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Wolfgang Puck's Cut Steak House

9500 Wilshire Boulevard (inside the Four Seasons Beverly Wilshire Hotel)
Beverly Hills, CA 90212
Phone: 310.276.8500


Date of Visit: 24 May 2008


I am usually not one to hop on the "Celebrity Chef" bandwagon, but every now and then, it is nice to make a visit to one of their self-proclaimed places of honor. So on my 55th birthday, I headed to the Four Seasons Beverly Wilshire Hotel for some Dead Cow at Wolfgang Puck's Cut Steak House. It was, indeed, a memorable experience.

This is not your typical dimly lit, dark wood paneled steak eatery of past decades. It is a bright, loud, multi-level, lively, and exciting place to savor Dead Cow. It is, of course, Hollywood style chic, lots of young, stylishly dressed patrons (myself, as usual, not among them....), all wrapped up in a comfortable (and expensive) package.

It began with a friendly greeting by the hostess and then a short walk (parade? stroll? swagger down the runway?) to my table near the center of the restaurant. The waiter was professional, friendly, and helpful. Since I was not staying at the Four Seasons Hotel and had to drive back to my hotel (the W Hotel Westwood) I decided on only having a glass or two (or three)of wine and not ordering a bottle. So I ordered a glass of 2006 Perriere Sancerre ($14) to enjoy while perusing the menu.

The menu at Cut has the best selection of various cuts and types of Dead Cow that I have seen.

It was time to order. I decided to start with the Bone Marrow Flan, Mushroom Marmalade, Parsley Salad ($17). Next, I ordered the Butter Lettuce with Avocado, Point Reyes Blue Cheese, Champagne-Herb Vinaigrette ($18). Deciding on the Dead Cow was quite a chore. With so many different choices, it was hard to narrow my choice down. But finally I decided on the USDA Prime, Nebraska Corn Fed, Dry Aged 35 Days, 10-ounce New York Sirloin ($48). For sides, I selected the Early Harvest Sweet Summer Corn ($12). For wine, I selected the Gunderloch Riesling with the appetizer and salad, and 2004 Beckman Estate Syrah with the Dead Cow.

From bite one, it was memorable. The bone marrow flan was not only unique but very flavorful. Not many restaurants do things with bone marrow. It is sumptuous. The Nebraska corn fed, dry aged New York was perfectly prepared and one of the most flavorful cuts of Dead Cow I have ever had. It was exceptional. Sides were nicely prepared and quite tasty. Speaking of sides, I was seated next to a young, friendly couple. We soon began chatting and eventually started sharing dishes with each other. I was able to sample their sides of Sweet English Peas, Young Garlic, Pea Shoots, and the Tempura Onion Rings. The peas were nice but the onion rings were exceptional. I will certainly order them when I return. I was also given a sample of the lady's 10-ounce Rib Eye American Wagyu/Angus "Kobe Style" Beef from Snake River Farms in Idaho ($85). It was very flavorful and tender, and was quite similar to the Wagyu beef I had at BOA in West Hollywood.

After the meal, the waiter brought over a selection of complimentary candies and sweets, which not only went well with my exceptional coffee ($4.50), but served as my desert.

Cut is an event restaurant. It is expensive but delivers the service and food quality to back up the prices. I look forward to my next visit.


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