CUT Beverly Hills
“Wolfgang Puck's steakhouse has held a star since 2019 and still closes deals nightly. Book the corner banquette for business.”
About CUT Beverly Hills
Wolfgang Puck opened CUT in 2006 inside the Beverly Wilshire hotel at Wilshire and Rodeo, and rewired what a steakhouse could be: a bright, modern, Richard Meier designed room instead of dark wood and cigar smoke. Michelin gave it a star in 2019, and the guide has kept it there since, which makes CUT the rare steakhouse anywhere holding that distinction while turning tables full of studio executives and hotel guests nightly.
The beef list reads like a wine list, organized by origin and program: corn fed Nebraska prime dry aged 35 days, American wagyu from named ranches, and true Japanese A5 sold by the ounce. The bone marrow flan with mushroom marmalade is the signature starter no table should skip. Plan $250 to $350 a head with wine; a serious dinner for two with a good bottle runs into the $700s.
The service runs on hotel muscle: captains who remember faces, a sommelier team deep in California and Bordeaux, and pacing that flexes for a two hour business dinner or a long celebration. Reservations run through OpenTable or the Four Seasons concierge, prime weekend slots deserve a couple of weeks of notice, and booking through the hotel puts the concierge team on your side for table requests.
The Room
Richard Meier drew a steakhouse with no shadows: white surfaces, high ceilings, skylights that go black and glossy at night, and a long open grill line throwing real fire at the far end. The energy is Beverly Hills at full wattage, louder than a classic chophouse and better dressed. The adjacent lounge, Rogue by CUT, takes the overflow with burgers and the full wine list.
Why book it, occasion by occasion
Think of what follows as fit notes: the occasions where CUT Beverly Hills outperforms its own rank.
For the dinner where the terms are already drafted
A steakhouse remains the native habitat of the handshake, and CUT is the most credentialed one in the city. Ask for a corner banquette when you book; the room's geometry gives those tables sightlines and relative quiet. Order a Nebraska prime cut rather than chasing wagyu theatrics, put the wine decision in the sommelier's hands with a price ceiling, and the evening runs itself.
For the client who measures rooms by their address
Wilshire and Rodeo, inside the Beverly Wilshire, with a Michelin star on the door since 2019: the coordinates do half the entertaining. The A5 by the ounce lets you stage a comparison tasting of Japanese and American wagyu that turns dinner into an event without a tasting menu's three hour commitment. Book through the hotel concierge if your guest is staying there; the gesture registers.
For the birthday that wants glamour and red meat
CUT does celebration without balloons: the room glitters, the kitchen sends steaks that need no sauce, and the souffle sized desserts arrive ready for a candle. Note the birthday on the OpenTable booking and the staff handles the moment with Beverly Hills polish. A table of four sharing a big cut, the bone marrow flan and two sides eats extremely well for the money.
What to order
The card is a la carte and the beef list is long. These four calls sort the tourists from the regulars.
- The bone marrow flan
The signature starter: silken marrow custard with mushroom marmalade on toasted brioche. It has opened meals here for nearly two decades because nothing else opens them better.
- Nebraska corn fed, dry aged 35 days
The heart of the menu and the best value on it. A bone in ribeye from this program beats the wagyu price ladder for pure steakhouse satisfaction.
- Japanese A5 by the ounce, shared
Order three or four ounces for the table as a course, not a main. It is intensity, not volume, and splitting it is the informed move.
- Sides over sauces
The steaks are seasoned to stand alone. Spend instead on the potato and corn sides, which rotate seasonally and outclass every steakhouse cliche in the city.
Practical
- Address
- 9500 Wilshire Boulevard, Beverly Hills
- Reservations
- OpenTable or Four Seasons concierge
- Cost
- Plan $250 to $350 a head with wine
- Signature
- Bone marrow flan · dry aged Nebraska prime
- Wagyu
- Japanese A5 sold by the ounce
- Dress
- Smart. Jackets common, Beverly Hills polish
- Backup
- Rogue by CUT lounge next door, walk in
- Parking
- Hotel valet on Wilshire
Questions diners ask
Is CUT Beverly Hills worth it?
For the right evening, yes. It holds a Michelin star, earned in 2019 and retained since, and the dry aged Nebraska program plus the bone marrow flan justify the address. The Value score of six is honest: $250 to $350 a head is real money for a steakhouse. Take clients or celebrate here; eat weeknight steaks elsewhere.
How hard is it to book CUT?
Easier than the tasting menu temples. Tables release on OpenTable and through the Four Seasons concierge, and a couple of weeks of notice secures most evenings; Friday and Saturday prime times go first. The Rogue by CUT lounge next door takes walk ins with burgers and the full cellar if you miss out.
What is the dress code at CUT?
Smart, worn the Beverly Hills way. Jackets are common but not required, and the bright Richard Meier room shows off good tailoring more than most dim steakhouses would. Denim passes when the rest of the outfit is doing work. Shorts and sneakers read wrong at these prices.
What should I order at CUT?
Start with the bone marrow flan, take a 35 day dry aged Nebraska cut as your main, and split three or four ounces of Japanese A5 as a table course if the occasion warrants. Add the potato puree and creamed spinach. Ordering this way lands near $250 a head before the wine list gets ambitious.