Recommend this pre-food, Maine lobster roll Maine Lobster Castle. Main dishes include Tomahawk steak Tomahawk steak, Aged rib eye cooked rib eye steak, Lamb rack lamb chop side dishes include Yukon gold potato pur&eacute;e mashed potatoes, Creamed spinach cream wave dishes. Desserts include Basque cheesecake Basque cheesecake, Dark chocolate souffl&eacute; dark chocolate Shuflei.

Trip Gourmet Awards 2023

CUT by Wolfgang Puck

Modern American restaurant in Beverly Hills. In the evening, go to the restaurant to light candles and spotlights, very emotional. The waiter was dressed bright and had a good attitude. The food is good, although not amazing, but there is absolutely no standardization and cheapness of the food in the general chain restaurant. Lamb chops, desserts are well done. About 80 knives per capita. Book in advance.

Trip Gourmet Awards

Mastro is often full of friends. Their seafood platter is a must. The quality of seafood is very different. Their beef is really delicious and really oily. What you can&#39;t forget is that their corn cream corn is also very delicious.

This store named Nate &#39;n Al&#39;s is also an old store with a history of more than ten years. This main Chinese food, their taste is quite good!

Urth Caffe is a famous Los Angeles cafe chain, with six stores in the Los Angeles area, all in the popular local community, each branch is famous for selling Urth Caffe&#39;s iconic organic coffee, fine tea and so on. This time we were shopping in Beverly, just strolling around, and just coming to taste it. Open the Urth Caffe menu and find that in addition to coffee and tea, there are actually many choices: fresh and healthy light diets such as sandwiches, salads, pizzas, as well as brunch, dinners, and a variety of desserts based on local seasonal organic ingredients. The variety of drinks is also very rich, we used lunch, came here for afternoon tea, so we can only try coffee, tea and dessert. Before I entered the store, I saw two posters of hot drinks at the door, one is Spanish Latte Granita, and the Spanish latte made of organic coffee, plus freshly stirred cream and pearls, which looked delicious. Another is the latest in the store, made with organic matcha green tea, organic espresso and dark chocolate, three powerful antioxidants, plus some pearls, are energy drinks that contain both rich nutrients and a lot of caffeine. Finally, to measure some caffeine intake, we ordered a low caffeine Spanish latte (Spanish Latte), standard sunrise pearl matcha drink (Rising Sun Boba) and a three-layer cheesecake. There were a lot of people in line to order, and it was really the famous cafe in Los Angeles, which has many cafes on this street, but we came all the way, the family is the most. I took advantage of the gap in the queue to look around, in the warm Southern California style indoor space, there is a whole wall of cabinets with various coffee beans and tea. The cafe is filled with a strong coffee fragrance, and the area on the left of the counter is the barista&#39;s operating space. In the dessert counter on the right side of the ordering counter, there are special egg-free chocolate chip cookies for strict vegetarians, no-flour chocolate cakes for healthy eaters, and regular fruit towers, custard fruit Danish bread, etc. In short, the ingredients of each dessert are clearly marked. We chose to dine outdoors. It was a bit cold that day. The waiter intimately turned on the heater in the outdoor area. The Spanish latte that came up tasted great, and it was the most recommended one by American netizens. But the sunrise matcha pearl cup is a bit strange taste, and it is quite unique to mix matcha, coffee, dark chocolate, and it may be more difficult to accept. The three-layer cheese cake is not bad, the sugar is a bit more, in fact, I regret not ordering matcha tiramis to taste. Coffee and dessert lovers, recommend this store. If you are more conservative, it is recommended not to try some of the new flavors of the cafe, it will be strange, drink the most classic drinks.

The waiters are so handsome, I ordered Asian salad, really delicious.

推荐这家前菜，Maine lobster roll 缅因龙虾堡。主菜包括Tomahawk steak 战斧牛排，Aged rib eye 熟成肋眼牛排，Lamb rack 羊排配菜包括Yukon gold potato pur&eacute;e 薯泥，Creamed spinach 奶油波菜。甜点包括Basque cheesecake 巴斯克乳酪蛋糕，Dark chocolate souffl&eacute; 黑巧克力舒芙蕾。

从CUT的地理位置就可以猜想到，价格不是一般的贵，该餐厅位于比弗利威尔希四季酒店内，是洛杉矶最贵的餐厅之一，确实很让人心动。

From the location of CUT, you can guess that the price is not generally expensive, the restaurant is located in the Four Seasons Hotel in Beverly Wilshire, one of the most expensive restaurants in Los Angeles, it is really exciting.

