Cut Restaurant
Average user Rating: 94
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Wolfgang Puck's steakhouse at the Regent Beverly Wilshire was designed by Richard Meier, architect of the Getty Museum. The innovative menu offers a variety of prime cuts, a number of starters, and desserts. The attention to beef shows in the listing of the geographical origin of each cut including the Wagyu imported beef from Japan.
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89
4/14/2010
Recommended Dishes
kobe beef
93
6/19/2009
Dissecting CUT blogger-style: 5 appetizers, 2 entrees, 4 steaks (100% Wagyu included, naturally), 3 desserts.
Combining classic dishes with new touches, CUT sits somewhere at the top of my LA steakhouse list.
Read more from their blog
96
Once In a Lifetime Steak Dining
3/25/2009
Last Month, I sent out a S.O.S. distress signal in wanting to dine at the steakhouse of the other Wolfgang. Mr. Zwenier's Wolfgang Steakhouse on Canon Dr. wasn't that bad as the decor and ambiance of the place was stellar, but the food did not quite live up to the beautiful standard of the place.
Immediately my bat signal was able to reach to a few of our friends who were able to make this dinner. With some nifty date searching, I was able to get a 6pm dining reservation on a Saturday. Too bad that the daylight savings didn't start until the following day as we did not get too much natural lighting in a dimly lit room. This restaurant is very practical for a place to impress your clients or a natural place for a romantic dinner. Either way you'll score major points for taking your most important person to this much buzzed restaurant, which gather One Star from the popular Michelin Guide.
Our service was excellent throughout the night. They were at our table at the precise moment when we needed them, but yet not too overbearing as they give you a room to breath. Our server for the night was a lovely young lady who was fantastic for the handling of our table, even at to face of four tourists busting out their cameras (kidding guys!). There was another server assisting in our table that had a slight resemblance to Adrian Grenier of TV's "Entourage". He was a total dead ringer to the young TV star and the young man even admits that he gets mistaken for Vincent Chase.
Before anything comes out, our server brings a tray of various types of meat for display of demonstration. She was showing us the difference in the cut for Sirloin, Filet Mignon, Rib Eye, and Bone In steaks. It was fascinating to see the inside of the meat and at the same time I was just salivating by looking it.
We were also quickly served with our choice from their baked pantry for starters while we get to take in the atmosphere before we wait for our meal to begin.
Our first dish to come out of the kitchen was the Kobe Steak Sashimi with Spicy Radishes. I felt this dish had a nice spicy flavor to it without overwhelming the rare beef. It was beautifully presented and I think it was good start to our meal.
The next four dishes required a little bit of imagination as I was awestruck by the how beautifully the plates were laid out. Luckily, I'm not jaded yet as I don't see too often on how wonderful a dish can look, but taste delicious at the same time.
In the past, I did described on how I love the blue fin toro at Hama Sushi. It was beautifully cut with the fat maintaining its beautiful appearance and flavor signified by its wonderful streak. Even though my photo does injustice as the low lighting started to kick in big time (as they dimmed down the light even more), I felt lost by blue fin toro at this place. I think the blue fin toro at a sushi place that is handled by the right sushi chef can display the fatty part of fish with its original intent. The other components in this tartare dish destroyed what I liked about the raw fish. The ginger was overwhelming, but nonetheless I thought it's still a very composed dish. I got the impression my table mates liked this blue fin toro dish much more than I did.
The Prime Sirloin tartare did played wonderfully on the satire of a steak and egg. As we stirred the aioli on the ground beef tartare, I was briefly trying to imagine a dish of spam coming right out of the can. Thankfully, it tasted nothing like the fake product as the flavor was fresh and the small amount of quail egg provided more tangy texture to the beef. Wonderfully played on the presentation of this dish.
The next two starters will complete our appetizers before our meal. The Warm Veal Tongue was my favorite of the night for the starters. I appreciate the complexity of the tongue mixed in with other flavor profiles such as sweet and tangy. Obviously playing fusion and while maintaining the tenderness, I was satisfy in that the sauces didn't masked the taste of the veal tongue. I was looking at this dish with so many things going on the plate, luckily the tongue still stood out.
The maple glazed pork belly was an odd choice for me because the name already sounded as if this dish still needed sweetness. In fact, I was right, it was too sweet. This dish badly needed to be more tender and slow cooked more like the short beef ribs we're about to be served. Best part of the night, we had a champagne of 2002 Jose Dhondt Champagne Blanc de Blancs Grand Cru Mes Vieilles Vignes, which set us back about $122. The champagne ran out about now, but I was able to save it and wash down the pork belly and the blue fin toro tartare with no regrets.
