I ate at Cut recently, Wolfgang Puck's new (and first) steakhouse inside the Regent Beverly Wilshire Hotel in Beverly Hills. Hands down the best steak I have ever had in the USA, if not the world. A few in Buenos Aires might rival it, but I think Cut trumps them all (though I believe for consistantly better steak, BsAs wins hands down over anything Stateside). At any rate, Wolfgang's team even cuts it up for you like mom used to do! The beef on the menu is exhaustive (posted below). I had the Idaho New York Sirloin.


U.S.D.A. PRIME, Illinois Corn Fed, Aged 21 Days

Kansas City Sirloin 20 Oz $44

Bone In Rib Eye Steak 20 Oz $48

Bone In Filet Mignon 16 Oz $46

Petit Cut Filet Mignon 7 Oz $34

U.S.D.A. PRIME, Nebraska Corn Fed, Dry Aged 35 Days

New York Sirloin 14 Oz $48

Petit Cut New York 8 Oz $34

American Wagyu / Angus “Kobe Style” Beef From Snake River Farms, Idaho

Porterhouse 32 Oz (For Two) Per Person $ 60

New York Sirloin 8 Oz $70

Filet Mignon 6 Oz $55

True Japanese 100% Wagyu Beef from Kujisawa Prefecture, Kyushu, Japan

Rib Eye $160 For 8 Oz ($20 Each Additional Ounce)

Double Thick Kurobuta Pork Chop $36

Grilled Sonoma Lamb Chops $48

Organic Poussin Cooked On The Rotisserie $38

Sashimi Quality Big Eye Tuna Steak $38