Cut By Wolfgang Puck
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Cut By Wolfgang Puck

9500 Wilshire Blvd, Beverly Hills, CA
(310) 276-8500 serving: Beverly Hills
open:Mon-Thu 6pm-10pm, Fri 6pm-11pm, Sat 5:30pm-11pm

Sidewalk Score: 7 out of 10

The Low Down

EDITORS TIPS

What to Drink: Martinis are well-made and the classic version features an olive trio: One plain, one stuffed with blue cheese, and a third filled with jalapenos. The wine list is a gem, and includes in-depth tableside service regardless of bottle price.

Look Good: The walk to the bathroom is long, but does provide an excuse to traverse more "Pretty Woman" hotel territory.

Parking: Even with the validation, valet parking is $10. It's worth it to peruse the neighborhood for street spots.

Rants, Raves & Reviews


by at Gayot

CUT, legendary chef Wolfgang Puck's steakhouse at the Beverly Wilshire hotel, has been a star-studded success since its opening. Within its walls you find a microcosm of the movers and shakers of Los Angeles, from financiers to producers…
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Business Is Served!
By Gary L at Insider Pages

Another location that was purely for business and I can tell you, it was all pleasure once I was finished with my steak. This Wolfgang Puck establi... Read More


LA's Penultimate Chic Steak Restaurant - Very Pricey!
By Doug_S at Menuism

No expense has been spared in Wolfgang Puck's fancy foray into Steak Houses in LA. The decor and ambience... Read More


Great food
By Joy H at Insider Pages

High priced small portions, but great food. Wolfgang has done it again.! And if you're in the mood to try an authentic, Japanese Kobe steak while ... Read More


Excellent, excellent fine dining
By Jonathan Y at Insider Pages

The CUT bar is one of the best steakhouses I have ever been to. The selection of Iowa and Nebraska corn and grain fed beef is absolutely impeccable... Read More


Makes the CUT! (Hah hah hah)
By Erin + Jack L at Insider Pages

Thought you knew steak in L.A.? Not until you have been to Cut. WAGYU BEEF. It tastes like that fatty, buttery part of a good steak that you're ... Read More