Velvet, neon, strange artwork and lots of meat from Wolfgang Puck.

Although the celebrity chef had long wanted a New York location of his meatopian restaurant, it took finding this very special place to make his dream a reality. Housed in the Four Seasons Hotel, this grand space is sultry, modern and chic with dark wood panelled floors, floor-to-ceiling windows lined with bright coloured curtains, neon-accented display cabinets holding some of the most exclusive bottles, and leather & velvet chairs that you could easily get stuck in for hours. Because you're going to be there for a while. Trust us.

Wolfgang Puck has put Raymond Weber in as the executive chef, leaving the menu to the watchful eye of his decade-long protegee with stunning results. Obviously, meat is the way forward here, so get ready to be wooed by their Wagyu platter which lets you look at the stunning raw material and pick out what cut, level of marbling and amount in ounces insuring you get a plate filled with exactly your personal choice. You can go small with  6 oz at $25/oz for the Wagyu or keep going all the way up to as big as they have. Want to try different kinds of steak? They've got all that too, with USDA Prime, American Wagyu, USA Angus and more. All their meat is grilled over hardwood and charcoal before getting finished under a 1200 degree broiler. 

If meat isn't what you're craving, the rest of the menu is pretty outstanding too. Think about Lobster with black truffle sabayon, whole roasted Dover Sole, and soft polenta with Parmigiano Reggiano. It's all delicious. 

CUT originally opened in 2006 in the Beverly Wilshire, and now has six locations around the world including Las Vegas, Singapore, London, Dubai, and Bahrain Bay, with New York City as its seventh.

Ideal For

Carnivores and high rollers

Signature Dishes

Black Angus ribeye, Kobe beef sliders, macaroni cheese and creamed spinach.