckily the rest of our party was only a few minutes behind us.
We get seated and at a round booth with one rolling chair (we are a party of 6). Can I just saw have difficult it is to get out of a booth with 6 people in it in a small tiny restaurant with people and plates always zooming by? The lighting is super dim. I looked around the restaurant and saw people taking out their phones just to read the menu.
We all ordered our drinks, the appetizer following entrée. Now lets get to the food:
Drinks are drinks
Appetizers:
Maple Glazed Pork Belly– It was okay, some pieces of pork belly were really hard to cut. I expected it to be more buttery, but while cutting it was really stingy. Ive had better pork belly, pass on this.
Bone Marrow Flan– This was so goooooood! there are no words to describe it, it comes with toast and a mushroom marmalade. I would totally recommend this dish.
Alaskan King Crab & Louisiana Shrimp — This dish was also awesome as well, It had a good taste and the horseradish complimented the seafood very well.
Entrees:
We had few dry aged rib-​eyes as well as bone in filet’s at the table as well as an order of a rack of lamb. The lamb was excellent, and probably one of the best tasting ones we have had in awhile. The dry aged rib-​eyes were decent, but nothing too memorizing as well as the bone in filet’s. The waitress also as if we wanted to try any of the steaks sauce but we didn’t know if they were complimentary or if she was going to charge us for it because it said $ 2 each on the menu. At the end of the meal they were comped, so there was a few confusion on that.
Sides:
Mac & Cheese– pleanty to share with a party of 6 and it was pretty decent of out all the other sides we got.
Yukon gold potato purée– it was okay, kinda tasted like box mash to be honest
Polenta– these were awful thats all i have to say about them
Wild Field Mushrooms– these were very unique and tasty. sadly one order was not enough for a party of 6, should have gotten double orders of it.
Fingerling potatoes with bacon– these were decent, the bacon was probably the best part of the dish.
We had left over potatoes and mac and cheese and I thought the waiter was going to box our leftovers but they just took it away and didn’t say anything!!! Pretty upset about it because they didn’t ask nor box it up for it. So if you want to take anything home I suggest saying something, if not then the food you pay for will be gone. The only thing they asked us to box was our steaks. –_​–
Dessert:
We ordered a pot of tea and a few lattes and cappuccino. As well as the S’more Baked Alaska and the Banana Foster Cake. We also received a small plate of complimentary tiny pastries such as danish cookies, and then a bigger plate with chocolates and other tiny pastries.
In the end, I would not recommend friends and family to this restaurant unless they want to be let down. Wasn’t too impressed with the ambiance and service. For a high reviewed/​rating restaurant I expected a lot.