Paul was absolutely amazing. He was 100% correct when he recommend the Japanese Wagyu! I had a great time. Great food and excellent service!
Patric
Wolfgang MIA. This should be a no holds barred fantastic experience. Unfortunately, the only fantastic part of this meal was the great staff and service. The steaks were overcooked and charred with way to much salt. The endive salad was covered in salt. The bread was excellent but $26. Wine was good but a Pinot for $260 is a little steep. Overall the staff and ambiance are great the food is mediocre. For this high end a place, I would expect a much better meal.
Jeff
What an incredible anniversary experience my wife and I had. Even being coincidentally sat at the actual table where we got engaged years ago was very special. The staff was amazing as always, and Wolf even came by to wish us a happy anniversary which was pretty cool. This has long been my favorite overall restaurant by far, and it still holds the title. Can't wait to go back again.
Adam
Wonderful experience again. Service is always superb and food is great...portions are small, but well worth it. Great place to connect with someone special. Always at the top of my list of considerations.
Elisha
For the price and reputation of the restaurant, we expected flawless food and service. But the filet we ordered medium was delivered well done. Considering this is a steak house, one would have expected that the chef would be able to grill a steak at the requested temperature. While we got a replacement only after we showed the mistake ( the waiter initially said the edges might be darker than the middle), the consolation we received afterwards was —to paraphrase— we'll get it right the first time, next time. The bone-in ribeye was good, but I've had better for half the price. There's a risk you'll pay way too much for a mediocre experience.
Oded
Absolutely delicious! Incredible service! This is one of the best restaurants you'll ever dine at.
Min
Incredible experience to celebrate family birthdays. Steaks were the best we've had. Caviar service could have been presented better. Everything else was 5 stars.
Jessica Strock
Amazing service to match the quality of the drinks and atmosphere. The bar tender, Jeffery, was professional, kind, and attentive. Provided suggestions when asked and engaged in friendly conversations. My only complaint is I don't live in town and have to wait for my next business trip to go back.
Opentable Diner
Overall great experience and food. The appetizers were excellent and the steaks pretty good. We ordered the wagyu tomahawk, wagyu ribeye, dry-aged porterhouse and a few others. Only issue was the porterhouse was cooked Medium, which we told the waiter. We ordered all the steaks medium rare. He tried to convince us it was medium rare but we showed him how there was no red in the middle and the ends of the steak were dried out. Then he stopped but nothing was offered, which was odd to us.
But what a disappointment... the food is cold, the sides are tiny and very expensive for the big things... ordinary service... Overrated reputation.... Never Again!!!
Atmosphere: 1
Food: 1
Service: 1
Marissa
The Cut is the best restaurant we've experienced so far and we've been to many. Our server Jill was knowledgeable and friendly! The food was delicious and we really enjoyed the ambience.
Arya
Great experience. Pricey but u get what you pay for. Steak was amazing (bone in rib eye) everything else was delicious. Wolfgang Puck himself walked around to every table to chat with guests. Great for special evenings. Me and my wife were celebrating our anniversary and we were not disappointed.
Aron
CUT was a wonderful dining experience for me, and a surprising one for my guests: two out-of-town friends who were expecting a classic, yet tired steak house carried by the name of it's celebrity-chef founder more than the cuisine itself. I have to admit, I am delighted each time I dine at CUT to be treated with such personal attention by Chef Wolfgang Puck--who made a point to say hello--and who seems to always be in the kitchen and greeting guests, often just returned from the airport. Being star-struck doesn't last long at CUT... once food starts hitting the table, its excellence accompanied by subtle yet attentive service, commands attention. Our meal began with an amuse bouche, a variety of warm, house-baked rolls, crackers, and Mediterranean-inspired spreads: once standard at fine dining restaurant's who've these days eliminated the cost and effort in such offerings. The rest of the meal was in no sense traditional for a steak house: Delicate, soft, ricotta gnocchi were dressed in a complex market-tomato sauce with perigord truffle--generous; Langoustines were glazed in a butter sauce of Japanese citrus and wine, their soft texture contrasted by puffed quinoa; last-of-season stone fruit complimented grilled octopus w/ market wax beans dressed in a vinaigrette of citrus, chilies & shallot; ripe tomatoes in their own vinaigrette with cabernet and cherries were bright and complex. SoCal seafood and local vegetables make an exciting meal on their own at CUT... A thick red-wattle pork chop was rich, juicy and tender, served with nectarines & a caramelized fennel sauce. I am shocked Michelin has not awarded a star! I'll be back often, anyway. While we found the one steak we ordered (an off-menu wagyu flat-iron) to be excellently prepared, and delicious-- complimented by livened-up sides-- the real hits were in the market vegetable dishes featuring seasonal fruits and vegetables, grilled octopus in citrus-chile vinaigrette, tomatoes with
very good foods and all time best service.
