Call us to book your table. +1 (310) 276-8500 Online Reservations
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.


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

Signature Dishes

  • A large steak on a stone and wood tray.
    Exquisite Cuts of Beef
  • Cavatappi Pasta “Mac & Cheese”

    Cheddar Cheese

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

    Vermont Butter and Almondine Sauce

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.


  • Thursday, November 2, 6:30 pm

    O’Shaughnessy Wine Dinner

    Come join us for a delicious and exclusive experience with the O’Shaughnessy Wine makers. The evening starts with champagne and canapes, followed by a tantalizing four-course menu and wine pairings. This is a special event limited to 20 people. USD 495 per person. To reserve your spot, please call +1 (310) 276-8500.
  • October 6–20


    Michelin-recommended CUT by Wolfgang Puck will be participating in dineLA with a special tasting menu priced at USD 165 per person. Enjoy a special date night at this flagship location, inside Beverly Wilshire, A Four Seasons Hotel. The menu features a kampachi sashimi, dry-aged Flannery steak tartare, charred cucumbers, Wagyu kofta dumplings, Wagyu braised short rib and ends with a Tuscan olive oil cake.

Meet The Team

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


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 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

Looking to host a private reception, holiday party or dinner? Contact our Catering Manager Suzanne Aros for pricing and details.

More Dining Options