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Mar 7, 2013 12:29 PM


Went to CUT with some friends. The service was 5 out of 5. We had a head waiter and support staff of 4 attendants. The food was 5 out of 5. This place rivals my old time favorite Dan Tana's. (


I had a bone-in filet mignon and it was amazing. Easily one of the best steaks I've ever had.

As for the decor, it is airport cafeteria looking.(go there for the food)


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  1. We had the absolutely opposite experience at CUT about a year ago. When the kitchen obviously and seriously overcooked a very expensive wagyu strip steak, it was handled very poorly. We were treated so rudely that we will never return. Other mains were very good, but sides were not. Agree that decor is non-existent, and the room was deafeningly loud the night we were there.

    1. Only went once, but found it very sterile feeling with zero buzz and very high prices. Have not been back.

      1. I wasn't crazy about it the only time I went (soon after it opened).

        Eames chairs belong in offices...wrong move, Richard Meier.

        Steak is mixed, depending on cut. All are overpriced.

        I don't need to listen to Led Zep and Foreigner during my meal. Babbo introduced (at least first for me) this concept...rock and roll at a high end restaurant, and now its annoying and ubiquitous. It's one trend that needs to end.

        Or start playing more Dead :)

        6 Replies
          1. re: manku

            Another for more Dead. Love Cut. 35 Day Aged NY, glass of un-famous 2009 Bordeaux, some vintage Scarlett/Fire ... heaven

            1. re: la tache burger

              -1 for any restaurant playing the grateful dead.

                1. re: Thor123

                  y'know, that record's o.k. at best. which still puts it miles above youknowho.

                2. re: linus

                  Law of nature that someone had to say this.

            2. "I had a bone-in filet mignon..."

              A filet with a bone in it? Please tell us how that happened...

              7 Replies
                1. re: Tripeler

         for one. Many, many photos of the (part) of the beast on Google Images.

                  1. re: Tripeler

                    From the link below:

                    "Although you don't see this cut very often, it's well on its way to becoming a new classic steak, judging from the way it is showing up on leading steakhouse menus and capturing the taste buds of in-the-know steak lovers. What exactly is a bone-in filet? Aren’t filets always boneless, you may ask? Not anymore.
                    Cut a Porterhouse steak in half through the bone and you get a bone-in strip steak and a bone-in filet mignon"


                    1. re: RicRios

                      It seems so obvious...time to have a local butcher cut some porterhouses in half?

                      1. re: ns1

                        Beware: the sum of the parts will be more than the total [ pricewise, that is ].

                      1. re: maudies5

                        I tend to agree for a Porterhouse. The Steak and Peppers at Dan Tana's is pretty great.

                    2. I like CUT ... when someone else is paying.