CUT Beverly Hills – Restaurant Review

March 28, 2012 § 1 Comment

Tonight was a special night for Marshall and me as we celebrated the anniversary of the first time we met a year ago at Cut, Wolfgang Puck’s fantastic restaurant at the Beverly Wilshire Hotel a few steps away from Rodeo Drive in Beverly Hills.
Mr Puck last year came to greet us at our table and showered it with all the desserts on the menu when I told him that I was raised by an Austrian nanny and loved Austria ( his homeland) and possibly also when he found out that one of his favorite after dinner drinks had to do with my family. Anyway, this year we weren’t blessed by his visit at our table and I am sure that he would’ve loved to hear that Marshall and I had fallen in love after meeting at his venue!
I must say that choosing the right piece of meat isn’t easy with all the different cuts, aging months and qualities of meat on the menu so we went for New York Sirloin and Rib Eye steak from Nebraska aged 35 days. As side dishes broccoli with sun dried tomatoes and pecorino cheese and a wonderful potato puree. We shared a Valhrona chocolate super airy and light soufflé with whipped cream, gianduja sorbet and and hot chocolate sauce. We fell in love all over again….

Their Breads

Oxtail soup with bone marrow  quenelles

Prime Nebraska Corn Fed dry aged 35 days New York Sirloin

The Dessert meny

Chocolate Soufflé with gianduja sorbet and Valhrona chocolate sauce


9500 Wilshire Blvd  Beverly Hills,

CA 90212

(310) 275-5200

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§ One Response to CUT Beverly Hills – Restaurant Review

  • marshall vernet says:

    wolfgang puck strolls around the restaurant talking to diners and can also be seen working in the open kitchen…!

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