Cut - Beverly Hills - calendarlive.com

Cut

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9500 Wilshire Blvd., Regent Beverly Wilshire Hotel, Beverly Hills
310-275-5200

Hours: Mon.-Thu., 5:30-10 p.m.; Fri.-Sat., 5:30-11 p.m.

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Getty Center architect Richard Meier designed Cut's contemporary space within the baroque Regent Beverly Wilshire.

The way Never underestimate Wolfgang Puck. He's such a familiar face, beaming from the covers of his cookbooks or exhorting viewers of the Food Network to "live, love, eat " that we tend to forget he's not just chef to the Oscars and a celebrity in his own right, but also the real deal. And just when you thought he'd stopped spawning new restaurants, with the exception of an occasional Spago or two, he's back with Cut, his new steakhouse in the Regent Beverly Wilshire hotel.

— S. Irene Virbila
Aug. 9, 2006

Cross street: Rodeo Drive

Reader Reviews

May 14, 2009

Josh LA, CA

Cut isn't richard meier's first restaurant. 66 in New York is.

April 4, 2009

tolstoy Beverly Hills, CA

I am taking a friend to CUT at the Beverly Wilshire for his birthday and much to my dismay the corkage fee is not always $25.00. My friend wanted to bring a fine vintage from his cellar to dinner but because the restaurant offers it on their wine list at $1100 I would have to pay their price as a corkage fee. So he will not bring the bottle and we will not be able to enjoy the meal as much as we hoped. Lousy policy in my mind. A corkage fee should not change from one bottle to another!

May 4, 2008

keanasb redondo beach, ca

It was excellent dining experience. Initially, we were told reservation takes up a month but can order full meal at the bar. Reception service was great...we got really lucky to get a table at 6pm on Sat. night without reservation. It was pure luck coz we tried to reserved days prior, but they are booked for a month. Nonetheless, food and service is stellar! Kobe style steak was the best steak I've ever had.

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Venue Details

Cuisine	American , Steakhouse
Rating
Ambience	Elegant contemporary steakhouse with an A-list crowd and a very urban energy. Though prime steaks star at this Wolfgang Puck restaurant, it offers a broader, and more interesting menu, than most steakhouses, along with stellar sides and desserts.
Best dishes	Kobe steak sashimi, foie gras pavé, lobster and crab "Louis" cocktail, dry-aged New York sirloin, Japanese Kobe beef, rotisserie duckling, creamed spinach with fried egg, potatoes "lyonnaise."
Best table	One of the round tables near the window.
Desserts	Chocolate soufflé, mille feuille with strawberries.
Of Note	Full bar. Valet parking, $8.
Prices	Salads and starters, $14-$24; steaks, $34-$160; other main courses, $32-$80; sides, $10; desserts, $14.
Service	Deft and professional, attentive but not intrusive.
Wine list	Eclectic, wide-ranging wine list with reasonable markups for a hotel restaurant. Wine service is impeccable. Corkage, $25.

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