 CUT, legendary chef Wolfgang Puck's steakhouse at the Beverly Wilshire hotel, has been a star-studded success since its opening. Within its walls you find a microcosm of the movers and shakers of Los Angeles, from financiers to producers to aspiring actors, and the dining room can get rather noisy with the accumulation of conversations. 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 chef de cuisine 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, or the very good oxtail soup with chervil and bone marrow dumplings. Then you have a choice of several selections of beef in different cuts, or pork chops, 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 different vegetables (we recommend the potato tarte Tatin). Don't think you are done: next up are desserts like dark chocolate soufflé and Baked Alaska. Dana Farner oversees the expert wine program, plus the snazzy cocktails served up at the bar.
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CUT Restaurant is one of our 2012
| Top 10 LA Star Spotting Restaurants
| Top 10 LA Steakhouse Restaurants
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CUT Restaurant is one of our 2011 Top 10 Steakhouses in the US.
Go behind the scenes of CUT restaurant! Watch our exclusive interview with chef de cuisine Ari Rosenson, general manager Mishel Ledoux, and beverage director Dana Farner.
Visit the photo gallery of CUT restaurant.
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