The Sushi Counter at Cut Beverly Hills
Cut Beverly Hills, under Wolfgang Puck's direction, is one of the fifty best steakhouses outside Japan. The beef program: USDA Prime, Japanese A5 Wagyu, dry-aged plus the Wagyu carving cart.
The aging method: Dry-aged 21 to 35 days; A5 Wagyu fresh.
The counter format: Wagyu carving cart for the centre; the bone marrow flan; the porterhouse. The sides format: Centre dining room banquette ten top.
The signature cut: Modernist sides: bone marrow flan, mac-and-cheese, charred okra.
How to Book Cut Beverly Hills
The booking lead time: 8 to 12 weeks for Saturday slots.
The best seat: Centre dining room banquette ten top. Order the signature cut; the chef calibrates the sequence to the diner's pace.
The kitchen at Cut Beverly Hills is rated 10/10 for food and 10/10 for ambience in our editorial scoring.
Why Cut Beverly Hills Is Worth the Pilgrimage
"Wolfgang Puck's Beverly Wilshire steakhouse. The Richard Meier room, the Wagyu carving cart, and the steakhouse register that turns into the bachelorette photograph."
Our editorial scoring places the food at 10/10, ambience at 10/10, and value at 7/10. The Edomae register or Nobu-style fusion register is structural; the chef lineage and the kitchen's calibration produce the dinner that rewards the booking effort.
View Cut Beverly Hills on Restaurants for Kings →
Related Reading
- Top 50 Steakhouses in the World. The full editorial ranking, of which Cut Beverly Hills is #5.
- Top 50 Hardest Reservations · Top 50 Hidden Restaurants · Top 50 Most Romantic
- Beverly Hills restaurant guide. The full city directory with all occasions.
- Mastros Beverly Hills. Our deep dive on the closest steakhouse peer in the city.
- Mastros Penthouse Beverly Hills. Our deep dive on the closest steakhouse peer in the city.