CUT

The story

CUT Beverly Hills: Wolfgang Puck's Michelin-Starred Steakhouse in Beverly Hills

A Contemporary Steakhouse Landmark

CUT at the Beverly Wilshire, a Four Seasons Hotel, is the original location of Wolfgang Puck’s celebrated steakhouse concept. Still helmed by Executive Chef Drew Rosenberg and General Manager Ian Curtis, CUT remains one of the most sought-after steak restaurants in the world. The restaurant offers a sleek, contemporary twist on the classic American steakhouse, placing an unerring focus on the finest cuts of beef from regions across the globe, complemented by shellfish, seafood, and an extensive international wine list.

The recognition is well-earned. CUT was awarded a coveted star by the MICHELIN Guide in 2019 and again in 2021, firmly placing it among the finest dining experiences in California. This achievement underscores the kitchen’s commitment to sourcing and preparing world-class beef.

The Dining Experience

Set within the legendary Hollywood landmark, CUT is a study in modern architecture and atmosphere. The space combines 5-star hospitality with a refined yet welcoming energy. For private occasions, the restaurant offers several elegant settings: the intimate Petit CUT private dining room, the semi-private Rodeo Dr. Tier, and the full buyout of the entire restaurant, which can host up to 160 seated guests. The CUT Lounge also provides a more relaxed setting for up to 60 guests.

The Chef's Vision

While the steakhouse is the flagship, CUT is a creation of Wolfgang Puck Fine Dining Group. Puck, an Austrian-born chef who trained in France’s greatest kitchens, opened the original CUT in 2006. After only one year, it earned a Michelin star and was named Restaurant of the Year by Esquire Magazine. At CUT, his vision of transforming the expected into something entirely new is realized daily, offering a menu that bridges tradition and invention with every plate.