Menu Guide · Beverly Hills
CUT by Wolfgang Puck — Menu Guide
The original and flagship CUT sits inside the Beverly Wilshire, A Four Seasons Hotel — the room that started Wolfgang Puck's steakhouse empire when it opened in 2006, and which celebrated its 20th anniversary in June 2026. Executive chef Drew Rosenberg runs a contemporary take on the classic steakhouse in a dining room designed by architect Richard Meier (of Getty Center fame), with art by John Baldessari and Martin Schoeller on the walls. The restaurant holds a Michelin star (2019 and 2021) and is unapologetically expensive. Below is our independent walkthrough of what the menu looks like, what we know about prices, and what we'd order. Everything is written in our own words; note up front that the restaurant publishes no à la carte prices, so we describe dishes without figures rather than guessing.
At a glance
- Location
- 9500 Wilshire Blvd, Beverly Hills, CA 90212 (inside the Beverly Wilshire, A Four Seasons Hotel)
- Chef
- Executive Chef Drew Rosenberg
- Cuisine
- Modern American steakhouse
- Price level
- Very expensive — the early-evening prix fixe is $95/person; à la carte prices are not published
- Reservations
- Recommended; bookable via OpenTable
- Phone
- +1 (310) 276-8500
Hours
Reported on the restaurant's official page: closed Sunday and Monday; Tuesday–Thursday 5:30–10:00 PM; Friday–Saturday 5:00–10:30 PM, with the CUT Lounge running to 11:00 PM on Friday and Saturday. Plan around the Sunday–Monday closure.
"The First CUT" — $95 early prix fixe
The one price CUT publishes outright — and the gentlest way into the room. "The First CUT" is a $95 per person three-course dinner with a side, available for seatings Tuesday–Thursday between 5:30 and 6:30 PM, running April 7 through December 31, 2026. An optional wine pairing adds $85 per person. Reported by OpenTable and Haute Living (June 2026) — current as of October 2026. For price context: the anniversary one-night "World of CUT" seven-course dinner in August 2026 ran $295 per person.
Signature steaks & dishes
Current à la carte prices are not published — not on the official site, not on OpenTable. The only priced menus we found are food-blog posts from 2008–2012, too dated to use responsibly, so we describe the signatures without figures:
- Bone Marrow Flan — the signature starter, set custard with mushroom marmalade and a parsley salad.
- Snake River Farms Wagyu Tomahawk — the showpiece cut, built for the table.
- Brandt NY Strip — the classic steakhouse move, from a respected California beef program.
- Prime Sirloin Steak Tartare — the raw preparation for steak purists.
- Lobster & Crab "Louis" Cocktail — the chilled seafood opener.
- Butter Lettuce Salad and Crabcake — the lighter starters.
- Creamed Spinach with Egg and French Fries — the essential steakhouse sides.
Desserts
The dessert list leans classic-steakhouse with a twist: Baked Alaska, Basque cheesecake, banana cream pie, and a dark chocolate soufflé. Prices for these are not published — ask when you book.
What we'd order
If we had one meal here, this is how we'd play it:
- The value move: "The First CUT" on a Tuesday–Thursday early evening — three courses and a side for $95 is the best deal in the building.
- To start: the Bone Marrow Flan. It's the signature for a reason.
- The main event: the Wagyu tomahawk if you're going big; the Brandt NY strip for the classic steakhouse play.
- On the side: creamed spinach with egg — the steakhouse litmus test, done properly.
- To finish: the Baked Alaska — theatrical, shareable, and very much this room.
Planning your visit
- Closed Sunday and Monday — the single most important planning fact on this page.
- Book via OpenTable; reservations are recommended and Friday–Saturday dinner fills up.
- Dress code is listed as business casual, with validated valet parking at $15 for 3 hours.
- This is a Michelin-starred room (stars in 2019 and 2021) — expect a polished, formal-steakhouse pace and a bill to match. Since à la carte prices aren't published, ask about current pricing when you reserve.
About these prices
"The First CUT" at $95 per person (plus an optional $85 wine pairing) is current — reported as of October 2026 from OpenTable and June 2026 press coverage, valid for Tuesday–Thursday early seatings through December 31, 2026. Current à la carte prices are not published by the restaurant; the only priced menus we found date to 2008–2012 and are too old to use, so we print no per-dish figures. Always verify current prices with the restaurant before visiting.