The two non-prime steak dishes were the 8-hour slow cooked Short Beef Ribs and the Tuna steak were a hit in my eyes. The chef took the liberty of evenly distribute the main courses into 6 pieces for each of us. Very thrilled about that so that we can get evenly cut meat and presented with no fuss.
The tuna steak I thought it was nicely cooked. In the menu, it stated that it qualify as a sashimi quality, which explains the rare feature on the inside. I felt mellow about the short ribs, but it all changes with the sweet pea puree surrounding the beef along with a touch of garam masala (mixture of spices) that gave it a hot, but not quite spicy taste. I felt a little pepper on the hotness as worked pretty well into dish.
The moment of the night came when our steaks have arrived. We decided to take all four versions of the medium rare New York Sirloin steaks in the menu. There was a tasting sampler listed, but Kevin advised against it as he calculated based on his last visit that the value is not worth it with that order. The fact that we have six people gave us a chance to order variety of items and also drive down the per cost in the steak dishes. The four dishes of steak we ordered was a much better saving and value than if we had ordered the steak sampler.
Let me preface before we start on the steak, I love all four steaks we have that night. The New York Sirloin is part of the many names for the cut of top loin steak. Think of it like a porterhouse steak that has being stripped of choice portion of the tenderloin. Because of the balance in flavor and tenderness, the top loin can be very expensive of a cut.
My two favorite cut of the night were Bone-In New York Sirloin and the 35 Days Dry Aged New York Sirloin. Throw in a little controversy, those two were the least expensive than the wagyu beef. Was there's a big bruhah? Let's break it down:
All of the steak were grilled over hard wood & charcoal before finished in a 1200 degree broiler. The bone-in steak was fantastic with the bone in to add in more flavor than without a bone. One of my dining mate asked me why I thought a cheaper priced steak like bone-in was better. Most people don't realized that bone-in steak or chicken tends to be cheaper and taste better with the bone kept in tact. Plus it aged well at 21 days than without. The Illinois corn-fed bone in steak was probably my 2nd favorite of the night.
The 35 Days Dry Aged Steak was my favorite of the night. Out of the four cuts, it was the most rich and distinguished flavor out of the bunch. As the picture showed below against the bone-in steak, it has some marble patterns. Not quite as much as the wagyu obviously, but a distinguished feel that separated from its Midwest counterpart. The dry aged sirloin melted in my mouth with its juicy medium rare meat. No way of describing it as it hit the height of ecstasy in my mouth.
Pictures formatted here: http://tinyurl.com/dabeoe
Recommended Dishes
U.S.D.A Prime Nebraska Corn Fed, Dry Aged 35 Days New York Sirloin, True Japanese 100% Wagyu Beef from Saga Prefecture, Kyushu, Japan Sirloin
93
CUT (Beverly Hills, CA) [3]
3/21/2009
As regulars readers will attest to, I've often written about CUT being the premier steakhouse in Southern California.
Prime Sirloin "Steak Tartare", Herb Aioli, Mustard [$22.00]
A very competent, classic preparation of steak tartar--basically a dish of raw ground beef named after the Tatar people of Central Asia; legend has it that the nomads would place raw meat underneath their horses' saddles, thus tenderizing it after a long journey. Here, the meat itself was of high quality, and was livened up by the application of the tangy aioli, tart mustard, and smooth creamy richness of the quail egg. Experiencing all the various components in one bite was satisfying indeed, and delicious.
#1 Grade Blue Fin "Toro" Tartare, Wasabi Aioli, Ginger, Togarashi Crisps, Tosa Soy [$32.00]
I've had enough tuna tartares during the course of my culinary adventures that the dish has become somewhat clichéd. Fortunately, this one managed to break out of the mold somewhat. The mild sweetness of the tuna came through, but was superbly accented by the spiciness of the wasabi and the zestiness of the ginger. Meanwhile, the avocado, with its cool creaminess, served as a moderating contrast. Much improved from the first time, though I still think it could do with some more textural variety (like the pine nut- and pear-studded version at XIV).
Kobe Steak Sashimi, Spicy Radishes [$22.00]
I absolutely loved this on my first visit, but tonight the dish fell short of that last experience. The beef itself seemed less rich, less flavorful, while the dish overall had a more distinct "Asian" tinge to it. I did appreciate the application of the tangy sauce, greens, and radishes and how they complemented the meat, but even they weren't enough to propel it to the heights I expected.
