Usually when I have my steak cravings, CUT by Wolfgang Puck is the place to have steak. PERIOD. The reason is simply because I like my steak grilled over hard wood & charcoal.
Wine Cellar/Restaurant
Beef options from U.S.D.A. Prime, Illinois Corn Fed, Aged 21 Days; American Wagyu/Angus Beef from Idaho; Australian Angus 300+ Days Grain Fed, Dry Aged 45 Days; Aged 35 Days and 100% Australian Wagyu 500+ Days Grain Fed, BMS 8+ and True Japanese 100% Wagyu Beef from Shiga Prefecture, Honshu Japan
Wine Cellar/Restaurant
Beef options from U.S.D.A. Prime, Illinois Corn Fed, Aged 21 Days; American Wagyu/Angus Beef from Idaho; Australian Angus 300+ Days Grain Fed, Dry Aged 45 Days; Aged 35 Days and 100% Australian Wagyu 500+ Days Grain Fed, BMS 8+ and True Japanese 100% Wagyu Beef from Shiga Prefecture, Honshu Japan 
Movida wine
Fresh Baked Bread! YUM
Parmesan Choux Pastry
Hokkaido Scallop "Carpaccio", Shaved Myoga, Wasabi-Kosho Ponzu
Austrian Oxtail Bouillon, Chervil, Bone Marrow Dumplings
Violet mustard, Djion mustard, Wholegrain mustard and English mustard. Seasalt in the centre to compliment the steak.
Australian Angus 300+ Days Grain Fed.
Served with side dishes
Toasted Almond Crumble, Fuji Apple & Golden Raisin, Tahitian Vanilla Bean Ice Cream.
Valrhona Chocolate Souffle, Whipped Cream Fraiche, Coffee Caramel Glace
Complimentary Le Petite Trois!
Well cooked steak in town, without fail!
Pictures by MSW
Complimentary Le Petite Trois!
Well cooked steak in town, without fail!
Pictures by MSW
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