Cut: A Classic Steakhouse with a Contemporary Twist
Wolfgang Puck is credited with redefining fine dining in America. Indeed, the award-winning Austrian-born chef and celebrated restaurateur has built a vast restaurant empire with locations around the world, beginning with his flagship Spago, which opened in 1982 (famous for its haute cuisine pizzas), and later Chinois and Postrio Bar & Grill, among many others. His trademark dishes have revolutionized the culinary industry.
In 2006, Puck opened Cut, a sleek, innovative and contemporary steakhouse complete with a lounge called "sidecar", located in the Richard Meier-designed Beverly Wilshire Four Seasons' Hotel in the heart of Beverly Hills. After only one year in operation, the restaurant earned a coveted one star ranking from the Michelin Guide--no small accomplishment. Beloved by its many patrons, Cut has been nominated for a Luxist Readers' Choice Award for Best Steakhouse.
Gallery: Cut in Los Angeles
Cut offers contemporary twist on the classic steakhouse with a menu that is described as "anything but traditional." Entrees include Kobe Beef short ribs with Indian spices and a Prime Illinois Corn-fed 21 day aged bone-in ribeye steak.The restaurant also has a declicious selection of seafood from lobster cocktail to Crab Louis. The beautifully decorated restaurant is well-known for its impressive art collection.
A second Cut is located in the Palazzo Resort Hotel Casino in Las Vegas while a third is scheduled to open soon at the Marina Bay Sands Singapore.
Vote for the steakhouse that you believe is the best of breed. The voting period runs through September 30 and winners will be announced on October 1.