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Located within the legendary Beverly Wilshire, A Four Seasons Hotel, CUT Beverly Hills is a Michelin-recommended steakhouse by Chef Wolfgang Puck. Offering a modern take on the classic steakhouse experience, this flagship location is renowned for its exquisite cuts of beef, including Japanese Wagyu, as well as fresh seafood and shellfish. Whether dining in our sleek, contemporary restaurant or in the intimate setting of our private dining room, Petit CUT, guests will enjoy impeccable service. Perfect for date night, special occasions, or celebratory events, CUT Beverly Hills is one of the top steakhouses in Los Angeles, seamlessly blending gourmet cuisine with excellence.
Address and Contact Information
Address: 9500 Wilshire Blvd, Beverly Hills, CA 90212
Phone: (310) 276-8500
Website: https://wolfgangpuck.com/restaurants/cut-beverly-hills/
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Order and Reservations
Reservations: opentable.com
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Reviews
Ella Dike
CUT Beverly Hills
The food was excellent. Everything was well executed, rich, and full of flavour. Definitely top-tier, though I’ll admit it’s on the expensive side. You’re paying for quality, precision, and the full fine-dining experience.
What really stood out was the service. Absolutely excellent. Attentive without being intrusive, polished, and warm throughout the night.
A highlight for me was seeing the owner, Wolfgang Puck, personally going table by table to greet guests. That level of presence and care really impressed me and added something special to the experience.
Overall, great food, outstanding service, and a memorable atmosphere. Pricey, yes, but it felt worth it.
… moreThe food was excellent. Everything was well executed, rich, and full of flavour. Definitely top-tier, though I’ll admit it’s on the expensive side. You’re paying for quality, precision, and the full fine-dining experience.
What really stood out was the service. Absolutely excellent. Attentive without being intrusive, polished, and warm throughout the night.
A highlight for me was seeing the owner, Wolfgang Puck, personally going table by table to greet guests. That level of presence and care really impressed me and added something special to the experience.
Overall, great food, outstanding service, and a memorable atmosphere. Pricey, yes, but it felt worth it.
German De La Lama
Refined steakhouse inside the Beverly Wilshire with a sleek, modern feel, the steak was beautifully cooked and the sides I ordered an assortment and shared with everyone to try them out which most of them were good, staff was polished and knowledgeable. Definitely up there in price, but it is perfect for like an occasion. Would happily come back.
… moreYasser Abdulaziz
Had a great experience at CUT by Wolfgang Puck! The staff were super friendly and welcoming from the moment we walked in. The service was excellent — very attentive and professional.
We ordered the filet mignon and French fries, and both were amazing. The steak was cooked perfectly and the meat quality was top-notch. The fries were also delicious and crispy. For dessert, we tried the chocolate soufflé — it was good, but not as great as the main course.
Overall, a really nice place with great food and service. Definitely recommend it if you’re looking for a quality steak experience!
… moreWe ordered the filet mignon and French fries, and both were amazing. The steak was cooked perfectly and the meat quality was top-notch. The fries were also delicious and crispy. For dessert, we tried the chocolate soufflé — it was good, but not as great as the main course.
Overall, a really nice place with great food and service. Definitely recommend it if you’re looking for a quality steak experience!
Paul Mark Morris
Wolfgang Puck at the Beverly Wilshire (Four Seasons) is one of those rare spots where the full LA fantasy actually lives up to itself. You come for dinner and end up with a masterclass in hospitality…impeccable service, led by our standout waiter Cesar, and a tableside hello from the man himself, Wolfgang Puck. That’s not dinner, that’s an LA scene at its finest.
The space is as elegant and iconic as you’d hope, but never stiff. It walks that fine line between luxury and comfort that few places manage. We opened with a run of starters that made it hard to pick a favorite: the Hokkaido crab claw was delicate and sweet, the crab cake flawlessly cooked—crisp edge, light center, zero filler. I followed that up with the whole quail as a middle course—rich, flavorful, and spot-on.
And then the steak. Cooked to absolute perfection. No gimmicks, just prime ingredients treated with total respect. Even the bread basket was a problem in the best way—I told myself just one piece, then looked down and it was gone.
Everything about the experience is classic LA done right: understated glamour, exceptional execution, and that feeling that you’re exactly where you’re supposed to be. An all-around five-star night. Don’t miss it.
… moreThe space is as elegant and iconic as you’d hope, but never stiff. It walks that fine line between luxury and comfort that few places manage. We opened with a run of starters that made it hard to pick a favorite: the Hokkaido crab claw was delicate and sweet, the crab cake flawlessly cooked—crisp edge, light center, zero filler. I followed that up with the whole quail as a middle course—rich, flavorful, and spot-on.
And then the steak. Cooked to absolute perfection. No gimmicks, just prime ingredients treated with total respect. Even the bread basket was a problem in the best way—I told myself just one piece, then looked down and it was gone.
Everything about the experience is classic LA done right: understated glamour, exceptional execution, and that feeling that you’re exactly where you’re supposed to be. An all-around five-star night. Don’t miss it.
Anton Wiegert
Fantastic steak, sides, and service! Our porterhouse was cooked to perfection and served with delicious mushrooms, truffle fries, and various newly baked breads. Deserts were on point too! Especially the chocolate soufflé that felt weightless…
We had a great meal and to top it off; also had a chance to meet Mr Wolfgang Puck himself, as he worked the room shaking hands and taking selfies.
