CUT
Yes, Wolfgang Puck is a household name these days, but trust us: his steak house is (pun intended) a cut above his other endeavors. The curved dining room, designed by architect du jour Richard Meier, has the airiness and clean lines of a gallery space; it includes an open kitchen, where the maestro himself can occasionally be seen supervising the food preparation. The dishes that emerge—served to a hip crowd of models, actors, and entertainment honchos—are exquisite and, natch, meaty. Wagyu (Kobe) beef comes in nearly every imaginable permutation here: as simply grilled rib eyes and fillets; as rich, almost caramelized barbecued short ribs; as delicate sashimi; and (our favorite) in mini sliders that are easily some of the best burgers in town. The starters and side dishes—goose-liver mousse between Tunisian spiced wafers; Parmesan-spiked polenta; creamed spinach topped with a fried egg—very nearly hold their own.
Tip: If you’re going for the Kobe steak, do it right and choose the wasabi butter from the list of available sauces.
As Featured In...
From Travel + Leisure, Feb 2008
“Steak lovers should check out Wolfgang Puck's Cut for the Japanese Wagyu rib eye and the prime filet mignon carpaccio with celery hearts and French black truffles....” MORE>>
From Travel + Leisure, Apr 2007
“True, Wolfgang Puck may be a ubiquitous brand these days, but Cut is his masterpiece, marking a return to sophisticated pleasures....” MORE>>
From Food & Wine, Mar 2007
“Nobody in America imports superior (or pricier) Japanese beef, and the dry-aged American steaks are perhaps even better. And who can resist the fried egg on top of the creamed spinach?...” MORE>>
From Food & Wine, Jan 2007
“Like many other celebrity chefs, Wolfgang Puck has opened a steak house....” MORE>>
From Food & Wine, Dec 2006
“Grilled over wood and finished in a 1,200° broiler, the steak is luscious; if it needs anything, it’s the rich tarragon-infused béarnaise sauce...” MORE>>
Last updated February 2008 lastArticle = 2/2008 and lastAward =
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