CUT BY WOLFGANG PUCK
Cut’s menu is reassuringly straightforward, but not devoid of modern touches. It offers a Vietnamese twist on beef carpaccio, as well as stunning cuts such as the Snake River Farms American wagyu and Japanese wagyu from Miyazaki or Saga prefecture—coupled with an experience that’s equally relaxed and sophisticated. Perennially full of regulars, Cut’s success shows that regardless of the ebb and flow of food trends, there’s always a demand for classic dishes done well. Helmed by executive chef Joshua Brown, who has worked with Wolfgang Puck for more than a decade, this restaurant is one of the few that delivers on the celebrity chef promise.