 CUT Restaurant Review: CUT, legendary chef Wolfgang Puck's steakhouse at the Beverly Wilshire hotel, was a star-studded success at its opening and even managed to steal some of the limelight (and customers, perhaps) from nearby sibling Spago Beverly Hills. Within its walls you find a microcosm of the movers and shakers of Los Angeles, from financiers to producers to aspiring actors. The look of this modern, elegant and chic spot came from prominent architect Richard Meier, who also designed the Getty Center. The two-level layout features sleek lines, an exhibition-style kitchen, and art pieces by John Baldessari. Puck and his partner, chef Lee Hefter, have put together an innovative menu; yes, it's based on meat, but meats whose preparations and sauces require expertise, which is delivered by head chef Ari Rosenson. Before you make a selection, lots of explanations are provided and raw cuts of meats are brought to the table to help you decide. Start with Kobe steak sashimi, asparagus with a poached egg and bacon vinaigrette, if available. Also worth considering are the seasonal salads, which might include a white corn salad with wild arugula, tomatoes, feta and goat yogurt “tzatziki.” Then you have a choice of several selections of beef (the majority of which is corn-fed) in different cuts, or lamb or chicken from the rotisserie. The Kobe beef short ribs with Indian spices is a must, since the difficult balance of hot and sweet is perfect. Meats can be accompanied by a sauce of your choice, and various sides and vegetables (we recommend the potato tarte Tatin). Don't think you are done: next up are desserts like dark chocolate soufflé and Baked Alaska. Rounding out the restaurant’s talented team are general manager Mishel LeDoux and Dana Farner, who oversees the expert wine program.
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CUT Restaurant is one of GAYOT's 2013
| Top 10 LA Star Spotting Restaurants
| Top 10 LA Steakhouse Restaurants
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CUT restaurant is one of our 2013 Top 10 Steakhouses in the U.S.
Go behind the scenes of CUT restaurant! Watch our exclusive interview with head chef Ari Rosenson, general manager Mishel LeDoux, and beverage director Dana Farner.
Visit the photo gallery of CUT restaurant.
Splurging at top-rated restaurants is fun for special events, but where can you go for a good quality meal that won't break the bank? Gather the change out of your piggy bank and sofa cushions and take it to one of our selections for the best cheap eats in your area.
