beverly hills: cut

tommy dines with some famous faces at cut...


parmesan bread sticks and warm gruyere cheese bread


austrian oxtail bouillon, chive blossoms, chervil, bone marrow dumplings


bone marrow flan, mushroom marmalade, parsley salad


8 oz + 2 oz of rib eye, true japanese 100% wagyu beef from kagoshima prefecture, kyushu, japan


kobe beef short ribs “indian spiced”, curried cauliflower puree, slowly cooked for eight hours


sautéed autumn greens, garlic


soft polenta with parmesan


nougat semifreddo, strawberry sorbet, wild strawberries


valrhona chocolate soufflé, milk chocolate hazelnut glacé


complimentary petit fours

tommy says: an amazing meal from start to finish. though difficult to choose, favorites were the bone marrow flan, wagyu steak, short-ribs, polenta, and the soufflé. the bone marrow flan is hauntingly good, silky smooth, rich, and amazing flavor. the steak was incredibly tender and each bite tasted buttery without feeling too heavy or greasy. the short-ribs had bold flavors and the meat fell apart so easily. polenta was out of this world as well, the texture was perfect. the chocolate soufflé was a true soufflé, not a molten cake like most places serve even though their menu reads soufflé, and was light and rich at the same time, fantastically chocolaty. simply heaven... except for the damage to the wallet.

cut steakhouse
beverly wilshire hotel
9500 wilshire blvd
beverly hills, 90212

(310) 276-8500

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