Location is great and the building is beautiful too. I’d recommend the restaurant both for business as well as date nights.
… moreWe had a great meal and to top it off; also had a chance to meet Mr Wolfgang Puck himself, as he worked the room shaking hands and taking selfies.
Location is great and the building is beautiful too. I’d recommend the restaurant both for business as well as date nights.
Brent Morris
I had an enjoyable experience at Wolfgang Puck’s Cut Restaurant in the Beverly Hills Wilshire Hotel. The service was excellent and the steak choice was selected after all options were shown in person. It was cooked just as I desired and the side of mushrooms was the perfect compliment. The cheesecake was incredible and they even made a to go dessert sampler for my wife who was unable to join me. I would recommend this restaurant, especially if staying at the hotel.
… moreX Md
In comparison to the original dining room at the hotel, Cut looks like a conference room cafeteria. Despite Wolfgang Puck’s presence and kindness while stopping at basically every table, the food itself is really not great, bordering on inedible. Full disclosure – I did NOT have any steak, but instead the endive truffle salad, risotto, side of mushrooms, creamed spinach, and the chocolate soufflé. With the exception of the creamed spinach and the obvious chocolate soufflé, everything was so incredibly salty, I couldn’t finish any dish. Service was kind and efficient, but too informal for my taste. I would suggest walking one block and going to Steak 48 – at least the non-steak food is significantly better.
… moreNiko Zhou
I ordered the 20oz New York Bone-In. Median Rare, no steak source, just the pure taste of meat itself. I have to say, it might just be the best steak I’ve ever had. Totally worth the price point. I also recommend the bone marrow as an appetizer. Meat Heaven!
… moreA
The wines are offensively upsold. Normal RRP to restaurant inflation is 200-300%. My glass of Laurent Perrier was marked up by 600%. The highest price gauging I’ve ever seen at any restaurant in any country.
The atmospherr and service were fantastic.
Complimentary bread was nice, but kind of like a cheese scone? Very unique.
I feel the steak tartare was really lost to the overwhelming amount of onion in it. I couldn’t taste anything else. The steak was also so fine it was almost minced which I feel doesn’t do the meat justice as it’s basically a puree.
I really enjoyed the burrata. There was sweetness and saltiness and the accompanying prosciutto and asparagus were really lovely.
The Australian 9+ Wagyu rib eye was the best steak I’ve ever had. It was cooked to perfection, seasoned perfectly and just so tender. Also cut wins the best mashed potatoes I’ve ever had. So insanely buttery and fluffy and just perfect.
The complimentary sweets were divine, particularly the caramel blonde. Wolfgang was also checking on every table (not introducing himself or anything just appearing like a normal worker) which I think was really special.
… moreThe atmospherr and service were fantastic.
Complimentary bread was nice, but kind of like a cheese scone? Very unique.
I feel the steak tartare was really lost to the overwhelming amount of onion in it. I couldn’t taste anything else. The steak was also so fine it was almost minced which I feel doesn’t do the meat justice as it’s basically a puree.
I really enjoyed the burrata. There was sweetness and saltiness and the accompanying prosciutto and asparagus were really lovely.
The Australian 9+ Wagyu rib eye was the best steak I’ve ever had. It was cooked to perfection, seasoned perfectly and just so tender. Also cut wins the best mashed potatoes I’ve ever had. So insanely buttery and fluffy and just perfect.
The complimentary sweets were divine, particularly the caramel blonde. Wolfgang was also checking on every table (not introducing himself or anything just appearing like a normal worker) which I think was really special.
TeeTee Rod
My husband and I had been curious about Cut for a while, so I decided to surprise him with a visit. We were excited and came in with high expectations. While it wasn’t a terrible experience, it didn’t quite live up to what we’d hoped for.
The steaks were a bit tough, which was surprising given the restaurant’s reputation. On the flip side, the butter lettuce salad was phenomenal—probably one of the best I’ve ever had, and I don’t even consider myself a salad person.
What dampened the experience most, however, was the service. While the food runners were attentive and hard-working, our server seemed distracted and disengaged. For a meal at this price point, we expected more attention to detail and professionalism. Simple touches, like presenting the different cuts of meat, were skipped at our table but offered to others nearby, which left us feeling overlooked.
While I’m glad we had the chance to try Cut, I’m not sure it’s a place we’ll come back to. At this price point, exceptional service should match the quality of the food, and unfortunately, that wasn’t the case for us.
… moreThe steaks were a bit tough, which was surprising given the restaurant’s reputation. On the flip side, the butter lettuce salad was phenomenal—probably one of the best I’ve ever had, and I don’t even consider myself a salad person.
What dampened the experience most, however, was the service. While the food runners were attentive and hard-working, our server seemed distracted and disengaged. For a meal at this price point, we expected more attention to detail and professionalism. Simple touches, like presenting the different cuts of meat, were skipped at our table but offered to others nearby, which left us feeling overlooked.
While I’m glad we had the chance to try Cut, I’m not sure it’s a place we’ll come back to. At this price point, exceptional service should match the quality of the food, and unfortunately, that wasn’t the case for us.