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The menu at CUT infuses traditional steakhouse fare with a contemporary spin from the mind of master celebrity chef Wolfgang Puck. This Forbes Travel Guide recommended steakhouse uses fresh, seasonal ingredients sourced as much as possible from local farmers’ markets, ingredients that under the direction of executive chef Matt Hurley are combined with the sort of juicy, high-quality steaks you can only dream of carving up.
Our last meal at CUT began with a bone marrow flan, which was served in the actual bones the marrow was drawn from and complemented with mushroom marmalade and parsley salad. For the main coure we opted for a 12-ounce Black Angus ribeye flanked by wild field mushrooms and Japanese Shisito peppers, and an additional side of creamed spinach with fried organic egg. We paired the steak with a glass of Spanish tempranillo (as recommended by the sommelier), and finished off the feast with the pastry chef’s inventive take on banana cream pie. The meal did not disappoint from start to finish.