CUT - Beverly Hills
Celebrity chef Wolfgang Puck famed glamorous steakhouse is based in the Beverly Wilshire, A Four Seasons Hotel. Its take on the classic steakhouse is in true Puck form, with modern accents throughout the space and updated menu items. Adjacent to the restaurant’s main dining room is an energetic, upscale bar and lounge showcasing custom cocktails, classic drinks and a "Rough Cuts" menu featuring CUT’s popular appetizers like prime steak tartare.
This is a pretty ritzy restaurant with indulgent, chef-driven starters such as American Wagyu beef sashimi, warm veal tongue and bone marrow flan. As far as steaks, they are all grilled over hard wood and charcoal, then finished under a 1,200 degree broiler. Cuts range from a 32-ounce U.S.D.A. Prime Porterhouse for two to Japanese Wagyu ribeye and New York strip. Non-steak favorites include whole roasted French loup de mar, sauteed Dover sole and grilled Colorado lamb chops. Bar bites from the "Rough Cuts" menu range from tempura onion rings to Maryland blue crab rolls.
Notable accolades for the restaurant include being named the #1 Steakhouse in America by The Daily Meal, one of USA Today's 10Best Hotel Restaurants and the #10 restaurant in Los Angeles by noted food critic Jonathan Gold.