CUT by Wolfgang Puck

I recommend the Maine lobster roll as an appetizer. Main dishes include Tomahawk steak, Aged rib eye, and Lamb rack. Side dishes include Yukon gold potato purée and Creamed spinach. Desserts include Basque cheesecake and Dark chocolate soufflé.

How could the steak in Beverly Hills be bad? It is said to be Michelin. I didn’t ask any questions and could only order cheaper cuts. But it was over-done... The environment and service are nothing to complain about...

The most luxurious meal I had in Beverly Hills was at CUT, a popular restaurant under the world-famous chef Wolfgang Puck. It is said to be the top professional steakhouse in Los Angeles, with one Michelin star, which is hard to get, and is also loved by celebrities. The style of the restaurant is consistent with the quality of the dishes, exquisite and fashionable, revealing the luxurious and fashionable atmosphere of the city of Hollywood. The boutique steaks of various origins and categories are of course the signature here. After we took our seats, a waiter came with meat samples to introduce us. The types of beef that can be tasted in the restaurant include: Japanese pure-blooded Wagyu, USDA Prime different types of grain-fed steaks such as aged 21 days, dry-aged 21 days, and aged 35 days, as well as American Wagyu steaks from various parts. For diners who want to explore the differences in the taste of different steaks, it is recommended to order the Tasting of New York Sirloin like me, which includes USDA Prime Dry Aged 35 Days, American Wagyu From Snake River Farms, and Japanese Wagyu Beef From Miyazaki Prefecture. As soon as it was served, the aroma of a good steak filled the air. Japanese wagyu is so rich in fat that it melts in your mouth, soft and juicy. I fell in love with it from the first bite. It is moist and fragrant, but it is also easy to get sick of it. USDA Prime, which has been aged for 35 days, is relatively chewier and more solid, more fragrant, and the color after cutting is also deep and elegant. American wagyu is between the two. The waiter will suggest that you eat USDA Prime first and then wagyu, but I recommend eating the Japanese wagyu with the richest fat while it is hot, and switch to USDA Prime immediately when you get tired of it. It is necessary to eat beef with red wine, especially Japanese wagyu with a little more fat. CUT has a very rich wine collection. The sommelier listened to the meat we ordered and patiently recommended us a California-produced Pinot, which is perfect with steak! In addition to steak, the several appetizers we ordered are also remarkable. The restaurant's main beef bone marrow can be made into pudding and soup dumplings, both of which are fragrant. The tuna avocado tart was refreshing and rich in taste. The free bread, snacks and desserts in the restaurant were all good, especially the chocolate cake, which was baked entirely with chocolate and egg whites without flour. The fluffy and soft texture, paired with the slightly bitter taste of chocolate, and a little cream was perfect! I couldn't help but eat more.

I've heard it's pretty good! It's really good.

This is a steak house. It is said that many celebrities come to eat here. But I don't see any celebrities every day. But maybe we don't know them. The fried prawns for appetizers have thick meat heads. Great!