LA’s Steak Heaven — CUT by Wolfgang Puck 🥩✨

A few weeks ago, I finally visited CUT, Wolfgang Puck’s renowned steakhouse. Having interned for a month in Wolfgang Puck Catering — mainly learning under the saucier — I already trusted their quality control, and CUT definitely delivered. 🍽️ Appetizers & Small Bites: ✨ Bone Marrow Flan — silky, melt-in-your-mouth bone marrow served with mushroom ragout and classic red wine bordelaise. Rich and deeply flavorful. ✨ Chilled New Caledonia Prawns — beautifully plated with house-made spicy sauce, cocktail sauce, and mayo. Pretty good, though not mind-blowing. ✨ Wild Hawaiian Ahi Tuna Tartare — topped with a confit egg yolk and aromatic shiso, dressed in a unique jalapeño-soy broth (I watched the chef make this during my internship — so cool!). Even friends who usually avoid raw fish loved it — the seasoning perfectly balanced everything. 🥩 The Steak Experience: Before ordering, our server brought a raw steak platter to explain different origins, cuts, and aging methods — very informative! We chose the Wagyu Porterhouse (32oz) — more than enough for two. This cut includes both the New York strip and filet mignon, so you get two textures in one! Cooked medium rare, it was juicy and incredibly satisfying. For sauce, they highly recommended the Armagnac Green Peppercorn — delicious, but my heart still belongs to the bordelaise 😉. 🍄 Sides: We tried the Himalayan Morel Mushrooms and the Lobster Mac & Cheese (highly recommended by our server). Pro tip: For two people, one side is plenty — we were stuffed! The lobster mac was rich and creamy — we finished the lobster but couldn’t handle all the pasta… 🥲 💰 Price: Around $200–$300+ per person 🅿️ Parking: Valet available (they can validate before you leave) 👨🍳 Service Shoutout: Our server was amazing! When I accidentally over-tipped, he actually chased us outside to say, “You gave too much — did you miscalculate?” How honest and kind! 😭❤️ #Steakhouse #LosAngeles #MichelinDining #CUTsteakhouse #WolfgangPuck #LAEats #FineDining