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Is Puck's CUT open yet? If so, what did you think?

d
dk Jun 13, 2006 07:42 PM

Wolfgang Puck's steakhouse in the Beverly Wilshire (or whatever it's called these days) was scheduled to open on June 1. I was wondering if it in fact had opened and whether anyone had tried it yet.

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  1. c
    carter Jun 13, 2006 09:01 PM

    The first answer is Yes; the second I have not tried it yet.
    310.275.5900 as I recall in the Regent Beverly Wilshire Hotel, Wilshire and Rodeo.

    2 Replies
    1. re: carter
      David Kahn Jun 29, 2006 12:38 AM

      Two things:

      1. The phone number Carter listed is incorrect. The correct number is (310) 276-8500. Address is 9500 Wilshire, in Beverly Hills.

      2. They apparently have an annoying (at least to me) policy of only accepting reservations 30 days in advance. Just tried to make a reservation for August 12, and was told I would have to call them on or after July 12. (Or, I guess I could make a reservation somewhere else.)

      1. re: David Kahn
        s
        SeriousEats Mar 11, 2008 03:59 PM

        Whitney, who takes reservations is not pleasant either.

    2. c
      Cicely Jun 13, 2006 09:23 PM

      Review coming up in Thursday's Calendar section of LAT. Japanese steaks!

      1. n
        New Trial Jun 13, 2006 11:13 PM

        Very good but, as you might expect, pricey.

        Stunning, modern design. Already crowded and abuzz with the well-heeled and their guests. The servers bring out a holder with three types of housemade (delicious) breadsticks while you look things over on the menu; later, they bring a selection of breads (that night, pumpernickel, french rye and a focaccia) which they serve with a French butter sprinkled with fleur de sel and herbs--a bit too much.

        I started with a very good ox-tail consomme with bits of ox-tail meat and bone marrow dumplings ($14). Steaks are organized by where the cattle were raised (21 day aged Illinois corn-fed, 35 day Nebraska corn-fed, American wagyu, kobe) and there are several non-steak choices as well, including several items served for two, such as Dover sole (boned tableside), turbot and whole duck. I selected a 20 oz Kansas ($44), which came out perfectly cooked and was quite flavorful. With the steaks they bring out four cups, one with fleur de sel and the other three with various mustards; however, if you want sauces or toppings, those are extra ($4-6 for sauces and $6-14 for toppings) as they sometimes are at other steakhouses. Sides ranged from $10-14 and were mostly variations on the usual suspects (e.g. creamed spinach with a fried egg on it, a potato "tarte tatin," skinny tempuraed onions and shoestring fries)--I tried the potato "tarte tatin" which was good, sort of a fluffier galette. Desserts are $14 each but I did not indulge this time.

        Nice wine list with some interesting choices, though I did not see any half bottles. I wound up with a Waters "Interlude" cabernet, which went quite well with my steak.

        Wolfgang Puck and Lee Hefter were roving the restaurant greeting people, all of whom seemed to be enjoying themselves.

        I will definitely be returning but it is not replacing my favorite steak places.

        2 Replies
        1. re: New Trial
          i
          ipse dixit Jun 14, 2006 01:27 AM

          What kind of beef does CUT offer? Grain-fed, dry-aged?

          1. re: ipse dixit
            n
            New Trial Jun 14, 2006 02:23 PM

            As mentioned in my prior post, the Illinois and Nebraska are corn-fed. I don't recall that the menu specified as to the Wagyu or Kobe--traditionally, grain-fed but I know some producers are using grass or grain-grass mixes of feed. I do not know for sure whether the beef is wet or dry aged, though 21 days tends to be a bit short for dry aged. However, the steak had some of the quality of a dry aged so perhaps a combination of the two methods (start off the process wet, finish dry).

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