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  • Aug 25, 2012 · 6:00 PM
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About Cut

CUT, legendary chef Wolfgang Puck's steakhouse at the Beverly Wilshire hotel, has been a star-studded success since its opening. Within its walls you find a microcosm of the movers and shakers of Los Angeles, from financiers to producers to aspiring actresses, and the dining room can get rather noisy with the accumulation of conversations. The look of this modern, elegant and chic spot came from prominent architect Richard Meier, who also designed the Getty Center. The two-level layout features sleek lines, an exhibition-style kitchen, and art pieces by John Baldessari. Puck and his partner, chef Lee Hefter, have put together an innovative menu; yes, it's based on meat, but meats whose preparations and sauces require expertise, which is delivered by chef de cuisine Ari Rosenson. Before you make a selection, lots of explanations are provided and raw cuts of meats are brought to the table to help you decide. Start with Kobe steak sashimi, asparagus with a poached egg and bacon vinaigrette, or the very good oxtail soup with chervil and bone marrow dumplings. Then you have a choice of several selections of beef in different cuts, or pork chops, lamb or chicken from the rotisserie. The Kobe beef short ribs with Indian spices is a must, since the difficult balance of hot and sweet is perfect. Meats can be accompanied by a sauce of your choice, and different vegetables (we recommend the potato tarte Tatin). Don't think you are done: next up are desserts like dark chocolate soufflé and Baked Alaska. Dana Farner oversees the expert wine program, plus the snazzy cocktails served up at the bar.

Zagat says:

Food 27
Decor 25
Service 26

Meat mavens “feast on” “exceptional”, “decadent” steaks and “wonderful sides” delivered by “spot-on servers” at Wolfgang Puck’s “glorious paean to the cow” in the Beverly Wilshire hotel; the “dramatic” dining room features “huge pictures” of stars (including “Clooney, Blanchett and Pitt”), and naturally, it’s “crazy expensive”, but at least the “celebrity sightings are free.”

Make sure you try the onion focaccia.

A $10 deposit, which is processed through Amazon Payments, holds your seat. Deposits will be refunded electronically after the Meetup to those who attend or who cancel at least 24 hours in advance by our organizer, Christina. Forfeited deposits will be donated to the Los Angeles Regional Food Bank.

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  • Barry

    Between Cut and Mastro's, I prefer Mastro's steak but Cut's sides. The clarified butter that Mastro's uses makes a world of difference to the meat. Also made the mistake of opting for quantity over quality. The Nebraska ribeye, though smaller, was way tastier than the Illinois ribeye. The Kobe steak sashimi was amazing and worth a return trip.

    September 4, 2012

  • A former member
    A former member

    This was my 3rd time at Cut. The onion focaccia is the best focaccia in LA. The gougeres were delicious. The pretzel bread is only 2nd best to the pretzel bread at Mastro's. The tuna tartare here is a worthy challenger to the tuna tartare at Mastro's for the best tuna tartare in LA. Although the U.S.D.A. prime bone in rib eye here is delicious, it is neither as tender nor as inexpensive than its counterpart at Mastro's. For $3 more, I could get a 33 oz. at Mastro's rather than a 20 oz. at Cut. I propose that the best way to maximize one's utility is to get the American wagyu/angus "kobe style" beef cuts at Cut and leave all the U.S.D.A. prime beef cuts to Mastro's. Lastly, I find the sides at Mastro's to be more delectable. Next year when we come back, I want to get the kobe steak sashimi, the American wagyu/angus "kobe style" rib eye steak (9 oz.), and the peach and ginger gelato baked Alaska, but share the dessert with 2 other people. I give Cut a 4.6 on my grading scale.

    August 26, 2012

6 went

  • A former member
  • A former member
  • A former member
  • A former member
  • A former member

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