CUT (Beverly Hills, CA)

CUT
Beverly Wilshire Hotel
9500 Wilshire Blvd
Beverly Hills, CA 90212
Dining date: 9/1/11

cut menu

When asked what my favorite steakhouse is, CUT has been my answer since first dining here over 4 years ago. While it’s been years since I’ve been to CUT, I’ve been reminded of their food at each American Wine & Food Festival. They’ve always had some of the best things to eat (which is saying a lot for that festival), including last year’s American wagyu New York with Maine lobster and black truffles. Given that festival is now defunct, what better time to revisit CUT and reassess if it’s still my favorite steakhouse.

Not only do I think they have the best steak, but I’ve also found the restaurant to be surprisingly well-rounded for a steakhouse….I could see why they were awarded a Michelin star in the latest guide. The appetizer menu typically has some interesting items such as a bone marrow flan, veal tongue salad, or oxtail bouillon.

The variety of beef is also some of the best I’ve seen in an LA steakhouse.

raw meat

Various domestic USDA Prime cuts of beef are available, but what separates CUT is the American wagyu (above, left) and 100% wagyu from Australia (above, right). My last trip to CUT was actually when I got my first taste of Japanese wagyu beef. Sadly, it’s no longer available due to the disease that crippled the breed last year, but the Australian wagyu is still something special (and at $20+ per ounce, definitely a splurge).

cut interior

Breadsticks

breadsticks

Gougères

gougeres

Compliments of the kitchen, these light “cheese balls” were quite nice. The cheese was somewhat subtle but present, and was just enough to whet the appetite.

Bone Marrow Flan, Mushroom Marmalade, Parsley Salad

marrow

This sounded irresistible on the menu and it didn’t disappoint. The bone marrow flan had the savory richness of bone marrow, yet in a lighter custard form. I don’t always love bone marrow straight (too heavy), so this was an ideal vehicle for it. The mushroom sauce added extra richness and depth.

Butter Lettuce, Avocado, Point Reyes Blue Cheese, Champagne-Herb Vinaigrette

salad

Austrian Oxtail Bouillon, Chervil, Bone Marrow Dumplings

oxtail

This was a hearty soup with a deep flavor somewhere between beef and chicken. I don’t think it was purely an oxtail-based broth, but I’m not sure. Loved the chunks of rich oxtail meat, as well as the light bone marrow dumplings.

After much consideration, we opted not to get any wagyu and just stick to the domestic ribeyes.

Bone In Rib Eye Steak 20 Oz U.S.D.A. PRIME, Illinois Corn Fed, Aged 21 Days

steak1

Rib Eye Steak 16 Oz U.S.D.A. PRIME, Nebraska Corn Fed, Dry Aged 35 Days

steak2

steak3

Honestly I thought the differences between these two ribeyes were subtle. Both were excellent, displaying a wonderful crusty, charred sear as well as a juicy, pink interior. The meat was beefy for sure, succulent and tender. I enjoyed every last bite. I thought my steak was cooked just right (medium-rare, above), though one person thought their ‘medium’ was a bit underdone.

We ordered three sides to go with the steaks. These were all served family-style and portioned out at the table. I found all of them to be pretty good, but nothing special. They’re meant to be simple.

Cavatappi Pasta “Mac & Cheese” Quebec Cheddar

mac cheese

At $19, this was easily the most expensive truffle-less mac & cheese dish I’ve ever had. For sure a solid mac & cheese, but not as memorable as the price tag would suggest.

Creamed Spinach with Fried Organic Egg

creamed spinach

I don’t really recall where the fried egg was, but it might’ve been chopped finely into the creamed spinach. Similar to the mac & cheese, it was good but I’m not in a rush to order it again.

Yukon Gold Potato Puree

mashed potatoes

The last side order was a ‘must’ for me – a simple mashed potatoes (I just love mashed potatoes with steak). Very rich and creamy, there must’ve been a generous amount of butter and cream.

Dark Chocolate Soufflé, Whipped Crème Fraiche, Gianduja Chocolate Ice Cream

souffle

I thought this was quite good. Served hot, the souffle had a little bit of the bitterness characteristic of dark chocolate. The gianduja ice cream (chocolate-hazelnut) added the bulk of the sweetness and, combined with the whipped creme fraiche, created some pretty rich, creamy mouthfuls.

Mignardises

mignardises

CUT reaffirmed my opinion of it being the top steakhouse in the city. The steaks at CUT were top-notch and although the sides weren’t anything special, I don’t think they were trying to be. While many debate the merits of Mastro’s steaks, I really don’t think there’s much of a comparison. The food at CUT is much more well-rounded, and the variety and quality of beef far superior. I will say that, unfortunately, it is also quite a bit more expensive though.


Comments

CUT (Beverly Hills, CA) — 8 Comments

  1. So glad your experience at CUT was better than mine. I ordered the Rib Eye Steak 16 Oz U.S.D.A. PRIME, Nebraska Corn Fed, Dry Aged 35 Days (Rare+). It was perfectly done on the inside, but was too charred on the outside. It contained no beefy flavor as one would expect. It made for a great beef fried rice the following night though. Our table loved all the sides including the creamed spinach with the organic egg. It was presented with the fried egg on top and then was mixed in before serving. Another favorite was the blue crab and shrimp louie. If you want to try the Snake River Farms American Wagyu / Angus “Kobe Style” Beef Rib Chop 38 OZ (For Two) at $110 per person give me a holler.

  2. I was wondering about the sides too! I thought that your dining companions were getting impatient. Cut sounds really lovely. Maybe I should treat the man in my life to a big ass expensive steak.

    • Do give it a try if you’re in LA! I do wonder how it compares to Alexander’s in the Bay Area though, which I believe is the only other Michelin-starred steakhouse in the west.

Leave a Reply!