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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.


Temporarily Closed

Signature Dishes

  • Close-up of red Pan-Roasted Maine Lobster, meat, herbs
    Pan-Roasted Maine Lobster

    With truffle sabayon

  •  Japanese Pure Wagyu Beef slices of sirloin steak on white platter
    USDA Prime Porterhouse, 32 ounces

    Whole roasts for the table, grilled over hard, white oak and mesquite charcoal

  • Round Dungeness Crab with chopped avocado, greens garnished with tomatoes, basil
    Dungeness Crab

    Louisiana shrimp, horseradish, avocado, tomato

  • Close-up of Cavatappi Pasta Mac and Cheese with tomato sauce, crust topping
    Cavatappi Pasta ‘Mac & Cheese’

    With Quebec cheddar

  • Round dark chocolate soufflé, white dish with warm ganache
    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

Angela Tong

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?”

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