CUT By Wolfgang Puck

CUT by Wolfgang Puck is listed under

• Steak house
• American restaurant
• Bar
• Fine dining restaurant
• Restaurant

Here are some reviews from our users.

"SAND IN THE SALAD! I kept on chewing cruchyiness, and telling myself they wouldn't NOT triple wash it, until I touched the leaves and felt the sands.... I turned on my phone flash and saw sand on the leaves. They redid it. We had waited for mins for dripping water salad. I highly recommend a salad spinner. Considering the price for those leaves, I have to say it is a huge disappointment. They should NOT charge us for this awful salad but they did. ($) The steaks were good but they poured too much sugar in the field mushroom. The sweetness overpowered the mushroom."

"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 $. LOL. Caesar salad was super tasty. The bread selection very good. Just a fantastic dining experience here. You can't go wrong."

"My experience with Cut Beverly Hiills was unsatisfying to say the least. My crew and I ordered the oz tomahawk steak cooked medium but received it essentially raw. The steak came unseasoned, chewy, and without any flavor. We were in disbelief while eating thinking “this can’t really be that bad” and reluctantly finished the meal. After finishing the waitress paced back and fourth from our table clearly wanting us to hurry up and listening to our conversation. We payed $ for this steak and it was truthfully one of the worst meals we’ve ever had. The money means nothing, these complaints would still stand even if this was a $ steak from a chain restaurant. The sliders were good but over priced and the fries were $ but they tasted like fries with truffles. We generally don’t write reviews but this was supposed to be a highlight to our trip and and it really did ruin part of our experience. We felt very strongly that our voice should be heard. Overall this was a really bad experience and if you’re looking for a fancy place to finish or start your trip I’d say skip Cut as it’s either not consistent or genuinely not very good."

"Wolfgang Puck knows food, and CUT has the best. No better steaks in the world. Actually, everything on the menu is great. CUT is one of my favorite places to dine. George Vreeland Hill"

"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 $million, is working @ 9: 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: 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 minutes. Followed up with the 8oz CAB day wet aged Filet Mignon from Illinois for $. 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."