CUT by Wolfgang Puck
Company Details
Tuesday: 5:30-10PM
Wednesday: 5:30-10PM
Thursday: 5:30-10PM
Friday: 5-10:30PM
Saturday: 5-10:30PM
Sunday: Closed
Contact Information
Beverly Hills, California, 90212
United States
CUT by Wolfgang Puck Reviews
Submitted by J on 07/03/2022
J 5 stars rating.
Great food and the service is top notch. Our steaks were great. I see some reviews on Google about not appreciating the steak, but don’t listen to them. Cut gets all ingredients local other then their A5. This restaurant is definitely a place to visit. Don’t skip the lobster rolls and sliders on the appetizers. The cheesecake and soufflé is perfect!
Submitted by Eugene Chiong on 06/29/2022
Eugene Chiong 3 stars rating.
For a restaurant that's widely known and has been awarded a Michelin star for its food, I couldn't be more disappointed with its steak. I ordered an American wagyu, medium rare like how I usually have my steaks - and indeed the meat I got was medium rare on the inside, but charcoal on the outside.
I couldn't enjoy the steak at all because the entire thing was completely charred on the outside.
1 star for the steak.
The service was impeccable, however, and the server offered to replace the steak, hence the 3 stars overall.
Submitted by Long Tri on 06/12/2022
Long Tri 5 stars rating.
Before dining here, my friend and I were wondering how good can a steakhouse be to get a Michelin star? After all, great steakhouses are in abundance in large metropolitan areas. Well, now we know what that next level of greatness can be like. Although the steak was wonderful, it was everything else that elevated the experience beyond expectations. I could be happy just eating the courses and side dishes accompanying the steak...they were that good. The service was impeccable as one would expect of a restaurant of this level.
Submitted by Chris Thyagaraj on 06/05/2022
Chris Thyagaraj 5 stars rating.
Went here for my brothers birthday. Honestly the best steak I’ve ever had and I expected nothing less. Even tried lobster rolls and beef tartare for the first time, I was however a bit sceptical at first about raw beef in the tartare but after tasting it, you can’t even tell, and it tasted so good I wanted more.
The server name was Ceaser I believe who did a great job helping out and explaining everything in the menu and showcasing the different cuts of meat at our table that made it easier for myself to order.
The restaurant itself is a bit pricy. But I didn’t expect any less as it is in Beverly Hills, but was a good treat to celebrate my brothers brothers with friends.
Submitted by Celestia K on 05/18/2022
Celestia K 4 stars rating.
Pleasant meal but unfortunately not worth its michelin star. Classy and minimalistic lux atmosphere, comfortable low back, wide depth, longseat booths. Mocktail options better than their alcoholic offerings.
Can't go wrong with the steak options. We ordered the tomahawk to share and it came with a really lovely blackened char over the entire body. Seasoned well, with mixed opinion about the accompaniments- all in all, still no standouts.
Submitted by Jeremy Morgan on 04/09/2022
Jeremy Morgan 4 stars rating.
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.
Submitted by Arthur Delfino on 01/15/2022
Arthur Delfino 1 stars rating.
My experience with Cut Beverly Hiills was unsatisfying to say the least. My crew and I ordered the 40oz 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 $375 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 $20 steak from a chain restaurant. The sliders were good but over priced and the fries were $40 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.
Submitted by Tim S on 01/06/2022
Tim S 5 stars rating.
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.
Submitted by Zan Lee on 12/15/2021
Zan Lee 5 stars rating.
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.
Submitted by G Lyn on 12/13/2021
G Lyn 5 stars rating.
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.
