Profile

There is strength in numbers and the June 2006 opening of Southern California’s most anticipated restaurant in years – CUT and ultra lounge – sidebar, the triad of master chef Wolfgang Puck, renowned architect Richard Meier and the acclaimed Beverly Wilshire, a Four Seasons Hotel, became the most excited and talked-about restaurant and lounge threesome in the 21st century. A chic spot in the heart of Beverly Hills, CUT has become the place to see and be seen and has garnered high praise from prestigious outlets and publications including the Los Angeles Times (Three Stars), Wall Street Journal and Wine Spectator, to name a few. Additionally, noted food critic John Mariani awarded CUT “Restaurant of the Year” in Esquire magazine’s November 2006 issue. CUT also is the 2006 winner of the American Institute of Architects/Los Angeles Chapter Restaurant Design Award, honoring excellence in restaurant design. In 2007, CUT was nominated for "Best New Restaurant" by the James Beard Foundation, considered one of the highest marks of distinction within the culinary community. CUT is the recipient of one star in the prestigious Michelin Guide, 2008 and 2009 Los Angeles editions.