Paul was absolutely amazing. He was 100% correct when he recommend the Japanese Wagyu! I had a great time. Great food and excellent service!
Wolfgang MIA. This should be a no holds barred fantastic experience. Unfortunately, the only fantastic part of this meal was the great staff and service. The steaks were overcooked and charred with way to much salt. The endive salad was covered in salt. The bread was excellent but $26. Wine was good but a Pinot for $260 is a little steep. Overall the staff and ambiance are great the food is mediocre. For this high end a place, I would expect a much better meal.
What an incredible anniversary experience my wife and I had. Even being coincidentally sat at the actual table where we got engaged years ago was very special. The staff was amazing as always, and Wolf even came by to wish us a happy anniversary which was pretty cool. This has long been my favorite overall restaurant by far, and it still holds the title. Can't wait to go back again.
Wonderful experience again. Service is always superb and food is great...portions are small, but well worth it. Great place to connect with someone special. Always at the top of my list of considerations.
For the price and reputation of the restaurant, we expected flawless food and service. But the filet we ordered medium was delivered well done. Considering this is a steak house, one would have expected that the chef would be able to grill a steak at the requested temperature. While we got a replacement only after we showed the mistake ( the waiter initially said the edges might be darker than the middle), the consolation we received afterwards was —to paraphrase— we'll get it right the first time, next time. The bone-in ribeye was good, but I've had better for half the price. There's a risk you'll pay way too much for a mediocre experience.
Absolutely delicious! Incredible service! This is one of the best restaurants you'll ever dine at.
Incredible experience to celebrate family birthdays. Steaks were the best we've had. Caviar service could have been presented better. Everything else was 5 stars.
Amazing service to match the quality of the drinks and atmosphere. The bar tender, Jeffery, was professional, kind, and attentive.
Provided suggestions when asked and engaged in friendly conversations.
My only complaint is I don't live in town and have to wait for my next business trip to go back.
Overall great experience and food. The appetizers were excellent and the steaks pretty good. We ordered the wagyu tomahawk, wagyu ribeye, dry-aged porterhouse and a few others. Only issue was the porterhouse was cooked Medium, which we told the waiter. We ordered all the steaks medium rare. He tried to convince us it was medium rare but we showed him how there was no red in the middle and the ends of the steak were dried out. Then he stopped but nothing was offered, which was odd to us.
Restaurantji Recommends
The Best 💫
Atmosphere: 5
Food: 5
Service: 5
But what a disappointment... the food is cold, the sides are tiny and very expensive for the big things... ordinary service... Overrated reputation.... Never Again!!!
Atmosphere: 1
Food: 1
Service: 1
The Cut is the best restaurant we've experienced so far and we've been to many. Our server Jill was knowledgeable and friendly! The food was delicious and we really enjoyed the ambience.
Great experience. Pricey but u get what you pay for. Steak was amazing (bone in rib eye) everything else was delicious. Wolfgang Puck himself walked around to every table to chat with guests. Great for special evenings. Me and my wife were celebrating our anniversary and we were not disappointed.
CUT was a wonderful dining experience for me, and a surprising one for my guests: two out-of-town friends who were expecting a classic, yet tired steak house carried by the name of it's celebrity-chef founder more than the cuisine itself. I have to admit, I am delighted each time I dine at CUT to be treated with such personal attention by Chef Wolfgang Puck--who made a point to say hello--and who seems to always be in the kitchen and greeting guests, often just returned from the airport. Being star-struck doesn't last long at CUT... once food starts hitting the table, its excellence accompanied by subtle yet attentive service, commands attention. Our meal began with an amuse bouche, a variety of warm, house-baked rolls, crackers, and Mediterranean-inspired spreads: once standard at fine dining restaurant's who've these days eliminated the cost and effort in such offerings. The rest of the meal was in no sense traditional for a steak house: Delicate, soft, ricotta gnocchi were dressed in a complex market-tomato sauce with perigord truffle--generous; Langoustines were glazed in a butter sauce of Japanese citrus and wine, their soft texture contrasted by puffed quinoa; last-of-season stone fruit complimented grilled octopus w/ market wax beans dressed in a vinaigrette of citrus, chilies & shallot; ripe tomatoes in their own vinaigrette with cabernet and cherries were bright and complex. SoCal seafood and local vegetables make an exciting meal on their own at CUT... A thick red-wattle pork chop was rich, juicy and tender, served with nectarines & a caramelized fennel sauce. I am shocked Michelin has not awarded a star! I'll be back often, anyway. While we found the one steak we ordered (an off-menu wagyu flat-iron) to be excellently prepared, and delicious-- complimented by livened-up sides-- the real hits were in the market vegetable dishes featuring seasonal fruits and vegetables, grilled octopus in citrus-chile vinaigrette, tomatoes with
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