"Wolfgang Puck's Meier-designed steakhouse, a Michelin star since 2019 and wagyu by the ounce — reserve a banquette for closing a deal."
About CUT
Nine thousand square feet of Richard Meier glass, a Michelin star first won in 2019, and a wagyu list priced by the ounce: this is the steakhouse Wolfgang Puck built inside the Beverly Wilshire when he decided the genre needed an architect. It opened in 2006 on the ground floor of the hotel at 9500 Wilshire Boulevard and has been the room Los Angeles books when a dinner has to land.
The format is a chophouse rebuilt for people who fly business class. Beef arrives from Idaho, Nebraska, Australia and Kagoshima; the kitchen dry-ages USDA Prime in-house and lists Japanese A5 beside it so you can taste the gap. Order it the way a steakhouse should be ordered and you build a meal: a starter, a cut, two sides, one sauce. Browse the rest of the Beverly Hills dining guide and few rooms match it for a business night.
The Kitchen
Wolfgang Puck opened CUT with Lee Hefter running the line, and the kitchen still cooks to the standard the two of them set: dry-aged USDA Prime, Australian and Japanese wagyu, and a hand with butter and salt that treats a steak as the main event rather than a vehicle for sauce. The signature is the bone marrow flan with mushroom marmalade and parsley salad, a savoury custard that has been on the menu since the opening and is the dish regulars order before they have read the rest of it.
From there the room runs on beef. The Stone Axe wagyu filet mignon from Australia is the cut to order for marbling without the full intensity of Japanese A5; the Kagoshima A5, priced by the ounce, is for the table that wants to spend. The sides hold up their end too, from the tempura onion rings to the creamed spinach. CUT earned its Michelin star in the inaugural 2019 California guide and held it in 2021, which in a steakhouse category is rare.
The Room
Richard Meier designed the room in white-on-white, with leather banquettes, a high ceiling and a sightline that lets the whole floor watch the whole floor. At prime time it is loud, lit bright and full of deals being done; the energy is the point, not a flaw. Tables are generously spaced but the volume carries, so this is a room for projecting confidence rather than for whispering. Dress is smart, jackets are common on men and nobody needs a tie. Next door, the CUT Lounge runs a separate bar menu for walk-ins who could not get the dining room.
Best for Closing a Deal
Book CUT for closing a deal because the room reads as money the moment you walk in, the steaks give everyone something to commit to, and the staff pace a business dinner without rushing it. Order the bone marrow flan for the table, let the wagyu do the talking, and you have signalled seriousness before the contract comes up. It earns a place on our Beverly Hills deal-closing shortlist and the wider boardroom-dinner guide for exactly that reason.
Not for
Skip CUT for an intimate first date: the Meier room runs bright and loud at prime time, and a dinner for two can crest $700 once the wagyu and a bottle are in.
Frequently Asked
Is CUT Beverly Hills worth it?
Yes, if you came for beef. CUT is Wolfgang Puck's most serious steakhouse, with a Michelin star held in 2019 and 2021, dry-aged USDA Prime and Japanese A5 wagyu. It is expensive and loud at prime time, but for a steak-led celebration or a business dinner in Beverly Hills, few rooms in the city compete on quality of beef.
How hard is it to book CUT Beverly Hills?
Moderately hard at prime time. Tables release roughly 30 days out on OpenTable, and Friday and Saturday evenings between 7pm and 9pm are the first to go. Weeknights and earlier seatings are far easier, and the CUT Lounge next door takes walk-ins for the bar menu if the dining room is full.
What is the dress code at CUT?
Smart, without a hard rule. Jackets are common on men and the room rewards looking the part, but no tie is required and you will not be turned away in an open collar. It is a see-and-be-seen Beverly Hills dining room, so most guests dress up for it rather than down.
What does dinner cost at CUT Beverly Hills?
Expect $150 to $300 per person before wine, and more once Japanese A5 wagyu enters by the ounce. A dinner for two with two steaks, sides and a bottle commonly lands around $700. The bone marrow flan and other starters are the cheaper way in if you want the kitchen without a full wagyu spend.
Is CUT good for closing a deal?
Yes. CUT is built for a business dinner: the room signals money, the steaks give the table a shared focus, and the service paces a long conversation without pushing you out. It sits on our Beverly Hills deal-closing shortlist for that reason. For a quiet, intimate first date, it is the wrong room.
What should I order at CUT?
Start with the bone marrow flan, then choose a cut to match your spend: the Australian Stone Axe wagyu filet for marbling, or Kagoshima A5 by the ounce for the full experience. Add the tempura onion rings and creamed spinach, and keep one sauce on the table rather than drowning the beef.
Reserve a Table
Reserve at CUT
Prime-time tables release roughly 30 days out on OpenTable. Weekend evenings go first.
Affiliate disclosure: Restaurants for Kings may earn a commission when you book through our reservation links, at no cost to you. Our scores are editorial and never paid for.
Practical Information
Address9500 Wilshire Blvd, Beverly Hills, CA 90212
NeighbourhoodBeverly Wilshire, 9500 Wilshire Blvd
CuisineSteakhouse
Price$150–$300 per person before wine; A5 wagyu by the ounce
Dress CodeSmart; jackets common, not required
SeatingDining room plus CUT Lounge; leather banquettes
ReservationOpenTable; book 2–4 weeks ahead
