Wolfgang Puck is a culinary institution and with his Cut Restaurants in various global destinations, he has succeeded in creating a benchmark in the field of premium steak restaurants. The quality of the cuts on offer, the interior design of the restaurant and the expert knowledge of the service staff are more than convincing.

Wet- and dry aged Beef is offered from leading American farms. Beside US Black Angus and Wagyu Kobe Style Beef, pure breed Japanese Wagyu from Miyazaki Prefecture is available.

In addition to the Cut Restaurant in Beverly Hills, you will find other outlets in Las Vegas, New York, Singapore, London and Bahrain.