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Cut
Steak House$$$$
Today 6:00 – 10:00 pm
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9500 Wilshire Blvd Beverly Hills, CA 90212
9500 Wilshire BlvdUSCABeverly Hills90212
(310) 276-8500wolfgangpuck.com
$$$$Steak House, Fine Dining RestaurantToday 6:00 – 10:00 pm
Monday 6:00 – 10:00 pmTuesday 6:00 – 10:00 pmWednesday 6:00 – 10:00 pmThursday 6:00 – 10:00 pmFriday 6:00 – 11:00 pmSaturday 5:30 – 11:00 pmSunday Closed
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A chic destination in the heart of Beverly Hills featuring a contemporary twist on the classic steakhouse, the menu offers an array of creative steak and seafood presentations.
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Review Summary
4.5
64 reviews
5 star
42 reviews
4 star
15 reviews
3 star
6 reviews
2 star
No reviews
1 star
1 review
Celebrity chef's counter-serve chain offering signature pizzas, sandwiches & other light fare.- Google
People talk about wolfgang puck, wagyu beef, bone marrow flan, appetizers and mac and cheese
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Walter Macalma's profile photo
Walter Macalma
reviewed 3 weeks ago
I love a good steak. It starts with the grade and cut, then aging and how you cook it. Rare, black and blue, cold cut center, purple center, whatever you call your temp style it's the only way to have a steak. Prime is also the only way to go as Choice is acceptable for human consumption and Select is to me dog food. Aging be it dry or wet adds flavor, depth and tenderness, but I prefer the dry and they offer both here. Before I go off on my carcass conversation the décor is class, impeccably designed and somewhat minimalistic. Befitting the BH location. It's not the traditional east coast leather booth clad style were used to. It's brighter and more contemporary a place than anything in it's price range. My previous favorite is Maestros which is more traditional I came here for the meat. I still prefer Maeastros overall and their sides. Frankly I don't care where the beef is from, whether it's corn fed or corn fed and grass finished. This isn't back home where organic and non gmo meats are as demanded as I can only imagine what the costs would be then. American Wagyu Porterhouse cut, 35 day dry aged organic, local, non gmo grass fed and finished for $200 a pound. I like to eat healthy and have cut down on my red meat intake, but why not go all out if you are gonna eat meat. We each got ribeyes cooked identically to see if we could see the differences and they were not miniscule. We could clearly taste the dry aged was more dense in flavor, uniform in texture and had a more buttery fat flavor. I prefer the NY cut over the Ribeye because to me at home I can make it as good if not better despite the lower fat content, but when I eat out I prefer Ribeye. I plan to next try the NY tasting to sample some of the exquisite American Wagyu and Japanese Wagyu. The lettuce avo vinaigrette was well balanced and was a great set up texture and flavor wise to the rich beef. The crab cake and shrimp louie cocktail (everything on the side) also set things up perfectly. Not too crisp each realty needed no additional flavors except a quick hit of lemon juice. Mac & Cheese to be tasted like a cross between the Wisconsin White cheddar used by Panera bread in their mac & cheese and the smoked gouda béchamel used by others and to me one of the best, stayed gooey and consistent with just enough crust. The chimichurri sauce went with the mashed potatoes as we dared not have it touch the steaks. Service is excellent, but not impeccable. Part of the reason I only prefer their steak is the almost martyr like service at Maestros, but seeing as I met Chef Wolfgang here and shook his hand to me makes it a 5 start restaurant and honestly my new favorite steakhouse, very close to the best I've ever had with only Luger's being above them. You are very close to other patrons and it's barely enough. Price is well above Maestro's which makes Maestro's seems almost affordable, but is among the highest dining experiences in LA. Considering the price of the meal we decided on going against drinking too much here and take our chances at Nokia for getting our level change on. Forget the wine list, to me the steak is so good most drinks will take away from that. Valet parking is offered and preferred. I'm glad I was fair warned of the classy dress code. Though jacket and tie are not mandated, at least the jacket is preferred. Actually a much younger crowd than I expected from the staff to the patrons.
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Li Mhai's profile photo
Li Mhai
reviewed 2 months ago
truly one of the best in town
Harrison Diamond's profile photo
Harrison Diamond
reviewed 2 years ago
hands down and without a doubt the best steak in la. aside from the impeccable service, the superb cocktails, and the star-studded clientele, cut's innovative and extravagant take on the upscale american steak house propels it to the top of any angelino's 'must eat' list.
James W.
reviewed 12 months ago
The meal was very good! The sides were excellent, the starters were tasty, and the steaks were cooked to perfection. The location was absolutely beautiful and the decor in the restaurant was very modern and classy. the service was basically perfect and overly friendly, as well as being very helpful in aiding us in what steaks to buy. Only problem is the bill, which will make you cringe when you see how much it is. Go here only for a special occasion.
Peter Sharps
reviewed 3 months ago
a unique spot with some good eats, my husband's favorite, but not quite so for me.
Indigo Myrrh-cy's profile photo
Indigo Myrrh-cy
reviewed 8 months ago
A place where I would definitely die happy!