CUT opened inside the Beverly Wilshire in 2006 as Wolfgang Puck's take on the American steakhouse, in a Richard Meier–designed room off Wilshire Boulevard. The kitchen sears prime, Wagyu and Creekstone beef over hardwood and finishes it under a broiler, and the Creekstone filet mignon with Armagnac green-peppercorn béarnaise has anchored the menu for years. Steaks run from roughly $70 to well past $160 for imported Wagyu, and the room sits at 9500 Wilshire Boulevard in Beverly Hills.
The Kitchen
Wolfgang Puck built CUT with longtime collaborator Lee Hefter, and it helped reset what an American steakhouse could be when it opened in 2006 — Puck's Austrian training and Los Angeles produce against a wall of dry-aged beef. The restaurant has been a fixture of the Michelin Guide's Los Angeles selection and a regular on national steakhouse rankings. Beef is the point: USDA prime, American and Japanese Wagyu, and Creekstone Farms cuts, graded and listed by origin so diners choose by provenance.
Order the Creekstone filet mignon with Armagnac green-peppercorn béarnaise and a side of the Wagyu-tallow fries; the bone-marrow flan and the New York sirloin are the other regulars' picks. Steaks open around $70 and climb past $160 for imported Wagyu by the ounce, so a full dinner with wine lands well into three figures a head. CUT is inside the Beverly Wilshire, A Four Seasons Hotel, at 9500 Wilshire Boulevard, with valet at the door and a separate CUT Lounge for walk-ins.
The Room
The dining room is bright and hard-edged — Richard Meier's white-on-white architecture, cream-leather banquettes, and a noise level that rises to a confident hum at full service. Tables are spaced for conversation that won't carry, which is part of why it works for business. Lighting is even rather than candle-dim, service is polished and quick, and the dress leans jacket-smart without a formal code. The adjoining CUT Lounge handles drinks and walk-in dining for guests without a table.
Best for Closing a Deal
Book CUT to close a deal because it is built for a confident business dinner. The beef-by-origin list gives a host something to lead with, the tables are spaced so terms stay private, and the Beverly Wilshire address signals the meeting matters. Picture a four-top over dry-aged sirloin and a Napa Cabernet, the deal sealed before dessert. For more rooms that carry weight, see our close-a-deal dining picks or the wider Los Angeles dining guide.
Not for a budget night or a quiet romantic dinner. Prices run high even by steakhouse standards, and the bright, hard-surfaced room is loud and built for business, not intimacy.
Frequently Asked Questions
Is CUT by Wolfgang Puck worth it?
Yes, if you take beef seriously and the bill is not the point. CUT has been Wolfgang Puck's Beverly Hills steakhouse since 2006, inside the Beverly Wilshire, grading prime, Wagyu and Creekstone beef by origin. The Creekstone filet and Wagyu-tallow fries are the draw. Expect well into three figures a head with wine, in a bright room built for a business dinner.
What should I order at CUT?
Order the Creekstone filet mignon with Armagnac green-peppercorn béarnaise, the dish that has anchored the menu for years, with a side of the Wagyu-tallow fries. The bone-marrow flan to start and the New York sirloin are the other regular picks. Steaks run from about $70 to past $160 for imported Wagyu by the ounce, so choose your cut by origin.
How do I book CUT in Beverly Hills?
Book through OpenTable, ideally a couple of weeks ahead for a weekend table. CUT is inside the Beverly Wilshire, A Four Seasons Hotel, at 9500 Wilshire Boulevard, and serves dinner Tuesday through Saturday. If you cannot get a table, the adjoining CUT Lounge takes walk-ins and serves the same kitchen.
Is CUT good for a business dinner?
Yes, it is one of the better deal-closing rooms in Los Angeles. The beef-by-origin list gives a host an easy lead, tables are spaced so conversation stays private, and the Beverly Wilshire address signals the meeting matters. See our picks for impressing clients for more rooms that carry weight.