Warm Veal Tongue, Marinated Artichokes, Cannellini Beans, "Salsa Verde" [$17.00]
I was extremely impressed with the veal tongue on my second visit, and thus decided to order it again. Unfortunately, it didn't live up to its previous self. The tongue's flavor was much gamier this time around, and overpowered the rest of the dish. Furthermore, the texture was also much firmer, and not nearly as tender. Sadly, the best part of this dish were the cannellini beans.
Maple Glazed Pork Belly, Asian Spices, Watercress, Sesame-Orange Dressing, Rhubarb Compote [$16.00]
This ended up being the only appetizer that I hadn't tasted before. Being pork belly, the meat was fatty, flavorful, and tender, as expected. However, the sweet glaze was a bit too much for me (like a fancy sweet & sour sauce), drowning out the natural flavor of the pork. Fortunately, the greens did help in tempering this to some extent.
Kobe Beef Short Ribs "Indian Spiced", Curried Sweet Pea Purée, Garam Masala, Slowly Cooked For Eight Hours [$39.00]
Sashimi Quality Big Eye Tuna Steak [$42.00]
I decided to break away from tradition and actually order some non-steak items this time. Interestingly, and unexpectedly, the kitchen decided to split up the two courses into individual serving portions. First up were some short ribs. Initially, the ribs had a rather prototypical flavor to them, but after a few moments, the garam masala (a blend of spices) really made itself known, giving the meat a delightfully Indian-laced finish. A fun, flavorful dish--a twist on the classic short rib. Next was some big eye tuna. I hadn't had a good tuna steak in a while, so this was a welcomed change of pace. The fish was cooked to a firm texture on the outside, but the interior was still delectably rare. All the while, the mild flavor of the tuna was apparent in spades, deftly accented by the dish's herbally accoutrements--nice.
Now we get to what drew us here in the first place--the meat. CUT serves up four types of beef: regular, dry aged, American Wagyu, and Japanese Wagyu. In the tradition of past meals here, we decided on making our own steak tasting, getting one NY strip of each type in order to compare the subtle and not-so-subtle differences between them. All steaks were done medium rare, grilled over hard wood and charcoal before being finished in a 1200-degree broiler.
U.S.D.A. Prime, Illinois Corn Fed, Aged 21 Days; Bone In New York Sirloin 20 Oz [$56.00]
The "low-end" steak at CUT is still a cut above most. It is a wet-aged steak, with a mild flavor--tender, but not overwhelmingly so, with nicely charred exterior. My only real complaint was that a few bites had a bit of gristle in them. Though it was overshadowed somewhat by its peers, I'd be perfectly happy just eating this.
U.S.D.A. Prime, Nebraska Corn Fed, Dry Aged 35 Days; New York Sirloin 14 Oz [$59.00]
Now here's basically a dry-aged version of the standard steak. Dry-aging is a relatively expensive method of concentrating the beef's flavor through a process of controlled rotting. The price premium is worth it though. The flavor here was richer, grassier, and bolder. Interestingly, in terms of texture, the meat was slightly tougher.
American Wagyu / Angus "Kobe Style" Beef From Snake River Farms, Idaho; New York Sirloin 8 Oz [$75.00]
Snake River Farms beef is actually a cross between Wagyu and Angus varieties, and thus, the meat represents a medium between the two styles. Tenderness was definitely kicked up a notch here, as was oiliness and fattiness, while flavor was retained. Surprisingly, this was actually my favorite of the quartet this time (it was my least favorite last time!).
True Japanese 100% Wagyu Beef From Saga Prefecture, Kyushu, Japan; New York Sirloin 6 Oz [$120.00]
The amount of marbling, the amount of fat here was intense, resulting in a soft, gelatinous texture. This "real deal" Japanese beef had been my favorite on prior visits, but didn't live up to the hype this time around. I felt that the meat was somewhat "drier," lacking the rich, oozing juiciness present before. The fat was also not as well-integrated--it was more in-your-face, drawing attention away from the beef's natural flavor instead of augmenting it. Time for dessert...
Brooke Cherry Toasted Almond Crumble, Tahitian Vanilla Ice Cream [$14.00]
This was basically ice cream and fruit, on top of which our server spooned the cherry crumble. The whole thing reminded me of a yogurt parfait, with the ice cream tempering the tartness of the crumble, while also providing a great contrast in texture as well as temperature.
Dark Chocolate Soufflé, Whipped Crème Fraîche, Gianduja Ice Cream [$14.00]
Though I'm not a huge fan of soufflés, we somehow end up ordering one every time! The dessert remained pretty much unchanged from before--light, fluffy, not too sweet, well accentuated by the cold nuttiness of the gianduja (a hazelnut-chocolate ice cream) and the slight tang of the crème fraîche.
