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

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.

HOURS

Tuesday – Thursday
5:30 pm – 10:00 pm
Friday & Saturday
5:30 pm – 11:00 pm

Signature Dishes

  • A large steak with a bone still attached next to a bowl of macaroni and cheese on a wooden plate.
    40 oz USDA Prime Tomahawk Steak and Cavatappi Pasta "Mac & Cheese"

    With cheddar cheese

  • Maple glazed pork belly with strawberry puree in a white bowl.
    Maple Glazed Pork Belly

    With Harry’s strawberries, smoked shallot puree and micro cress

  • A dark plate with tempura squash and berries.
    Tempura Squash Blossoms

    With burrata cheese, basil, confit tomatoes and basil pesto aioli

  • Lobster on a green sauce with peppers and fruit.
    Chilled Maine Lobster

    With avocado, melon and aleppo pepper

  • A cheesecake on a white plate covered in blueberries, a blueberry sauce and cream.
    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

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 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."

A man in a suit with short hair and facial hair is crossing his arms in front of a white wall.

RANDY BLOOMQUIST

General 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.”

A female asian chef smiling in front of well lit windows.

Angela Chan

Pastry 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