贝夫利山庄的牛排的，想想怎么可能会差呢，号称是米其林，也没有细问，只能点比较便宜的部位，结果太熟了&hellip;&hellip;环境服务没话说吧&hellip;&hellip;

The steak of Beverly Hills, think about how it might be bad, it is called Michelin, and there is no careful question. I can only order cheaper parts. The result is too familiar... Environmental service has nothing to say...

我在比佛利山庄 吃得最奢的一顿&mdash;&mdash;全球名厨Wolfgang Puck麾下热门餐厅CUT，据说是洛杉矶最顶级的专业牛排馆，米其林一星，一位难求，也是明星所爱。餐厅的格调与菜肴品质一致，精致时髦，透露着好莱坞之城的奢华时尚气息。各色产地和类别的精品牛排理所当然是这里的招牌。我们入座之后，就有服务员来专门拿着肉的样品给我们介绍，餐厅可以品尝到的牛肉品种有：日本纯正血统和牛、USDA Prime不同类别的谷饲牛排如熟成21天的、干式熟成21天的、熟成35天的，也有美国产的和牛的各部位牛排。对于想探索不同牛排口感差异的食客，推荐像我一样点Tasting of New York Sirloin来尝尝，里面包含USDA Prime Dry Aged 35 Days、American Wagyu From Snake River Farms和Japanese Wagyu Beef From Miyazaki Prefecture。一上桌，好牛排的香气四溢。日本和牛的油脂丰富到入口即化，软绵多汁，从第一口开始就深深爱上了它，润泽浓香，不过也容易腻。熟成35天的USDA Prime相对来说就更有嚼劲和扎实，更甘香，切开后的呈色也深沉优雅，美国产和牛则介于二者之间。服务员会建议你先吃USDA Prime再吃和牛，不过我倒是推荐趁热先吃油脂最丰润的日本和牛，吃腻了立刻换USDA Prime。吃牛肉配红酒是必须的，尤其是肥油略多的日本和牛，CUT的藏酒非常丰富，伺酒师听了我们点的肉，耐心的向我们推荐了一款加州产的品诺，配上牛排简直完美！除去牛排，我们点的几款前菜也都有可圈可点的地方。餐厅主推的牛骨髓可以做成布丁状和汤饺状，均是滋味香浓。金枪鱼牛油果塔搭配得清爽又口感丰富。餐厅免费的面包、小点和餐后甜点都不错，尤其那个巧克力蛋糕，完全用巧克力和鸡蛋清烤出来的，没有放面粉，蓬松柔软的口感配上巧克力的微苦，加点奶油简直完美！我又忍不住吃多了

I had the most luxurious meal in Beverly Hills - the world&#39;s famous chef - and the popular restaurant CUT, which is said to be the top professional steakhouse in Los Angeles, with a Michelin star, a hard-to-seek, and a star&#39;s love. The restaurant&#39;s style is consistent with the quality of the dishes, exquisite and fashionable, revealing the luxury and fashion of the city of Hollywood. The various origins and categories of fine steak are the signature. After we took the seat, there was a waiter who came to introduce us to the meat samples. The beef varieties that the restaurant can taste are: Japanese pure blood and cattle, USDA Prime different categories of cereal steaks such as cooked for 21 days, dried cooked for 21 days, cooked for 35 days, There are also steaks from various parts of the U.S. and cattle. For diners who want to explore different steak tastes, it is recommended to order Tasting of New York Sirloin like me to try it, including USDA Prime Dry Aged 35 Days, American Wagyu From Snake River Farms and Japanese Wagyu Beef From Miyazaki Prefecture. When you are on the table, the aroma of good steak is overflowing. Japanese and beef oil rich to the entrance instant, soft and juicy, from the first mouth to fall in love with it, moisturizing and fragrant, but also easy to get tired. The 35-day USDA Prime is relatively more chewy and solid, more sweet, and the color after the cut is also deep and elegant, with American production and cattle between the two. The waiter will recommend you eat USDA Prime before eating and cattle, but I recommend eating the most fatty Japanese and cattle while it is hot. Eating beef with red wine is a must, especially the fatty Japanese and cattle, CUT&#39;s wine collection is very rich, the waiter listened to our order of meat, patiently recommended to us a California-made pino, with steak is perfect! In addition to the steak, we have a few pre-orders that are also remarkable. The main beef bone marrow in the restaurant can be made into pudding and soup dumplings, which are delicious. The tuna avocado tower is refreshing and rich in taste. The restaurant&#39;s free bread, small points and desserts are good, especially the chocolate cake, completely baked with chocolate and egg whites, no flour, fluffy and soft taste with chocolate slightly bitter, plus some cream is perfect! I can&#39;t help but eat too much

CUT by Wolfgang Puck

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