The Review
When Wolfgang Puck chose Dubai for his first Middle East restaurant in 2014, he put it on the 6th floor of The Address Downtown, looking directly at the Burj Khalifa, and hired Tony Chi to design the room. More than a decade later, CUT remains the template that every subsequent Dubai steakhouse has been measured against. Kobe shawarma at Beefbar. Dry-aged ribeyes at STK. Korean wagyu at Tomo. The bar was set here first.
The room reads as a masculine American steakhouse — leather banquettes, dark oak, amber-and-brass lighting, a proper raw bar — but Chi's touch keeps it airy. Panoramic windows run the full length of the dining room, and the narrow outdoor terrace, reserved for evening service, puts Burj Khalifa roughly where the salt-and-pepper grinders should be on a normal restaurant's table. The view is impossibly close. On the 828-metre fountain shows, the dining room literally pauses to watch.
The beef programme is the reason to come. CUT offers four tiers: USDA Prime dry-aged (21 days, from Kansas), USDA Prime wet-aged, Australian David Blackmore wagyu, and 100% A5 Japanese Kobe wagyu — the latter priced by the ounce and served in modest portions because, at BMS 12 marbling, more than three ounces becomes almost impossible to finish. The 35-day dry-aged bone-in ribeye is Puck's signature cut and is almost always the correct order. Seafood, salads, and the famous Austrian-inflected starters (crispy pork belly, heart-of-palm salad, Maryland blue-crab cake) are better than they have any right to be in a place this serious about beef.
The wine list is long, international, and priced for the expense account. The cocktail programme is classic — Manhattans, Old Fashioneds, negronis — with one or two Puck-signature twists. Service is North American in tempo: attentive, unobsequious, fast when you want it to be, slow when you don't. Jackets are not required but you will not feel out of place in one. This is the closest Dubai gets to a Las Vegas-style power steakhouse, and that is the correct frame of reference.
Best for Close a Deal
CUT is built for the business dinner — a long table, a Burj Khalifa view, a serious bottle of red, and food that does not demand conversation about itself. It is equally effective for impressing clients, particularly visiting American or European executives who understand the CUT brand from Beverly Hills, London, or Singapore. For a milestone birthday with a group of eight to twelve, the private dining room on the 6th floor handles it without disturbing the main room.
Signature Dishes
The 35-day dry-aged bone-in ribeye (USDA Prime) is the correct default order. The 6oz A5 Kobe wagyu filet, when you can justify it, is a once-a-year experience. Start with the crispy pork belly — a Puck signature with kimchi and peanuts that has been on the menu since opening — and the Maryland blue-crab and shrimp 'Louie' cocktail. Finish with the warm Valrhona chocolate soufflé; it takes twenty minutes, order it with your mains.
What to Know Before You Go
Book a window or terrace table specifically if you want the Burj Khalifa view — it's not guaranteed. The Address valet is complimentary with a restaurant reservation. Friday brunch has a different, more casual energy with a live band and a champagne package; skip it if you're here for a serious steak dinner. The bar seats six and is an excellent solo option. The restaurant closed briefly in 2016 after The Address hotel fire and reopened almost unchanged — if anything, slightly better.
Also in Dubai, explore Trèsind Studio for the world's finest Indian tasting menu, Orfali Bros Bistro for MENA's #1-ranked Syrian contemporary, and Zuma Dubai for Japanese robata sharing. For all Close a Deal occasions globally, see our dedicated guide. Read more in our editorial on Dubai's dining scene.