Nearby points of interest
Nearby points of interest
About CUT by Wolfgang Puck at Beverly Wilshire, A Four Seasons Hotel
CUT by Wolfgang Puck's original location at Beverly Wilshire, A Four Seasons Hotel consistently ranks as one of the most sought after steak restaurants in the U.S. Offering a contemporary twist on the classic steak restaurant, the menu highlights favorite dishes such as Bone Marrow Flan, Lobster & Crab “Louis” Cocktail and various cuts of the finest beef from regions across the globe, complemented by an extensive international wine list. The best in culinary, architecture and art are on full display at CUT, where Wolfgang’s world famous cuisine is served in a sleek and serenely modern environment, designed by internationally acclaimed architect Richard Meier, and features one-of-a-kind art by celebrated artist John Baldessari and award-winning photographer, Martin Schoeller.
Beverly Hills, CA 90212
Hours of Operation:
Monday - Thursday: 6:00 p.m. - 10 p.m.
Friday 6:00 p.m - 11 p.m & Saturday: 5:30 p.m. - 11 p.m.
$50 and over
AMEX, Carte Blanche, Diners Club, Discover, JCB, MasterCard, Visa
Street and Valet parking are available.
Bar/Lounge, Wheelchair Access
Located in the heart of Beverly Hills at the iconic Beverly Wilshire, A Four Seasons Hotel, CUT offers luxurious private & semi-private dining rooms. Enhance your lunch event, corporate meeting or holiday party in an elegantly appointed space, complete with savory menu items and extensive wine list.
CUT by Wolfgang Puck at Beverly Wilshire, A Four Seasons Hotel Ratings and Reviews
First time coming to cut. Amazing food and drinks. Lots of free samp ling whike uou wait for your food. The filet and sides were amazing. They even went the extra mile with free dessert with chocolate writing wishing a happy birthday. Definitely a memorable place and highly recommended.
David was an amazing server and made the night for us. The food was marginal. Very loud place and we were squeezed next to an annoying twosome, a father/son that wanted to be part of our meal. The management and staff were very aware and extremely helpful. Unreal overall service by the entire staff. I cannot say enough about the front of the house service. Wish the steaks had been better.
I have been here numerous times. The service has always been over the top. The best in town. This time was less than satisfactory. Servers chitchated with each other while we waited for service. Hope was a one time thing. The food and everything else was exquisite as usual.
The food and service is second to none. The atmosphere is what you would expect from a top notch restaurant. The minute you come in you are greeted by the receptionist and were made to feel welcome. All of the staff that we have come to in contact were polite professional people.
My family’s dinner at CUT after a day in Beverly Hills was nice. The entire staff was friendly and pretty swift attending to our needs (although did have to ask for refills on drinks). The salad, domestic Wagyu filet, and potato purée with onion rings as sides were all delicious. The restaurant has a classy, yet casual and energetic vibe. You definitely need to bring your high-end credit card since everything is priced extremely high (even higher than CUT in The Palazzo in Las Vegas). Overall, it was a very nice dinner, although a bit overpriced, but would return again in the future if in the area.
The service is the only compelling reason to go to Cut because the $58 12 oz Nebraska Ribeye was beyond tough and average. I spent half my meal spitting out pieces into my napkin. The mushrooms could have been decent but for the glaze that dwarfed them and someone needs to explain to me why one has to wave for the waiter when you want to order a cocktail. Jonathon Gold may think it's in the top LA restaurants, but if I want a steak, it won't be there again.
Great place for a special occasion dinner! Menu is quite expensive but the service is exceptional and totally worth it. The pretzel rolls they bring out in the bread selection are life changing, and the bone marrow flan is out of this world. Instead of steak this time I got the lobster and split it with my mom. 2lbs of lobster for $70 was totally worth it. So much food and we were sufficiently full (especially after all the tasty bread and appetizers!)
Not recommend for any special occasions. The restaurant had us wait for 45 mins, even though we reserved the table 2 weeks in advance at 8.30pm. The reception did not care about us at all. She said that the current group still not finished their dinner yet so I cannot kick them out. You just going to have to wait.