Warm Brioche Doughnuts, Huckleberry Compote, Butter Pecan Ice Cream [$14.00]
We're saving the best for last. The doughnuts were simply fantastic--delicate, yet powerful enough to stand on their own, they were taken to another level by the tart, fruity huckleberry (think jelly-filled doughnuts) and the rich, nutty ice cream. I thought that this was right up there with the infamous "Coffee and Doughnuts" at French Laundry, while one of my dining companions called these the "best doughnuts I've ever had."
Sadly, I'd have to say that this was my weakest trip to CUT so far. In terms of the appetizers, all except the tartares fell short of expectations, while the steak wasn't quite as good as I recalled. There were highlights, to be sure, but overall, I felt a bit let down leaving the meal. Some of the novelty has worn off, and I think the kitchen needs to change things up a bit--maybe that's it. Nevertheless, I do still think that CUT is the best place for steak in LA, and I'm sure I'll be back (just not too soon).
Full review with photos:
http://www.kevinea ts.com/2009/03/cut-beverly- hills-ca-3.htm
96
3/9/2009
The restaurant serves four different types of steak: Illinois Corn Fed, Nebraska Corn Fed, American Wagyu, & Japanese Wagyu. Each steak has its own charms although the general consensus is the Illinois Corn Fed is the weakest of the bunch.
Easily my favorite steakhouse in Los Angeles. Been here twice and been very impressed with the entire meal. At most steakhouses the non-steak dishes lag behind the the beef in terms of quality. This is not the case at Cut where the non-steak options are actually quite good.
Recommended Dishes
Steak Sashimi, Tuna Tartare, Dry Aged Steak, Japanese Wagyu Steak
93
Cut me a big ribeye
8/5/2008
Wow, that was a steak. I just ate there last night and still feel it moving inside of me.
It was yummy yummy in my tummy tummy. The ambiance is great and the service was surprisingly friendly. I thought it would be stuffy, but the staff was fun and helpful.
The prices were very high. Especially for the Kobe. Is it worth it? Depends on how much you are worth! If you are rich, I guess you can buy the best at whatever cost. And a lot of the people eating looked rich.
I have to save my money to go back again!
Recommended Dishes
Ribeye Steak, lots of sides
93
12/18/2007
Wolfgang Puck's steakhouse in the Beverly Regent is an interesting dining experience. The interior was designed by Richard Meier, who also designed the Getty. I felt that was worth mentioning, since the design reminds of the Getty. I'm not sure what I was expecting on my drive over, but I certainly was not expecting to eat at the Getty dining hall in what was the converted lounge area of the hotel. Maybe I'm used to walking into a dark, smoky room lit by candlelight with sides of beef aging in a climate controlled display case. To say the least, I was a little shell shocked. However, I can't say that it was unpleasant. On the contrary, it was quite nice. I couldn't help but feel a coldness, but that is to be expected with the modern design and decor.
I started with the foie gras sandwiched between tiles. Not exactly impressive. The flavors seemed off keel, and the texture of the foie gras did not go well with that of the tiles. For my main course, I had the bone in filet, rare. As a side, the potato tarte tartin. OK. Everything became all right in the world. It was cooked to perfection and seasoned just right. The outside was perfectly broiled with a hint of char. The inside was so tender and juicy my mouth is watering just thinking about it. The steak came alone on a plate, so there was nothing to get in the way of the pure bliss that came with each bite. The slight bitterness of the char mixed so elegantly with the sweet juices of the meat. Incredible enough to make a vegan think twice. Paired with a nice Cab, I could not ask for more. I'm a fast eater, but I slowed to snails pace for that steak. When we were done, we could not order dessert, for fear of losing that little flavor that remained in our mouths. I close my eyes and I'm still tasting it now.
Ok, I'm back to reality. Was it worth it? I'll have to throw down a resounding yes. It was expensive, but definitely a place I think anyone who can afford it should try at least once. The crowd was beautiful, and we even saw some actors. The decor didn't suit me so much, but I'm sure it would appeal to a lot of people. Although the foie gras was dissapointing, the steak more than made up for it. The tarte tartin was a great side, as was the spinach that I swiped from my buddy. Will I go back? Hard to say... would love to, but there are so many other places to try! Rather nice wine selection also is a plus.
96
6/17/2009
96
4/2/2009
85
12/20/2008
96
1/1/2000
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