For my birthday I wanted to go somewhere special. My parents said we could go anywhere I wanted, so I chose Cut, Wolfgang Puck’s steakhouse in the Beverly Wilshire Hotel.
The décor was clean and contemporary, with no flashy unnecessary adornments. I like restaurants that don’t attempt to use décor to make up for the shortcomings of the food. The menu was long and descriptive, my favorite. The starters were complex yet simple in the best ways possible.
We tried the bone marrow flan paired with a beautiful parsley salad. I have had bone marrow before, but none like this. It was fluffy with the delicate flavor of beef and went atop a wonderful warm crustini. For our other starter we tried the Cut interpretation of the Shrimp Louis Cocktail, with large pieces of sweet crab and shrimp with a delightfully spicy cocktail sauce. All of these ingredients being seemingly simple but paired together and cooked perfectly make these simple ingredients extraordinary.
After the appetizers, our waitress presented our table with a platter of the various cuts of beef, including authentic Kobe cuts. This way you can see for yourself the perfection of the beef before it is cooked.
For the main course I went with the bone-in New York sirloin and a side of fingerling potatoes with huge chunks of bacon and pearl onions. The steak was everything I had dreamed about; perfect marbling made it incredibly tender and juicy. I like my steak medium rare and it was just that. My biggest pet peeve of steakhouses is when you order medium rare and it is literally raw, or it is medium-well. Cut, however, prepared it just the way I like it. My mother’s lamb chops with cucumber-mint also were delicious. My dad’s rib eye was extremely tender and flavorful.
Even if you’re not in the mood for steak, Cut will not disappoint. My sister had the sautéed Dover sole, which was cooked in a beautiful butter lemon sauce and expertly deboned at our table.
The wine list was extensive and our server suggested an excellent merlot to my mother that would compliment her lamb chops. Our server’s knowledge of wines was impressive.
Speaking of the service—it was impeccable. Five servers came to present our table with the main course, putting each plate down on the table in unison – like a fine tuned orchestra.
I believe that dessert is one of the most important elements of the meal because it is the taste you leave with and you can do so much in regard to presentation and flavor. I had banana cream pie, which was a deconstructed version with vanilla bean crème brulee, caramel sauce, and banana sorbet. It was amazing! I was incredibly full but miraculously found room for it as well as tasting the chocolate soufflé my dad ordered and the flan, which was vanilla bean cheesecake with sautéed strawberries, pistachios and a flavorful yet very satisfying strawberry sorbet. Yum.
The menu changes seasonally, so you can always look forward to new additions. Cut is quite pricey. However, you’re paying for the remarkable service and top quality ingredients.