Experts' Choice Award
CUT
13 expert reviews
“Beverly Hills is home to more than a few steakhouses, but since opening its doors inside the Beverly-Wilshire hotel in 2006, Wolfgang Puck’s shrine to beef has been the chicest in town.”
– Time Out
Concierge
"Celebrity Chef Wolfgang Puck makes sure the beef is the star at this sleek Richard Meier–designed restaurant in the Beverly Wilshire Hotel."
Fodor's
"In a true collision of artistic titans, celebrity chef Wolfgang Puck presents his take on steak-house cuisine in a space designed by Getty Center architect Richard Meier."
Full review
Travel + Leisure
"The menu focuses on dry-aged beef; cuts range from filet mignon to porterhouse to ribeyes that are wood- and charcoal-grilled, then finished in a broiler."
Full review
Zagat
4.7
""A cut above" is how carnivores describe Wolfgang Puck's "top"-tier Beverly Hills steakhouse where they feast on "world-class" meats."
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Frommer's
"Everything is a heightened experience, including side dishes: creamed spinach comes topped with an organic sunny-side-up egg; mac and cheese is made with Quebec cheddar."
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BlackBook
"Celebrated nouveau chophouse takes steaks to a higher level."
Rough Guide
"Since this steakhouse, with chef Wolfgang Puck at the helm, was designed by Richard Meier, it looks like the Getty Center cafeteria."
LA Weekly
"You will discover a miracle unduplicated in the world of meat, richness upon richness, all possible permutations of smoke and char and animal dancing across your consciousness."
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Forbes Travel Guide
Recommended
"Sophistication meets steak in the heart of Beverly Hills at Forbes Travel Guide Tastemaker Wolfgang Puck’s CUT, a restaurant nestled inside the luxurious Beverly Wilshire Hotel."
Full review
Where
"A collaboration between Getty Center architect Richard Meier and celebrity chef Wolfgang Puck, Cut is the place to savor genuine Wagyu beef steaks ($150-plus) or dry-aged Nebraska beef."
Full review
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