CUT by Wolfgang Puck

Jeremy Morgan

I've eaten what's likely the best steak I've ever had here, but I'll tell you why it's only 4 out of 5 stars. The good: Steak was top quality. Our waiter was amazing. We were treated very well by all of the staff. The not so good: - This place is incredibly expensive. Yes, I know we're eating in the middle of Beverly Hills, but $500+ for two people should knock your socks off. Frankly it didn't, compared with other restaurants we ate at. - The music was weird. It just didn't fit - Ambience was lacking. Seemed like a weird bright artsy place. Maybe I'm not the intended crowd? - The black bread is weird. - Drinks weren't very strong. Its not that I desire drinks full of liquor but these were pretty weak. Overall it's a great place to go if you like Steak. And the people working there are phenomenal.

Tim S

We stayed at the Beverly Wilshire Hotel so going to CUT for dinner was a no brainer. We were seated right away and our service was outstanding. It was almost like we had our own personal waiter. I ordered the Snake River Farms American Wagyu steak. It was cooked perfect and tasted great. Wife had the chicken dish with mushrooms. Hint, if you want mushrooms with your steak, which is an add-on, and someone else in your party wants the chicken with mushrooms, then just take some of their mushrooms off their plate as the chicken comes with a big pile. You'll save $12. LOL. Caesar salad was super tasty. The bread selection very good. Just a fantastic dining experience here. You can't go wrong.

Zan Lee

Wolfgang Puck himself came over and shook my hand, thanked me for being there, and cut and served the soufflé dessert for us! Shows a lot that one of the most famous chefs in the world, worth over $90million, is working @ 9:30 on a Tuesday night. More LA chefs should take note I dine out at least 2 nights every week and that has only happened to me one other time. Also it’s the sort of work ethic I respect and strive for myself. I booked reservations here for a birthday dinner as I heard it’s the best steakhouse in LA + they have a Michelin Star (which is more rare in SoCal compared to SF numbers) and I was not disappointed, it went above expectations. Cut is behind the lobby of the Wilshire Beverly Hills and offers valet only although I was able to find street parking close for my 7:45 start time. The lobby itself is beautiful and so is Cut. It’s a very bright, open steakhouse with only ambient lighting so it’s more illuminated than other steakhouse like Mastro’s or Morton’s but dark enough that you don’t feel under the lights. Definitely a very high end look to it, I would dine here on any occasion but it especially does the job for any celebration. We started off the bread for the table (a must it’s a good amount and goes with everything you choose to eat) and then chose the steak tartare as our starter. Wow. I like this dish in general but the black truffles on this one and the taste made it exceptional. Not a single piece remained after 10 minutes. Followed up with the 8oz CAB 28 day wet aged Filet Mignon from Illinois for $78. Pricey but it was delicious honestly. The carrots with honey and ricotta were a really nice addition to this as well. Finally we finished up with the dark chocolate soufflé that Wolfgang himself cut up and served to us. Such a great experience! I would say it’s the best steak I have had in LA so far. Next being Mastro’s, then Musso & Frank as my top 3 (as of now). An all around wonderful meal and experience; I would recommend to anyone just beware of price before booking, in my opinion it’s totally worth it and a must.

G Lyn

One of my favorite restaurants in LA. We got the pleasure to meet Wolfgang and he must be one of the hardest working chefs of all time. Wagyu Sliders - one of my favorite things on menu Mac and cheese - one of the best Eye of the ribeye - I tried both the dry aged and the American wagyu And while I did enjoy both, the eye of the ribeye was my favorite. Baked Alaska - was a gem on the menu, it never shows up anywhere and when it does I have to order it. It was an interesting take on it with passion fruit. Looking forward to many more dinners here.