My Four Seasons
CUT restaurant
Wolfgang Puck is widely known for ushering in a new wave of American cuisine at Spago. But CUT signals both an evolution and a homecoming of sorts for the globetrotting chef. “I opened my first restaurant in Beverly Hills, and have lived here since 1975. Los Angeles is the place I know best.” Here at Beverly Wilshire, Beverly HIlls (A Four Seasons Hotel), he hones a fresh, innovative approach to the classic American steakhouse. Immense care is taken with sourcing the beef, and servers present each “cut” for the table to preview. With its spectacular interior space designed by architect Richard Meier, it’s no surprise that CUT is still one of Tinseltown’s toughest reservations.
