The sleek, flagship location of Michelin-starred CUT by Wolfgang Puck 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
- 5:30 pm – 11:00 pm
- 40 oz USDA Prime Tomahawk Steak and Cavatappi Pasta "Mac & Cheese"
With cheddar cheese
- Maple Glazed Pork Belly
With Harry’s strawberries, smoked shallot puree and micro cress
- Tempura Squash Blossoms
With burrata cheese, basil, confit tomatoes and basil pesto aioli
- Chilled Maine Lobster
With avocado, melon and aleppo pepper
- Basque Cheesecake
With blueberries and cinnamon blueberry 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.
Meet The Team
DREW ROSENBERGExecutive 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."
RANDY BLOOMQUISTGeneral Manager
With three generations of experience and a desire to provide exceptional guest experiences, Bloomquist brings his experience and wealth of knowledge as General Manager to CUT at Beverly Wilshire, A Four Seasons Hotel.
"A fine dining experience is like drinking fine wine. There is a lot that goes in to cultivating it and there is an exceptional quality to it that leaves a lasting impression.”
Angela ChanPastry Chef
Inspiration comes from all over for Angela Tong, and she’ll happily take it in her quest to satisfy the sweet teeth of her high-profile clientele of CUT by Wolfgang Puck. Appointed Pastry Chef at the end of summer 2016, she now oversees the creation of the restaurant’s classic desserts and dazzling menus of seasonal desserts of her own design.
“Everybody has to have an occasional slice of cake or ice cream. Who doesn’t want that?”
More Dining Options
The Pool Bar & Cafe
Take a break from the water on our sunny, poolside patio and enjoy our modern take on the traditional, pool-bar menu, best paired with a pitcher of sangria to share with friends.
Take a seat at our magnificent, 18-foot (5.5-metre), illuminated onyx bar or on the lush sofas that surround it, order a glass of wine and settle in for a romantic night out on the town.
Whether you want to share a romantic dinner on your balcony, need to host an impromptu meeting or are just looking for quiet evening in, our extensive, in-room menu offers just what you’re looking for, day or night.