This Contributor
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This Contributor's Stats
 
  • Review Count
    1
  • Helpfulness Votes
    0
  • First Review
    December 16, 2014
  • Last Review
    December 16, 2014
  • Featured Reviews
    0
  • Average Rating
    5
 
 
This Contributor's Reviews
 
There is strength in numbers and the June 2006 opening of Southern California’s most anticipated restaurant in years – CUT and ultra lounge – sidebar, the triad of master chef Wolfgang Puck, renowned architect Richard Meier and the acclaimed Beverly Wilshire, a Four Seasons Hotel, became the most excited and talked-about restaurant and lounge threesome in the 21st century. A chic spot in the heart of Beverly Hills, CUT has become the place to see and be seen and has garnered high praise from prestigious outlets including the Los Angeles Times (Three Stars), Wall Street Journal and Wine Spectator, and was awarded “Restaurant of the Year” by noted food critic John Mariani in Esquire magazine. In 2007, CUT was nominated for "Best New Restaurant" by the James Beard Foundation, considered one of the highest marks of distinction within the culinary community. CUT is the recipient of one star in the prestigious Michelin Guide, 2008 and 2009 Los Angeles editions.
 
Overall rating 
5 / 5
(Outstanding) 5 / 5
The Perfect Dining Experience
OpenTable Diner Since
Dined on 11/29/2014
 2006
Dined on 11/29/2014
 2006
Food 
5 / 5
(Outstanding) 5 / 5
Service 
5 / 5
(Outstanding) 5 / 5
Ambiance 
5 / 5
(Outstanding) 5 / 5
Noise Level
Energetic
Energetic
"Delightful experience on every level! Cut has the perfect combination of great dining, great service and great steakhouse ambiance! Truly a memorable evening; looking forward to returning. Every detail is imagined and you feel you are special guests."
Dined on 11/29/2014
 2006
Special Features: romantic, hot spot, special occasion, notable wine list, fit for foodies
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