Poor time management. No service mind. What is the point of having reservation if you cannot deliver it?
We got our table after 45 mins of waiting and then another 30 mins waiting for food. The rare steak turned out to be medium-well done.
I'm very disappointed to host my VVIP guests at this restaurant.
I've been to several Cut by Wolfgang Puck locations, but this is by far the best stateside. It's location within the Beverly Wilshire adds to the ambience. The staff is courteous and always attentive and that is throughout the whole hotel. Definitely would recommend the 'Tasting of New York Sirloin' which includes a 4 Oz American Wagyu from Snake River Farms, a 4 Oz USDA Prime Dry Aged 35 Days, and a 2 Oz Japanese Wagyu Beef From Miyazaki Prefecture. Absolutely amazing!
My husband and I came here for his birthday. He is a big steak fan, and he had been wanting to try this restaurant for quite a while. Having quite a few food sensitivities, I was impressed by their willingness to try to accommodate me. However, in the end, they ended up bringing me a sauce with ingredients I specifically said I could not eat. The waiter came by in the middle of our meal and said he checked about the sauce, and that actually, I cannot eat it. By then, I had already eaten about half of it. I was confused as to why they would bring it to the table if he wasn’t sure if it had “off-limit” ingredients. The steak, I asked for medium-well, and it came out with a red center (more like medium rare). I didn’t say anything about it, but I would think somewhere that specializes in steak would know how to cook it to the right temperature. My husband enjoyed his meal, and that’s all I could ask for on his birthday. But for the price (and after all the mistakes that were made), I don’t think we will be coming back.
Really superb meal at CUT. I had high expectations from the reviews and they were surpassed. I spend a lot of time in Chicago so visiting a high caliber steakhouse is not an unusual experience but CUT takes it up another level. Extremely attentive service and some interesting choices of beef. All the steaks were cooked EXACTLY to our request - which even in the better places does not always happen. Service was extremely attentive but not overbearing, and very friendly. The meal was fully priced but appropriately so given the quality of the experience. This is a must-do experience for any steak lover.
How a chef can cook a Japanese A5 steak two levels over what was requested is beyond me but it happened to two people at our table. Ordered medium-rare when when I cut the steak down the middle there was no pink at all - this is in the middle! A $200 steak ruined. At least the server immediately agreed and a while later we received a correctly cooked steak but by then the sides are cold, the conversation interrupted, and even though there is a reason no one really likes to complain - especially during a business dinner as on one want to leave an impression that they are a complainer. Puts a bad taste in one's mouth. I've dined here before and thought I would try again but missed the mark. Next time going back to my go-to steakhouse less than a mile from this place.
We are foodies and due to our extensive traveling, hope to eat at every Michelin rated restaurant in the world. Since our favorite is Wagu beef from Japan we were excited to go to Cut on our 30th wedding anniversary, while in L.A.
The rest. was very noisy with tables placed too close together. The food was good but not excellent. Couldn't hear our waiter speak....no privacy.
This was an awesome restaurant. Our waiter Grant was very welcoming and knowledgeable about the food. He made our experience extra special. The steaks were perfectly prepared and the side dishes were to die for. Get the Mac and cheese, you will not regret that choice. If you have any special occasions worth celebrating, then make Cut your restaurant of choice.
Mediocre steaks with really bad decoration and dish set-up, inattentive service. Server was demanded by us and never got introduced. Staffs, in general, were not very energetic. Main menu and desserts menu were LITERALLY thrown at us to stare at... with very minimal and passive communication aka we needed to ask/ question every thing . Though our dishes got cleared out quicker than we could get a server if we needed anything. We felt left out and cold atmosphere. Probably a very wrong choice for our little birthday dining out ! Come again? Probably not... YET... coz we kinda busy trying-out tons of others who could go an extra mile. In need of a birthday dinner redo ! Any recommendation appreciated !
The food was good but as good as expected for Michelin. Also the dinning area was terribly noiely. We were waiting for our steak for about an hour which is really slow. Michelin was not that good as a real steak house. I will definitely go for Ruth’s Chris next time.
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