Beverly Wilshire Hotel
9500 Wilshire Blvd
Beverly Hills, CA 90212
Dining date: 9/1/11
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.
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).
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
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
Austrian Oxtail Bouillon, Chervil, Bone Marrow Dumplings
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
Rib Eye Steak 16 Oz U.S.D.A. PRIME, Nebraska Corn Fed, Dry Aged 35 Days
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
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
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
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
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.
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.