I have been extremely busy lately. Challenged myself to take motorsports pictures by going to the Pacific Forest Rally in Merritt, and I took well over 10GB+ worth of pictures. Most of them turned out to be surprisingly good, and the race itself was awesome. Now I can go on and on talking about how great it was, or I can just talk about food. I haven’t been eating out lately anyways, so this means I’ve got to pull something from the back room which I have saved for rainy days……like today!
Home of the legendary Kobe beef steak, Cut by Wolfgang Puck is a One Michelin star steakhouse in LA which I shortlisted when I was down there for BlizzCon. I can always enjoy a good steak and the moment I heard the words “$100 Kobe Beef Steak”, it was the restaurant I look forward to the most before the trip. Read on to see if it’s worth the $100, a three hours flight, and an hour drive from our hotel.
Cut is the flagship restaurant of Beverly Wilshire, a Four Seasons Hotel located in the swanky Beverley Hills area. Like Gordon Ramsay’s which we visited the next day, it looked like a high end establishment and was fit for the Queen. Upon arriving for our late reservation, we had to wait for about an hour before we were seated. This is unforgivable for a Michelin star restaurant.
After we have been seated, however, the hostess seemed pretty knowledgeable about her steak. She patiently explained each cut in detail and gave recommendations. I didn’t travel all this way to waste my time on salads or cuts that I could get at home, so with my no-non-sense attitude, I went all out and got the $135 Wagyu Beef Rib Eye.
Of course we got some starters before diving into all those meat. The Kobe Steak Sashimi soon arrived, and I was immediately attracted to the marble on the meat. It tasted amazing. The meat itself tasted great and the sauce enchanted the taste. This dish pretty much made beef tataki seemed like a joke.
Feast your eyes on the marble and drool on your keyboard!
Next up was the Austrian Oxtail Bouillon, Chervil, Bone Marrow Dumplings. I didn’t quite like it. It tasted like Chinese herbal medicine. Maybe it required an acquired taste? Nonetheless, I did liked the Bone Marrow Dumplings.
Time for the star of the show. My Kobe Beef Steak arrived. First impression was that…it’s not brilliant to be honest. Though the steak looked small relative to the plate, it looked like it broke off into two pieces, which the chef just piece them back together afterwards. The top side was also slightly burned. Is this how they do steak in America? The steak was also medium and not the perfect medium rare I requested, so some of the flavor was already gone in the kitchen. Not the best steak I’ve had to be honest.
My friend had the Kobe Beef Short Ribs “Indian Spiced”, Curried Corn Puree, Garam Masala, Slowly Cooked for Eight Hours, and that actually looked better.
My other friend had something else. Forgot what it was. A steak, obviously.
I’m not sure if it was just a bad day for them, or the management changed, but my experience at the Cut weren’t any good. Though I loved the Kobe beef sashimi and the waiter that served us did provided world class service, the hour long wait overshadowed everything and I’m not impressed with my Kobe beef steak. I’ve read other reviews and others do not seem to have these problems, maybe it was late in the day and the “good” staff are already gone for the day? That implied inconsistenc. Still, I’m willing to come back for another shot just because I love steak.
Reservations are recommended (but useless in our case). Dress code is business casual or business formal, because this is Beverley Hills!