CUT is Chef Wolfgang Puck’s modern take on the American steakhouse. Hailed as one of the top three in the United States, its signature menu features a smart, sophisticated selection of the finest cuts of beef.
Chef Profile
Chef Puck developed his bold, innovative style of cooking while working in some of France’s most celebrated restaurants: Maxim’s in Paris and the Michelin 3-starred L'Oustau de Baumanière in Provence.
He opened the legendary Spago in 1982, proving a great meal matched with excellent wine, service and dynamic setting makes for a relaxing and extraordinary culinary experience.