Wolfgang Puck’s modern, elegant steakhouse at the Beverly Wilshire has been a star-studded success since its opening.

No corner has been cut to assure the success of CUT, the restaurant at the Beverly Wilshire. They have put together an innovative menu; based on meat, but meats whose preparations and sauces require expertise. Before you make a selection, lots of explanations are provided and raw cuts of meats are brought to the table to help you decide. It is indeed difficult to make up your mind between the Kobe steak sashimi, the foie gras sandwiched between spiced tiles, the lobster and crab Louis, the steak tartare, or the asparagus with a poached egg for starters. Then you have a choice of three selections of beef in different cuts, or pork chops, lamb, chicken from the rotisserie or veal. The Kobe beef short ribs with spices and raisins is a must, since the difficult balance of hot and sweet is perfect. Meats can be accompanied by a sauce of your choice, and different vegetables (we recommend the potato Tarte Tatin). If you are not a carnivore, you will enjoy the tuna, the Dover sole or the lobster. Don’t think you are done: next up are desserts like peach Melba with pistachio gelato, the mille feuille or the chocolate soufflé. The (rather pricey) wine list is composed with wines befitting this contemporary version of a steakhouse that we are very happy to welcome.

Source: gayot.com