About CUT
CUT by Wolfgang Puck represents the steakhouse reimagined. Located at the iconic Beverly Wilshire hotel, CUT earned its Michelin star not by resting on steakhouse tradition, but by questioning it. Every cut of beef is source-verified. Every vegetable on the plate has been thoughtfully prepared. Every element serves a purpose.
This isn't nostalgia dining. CUT respects the steakhouse tradition while pushing it forward. Prime beef is paired with market vegetables elevated beyond simple sides. Fish receives equal respect as beef. The wine list reflects serious collecting sensibility across California, France, and beyond.
The restaurant exudes understated luxury. Modern, sophisticated, without pretense. This is where Los Angeles's most significant business deals get discussed. The room has gravitas—it knows what it is, and it's confident in that identity.
Best Occasion Fit
Close a Deal & Power Lunches
CUT is the power lunch table. If you're negotiating a contract, closing a deal, or trying to impress someone who matters in Los Angeles business, this is the restaurant. The ambience signals success. The food demonstrates respect. Your guest will understand that you chose this table deliberately.
Practical Information
Address & Contact
9500 Wilshire Boulevard Beverly Hills, California 90212 (310) 276-8500Reservations via Resy and OpenTable. Book 3-4 weeks ahead for optimal times.
Dining Details
Cuisine: Modern Steakhouse Price per Person: $120-200 (with wine) Dress Code: Business Casual / Cocktail Avg. Duration: 2-2.5 hoursReservations & Booking
CUT accepts reservations 3-4 weeks in advance. Lunch is more readily available than dinner. Power lunch tables (center of room) are premium and book quickly. Call for special requests or group dining. The concierge can coordinate with your party.
Dress Code & Atmosphere
Business casual attire required. Jackets recommended for men. The room is sophisticated and energetic—it's the modern steakhouse as serious business venue. Conversation is hushed at the right moments, energized at others.
The Experience
CUT opens with precision. Your table is ready exactly when promised. The wine program is sophisticated—staff understand vintage, terroir, and food pairing at an expert level.
The menu presents beef options with clarity—ribeye, New York strip, filet mignon, wagyu from Japan—each with source information and aged preparation. Ask your server for recommendations based on your preference and the kitchen's current focus. Sides are ordered separately and designed for sharing.
Expect vegetables to surprise you. A simple carrot might be roasted until it caramelizes, revealing natural sweetness. Brussels sprouts might be brined and fried until crispy outside, creamy within. This is vegetables elevated through technique.
Pacing at CUT respects the power lunch nature—courses arrive efficiently without feeling rushed. Service is gracious and knowledgeable. This is professional hospitality at its finest.