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Jun 10, 2007 08:53 PM

Cut (review)

Was at Cut last week, and paid more for the meal than the monthly rent on my first apartment (albeit that was 30 years ago).

The ambience is wonderful, an all-white semi-circle, comfortable table and the skylight throws a nice splash of light on things. The service is impeccable, very professional, no attitude.

For starters the wife and I had the bone marrow flan and a salad, the flan was interesting and came a puree of mushrrom that was a nice complement. This is a rich dish, and you did have to dig a little for the morsels which is fine, I didn't want to get too full before the main course. The salad was good they brought two types of drssing, everything fresh.

The bread guy came around with a choice of various offerings, I had the pretzel roll, the wife had onion foccacia, both excellent -- but we never got a chance to sample any more, it was just a one time visit, a bit surprising.

For the entree we ordered the dry aged rib eye and sirloin. I guess my exectations were pretty high, although when you're paying nearly $60 for a steak they should be. The steaks were very good, well marbeled (the rib eye may have been a little too well marbeled as there was a LOT of fat!) and cooked just the way we ordered them.

There was one problem -- they were loaded with salt and pepper! The seasoning did too good a job, and to a certain extent they masked the taste of the meat. I was more than a little disappointed at this, and while we scraped off most of the seasonings the damage was done. $60 for an over-salted overly spicey piece of what was probably very good meat. The only thing I was thankful for was not ordering the kobe steaks at $140 a shot.

The sides were quite good, especially the potato puree and the carmelized corn. The people next to us were raving about the mushrooms and asparagus. Clearly they take care of details here.

We had the chocolate tart with coffee ice cream which was fine, although a Sherry Yard dessert menu with only five options seemed too brief. Coffee was good and we got to take a nice after dinner walk on Rodeo Drive. But I kept thinking that here we spent $325 on dinner (no misprint) and I'm wondering if my $60 steak was a s good as the two hot dogs I had at Nathan's the day before for lunch which cost me $5. I guess tastiness is where you can find it.

So while I'd recommend Cut, it's with a little hesitancy, the prices are absurd any way you ahem, cut it, and unless you like a lot of salt and pepper I'd advise to order it without and season to taste.

Overall it was a nice evening, not a great one, and for me the biggest memory will be in how much I paid, sadly not what you want in a great meal.

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  1. Thanks for the review.

    To me, Cut always has been and always will be an expense account restaurant.

    2 Replies
    1. re: ipsedixit

      Go to Boa next time,better food..not as expensive

      1. re: ipsedixit

        I think you need a minimum of 3-4 people to share sides and get more attention and build a bigger check.

      2. This is what keeps me away from these kinds of restaurants. I know that I will be looking at the price more than I will be enjoying the food (e.g., "This steak is the cost of my phone bill," etc.). Thanks for the review.

        6 Replies
        1. re: katkoupai

          Hah! I'm the opposite. I think, "Jeeezus, for what I'm paying for cable I could have a meal at Providence!"

          Thanks Iceman for the review, I haven't been to Cut yet and it isn't really on my hitlist but it's always great to read about different experiences.

          1. re: hrhboo

            That's funny. So do you cancel your cable or do both? :-)

            1. re: katkoupai

              Both, but I compromised and bought a cheap car ;)

              1. re: hrhboo

                Got it. :-)

                Maybe, one day, I will actually take the plunge and go to one of these high-end places. The one time I spent over a hundred bucks on myself for one meal, I remember thinking, "This is just as bad as I thought it would be"-- more style than substance, although still an interesting experience.

                It's still neat to read about it all.

                  1. re: goodhealthgourmet


                    I just looked the place up, and it's actually *far* cheaper than Cut, Providence, etc. I'm embarassed to have thought it was "high-end" in the first place, after reading the prices on the menu. Somehow, our bill was sky-high, anyway, for less than mediocre food, that was presented beautifully and tasted awfully.

                    We did order a lot of different items and drinks, which might explain the total cost.