Cut

Beverly Hills is home to more than a few steakhouses, but since opening its doors inside the Beverly-Wilshire hotel in 2006, Wolfgang Puck’s shrine to beef has been the chicest in town. With a Michelin star and several "Best New Restaurant" awards in its pocket, Cut stands out from the rest with a stellar art collection, a bright dining room that skews more Brat Pack than Rat Pack and a globally-influenced menu. Here, diners not only choose the type of steak, but also where it came from: The selection features five different farms including dry-aged USDA Prime beef from Kansas, grass-fed Angus from outside of San Diego, and authentic wagyu beef from the Miyazaki prefecture in Japan.