5 /5
Évaluation
★
★
★
★
★
Wolfgang Puck himself came over and shook my hand, thanked me for being there, and cut and served the soufflé dessert for us! Shows a lot that one of the most famous chefs in the world, worth over $90million, is working 9:30 on a Tuesday night. More LA chefs should take note I dine out at least 2 nights every week and that has only happened to me one other time. Also it?s the sort of work ethic I respect and strive for myself. I booked reservations here for a birthday dinner as I heard it?s the best steakhouse in LA they have a Michelin Star (which is more rare in SoCal compared to SF numbers) and I was not disappointed, it went above expectations. Cut is behind the lobby of the Wilshire Beverly Hills and offers valet only although I was able to find street parking close for my 7:45 start time. The lobby itself is beautiful and so is Cut. It?s a very bright, open steakhouse with only ambient lighting so it?s more illuminated than other steakhouse like Mastro?s or Morton?s but dark enough that you don?t feel under the lights. Definitely a very high end look to it, I would dine here on any occasion but it especially does the job for any celebration. We started off the bread for the table (a must it?s a good amount and goes with everything you choose to eat) and then chose the steak tartare as our starter. Wow. I like this dish in general but the black truffles on this one and the taste made it exceptional. Not a single piece remained after 10 minutes. Followed up with the 8oz CAB 28 day wet aged Filet Mignon from Illinois for $78. Pricey but it was delicious honestly. The carrots with honey and ricotta were a really nice addition to this as well. Finally we finished up with the dark chocolate soufflé that Wolfgang himself cut up and served to us. Such a great experience! I would say it?s the best steak I have had in LA so far. Next being Mastro?s, then Musso Frank as my top 3 (as of now). An all around wonderful meal and experience; I would recommend to anyone just beware of price before booking, in my opinion it?s totally worth it and a must.