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Aug 21, 2010 12:59 PM

CUT - is it worth it?

Can't find any recent reviews of CUT. Menu looks extremely expensive and we are wondering if it's worth it. We love Mastro's Steakhouse in Orange County which is expensive, but no more than 50-60% the price of CUT. So...has any CH been to CUT recently, and what do you think?

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  1. Yes, it's worth it. However the Wagyu steak is only 8% tastier and definitely not worth the 120% more you'll pay for it. And the real Japanese Kobe looked un-appetizing so I did not try it but this is one of the few places in America where you can even get the real thing if you wanted it - and that is triple the price or more of "normal" steak. The pretzel rolls are transcendent. Worth the price of admission right there. The sides are and salads excellent and the service is impeccable. Be aware that Cut doesn't do the massive portions usually found with most steakhouses. Also, I didn't bother to order dessert, nothing on the dessert menu seemed even remotely appealing that night. But it's a different take on the steakhouse, and worth trying.

    2 Replies
    1. re: OC Mutt

      OC Mutt

      CUT does a modern take on the classic banana cream pie which is pure decadence. It is one of my favorite all time desserts at any restaurant.

      1. re: A5 KOBE

        wish the banana cream pie was on the menu when I was there, that sounds great!

    2. Yes, I think it is, esp. if your point of comparison is Mastro's.

      And unless you are getting the Wagyu cuts, I don't really think CUT is necessarily 50-60% more expensive than Mastro's.

      And, personally, I don't believe steak is the best vehicle in which to enjoy Wagyu beef. Just too fatty. Wagyu should be served sliced tissue-paper thin and eaten shabu-shabu style. But that's just me.

      1 Reply
      1. re: ipsedixit

        And me, too. As usual, Ipse's take is spot-on. Wagyu often just doesn't cut it as steak, and the Japanese styles of preparation that use thin slices and heavier seasonings are more appropriate owing to the higher fat content. Wagyu just doesn't have that "chew" you need for a great steak.

      2. It's worth noting that CUT doesn't offer "real Japanese Kobe." CUT offers true Japanese Wagyu (but see note, below), but not true Kobe. There's a long and boring story behind this, but as far as I can tell there's no true Kobe in the United States. Thanks go to someone, on some board, for pointing this out to me - ain't my memory great?

        Now about Japanese Wagyu: if I understand the news correctly, there's no true Japanese Wagyu in the United States at the moment. A few months ago, Japan had an outbreak of hoof-an-mouth disease. All beef shipments from Japan to the United States were blocked. In July, I went to the branch of CUT in Las Vegas, and the chef there said pretty much the same thing; as a result, CUT only offered Australian Wagyu, of a somewhat lesser quality.

        Japan has recently declared the incident over, but news articles seem to indicate that it will be some time before shipments to the United States will be allowed. I've read estimates of a few months, to the middle of next to year, to even longer. Does anyone have better information about this?

        1. YESSSS!!!! but make sure to order something above american wagyu :)

          1. I'll be the dissenting voice in the wilderness and say No... Not for what they're charging. They screwed up and overcooked my $150 Japanese steak, despite my explicit instructions.

            6 Replies
            1. re: J.L.

              so did you discuss this with them? if not, why not? if so, what result?

              1. re: mc michael

                I've already detailed this particular encounter at CUT on another thread in the past...

                But in essence, it was a business dinner, and we were discussing important matters. I didn't want to make a scene with my steak issues. Plus, I was the client (not paying for the meal), and didn't want my gracious hosts to lose face. Looking at the big picture: There are far worse fates in the world than to have to "endure" overcooked imported Japanese beef in Beverly Hills.

                  1. re: J.L.

                    Yes, face trumps a well cooked steak, etc.

                1. re: J.L.


                  That's an easy problem to remedy. Send it back and have them do a reset.

                  I was there once and they happily complied with our request to have our steak redone 3 times (yes, 3 times). The 2nd and 3rd time they stood there as we cut into the steak. We said, "not right". Apologized, whisked right away, and came back with another steak.

                  At the end, that particular steak was comped.

                  1. re: ipsedixit

                    they overcooked my Idaho waygyu ribeye as well. sent it back. really killed the mood to wait 10 minutes while everyone else dined, I snacked on creamed spinach.

                    i don't think Cut is worth it to be honest...i did like the waygyu appetizer though.