Cut Restaurant, Beverly Hills, CA (Steakhouse)
Chef: Wolfgang Puck
Born and raised in Austria, Wolfgang Puck is one of the most iconic chefs of our time. Pucks love of cooking started from a very young age, as he learned from his mother who herself, was a pastry chef. After culinary school, he worked in some of the top restaurants in France before coming to the United States at the age of 24. He has expanded his culinary empire to over 20 fine dining restaurants, and more than 80 Wolfgang Puck Express operations. The winner of the James Beard Lifetime Achievement Award in 2012, Wolfgang Puck has created a reputation for his cooking that will go down in history.
Located in the Beverly Wilshire Four Seasons Hotel, CUT Beverly Hills is one of the most sought-after steakhouses in the United States. Taking a non-traditional approach to a steakhouse, CUT Beverly Hills offers the finest cuts of steak from regions across the world. The menu also features shellfish and other seafood dishes. CUT Beverly Hills features a very modern ambiance; with wood grains and simple white linens and china. CUT features the finest artwork created by artist John Baldessari. While reservations are required, guests can arrive early and enjoy a glass of wine or cocktail at the long bar towards the front of the restaurant before being seated. CUT features an A La Carte Menu of only the finest meats and seafood and is sure to please even the most discerning of guests. Diners can elect to begin their meal with Big Eye Tuna Tartare or Prime Sirloin Steak Tartare, both of which are expertly flavored, plated, and serve as the perfect start to the meal. For your main course, you can select from a vast menu containing options such as; Atlantic Black Bass, French Loup de Mer, Rib Eye Steak, New York Sirloin, Filet Mignon, and Maine Lobster, to name only a few. One would be remiss not to mention the various Wagyu options provided; Japanese Wagyu and American Wagyu from Snake River Farms, both served by the ounce, these are pure perfection. Once you have tasted the Wagyu, no other steak will taste the same. Guests can elect from various side dishes to accompany their main course, consisting of classics like Onion Rings, Creamed Spinach, Yukon Gold Potatoes and Cavatappi Pasta, which is Puck’s take on traditional mac and cheese. The menu also contains various sauce options that can be served alongside any steak. An evening at CUT would not be complete without Baked Alaska for dessert. Enough to serve two people, the cake is set on fire at the table, this dish not only delights the palate but also provides entertainment in its preparation.
- Michelin Star, 2007
Phone: (310) 275-5200
Chef Tony is a 42-year veteran of the food industry and is often known by his peers as “The New Product Guru.” Throughout his illustrious culinary career, he’s earned several notable titles and positions including Acquisition International’s “Most Influential Product Development Expert, U.S.” in 2019.
In 1997, Tony also founded Culinary Systems Inc., a group of culinary consultants that assist with culinary training, restaurant start-ups, concept development, and more. Since then, Tony and his team have generated over two billion dollars in sales for their clients in restaurants, retail, and manufacturing.
The strategic, technical, and culinary skills of Tony and his team can be seen on the menus of national chains, in the portfolio of national food manufacturers, and on the grocery shelves of products produced by major retail companies.