Beverly Wilshire, A Four Seasons Hotel

CUT by Wolfgang Puck, located inside the legendary Beverly Wilshire, A Four Seasons Hotel is launching “The First CUT” – a curated early‑evening menu celebrating the craftsmanship, flavour, and precision that defines CUT.

True to its identity as it approaches its 20th anniversary in June this year, CUT continues to set the standard for innovation in the culinary world. “As the flagship location, CUT has long been known for introducing fresh and forward‑thinking concepts,” says Ian Curtis, General Manager of CUT by Wolfgang Puck. “We’ve seen a growing number of guests looking to dine earlier in the evening, so I created this experience to meet them where they are, offering a memorable meal that fits seamlessly into their lifestyle.”

The three-course dinner menu, which launches on April 7, 2026, will be available Tuesdays through Thursdays from 5:30 to 6:30 pm. It will feature the restaurant’s signature butter lettuce salad, as well as a steak, fish, or risotto option for the main course, a shared side for the table such as the tallow French fries or creamed spinach, as well as the choice of a tantalizing dessert. “The menu is inspired by what’s fresh, seasonal and uniquely available to us at our Michelin-recommended steakhouse,” says Executive Chef Drew Rosenberg. “It will continue to evolve with the ingredients that inspire me from the farmers’ market to the exceptional products our purveyors bring in.”

This special menu is priced at USD 95 per person with an optional USD 85 wine pairing. Reservations are required - book a coveted spot today.