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Making the Cut

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A friend gave us a gift certificate to Cut for Christmas. We decided to use it on Feb. 17, which is the weekend before my wife's birthday. That's where the trouble began. First, the restaurant said it could not accept the reservation until a month or less before the reservation date. We dutifully marked the calendar and called back today, only to be told that the only available time was 6 p.m.

The host was friendly enough. He apologized and said there was nothing he could do, but this is one of the things I really hate about trendy restaurants. We've supported virtually all of Puck's endavors over the years. I didn't expect them to keep a log of our activities, but I did think that Puck was above this sort of snobbishness. This has never happened to us at his other restaurants.

I've heard mixed things about Cut, but my wife was really excted about going. I'm curious if others have had the same experience and if so, what they think. I sort of like to go where I'm wanted.

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  1. Oh my gawd. Is this the So Cal version of French Laundry?

    Cut is on my list of places to go in 2007, but silliness such as this really makes me think twice.

    1 Reply
    1. re: Muhlyssa

      Hardly. French Laundry is difficult to find a table even at 2 months out. (And I've been trying.)

    2. I've had a couple reservations for Cut, and cancelled twice because of the attitude.

      I was told that all tables betwen 6:30-9:00 are set aside for VIPS/regulars/celebs.

      Personally, I don't need to spend $500 of my own money to be treated like a second class citizen.

      Of course, if someone else were paying....

      Manku

      4 Replies
      1. re: manku

        Thanks for sharing this, I'm taking it off my list of to do in '07.

        1. re: Muhlyssa

          Really?

          1. re: deek

            I would -- there are plenty of alternatives to even the best steak if it is served at a place that fundamentally treats you with this contempt.

            Did Cut tell the people purchasing the gift that it would be impossible to redeem between the hours of 6:30 and 9:00 pm before CUT took the money?

            1. re: deek

              Absolutely. There are enough great places to try at that price
              point. A few years ago, at our first and only time at Spago,
              I felt our experience wasn't very good because we didn't order wine. or any other drinks. I can only imagine it would be worse at Cut and why sign up for that?

        2. As I already said in another post:

          Cut certainly does it right, but I don't get any of the rest:

          1) the hiper hyped vibe,
          2) the celebrity + voyeur + call girl density per square inch,
          3) the $12 for a side of fries,
          4) the attitude of everybody in the damned room & adjacent bar,
          5) the $2 for a chimichurry
          6) Wolfgang's clownish run arounds

          1 Reply
          1. re: RicRios

            i agree wholewheartly and how about some potato tarts for 16 bucks.

            and don't forget 14 dollar desserts.

            i still think Cut was one of the best restaurants i had been to last year, from the food (the gougeres to dessert) to the service to the environs

          2. Save yourselves for Craft in March in Century City. You won't regret it. It will put Wolfgang to shame.

            http://www.craftrestaurant.com/craft_...

            http://www.craftrestaurant.com/press/...

            6 Replies
            1. re: brekkie_fan

              Well, let's say that Craft has a chance to put Cut to shame.

              1. re: SauceSupreme

                i dunno about that, almost like comparing apples to oranges..............cut is a steakhouse first and foremost and craft only has one steak (sirloin) on their entire menu.

                1. re: wilafur

                  I meant that as in it will take an awful lot more than Craft to take down the likes of Spago, which is the jewel of Wolfgang's crown, and that Cut would be a more appropriate comparison, even if the menus don't quite match up.

                  1. re: SauceSupreme

                    I think Tom Colicchio has his own growing empire, and that his first foray into SoCal will rival Cut's popularity. Wasn't even thinking so much about the menu (although it was my next most memorable meal out there after per se) as I was about the hype.

              2. re: brekkie_fan

                Only time will tell, as Craft's steakhouse in NYC received only 1 star when reviewed by Frank Bruni in the NYT.

                1. re: carter

                  I have been to both Cut and CraftSteak in Vegas. I enjoyed the kobe steak filet I had at both places equally. Craft though has one of the best lobsters I have ever eaten. The surf and turf can not be beat.

              3. I've been to CUT and it's Fantastic and is one of the Best Steakhouses in LA.

                2 Replies
                1. re: russkar

                  for the price, inconvienience and potential attitude (which seems to disappear once seated), Cut better be THE BEST steakhouse in LA.

                  from you comment, i'm guessing you think there are others that are comparable...no?

                  manku

                  1. re: manku

                    When I feel like eating at a Steakhouse ,CUT would be my first choice based on overall quality and service.

                    I've never detected any of the attitude problems others have.
                    But then again I think Nozawa gets a Undeserved bad Rap on this board also.

                2. My experience here was positive. Yes, quite pricey but the service was outstanding. Granted, it was a last minute decision to eat there and it was late, almost 10pm. One of the "celeb" tables was finishing up by the time our entrees arrived. Appetizer was great (beet salad) steak was done perfectly (Bone In New York Sirloin 20 Oz), wine was excellent and dessert was quite good.
                  If someone else is footing the bill, I would highly recommend Cut. Otherwise, I would buy a fantastic piece of meat at Bobs in SM and grill it myself.

                  1. Note my post from (9-14-06
                    Amazing dinner at Cut last night
                    We had 6PM reservations and were seated immediately.
                    Here is what we had(menu prices are now 10% higher than prices in their website)
                    We shared everything(split in kictchen) They even split our 8 oz $160 Kobe steak and cooked mine medium rare and my wife`s medium well!

                    Butter Lettuce, Avocado, Point Reyes Blue Cheese, Champagne-Herb Vinaigrette $17
                    Kobe Beef Short Ribs, Indian Spices, Slowly Cooked For Eight Hours $39
                    True Japanese 100% Wagyu Beef from Miyazaki Prefecture, Kyushu, Japan
                    Rib Eye Steak $160 For 8 Oz ($40 Each Additional 2 Ounces) (we had the $160 8 oz)
                    Argentinean Chimichurri Point Reyes Blue Cheese Creamed Spinach with Fried Egg $12
                    Chocolate Souffle $14
                    2 martini,1 screwdriver $40
                    Corkage fee $35(I brought a 2001 Brunello Di Montalcino..$50)
                    2 coffee $9
                    Total with tax & tip: $452!!!(and $75 for taxi!!!)
                    Best dining experience ever!Everything was 100% perfection!!(We had the #1 booth in the place facing the open kitchen)
                    Just way too expensive!!
                    Dick Chaney was arriving the hotel as we were waiting for a taxi to leave.

                    posted by foody on Sep 15, 2006

                    1. I really enjoyed the kobe short ribs and the foie gras pave.