good steak, best eye tuna steak, great wonderul service, great simple food, really love steak place, perfect restaurant, cold big room
Steakhouses don't get any more luxe than this Beverly Hills affair, created by Wolfgang Puck to cater to the cream of LA high society when in a meaty mood. The steak is wonderful though, if you aren't paying.
Decor is simple and modern. As an enthusiast of mid-century modern design, details such as the Eames chairs were much appreciated. Service was incredible. All staff was attentive and friendly. David Blackmore Ranch Australian Wagyu Filet Mignon is to die for.
Misses the "Cut". Very Good, but Overpriced and Over-Hyped.. Based on the reviews and hype, we were excited to go to Cut. We love the Beverly Wilshire Hotel, steak, eating out, and trying new restaurants. So, we got together with another couple that frequents places like Ruths Chris and Maestros, and decided to try Cut. The restaurant is one big room, cold, and loud. It is definitely not a place for intimacy, romance or quiet. This seems to be a trend in new fashionable eateries, and I wish it wasnt. There are a lot of servers who seemed to be stressed and insincerely friendly. Although the hotel has a mix of age groups and its fair share of beautiful people, the restaurant guests were primarily older. It was a Thursday, so maybe that was the reason for the lack of the hip, young, and attractive crowd that I would have expected to be a part of the mix. We were pressured to get started, but once we were seated, the pace was unrushed. A staff member brought examples of the raw meat, which may be sophisticated, but it seemed strange to me and certainly wasnt appetizing. We ordered the bone-in filet, the dry-aged NY, the prawns, three sides, and a variety of sauces. The steaks were very good, but not as flavorful or interesting as some I have had. The sides were tasty, but not exceptional. The sauces were ok. The prawns, at $42, were a huge disappointment. They were pretty and removed from their shells in front of us by a staff member. But, it was a very small portion and the flavor was nothing special. We had two deserts that were artistic and unique, but not good enough. My overall opinion is that it wasnt worth the price or hassle. It was similar to many other fine steak houses, was more expensive than most of them, wasnt exceptional, and was hard to get into. I am sure that some people like the steak better at Cut, and some at Boa, and some at Maestros, but why fight to get in, and pay more, when it wasnt noticeably different.
Best Steak in Town!. I had the privilege of dining at Cut during the first few weeks it was open. Everything from the ambiance to the appetizers to the steaks were absolutely fabulous. I did not enjoy the desserts that much at all, but everything else was equisite. This place definately beats Maestro's, Mortons, and any other steakhouse! The lobster was also amazing. Overall, I would come here everyday if I could afford it!
Perfection, Simply Fabulous. When you combine the most noted chef and architect you get something fabulous. Cut is simply amazing. The Kobe is the best I have tasted.. as is the simply uncomparable carmelized roasted corn. The waitstaff is on top of their game as is absolutely everyone in this space. You will not be dissapointed. You will definitely have Cut on your speed dial for a flawless dinner. However.. if your children want to attend a good college... your dining might cut into that fund at this fabulous yet VERY pricey spot for those who require the best. A+++++
Fantastic !. I got mixed reviews from my friends who had gone there when it just opened .... I don't know what they were on ! :-) - this place is amazing ! . The room is amazing - designed by Richard Meier - its a lot more European , Barcalona , Milan style kind of feeling as opposed to your typical dark old school looking steak house like Maestros . Nice bright modern - great ... and the food .. I will take this steak place ANYTIME over Maestros ... try the kobe steak imported from Japan , not American kobe - but real kobe - melts in your mouth mmmm . Make sure you order the sweet corn side dish - incredible , this is truly the best steak place in LA right now ! .
CUT/sidebar at the Regent Beverly Wilshire Hotel is amazing, but be prepared to forego this month's rent in exchange for the best meat in town!!
The portion sizes are large and the sides are rich. I tried the spinach with poached egg on top. Next time I will see if I can get it over hard! The wine list, desserts and service are also very memorable and to top it off, the space is absolutely amazing and stands out beautifully inside one of Beverly Hills landmarks!
I can't wait to go back!!
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