The food is very good. Outstanding beef, but also vegetables and other dishes are very good. Very friendly and good service. Everything is a bit too expensive, and tables are only available for a limited number of hours. The next shift is waiting, which is a bit of a pity and makes the experience not complete.
The most extravagant meal I ate in Beverly Hills-CUT, a popular restaurant under the command of the global celebrity chef Wolfgang Puck, is said to be the top professional steakhouse in Los Angeles. It has one Michelin star. The style of the restaurant is consistent with the quality of the dishes, exquisite and fashionable, revealing the luxurious and fashionable atmosphere of Hollywood.
The fine steaks of various origins and categories are of course the signature here. After we were seated, a waiter came to introduce us with a sample of meat. The types of beef that can be tasted in the restaurant are: Japanese pure blood Wagyu, USDA Prime different types of grain-fed steaks such as 21-day-aged, dry-aged 21 There are also steaks from various parts of American Wagyu beef that are matured for 35 days.
For diners who want to explore the difference in taste of different steaks, I recommend ordering Tasting of New York Sirloin like me, which includes USDA Prime Dry Aged 35 Days, American Wagyu From Snake River Farms and Japanese Wagyu Beef From Miyazaki Prefecture.
Once on the table, the aroma of good steak overflowed. The fat of Japanese Wagyu beef is so rich that it melts in the mouth. It is soft and juicy. I fell in love with it from the first bite. It is moist and fragrant, but it is also easy to greasy. USDA Prime matured for 35 days is relatively chewy, firmer, more sweet, and has a deep and elegant color after cutting. American Wagyu beef is somewhere in between. The waiter will recommend that you eat USDA Prime first and then wagyu beef, but I recommend eating the richest Japanese wagyu beef while it is hot. If you are tired, change to USDA Prime immediately.
It’s a must to eat beef with red wine, especially Japanese Wagyu beef which is slightly fatter. CUT’s Tibetan wine is very rich. The sommelier listened to the meat we ordered and patiently recommended a California-made Pinno. The steak is perfect!
Except for the steak, the several appetizers we ordered are also remarkable. The main beef bone marrow of the restaurant can be made into pudding and soup dumplings, both of which are fragrant. The tuna avocado tart has a refreshing and rich taste. The free bread, snacks, and desserts offered in the restaurant are good, especially the chocolate cake, which is completely baked with chocolate and egg whites. No flour is added. The fluffy and soft taste is matched with the bitterness of chocolate. It is perfect with a little cream! I can't help eating too much
The most famous restaurant is roast beef bone marrow, this dish must not be missed when you come here. One of the indispensable dishes here is roast beef bone marrow. The beef bone marrow is melted with cream and egg yolk. The chef puts a spoonful of it back into the bone and bake it. It tastes very fragrant and pure. The flavor of milk and egg is a great pleasure on the taste, and it is very delicious. This creamy bread is also very popular. The toasted cream bread is very delicious and smells special. It is mixed with celery salad. It tastes very layered. The creamy aroma is accompanied by the refreshing salad, which is amazing. Constantly speaking. The fame of this store is beyond my mind. The food is well-known and it is worth visiting.
From the location of CUT, you can guess that the price is not expensive. The restaurant is located in the Four Seasons Hotel in Beverly Wilshire. It is one of the most expensive restaurants in Los Angeles, and it is indeed very exciting.
I once heard that it was pretty good! It's really great