Cut

9500 Wilshire Boulevard, Beverly Hills CA 90212

$$$ Steak Top 10 New

CUT restaurant, the newest addition to the Beverly Wilshire Four Seasons, has created a sense of chic within the hotel’s former classically modeled dining room. Designed by architect Richard Meier, CUT is large, lustrous, and smooth, with oak floors, black-and-white trimmings, and curling vines budding alongside the walls of the two-level fortress. The menu offers USDA Prime, Kobe beef, and true Japanese 100% Wagyu beef from Kagoshima, all of which are complemented by an assortment of tangy sauces, an array of vegetables, and a smart wine list. The elegance of CUT is sure to impress.

Reservations

Cut Reservations

(310) 276-8500

Date

Time

Party Size

Business Info

Address: 9500 Wilshire Boulevard, Beverly Hills CA 90212
Cross Street: Beverly Drive
Location: Beverly Hills & Westside | Beverly Hills
Cuisine: Fusion | Steak |
Cost: | Moderate
Category: Fine Dining
Star Rating:
Reservations: Recommended
Dress Code: Casual Elegant
Meals Served: Dinner | Late |
Parking: Street |
Payment Options: None |
Corkage Fee: N/A
Website: http://www.wolfgangpuck.com/restaurants/finedining/cut/beverlyhills/
Phone: (310) 276-8500
Features: Full Bar, Hotel Dining, Catering Services, Famous Chef, Winning Wine List, Lounge / Bar,
Occasion: Business Dining, Meet for a Drink, Trendy / Hip, Celebrity Spotting,

Photos

Business Hours

Reservations Available

Monday: Dinner - Main Dining Room 6:00 PM - 10:00 PM; Bar - Main Dining Room 5:00 PM - 1:30 AM
Tuesday: Dinner - Main Dining Room 6:00 PM - 10:00 PM; Bar - Main Dining Room 5:00 PM - 1:30 AM
Wednesday: Dinner - Main Dining Room 6:00 PM - 10:00 PM; Bar - Main Dining Room 5:00 PM - 1:30 AM
Thursday: Dinner - Main Dining Room 6:00 PM - 10:00 PM; Bar - Main Dining Room 5:00 PM - 1:30 AM
Friday: Dinner - Main Dining Room 6:00 PM - 11:00 PM; Bar - Main Dining Room 5:00 PM - 1:30 AM
Saturday: Dinner - Main Dining Room 5:30 PM - 11:00 PM; Bar - Main Dining Room 5:00 PM - 1:30 AM
Sunday

F.A.Q.s

Frequently Asked Questions

Are you located in a hotel? If so, which one?: Yes, the Beverly Hills Four Seasons
Do you offer live music?: No

Menus

Dinner

Salads and Starters

Kobe Steak Sashimi, Spicy Radishes 0.00
Prime Sirloin “Steak Tartare”, Herb Aioli, Mustard 0.00
Bone Marrow Flan, Mushroom Marmalade, Parsley Salad 0.00
Roasted Baby Beets, French Feta, Pistachio, Citrus, Micro Basil, Mint 0.00
Prime Filet Mignon “Carpaccio”, Celery Hearts, White Truffles from Alba, Italy 0.00
Black Mission Figs, Fresh Buratta, Prosciutto Di Parma, Tuscan Olive Oil 0.00
Warm Veal Tongue, Marinated Artichokes, Autumn Shelling Beans, “Salsa Verde” 0.00
Maple Glazed Pork Belly, Asian Spices, Sesame–Orange Dressing, Bartlett Pear Compote 0.00
Pink Lady & Fuji Apple Salad, Fennel, Red Endive, Medjool Dates, Marcona Almonds, Parmesan 0.00
Maryland Blue Crab & Maine Lobster “Louis” Cocktail, Spicy Tomato-Horseradish 0.00
Butter Lettuce, Avocado, Point Reyes Blue Cheese, Champagne-Herb Vinaigrette 0.00
Austrian Oxtail Bouillon, Chive Blossoms, Chervil, Bone Marrow Dumplings 0.00
Blue Fin “Toro” Tuna Tartare, Wasabi Aioli, Ginger, Togarashi Crisps, Tosa Soy 0.00
Warm Organic Asparagus, Poached Egg, Warm Bacon Vinaigrette 0.00

Steaks

Grilled Over Hard Wood & Charcoal then finished under a 1200 Degree Broiler…

U.S.D.A. PRIME, Illinois Corn Fed, Aged 21 Days 0.00: Cuts in Porterhouse, New York Sirloin, Rib Eye, Filet Mignon, and Petite Cut
U.S.D.A. PRIME, Nebraska Corn Fed, Dry Aged 35 Days 0.00: Cuts in New York sirloin, Rib Eye, Filet Mignon, and Petite Cut
American Wagyu / Angus “Kobe Style” Beef From Snake River Farms, Idaho 0.00: Cuts in Porterhouse, Filet Mignon, and New York Sirloin
True Japanese 100% Wagyu Beef from Kagoshima Prefecture, Kyushu, Japan 0.00: Cuts in New York, Filet Mignon, and Rib Eye

Entrees

Double Thick Kurobuta Pork Chop, Empire Apple-Quince “Moustarda Di Fruitta” 0.00
Colorado Lamb Chops, Cucumber-Mint Raita 0.00
Organic Poussin Cooked On The Rotisserie 0.00
Sashimi Quality Big Eye Tuna Steak 0.00
Kobe Beef Short Ribs “Indian Spiced”, Curried Cauliflower Puree 0.00: Slowly Cooked For Eight Hours
Roasted Maine Lobster, Truffle Sabayon 2lb / 3lb Pan Roasted French Sea Bass, Moroccan Charmoula 0.00
Sautéed Dover Sole “A La Meunière”, Preserved Lemon, Parsley, Shallots 0.00

The Thing We Do For Two

Wild French Turbot, “French Riviera” Style, Per Person 0.00
Rotisserie Duckling With Lavender & Thyme Honey Gastrique, Per Person 0.00

The Sauces

Whole Grain Mustard 0.00
House Made Steak Sauce 0.00
Wasabi-Yuzu Kocho Butter 0.00
Argentinean Chimichurri 0.00
Shallot-Red Wine Bordelaise 0.00
Creamy Horseradish 0.00
Armagnac & Green Peppercorn 0.00
Béarnaise 0.00

Customer Reviews & Ratings

4.5 out of 5 stars based on 1 votes

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