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The sleek, flagship location of Michelin-recommended CUT by Wolfgang Puck in Beverly Hills delivers a contemporary twist on the classic steakhouse, where some of the most exquisite cuts of beef – and seafood – from around the world are expertly prepared in a lively, open kitchen.

HOURS

Tuesday – Thursday
5:30 pm – 10:00 pm
Friday & Saturday
5:00 pm – 10:30 pm

Menus

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Signature Dishes

  • Seafood platter with champagne glasses and silverware.
    Seafood Tower

    Selection of the Freshest Seasonal Catches

  • Slices of beef on a cutting board with "Cut" written on it.
    Exquisite Cuts of Beef
  • Beetroot tartare with edible flowers and leafy greens as toppings.
    Beetroot Tartare

    Black Truffle, Sunchoke Panna Cotta, Crispy Quinoa, Whipped Feta Cheese, Buttered Sourdough

  • Cavatappi Pasta “Mac & Cheese”

    Cheddar Cheese

  • A large grilled fish on dark wood.
    European Dover Sole

    Vermont Butter and Almondine Sauce

  • Steak tartare in a pan with leafy greens as toppings.
    Steak Tartare

    Harissa, Yolk Jam, Smoked Yogurt, Puffed Semolina Crisps

Petit CUT
An extension of CUT by Wolfgang Puck, Petit CUT is adjacent to the semi-private Rodeo Drive Tier at the rear of the main dining room, boasting the same modern and sophisticated design aesthetic, superior service and excellent food, with room for up to 30 guests.
Details

Meet The Team

A male chef crossing his arms in chef clothes in front of a white wall.

DREW ROSENBERG

Executive Chef
Chef Drew was born to be a chef. When other children were watching cartoons, young Drew could be found watching the Food Network. His skills and passion for creating fine culinary experiences got the attention of the culinary world and it is now as Executive Chef for CUT by Wolfgang Puck that he highlights California produce, American and Japanese fish, and of course the specialty at CUT - beef!

"Whether fusing California cuisine with Japanese influence, or synthesizing the culture and backgrounds of my team members in the kitchen, collaboration is at the heart of what I do. There is a beauty and science to it to ensure we put forth the best dishes and the best of ourselves each and every day."

Private Parties

Looking to host a private reception, holiday party or dinner? Contact our Catering Manager Suzanne Aros for pricing and details.

Email Suzanne

Events

  • Tuesdays – Sundays

    The Perfect Pairing

    Indulge in a luxurious dining experience with our exclusive pairing of Louis XIII and Estrella Caviar. Savour the flavours of this Michelin-recommended dinner and treat yourself to an unforgettable evening.
  • December 24, 5:00 PM – 9:00 PM

    Christmas Eve Dinner

    Enjoy a special three-course menu at CUT Beverly Hills at USD 180 per adult, USD 65 for children ages 6 to 12. To secure a reservation, please email ian.curtis@fourseasons.com.
  • December 31, 5:30 PM – 1:00 AM

    New Year’s Eve Dinner

    With a four-course menu and a theme of All That Glitters, this event offers two seatings, the first at 5:30 pm at USD 225 per adult and USD 95 per child ages 6 to 12. The second seating begins at 9:00 pm at USD 295 per adult ages 21 and over and includes access to CUT Lounge for the after-dinner party, a glass of Telmont Champagne at midnight, a DJ and party favours. To secure a reservation, please email ian.curtis@fourseasons.com.

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