CUT, by Wolfgang Puck, is probably LA’s most posh steakhouse.

Most poshly priced, for certain.

You can order less expensive steaks but our 10 ounce NY Sirloin sampler cost $135. When you look at the pictures below, please note those are half orders. My friend and I shared and they split each cut of beef down the middle for us.

So, imagine double what you’re seeing and that’s what you’ll get for $135

Since I’m not a huge steak guy, I’d rather have a few amazing bites of the highest quality beef then a 180 ounce greasy, gristly cow chunk that I get for free if I finish the whole thing in an hour.

If I can be totally honest with you, I actually enjoyed the Yukon Gold Puree slightly more than the steak. Drinkable, that stuff. Some of the best mashed potatoes I’ve EVER had.

In fact, I want more. I also want an oompa loompa.

If you’ve been reading my blog for a while, you’ll know I’ve made that “joke” before.

The Asparagus, Egg and Bacon dish was tasty but a bit messy to eat. Oh well, that didn’t stop my enjoyment.

The Wagyu Beef Sashimi took me by surprise because there weren’t really any seasoning or sauces like steak tartare often has.

It’s straight up thick cuts of raw beef, folks. It was a bit disconcerting, so I dipped my portion in the bacon dressing from my asparagus dish.

Oh, the horror!

The steak sampler contained three different cuts of beef: USDA Prime aged 35 days (very good but paled when compared to the other amazing two cuts), the American Wagyu (my favorite, so tender and flavorful) and the Japanese Wagyu (was still very good, almost a bit too fatty).

When asked how we wanted the steaks cooked, I replied “However makes them taste the best”.

He seemd to like that answer. It’s also the reason the steaks were prepared so rare (but with a fantastic crust.)

The desserts were just ok. Was a bit disappointed that I wasn’t wowed by them. They were $16 each, so I was kind of expecting some sugary magic here. The pear Baked Alaska was almost weird, the flavors just did not meld.

The Banana Cream Pie was better but not amazing. At least the portions were large.

I did enjoy the super friendly and unpretentious servers and that I didn’t have $20 Voss water forced down my throat. “Oh, you’re a cheapskate and want the nasty, unfiltered water from our bathroom sink? Coming right up!”

Overall, we spent about $150 each (that includes tax and tip) and didn’t even drink any alcohol. Lord knows what the bill would have been then?

Then again, you don’t go to CUT if you’re pining over costs. You go there for a special occasion and to spend your entire paycheck and pretend you dine there all the time OR you actually DO dine there all the time and pretty much point to the menu and say “Bring me 3 of those”.

Beverly Wilshire Hotel
9500 Wilshire Blvd
Beverly Hills, CA 90212
(310) 275-5200
http://www.wolfgangpuck.com/restaurants/fine-dining/3789