Cut Beverly Hills | Beverly Hills | California, Contemporary, Fine Dining, Seafood, Steakhouse | Restaurant
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The billboard-size photographs of Cate Blanchett and George Clooney are a bit much. But at Cut, Wolfgang Puck's gleaming-white temple of steakhouse cuisine in the Beverly-Wilshire Hotel, when faced with a fillet of first-quality Japanese beef, as wrapped in ­ninja-black cloth and carried around by the beef sommelier, you are facing the meat equivalent of an undiscovered Cranach. And if your financial consultants should permit you to order this rib-eye, you will discover a miracle unduplicated in the world of meat, richness upon richness, all possible permutations of smoke and char and animal dancing across your consciousness like sunlight rippling on a pond. At $160 or so, it will probably be the most expensive meat you have ever eaten ... but the sensations are so intense that one small steak easily satiates four. Save room for the warm veal-tongue salad and Lee Hefter's roasted bone marrow flan. Valet parking a half-block south of Wilshire Blvd. on Rodeo Drive.

Restaurant Details

Cuisines: , , , ,

Features: , , , , ,

Price: $$$$
Payment Type: All Major Credit Cards

Parking: Valet


Reservations: Accepted, Highly Recommended


Attire: Dressy

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    Mastro, Arnie Morton's, Wolfgang's, BLT Steak, Ruth's Chris, the Palm — the city is awash in expense-account steak, empurpled slabs of rare, prime beef seared on 1,000-degree grills, and ideally accompanied by a bottle of California cabernet that costs as much as your first car.

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