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Cut

Although Los Angeles and Wolfgang Puck aren’t the first things that come to mind when one thinks of steak, Cut proves they should be. Choose from U.S.D.A. Prime, American Wagyu, or its Japanese counterpart, Kobe beef. There’s a Kurobuta pork chop and bigeye tuna slab for those who don’t feel like having a cow. With a plethora of sauces (chimichurri, for one), toppings (from bone marrow to Italian white truffles), and sides (multiple potato and spinach options) on tap, you should prepare for a heavy dose of delightful gluttony. Specialties: Porterhouse steak; potato tarte Tatin.

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Photo by Deborah Jones
Photo by Olivier Pascaud
Copyright by Luc Castel
Photo credit Bonjwing Lee