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CUT Review

In a true collision of artistic titans, celebrity chef Wolfgang Puck presents his take on steak-house cuisine in a space designed by Getty Center architect Richard Meier. The restaurant's contemporary lines and cold surfaces recall few of the comforts of this beloved culinary tradition. And, like Meier's design, Puck's fare doesn't dwell much on the past; a thoroughly modern Crab Louis salad is the closest thing to nostalgia on the menu. Playful dishes like bone-marrow flan take center stage before diners dive into perfectly dry-aged and seared hunks of Nebraskan sirloin—a few bites prove that the Austrian-born super-chef understands our beefy American love affair.