CUT

CUT Restaurant Review:

Passing through the large bronzed-glass doors into Wolfgang Puck’s 160-seat CUT takes diners into a sophisticated but relaxing ambience, complete with a basket-woven felt wall and custom walnut flooring. Featuring a contemporary twist on the classic steakhouse, the restaurant offers an array of choices from USDA Prime Nebraskan corn-fed, 35-day dry-aged steaks to true Japanese Wagyu beef, which the servers present raw on platters and explain all the cuts. We like the bone marrow flan with mushroom marmalade and parsley salad, and the Maine lobster and Maryland blue crab with a Louisiana shrimp Louis cocktail and spicy tomato horseradish. Grilled over hardwood and charcoal, then finished under a 1,200-degree broiler, are various sizes of bone-in and bone-free rib-eye, filet mignon and New York sirloin from several states, including Kobe-style beef from Snake River Farms in Idaho; a double-thick Kurobuta pork chop with May Crest Peach moustarda; and Colorado lamb chops with cucumber-mint raita. Among slow-simmered and pan-roasted selections are Maine lobster with black truffle sabayon and whole roasted loup de mer with Italian parsley-sage gremolata. The large selection of imaginative sauces and sides, including CUT’s signature Argentinean chimichurri, the creamed spinach with a fried organic egg and the soft polenta with Parmesan, as well as the extraordinary wine list, enhance the cuisine. Among “Cut to the Chase” desserts, go for the peach and blueberry crumble with crème fraîche gelato, and the Valrhona chocolate soufflé with gianduja ice cream. Adjacent to the main dining room is a 60-seat bar and lounge showcasing an eight-foot sofa covered with black pony-style fabric, exclusive custom cocktails, traditional drinks and a smaller menu called “Rough Cuts” highlighting CUT’s appetizers such as the tuna tartare sandwiches.