Esquire magazine’s one-time Restaurant of the Year, James Beard Foundation Best New Restaurant nominee, and otherwise major media darling since its 2006 opening, Cut has reaped enough attention to banish this not-so-hidden gem to eternal non-hipness. But Wolfgang Puck’s sleek Beverly Hills steak house remains a cut above the rest, consistently plating the world’s most exclusive beef from its award-winning digs in the sophisticated Beverly Wilshire hotel. The bold and beautiful clientele sip Hemingway Daiquiris and Lost in Translation martinis while feasting upon the likes of aged, Nebraska corn-fed rib eye, American Wagyu sirloin and exceedingly elite Kobe beef sashimi.
Full bar. Serving dinner Mon–Sat. Closed Sun.
Zagat 2011: 27 food rating (extraordinary to perfection)
Los Angeles Times: *** (Excellent)
LA Weekly: Jonathan Gold's 99 Essential LA Restaurants, 2010
“Cut … at the moment is probably the best steakhouse in the world that doesn’t happen to be in either Tokyo or Buenos Aires.”
— LA Weekly
“With Cut, Wolfgang Puck is showing all the trendy steakhouses how it's done. It's thrilling to have such a beautiful restaurant in town, and with a little tweaking, Cut stands to become the definitive contemporary steakhouse — high-spirited and fun, understated and sophisticated. It is, above all, a refreshingly grown-up restaurant.”
— S. Irene Virbila, Los Angeles Times
Esquire magazine’s one-time Restaurant of the Year, James Beard Foundation Best New Restaurant nominee, and otherwise major media darling since its 2006 opening, Cut has reaped enough attention to banish this not-so-hidden gem to eternal non-hipness. But Wolfgang Puck’s sleek Beverly Hills steak house remains a cut above the rest, consistently plating the world’s most exclusive beef from its award-winning digs in the sophisticated Beverly Wilshire hotel. The bold and beautiful clientele sip Hemingway Daiquiris and Lost in Translation martinis while feasting upon the likes of aged, Nebraska corn-fed rib eye, American Wagyu sirloin and exceedingly elite Kobe beef sashimi.
Full bar. Serving dinner Mon–Sat. Closed Sun.
Zagat 2011: 27 food rating (extraordinary to perfection)
Los Angeles Times: *** (Excellent)
LA Weekly: Jonathan Gold's 99 Essential LA Restaurants, 2010
“Cut … at the moment is probably the best steakhouse in the world that doesn’t happen to be in either Tokyo or Buenos Aires.”
— LA Weekly
“With Cut, Wolfgang Puck is showing all the trendy steakhouses how it's done. It's thrilling to have such a beautiful restaurant in town, and with a little tweaking, Cut stands to become the definitive contemporary steakhouse — high-spirited and fun, understated and sophisticated. It is, above all, a refreshingly grown-up restaurant.”
— S. Irene Virbila, Los Angeles Times