CUT Beverly Hills

The story

Crafted with passion, served with love

Wolfgang Puck's Flagship, Refined

At 9500 Wilshire Boulevard, inside the Beverly Wilshire, CUT by Wolfgang Puck has established itself as one of Beverly Hills' most celebrated dining destinations. Forbes Travel Guide singles it out for Puck's "inventive, flavorful food" and the way the kitchen takes steakhouse favorites and adds genuine flair — a reputation the restaurant has earned, not assumed.

The space itself sets the tone before a single dish arrives. Architect Richard Meier — the mind behind the Getty Center — designed the interior: all-white, airy, and anchored by a skylight engineered to catch and amplify moonlight. Works by John Baldessari, drawn from Puck's private collection, line the walls. The open kitchen sits at the center of the floor plan, lively and visible, making the act of cooking part of the atmosphere.

Drew Rosenberg in the Kitchen

Executive Chef Drew Rosenberg grew up watching the Food Network while other kids watched cartoons — a detail that says something about the seriousness he brings to the role. His menu is built around three pillars: local California produce, American and Japanese fish, and above all, beef. As Rosenberg puts it, collaboration is at the heart of what he does, fusing California cuisine with Japanese influence and drawing on the culture and backgrounds of his kitchen team to put forward the best dishes possible.

The signature dishes reflect that philosophy. The Seafood Tower draws from the freshest seasonal catches. The Steak Tartare arrives with harissa, yolk jam, smoked yogurt, and puffed semolina crisps. A Beetroot Tartare pairs black truffle and sunchoke panna cotta with whipped feta and buttered sourdough. The European Dover Sole comes with Vermont butter and almondine sauce. And for those who come specifically for the beef — Japanese Wagyu among the premium options — the kitchen delivers cuts sourced from around the world, prepared in that open kitchen with full confidence.

Recognition and the Room

CUT holds a Michelin recommendation and has earned Wine Spectator's Best of Award of Excellence for multiple consecutive years, alongside recognition from OpenTable as one of the top hotel restaurants in America. The Hollywood A-list has long made it a regular haunt, which adds a particular energy to evenings here without the restaurant leaning into it.

For those who want to extend the night, CUT Lounge sits adjacent to the main dining room, offering craft cocktails from the Rough CUTs menu, light bites, and on weekend evenings, DJ sets mixing house and hip-hop. Private dining is available through Petit CUT — an intimate space for up to 30 guests at the rear of the main room — or via full restaurant buyout for larger occasions, with tailored menus and personalized service throughout.