Wolf Gang Puck's "Cut" Restaurant

A few weeks ago my son, Kory from Los Angeles called me and told me all about his fine dining experience at Cut in Beverly Hills with his girlfriend Kora. I have a passion for the culinary arts so he knew to call me with all of the details. I decided to share his experience with you since I don't think too many of us would ever be willing to spend $750.00 on one meal.

When you first approach the hotel you know you are on a different planet when you see $600.000 cars parked out side waiting to be valeted to the parking lot. I know myself just driving through Beverly Hills is special, there is a smell of flowers in the air and it is so clean.

The restaurant Cut is located within the Beverly Wilshire Hotel in Beverly Hills, California. From the outside to the inside, the restaurant artistic masterpiece. Renowned architect Richard Meier designed it into a modern and sleek atmosphere and famous photographer Jill Greenberg's photographs were hung beautifully all about the several natural wood and natural lighted dining areas.

This restaurant had won numerous awards including a Michelin star, the James Beard Award and restaurant of the year for several years.

Once seated at their table they given the menu and then able to pick out their own steaks. The steaks were brought out on a tray and you could look at them closely. My son chose a 6 oz. Japanese Kobe rib eye and his date the same. After choosing their entrees an appetizer tray was brought out with Parmesan sticks, pretzel bread and a flavored butter. Along with the appetizers my son and his date had drinks which consisted of a 3-way martini and a Washington Apple martini. Right before dinner the Sommelier approached the table and they discussed their wine choices with their meal.

Along with their Kobe Steak they ordered bone marrow flan which was served inside an osso bucca, round bone. My son said it was so unbelievably different and good. For $20.00 extra both steaks were sprinkled with the shavings of a black truffle. Along with the steak they had the cavatappi pasta mac and cheese which my son said was the best mac and cheese ever, very creamy and cheesy. Being a mushroom lover my son ordered the chanterelle mushrooms in garlic wine sauce which he said were amazing. Since everything was ala carte they shared a side of asparagus. For dessert Kory had the Vanilla Crème Brûlée “Banana Cream Pie”, Caramel Sauce, Banana Sorbet and Kora had the Lemon Ice Cream Baked Alaska, Raspberries, White Chocolate Buttermilk Cake. The portions were plentiful so they had to take half of their food home to eat the next day.

Here is a copy of the menu, as you will notice there aren't any prices so it is hard to figure out how the bill ended up to be $750.00. Personally I don't thin any meal is worth that. I could have recreated the meal myself for a lot less.

Take a look at the different creations and combinations and maybe you could get some ideas for your self. Enjoy!

