"Wolfgang Puck's Michelin-starred reinvention of the steakhouse — bone-marrow flan, dry-aged Prime and Japanese Wagyu in a Richard Meier room. Book it to close a deal."
About CUT
When Wolfgang Puck opened CUT in the Beverly Wilshire in 2006, in a sleek room designed by architect Richard Meier, it set out to drag the American steakhouse into the modern era — and it largely succeeded. The beef program spans dry-aged USDA Prime, grass-fed cuts and true Japanese A5 Wagyu, finished over hardwood and broiled at high heat. CUT earned a Michelin star when the guide returned to California in 2019 and held it again in 2021, making it one of the few steakhouses anywhere to carry one. It anchors the dining at the Beverly Wilshire, A Four Seasons Hotel, on Wilshire Boulevard.
The Kitchen
The kitchen, built on Wolfgang Puck's template and run by his team, treats steak as a tasting platform rather than a slab-and-sides ritual. The signature starter is the bone-marrow flan with mushroom marmalade and parsley salad — a dish that became a CUT calling card across the brand's rooms. From there the beef is the event: dry-aged USDA Prime ribeye and New York cuts, an Australian and Japanese Wagyu flight that lets you taste marbling side by side, and the true A5 priced by the ounce. Sauces and a battery of sides — the Puck-era mac and cheese, tempura onion rings — round the table.
Pricing is Beverly Hills serious: most steaks run roughly $60 to $160, the Wagyu climbs well above, and a typical dinner lands between $120 and $250 a head before wine. The cellar and by-the-glass program are built to bridge a big Cabernet to the dry-aged cuts. This is precise, ingredient-led cooking dressed as a steakhouse.
The Room
Richard Meier's room is the anti-steakhouse: bright white, architectural, lit by a sculptural ceiling rather than dark leather and brass. It reads as a modern art gallery that happens to serve beef, with a buzzy, see-and-be-seen energy and an adjoining CUT Lounge for à la carte and drinks. Tables are spaced for business, and the sound level rises with the room. Dress is smart — Beverly Hills dresses for CUT — and reservations for prime times are competitive. Expect polished, well-drilled hotel service.
Best for Closing a Deal
Book CUT to close a deal because it signals seriousness without stiffness: a Michelin star and the Puck name carry weight, the Wagyu flight gives the table a shared event to rally around, and the Richard Meier room is impressive enough to mark the occasion while staying spaced for a confidential conversation. The wine program lets you host generously. For a Beverly Hills business dinner that should land, it is a top pick in our Beverly Hills dining guide.
Not for
Skip CUT if you want a traditional dark-wood steakhouse or a gentle bill — the room is bright and modern, and once Wagyu and wine are in play the cheque climbs steeply.
Frequently Asked
Is CUT Beverly Hills worth it?
Yes, for a special-occasion steak dinner. CUT is Wolfgang Puck's modern steakhouse in the Beverly Wilshire, with a Michelin star earned in 2019 and held in 2021, a Richard Meier-designed room, and a beef program spanning dry-aged USDA Prime and true Japanese A5 Wagyu. It is expensive and polished rather than cosy. Come for the Wagyu, the bone-marrow flan and the occasion.
Does CUT Beverly Hills have a Michelin star?
Yes. CUT by Wolfgang Puck earned a Michelin star when the guide returned to California in 2019 and retained it in 2021, making it one of very few steakhouses anywhere to hold a star. The recognition reflects the quality of the beef program and the precision of the cooking rather than just the steakhouse format.
What should I order at CUT Beverly Hills?
Start with the signature bone-marrow flan with mushroom marmalade, then build the meal around beef: a dry-aged USDA Prime ribeye, or the Wagyu flight that lets you compare Australian, American and true Japanese A5 side by side. Add the mac and cheese and tempura onion rings to share, and ask the team to pair a structured Cabernet from the cellar.
How much does dinner cost at CUT Beverly Hills?
Most steaks run roughly $60 to $160, with Japanese A5 Wagyu priced by the ounce and climbing well above that. A typical dinner lands between about $120 and $250 per person before wine, and far higher once Wagyu and a serious bottle are involved. It is priced as a Beverly Hills special occasion, so budget generously, especially for a group.
What is the dress code at CUT Beverly Hills?
The dress code is smart. CUT draws a dressed-up Beverly Hills crowd in a bright, architectural room, so smart-casual to business or elegant attire fits best — no shorts or beachwear in the evening. There is no strict jacket rule, but the room rewards looking the part. The adjoining CUT Lounge is a touch more relaxed for à la carte and drinks.
Reserve a Table
Reserve at CUT
Prime weekend slots are competitive; book a week or more ahead, or take a walk-in seat in the CUT Lounge for the à la carte menu.
Affiliate disclosure: Restaurants for Kings may earn a commission when you book through our reservation links, at no cost to you. Our scores are editorial and never paid for.
Practical Information
Address9500 Wilshire Boulevard, Beverly Hills
NeighbourhoodBeverly Wilshire, Wilshire Boulevard
CuisineModern steakhouse
PriceSteaks ~$60–160; Wagyu higher; typical dinner $120–250pp before wine
Dress CodeSmart
SeatingMain dining room + CUT Lounge
ReservationTock / OpenTable, well ahead for prime times
