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/