Salads and Starters…
Kobe Steak Sashimi, Spicy Radishes
Prime Sirloin “Steak Tartare”, Herb Aioli, Mustard
Bone Marrow Flan, Mushroom Marmalade, Parsley Salad
Warm Veal Tongue, Marinated Artichokes, Cannellini Beans, “Salsa Verde”
Fresh Burrata Cheese, Prosciutto Di Parma, Golden Raisin-Rhubarb Purée, Micro Arugula, Saba
Roasted Weiser Farm Baby Beets, Humboldt Fog, Toasted Pistachio, Citrus, Micro Basil, Mint
Early Harvest Fava Beans, Campania Artichokes, Pecorino Romano, Meyer Lemon, Marjoram
Cured Scottish Salmon “Gravlax,” Whipped Crème Fraiche & “Melted Pastrami”, Violet Mustard, Pumpernickel Dust
Maple Glazed Pork Belly, Asian Spices, Watercress, Sesame–Orange Dressing, Rhubarb Compote
Maine Lobster, & Maryland Blue Crab “Louis” Cocktail, Spicy Tomato-Horseradish
Butter Lettuce, Avocado, Point Reyes Blue Cheese, Champagne-Herb Vinaigrette
Big Eye Tuna Tartare, Wasabi Aioli, Ginger, Togarashi Crisps, Tosa Soy
Warm Asparagus, Poached Organic Egg, Warm Bacon Vinaigrette
Austrian Oxtail Bouillon, Chervil, Bone Marrow Dumplings
Fresh From The Market…
Tasting Of Local Farmer’s Market Vegetables & Fruits, Three Courses
Grilled Over Hard Wood & Charcoal Then Finished Under A 1200 Degree Broiler…
U.S.D.A. PRIME, Illinois Corn Fed, Aged 21 Days
Porterhouse 34 Oz (For Two)
Bone In New York Sirloin 20 Oz
Bone In Filet Mignon 16 Oz
Bone In Rib Eye Steak 20 Oz
Petit Cut Filet Mignon 8 Oz
U.S.D.A. PRIME, “Double R Ranch”, Loomis, Washington, Corn Fed, Aged 28 Days
New York Sirloin 14 Oz
U.S.D.A. PRIME, Nebraska Corn Fed, Dry Aged 35 Days
Petit Cut New York 10 Oz
New York Sirloin 14 Oz
Rib Eye Steak 16 Oz
American Wagyu / Angus “Kobe Style” Beef From Snake River Farms, Idaho
Bone In Rib Chop 38 Oz (For Two)
New York Sirloin 8 Oz
Filet Mignon 6 Oz
Rib Eye Steak 10 Oz
Tasting of New York Sirloin
American “Kobe Style” From Snake River Farms 4 Oz
U.S.D.A. PRIME Dry Aged 35 Days 4 Oz
J apan ese Wagyu From Saga Prefecture 2 Oz
True Japanese 100% Wagyu Beef From Saga Prefecture, Kyushu, Japan
Filet Mignon $135 6 Oz
New York Sirloin 6 Oz
Rib Eye Steak 8 Oz
Organic Poussin Cooked On The Rotisserie, Morel Mushrooms, Thyme, Natural Jus
Double Thick Kurobuta Pork Chop, Quince & Fuji Apple “Moustarda”
Colorado Lamb Chops, Cucumber-Mint Raita
Diver Sea Scallops, Blue Hill Bay, Maine, Herb Hollandaise
Line Caught Copper River Salmon, Shiro Miso-Ginger Glaze
Sashimi Quality Big Eye Tuna Steak
Slow Simmered and Pan Roasted…
Kobe Beef Short Ribs “Indian Spiced”, Curried Jerusalem Artichoke Puree, Garam Masala, Slowly Cooked For Eight Hours
Whole French Sea Bass, Italian Parsley-Sage “Gremolata”, Turkish Lemon Salt
Sautéed Dover Sole “À La Meunière”, Preserved Lemon, Parsley
P an-Roasted Maine Lobster, Black Truffle Sabayon, Shaved Black Truffles from Perigord, 2 lb / 3 lb
The Things We Do For Two…
Whole Roasted Wild French Turbot, “French Riviera” Style, Tomato Confit, Black Olives, Confit Fennel, Per Person
Rotisserie Duckling With Lavender & Thyme Honey Gastrique
The Sauces Add to the Cuts On the Side
Whole Grain Mustard Caramelized Onions French Fries with Herbs
House Made Steak Sauce Bone Marrow Yukon Gold Potato Puree
Wasabi-Yuzu Kosho Butter Wild Field Mushrooms Tempura Onion Rings
Argentinean Chimichurri Point Reyes Blue Cheese Sautéed Baby Spinach, Garlic
Shallot-Red Wine Bordelaise Fried Organic Egg Soft Polenta with Parmesan
Armagnac & Green Peppercorn Creamed Spinach with Fried Organic Egg
Creamy Horseradish Fingerling Potatoes, Smoked Bacon, Pearl Onions
Béarnaise Baby Carrots, Campania Artichokes, Spring Onions
Broccoli-Rapini, Sun Dried Tomatoes, Chili, “Fior di Sardo”
English & Sugar Snap Peas, Young Garlic, Morel Mushrooms
Cavatappi Pasta “Mac & Cheese,” Québec Cheddar
Chanterelle Mushrooms, Japanese Shishito Peppers
Potato Tarte Tatin

Just a note, after taking the midterm exam yesterday, this menu is very similar to the one that we had to dissect. I wonder if they had warnings on the original menu regarding raw beef and seafood? This was the menu off the internet so I am sure the menu in the restaurant is different.