Esquire magazine's one-time Restaurant of the Year, James Beard Foundation Best New Restaurant nominee, and otherwise major media darling since its 2006 opening, CUT has reaped enough attention to banish this not-so-hidden gem to eternal non-hipness. But Wolfgang Puck's sleek Beverly Hills steak house remains a cut above the rest, consistently plating the world's most exclusive beef from its award-winning digs in the sophisticated Beverly Wilshire hotel. The bold and beautiful clientele sip Hemingway Daiquiris and Lost in Translation martinis while feasting upon the likes of aged, Nebraska corn-fed rib eye, American Wagyu sirloin and exceedingly elite Kobe beef sashimi. Full bar. Serving dinner Mon–Sat. Closed Sun.
Where the Locals Eat rating
Best Steak House
Top 100 Restaurant, Los Angeles
"Cut ... at the moment is probably the best steakhouse in the world that doesn't happen to be in either Tokyo or Buenos Aires."
—Los Angeles Weekly
"With Cut, Wolfgang Puck is showing all the trendy steakhouses how it's done. It's thrilling to have such a beautiful restaurant in town, and with a little tweaking, Cut stands to become the definitive contemporary steakhouse – high-spirited and fun, understated and sophisticated. It is, above all, a refreshingly grown-up restaurant."
– S. Irene Virbila, Los Angeles Times
"Call it the steak fancier's heaven in Beverly Hills. ... If anyone says a steak is a steak is a steak, Cut quickly educates otherwise."
—Los Angeles Daily News
How others rate CUT
Michelin Guide 2009
* (Very Good Restaurant in Category)
Zagat 2009
26 food rating (Extraordinary to Perfection)
James Beard Foundation
Wolfgang Puck, Outstanding Restaurateur Award nominee, 2008
Best New Restaurant (national) nominee, 2007
Los Angeles Times
*** (Excellent)
LA Weekly
Jonathan Gold's 99 Essential LA Restaurants, 2009
Los Angeles magazine
No. 24 on 75 Best Restaurants list, 2008
*** (Bold and Ambitious)
Wine Spectator
Award of Excellence, 2007
Esquire magazine
Restaurant of the Year, 2006