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Cut Update

Citron58 | | Feb 19, 2007 09:22 AM

Recently I posted on Cut's obnoxious reservation policies, which resulted in my wife and I getting stuck with a 6 p.m. reservation a full month out. Well, we bit the bullet and went, and I have to grudgingly report that we really liked it.

The place is surprisingly comfortable for a formal dining room. The staff was very polite. We were not rushed as we started with cocktails and took our time reviewing the menu. For a starter, we split the bone marrow flan, and I can't recommend this dish highly enough to those who haven't tried it. It's sort of like the best thing you could ever put on a toast point.

The waiter came by with sample cuts of their Kobe beef, but we opted for the plain old USDA prime cuts of ribeye and sirloin. Both were top notch and huge, with the intense, rich flavors you expect at those prices. We had onion rings and wild mushrooms as sides.

Overall, I'd rank it pretty close to Mastro's on the food scale. The atmosphere is definitely a notch above. It is pricey. It would be virtually impossible for two adults to get out of there for under $200, and it's easy to spend much, much more. But surely it's worth consideration.

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