CUT

I'd been told by a couple of people that Wolfgang Puck's latest steak shop, CUT in the Four Seasons Hotel in Beverly Hills, wasn't worth going to, but luckily, they were wrong. Also, luckily for me, I wasn't paying. I went with a group of girls from work so we really got to eat to our hearts' desire. One of Cut's downfalls - carb overload. When you first sit down there is a box of Parmesan breadsticks on the table. Once you give your drink order, a bread boy visits the table with a spread of baked goods to choose from. I tried the pretzel, which was good, but should have been warmer, and the rye. The other girls at the table had the onion focaccia and all loved it. When it came time to order, the waiter brought a large platter of the various kinds of raw beef to the table. Cut is known particularly for their American Wagyu. My coworker and I split the American Wagyu T-bone, a whopping 34 oz steak for $130. Don't plan on getting any steak here for under $45 minimum. The pricier steaks run $70 and upward. I would have to say that I would never pay that much for a steak myself, but in this case like I mentioned, I wasn't buying. Let's rewind to pre-entree though. For appetizers we all shared a tuna tar tar that came with more bread and wasabi aioli. We were also given a steak tar tar due to a mistake our waiter made. The second appetizer we ordered was the Kobe Steak Sashimi. The tuna tar tar and the steak sashimi were really great, but we all agreed that the steak tar tar neither looked nor tasted very outstanding. Entrees were the natural progression behind the appetizers, and like I mentioned, I split the American Wagyu T-Bone with my coworker. It came with the house steak sauce and I also ordered a side of the wasabi-yuzu kocho butter, which was surprisingly mild, but still ridiculously good. For sides we had the spinach souffle and the potato tarte tatin. When the food runner brings the souffle to your table, they mix in an egg. I personally thought it was a bit too eggy. The potato tarte tatin was mashed potatoes baked inside a potato au gratin. It was good, but pretty starchy, especially when you take into account all of the bread we ate first. The best part of the meal was most definitely the dessert. We ordered two to share between the four of us. First up, the strawberries and cream baked Alaska. This is most likely the best dessert I've ever had. It's a frozen strawberry ice cream center with a baked marshmallow outer shell. Dessert #2 was the chocolate souffle, which is quite possibly the second best dessert I've ever had. It's served in a hot pot with two small pitchers, one of chocolate sauce, one of creme fraiche.

http://www.wolfgangpuck.com/restaurants/finedining/cut/beverlyhills/diningmenus.php