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Jun 28, 2006 11:11 PM

CUT: What's the lowdown?

Has anyone been to Wolfgang Puck's new restaurant in the Regent Beverly-Wilshire yet? We're going on Friday and wanted to get some recs.

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    1. Thanks. I can't wait to try it.

      1. So, tell me how was the food? Prices and wine list?

        1. It's a very good high end steak house. The mashed potatoes are really good. The lobster "cocktail" is really good. Most sides are big enough for sharing if you are willing. But, according to J. Gold, what clearly separates this place from all the others in the state (and the source of my regret for not indulging) is the R*E*A*L Japanese Kobe steak. This is $20 an ounce, 6 oz. minimum. Again, per Mr. Gold, this is very rich and split-able since a couple ounces should do you in. So, if you are gonna go, go Kobe. The aged New York (from Nebraska or Kansas or somewhere domestic) I had was very good, very accurately prepared, but frankly not that discernably different from what can be had elsewhere in town.

          3 Replies
          1. re: mc michael

            Wednesday(8/9) morning's LATimes review of Cut by SIV which she gave 3 stars.

            1. re: carter

              Oh cool, now we can stay away from that place for six months while the foodies mob it. Three stars huh, she must really like this place. I'll wait for the hard copy and read her review tomorrow, probably after eating some salad for dinner.

              Oh, and according to mc michael the kobe beef goes for about (I'm taking a SWAG here on the weight) $240 for a filet, I'd say that the prices at Arroyo Chop House are quite reasonable, and I can settle for prime aged (non-Kobe) beef and be happy.

              1. re: carter

                Say what you will about SIV and her posturing, her description of Cut as "grown-up" is spot on.

            2. The sommelier, Dana, makes great wine recommendations. Ask to have her come to your table!