- Tuesday – Thursday
- 5:30 pm – 10:00 pm
- Friday & Saturday
- 5:00 pm – 10:30 pm
- 40 oz USDA Prime Tomahawk Steak and Cavatappi Pasta Mac & Cheese
with Cheddar Cheese
- Maple-Glazed Pork Belly
Brussels Sprouts Salad, Roasted Shallots
- Tempura Squash Blossoms
Burrata Cheese, Basil, Tomato Confit, Basil Pesto Aioli
- Chilled Maine Lobster
Avocado, Melon, Aleppo Pepper
- Basque Cheesecake
Blueberries, 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
"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."
Looking to host a private reception, holiday party or dinner? Contact our Catering Manager Suzanne Aros for pricing and details.
More Dining Options
THEBlvd LoungeTake 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.
In-Room DiningWhether 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 Pool Bar & CafeTake 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.