CUT by Wolfgang Puck

I am deeply saddened to say that I did not thoroughly enjoy my dinner at CUT.  This was my second time dining here and after an exceptional first experience, I wanted to go back again with my beau.

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We had reservations and were seated immediately.  It took quite awhile to receive our menus and I had to request the waiter to take our order because no one had come by after sitting at our table for 30 minutes.

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We had these little cheese bread balls but the waiter took the basket away before I even touched my second one.

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We also chose this foccacia bread that was excellent with a garlic herb butter to spread.

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We had such a hard time deciding which starters and which sides to order.  Everything sounded so wonderful.  The tuna tartare starter was magnificent!!  I loved the blend of flavors that popped in my mouth when I took a bite.  This came with 5 thin crackers to spread the tartare on.  It is “Blue Fin ‘Toro’ Tuna Tartare, Wasabi Aioli, Ginger, Togarashi Crisps, Tosa Soy”

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We also went with the Maple Glazed Pork Belly, Asian Spices, Sesame–Orange Dressing, Bartlett Pear Compote.  The waiter described it as thick slices of bacon slow cooked over hours.   It was extremely tender and the meat fell apart as soon as you stuck your fork into it.

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Boyfriend went with a Rib Eye cooked medium rare and a wasabi-yuzu kosho butter sauce on the side.  The sides we chose to share were the creamed spinach with fried organic egg and the roasted sweet corn.  I could’ve eaten two bowls of the corn and been happy that night!  That’s how sweet and great it was.  The sauce had a strong citrus flavor from the yuzu which complemented the peppery flavor of the wasabi.

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I went with the 8 oz. filet mignon.  I ordered it medium and it came out medium well.  It was tough and dry and although I hardly ever do this, I sent it back to the kitchen.  I figure for as much money as we’re spending at this restaurant, I should eat a steak that is cooked how I ordered it.

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The chef sent out a Kobe beef short rib dish as a gift to eat while I waited for my new steak.  It was good but I was ready for my steak.  Unfortunately, when it came out it was very RARE.  I told the waiter and they cooked it a little more.

Overall, everything we ate was wonderful except my filet mignon.  How ironic that I was most disappointed in my steak at this distinguished steakhouse!  If it weren’t for the slow service and my steak, it would’ve been a perfect dinner.  I don’t think that is asking for too much at a refined restaurant such as CUT.  The highlight of the evening was getting to meet Mr. Wolfgang Puck himself!!!  As disappointed as I was in the steak, when he came by to greet us all I could do was smile, shake his hand and ask to take a picture with him.  I was quite starstruck and excited to meet him!!!

Beverly Wilshire Hotel,   Beverly Hills, California 90212

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One Comment on “CUT by Wolfgang Puck”

  1. Boyfriend Says:

    Yeah the service was definitely a damper on the evening. The food was excellent as Girlfriend said. The appetizers were amazing and my steak at least was pretty good. The corn was definitely the better of the side dishes. I can’t necessarily say that the steak was the best I’ve ever had, but it was at least up there in the top twenty or so. I didn’t even want to think about dessert after all that food. Though the service wasn’t the greatest, it was pretty cool shaking Wolfgang Puck’s hand.


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