The sleek, flagship location of Michelin-recommended CUT by Wolfgang Puck in Beverly Hills delivers a contemporary twist on the classic steakhouse, where some of the most exquisite cuts of beef – and seafood – from around the world are expertly prepared in a lively, open kitchen.

HOURS

Tuesday – Thursday
5:30 pm – 10:00 pm
Friday & Saturday
5:00 pm – 10:30 pm

Awards

  • Michelin Recommended 2025
  • Wine Spectator Best of Award of Excellence 2023–2025
  • OpenTable Top 100 Hotel Restaurants in America 2025 & Diners' Choice Awards 2025

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Signature Dishes

  • Seafood platter with champagne glasses and silverware.
    Seafood Tower

    Selection of the Freshest Seasonal Catches

  • Slices of beef on a cutting board with "Cut" written on it.
    Exquisite Cuts of Beef
  • Beetroot tartare with edible flowers and leafy greens as toppings.
    Beetroot Tartare

    Black Truffle, Sunchoke Panna Cotta, Crispy Quinoa, Whipped Feta Cheese, Buttered Sourdough

  • Cavatappi Pasta “Mac & Cheese”

    Cheddar Cheese

  • A large grilled fish on dark wood.
    European Dover Sole

    Vermont Butter and Almondine Sauce

  • Steak tartare in a pan with leafy greens as toppings.
    Steak Tartare

    Harissa, Yolk Jam, Smoked Yogurt, Puffed Semolina Crisps

  • Whole-roasted Jidori poussin lsiced and served in a black bowl atop a wood plank platter
    Whole-Roasted Jidori Poussin

    Port Wine Chicken Jus

Make your reservation. +1 (310) 276-8500 Reserve A Table
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Petit CUT
An extension of CUT by Wolfgang Puck, Petit CUT is adjacent to the semi-private Rodeo Drive Tier at the rear of the main dining room, boasting the same modern and sophisticated design aesthetic, superior service and excellent food, with room for up to 30 guests.
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Meet The Team

A male chef crossing his arms in chef clothes in front of a white wall.

DREW ROSENBERG

Executive Chef
Chef Drew was born to be a chef. When other children were watching cartoons, young Drew could be found watching the Food Network. His skills and passion for creating fine culinary experiences got the attention of the culinary world and it is now as Executive Chef for CUT by Wolfgang Puck that he highlights California produce, American and Japanese fish, and of course the specialty at CUT - beef!

"Whether fusing California cuisine with Japanese influence, or synthesizing the culture and backgrounds of my team members in the kitchen, collaboration is at the heart of what I do. There is a beauty and science to it to ensure we put forth the best dishes and the best of ourselves each and every day."

Private Parties

Searching for the perfect private dining experience in Beverly Hills? Celebrate in style with beautifully designed spaces, elevated cuisine and personalized service that brings your private reception, holiday party or dinner to life.

Details
Contact us for pricing and details for your private dining event. Contact Us

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