The critically acclaimed, award-winning CUT by Wolfgang Puck has become widely recognized as one of the most popular and finest restaurants in America, Singapore, London and Dubai.
CUT delivers innovation at every level through its unique culinary, service and design combination. The restaurant presents a contemporary twist on the classic steak restaurant through global influences and Wolfgang’s philosophy of offering only the finest and freshest ingredients.
From prime dry- and wet-aged beef to shellfish and sautéed and roasted whole fresh fish, CUT provides broad appeal. In addition to the restaurant’s renowned signature cuts of beef, guests also can enjoy an extensive array of entrees including the Kobe-Style Beef Short Ribs “Indian Spiced,” slowly cooked for eight hours; Sautéed Dover Sole “À La Meunière” with Preserved Lemon; and Whole Roasted Loup De Mer with Moroccan Charmoula.
Accompanying the entrees is a large selection of house-made sauces including CUT’s Argentinean Chimichurri and Shallot-Red Wine Bordelaise, as well as side dishes such as the popular Creamed Spinach with Fried Organic Egg and the Soft Polenta with Parmesan.
A carefully crafted wine list offers an extensive international list of more than 500 selections focusing mainly on wines from the United States, France, Italy, Spain and Australia. In addition to an emphasis on robust red wines, the list also features a strong selection of white wines.
Adjacent to the restaurant’s main dining room is an energetic upscale bar and lounge showcasing exclusive custom cocktails, classic drinks and a smaller menu called “Rough Cuts” featuring CUT’s popular appetizers.