Update 2:
We had another friend’s birthday and she decided on CUT, so off we went. 
Walking through the lobby of the Beverly Wilshire Hotel evokes a sense of classy elegance as usual.
Overlooking the Valet line, we had a @Porthos @J_L @ipsedixit @PorkyBelly sighting! Otherwise known as the FTC Ballers Club! 
I saw at least 6 or 7 of these fancy supercars, along with the line of Rolls Royces. Maybe it was their butlers as well?
As we’re seated, the entire service staff makes us feel welcome in this elegant, modern space. It helps that CUT is playing a soundtrack of classic rock the entire evening, ranging from Don Henley, David Lee Roth / Van Halen, Journey and Dio.
Pão de Queijo (Cheese Bread):
One of the small delightful highlights at CUT is the freshly baked Pão de Queijo (Brazilian Cheese Bread). Arriving piping hot, airy, like little clouds of delicate cheesy bread goodness. 
Our server shows off some of the cuts available on this evening:
Grade A5 Wagyu Beef (Miyazaki, Japan):
Barrel Aged Manhattan (Mitchers, Rittenhouse Rye, Antica):
Surprisingly smooth, well-rounded, herbal notes, this was a fantastic Manhattan!
Bone Marrow Flan (Toasted Brioche, Red Wine Bordelaise, Parsley-Caper Salad):
Buttery, silky, awesome Roasted Bone Marrow on their Toasted Brioche Bread, a great way to start the evening. (Thanks again @A5KOBE @Pomsmoms @Jase for the recommendation.)
Maryland Blue Crabcakes (Bread Crumbs, Old Bay):
It’s Maryland Blue Crab season, and CUT is showcasing them in style. If you even remotely love Crabcakes, you owe it to yourself to try these Maryland Blue Crabcakes when they’re in season (now)! Every Crabcake was filled with fresh, bright, kiss of the ocean Maryland Blue Crab meat with almost no filler! Outstanding! 
Complimentary Bread Service:
All of their Breads are baked fresh daily, and they seem to be getting better over time: Their Baked Onion Ciabatta was fluffy, soft, and had a beautiful Roasted Onion flavor.
Their Pretzel Roll which came off as so-so in our previous visits was piping hot, fluffy and lighter than usual.
Samurai Sword (Nikka Coffey Grain Whiskey, Ginger, Honey):
A bit more boozy than last time, it was still easy to drink. I loved the Nikka Coffey Grain Whiskey paired with Ginger and Honey, giving it a spicy, lightly sweet note.
USDA Prime Beef Porterhouse (32 oz):
As before, CUT’s signature cooking method involves grilling their Steaks over American White Oak and Mesquite Charcoal, and then finishing it under a 1200 degree broiler.
Arriving a perfect medium rare, what I love so much about CUT’s execution is the wonderful crust, giving way to tender, high quality beefy goodness within. This USDA Prime Beef Porterhouse didn’t disappoint.
I loved the Strip side, still quite beefy, meaty, but tender.
The Tenderloin side was even more tender, lush and decadent, but so good!
I do think that I prefer the USDA Prime Beef Illinois Corn Fed Dry Aged 21 Days cut more than the Porterhouse. I wanted to order the Snake River Farms Angus/Wagyu Beef Sirloin that @TheCookie recommended, but I got outvoted by the group. 
Next time!
Mustard (3) and Fleur de Sel:
The 3 types of Mustard are fine, but the quality of the Beef / Steaks are so good with so much flavor that these felt unnecessary. Just a touch of Fleur de Sel for additional salinity is enough.
Grade A5 Japanese Pure Bred Wagyu Beef - New York Sirloin Cut (Miyazaki, Japan):
After taking a bite it is obvious how utterly ridiculous, tender, and luscious Grade A5 Wagyu Beef is compared to the other cuts offered on the menu (and those are great!).
Just melt in your mouth, with a slight outer crust from the sear, beautiful, light smoky beefiness with pleasing fattiness. It is SO GOOD!
Cavatappi Pasta “Mac & Cheese” (Quebec Cheddar):
Molten, creamy, gooey. Delicious.
Kennebec Potato French Fries (Summer Truffles):
A beautiful aroma from freshly shaved Summer Truffles, the slight crispy-crunch and soft potato interior. Fantastic Fries! Connie & Ted’s Fries are still our favorite, but these are a close second.
English Peas (Windrose Farms Spring Garlic, Morels, Mint):
A beautiful side dish that shows off California’s gorgeous fresh produce. Every component was vibrant and singing, the English Peas were naturally sweet and popping, the Windrose Farms Spring Garlic, Morels, Mint. Lovely.
Sunchokes (Smokey Bacon, Cippolini, Jalapeno Aioli):
This was a fun way to enjoy Sunchokes: Fried up, they were almost like eating a Potato Chip / Potato Skins that were crunchy with a nice Bacon backnote.
Morello Cherry Pie (Murray Family Farms’ Earli Glen Cherries, All Butter Crust, Bitter Almond Ice Cream):
Wow! These Murray Family Farms’ Cherries first hit you with a mouth puckering tartness, igniting your taste buds, but then a wave of aromatic, sweet fresh Cherry flavors come through. Loved the buttery, flaky Pie crust. And that Bitter Almond Ice Cream was perfect.
Key Lime Tart (Lemongrass Chantilly, Graham Cracker Crust, Toasted Meringue):
I would’ve liked a touch more Key Lime flavor coming through, but I loved the Lemongrass Chantilly (brilliant!), so interesting with the Key Lime Tart base.
Of the L.A. restaurants we’ve visited in recent memory, CUT’s service is the closest we have to a shadow of the level of professionalism and top notch service found in San Francisco at their top restaurants. But what we experienced at CUT even given how far off it was from S.F., was still leagues better than any L.A. restaurant we’ve been to recently (sadly). The waitstaff were relatively observant, refilling drinks, asking us if we wanted any additional Cocktails or Wine when we were nearly finished. Clearing plates and utensils gracefully and quietly pretty soon after we finished each course. No complaints.
CUT by Wolfgang Puck continues to shine as our favorite L.A. Steakhouse, done right. From high quality Beef and a good selection of Steaks from various farms and different aging time periods, to Grade A5 Wagyu Beef, all cooked on the grill and finished at 1200 degrees in the broiler, CUT has been delivering the best combination of flavor, texture and the most flavorful Steaks for our taste.
Add in the phenomenal standouts like the in-season, fresh Maryland Blue Crabcakes, Bone Marrow Flan, great Bread Service and stellar service, and it’s just become the place we want to go when in the mood for Steaks.
CUT by Wolfgang Puck
(inside the Beverly Wilshire Hotel)
9500 Wilshire Blvd.
Beverly Hills, CA 90212
Tel: (310) 276-8500
from what I was told.
I’m curious what this olive fed beef is like, if there is a real distinct difference in taste.
No, on our visit, the big eye tuna tartare wasn’t on the menu. I’ll have to try the Maine lobster next time (but I need to convince all of our friends to order seafood in lieu of another excellent steak). 
What are the dark brown globs on the plate with the Bone Marrow Flan?