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.
- Monday – Thursday
- 6:00 pm – 10:00 pm
- 6:00 pm – 11:00 pm
- 5:30 pm – 11:00 pm
- Pan-Roasted Maine Lobster
With truffle sabayon
- USDA Prime Porterhouse, 32 ounces
Whole roasts for the table, grilled over hard, white oak and mesquite charcoal
- Dungeness Crab
Louisiana shrimp, horseradish, avocado, tomato
- Cavatappi Pasta ‘Mac & Cheese’
With Quebec cheddar
- Dark Chocolate Soufflé
Whipped creme fraiche, Gianduja chocolate ice cream, warm chocolate ganache
- 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
Hilary HendersonChef de Cuisine
Hilary Henderson brings plenty of talent and passion to her role as Chef de Cuisine of CUT by Wolfgang Puck. It’s a fire Chef Hilary directs all sorts of ways, including being the face of the restaurant’s open kitchen for guests and the media, creating standout specials from seasonal California produce and other ingredients, educating the next generation of culinary talent and leading the sometimes-pressure-cooker atmosphere of the back of the house. And she wouldn’t have it any other way.
“I have a little bit of fire inside me – I always have.”
Angela TongPastry 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?”
Ellen CurtisGeneral Manager
Growing up in Kansas, Curtis got her first inkling of the restaurant industry’s appeal as a teenager. Years later, she moved to New York and jumped right into the white-hot restaurant scene, working with industry visionaries at some of the city's top spots. Ellen brings with her a decade of experience earned at other Wolfgang Puck addresses in Los Angeles, as well as strong relationships developed with culinary talent and guests at high-end restaurants in New York.
“At this level of fine dining, the most important thing is understanding the needs of guests and helping to elevate their experience.”
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.
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.
THE Blvd Lounge
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.