Location: 9500 Wilshire Blvd, Beverly Hills, CA 90212. (310) 276-8500
Date: November 28, 2023
Cuisine: Modern Steakhouse
Rating: Amazing special meal
Michael Palmer arranged this incredible Harlan tasting dinner in two parts. Not only did he procure the wines, but he organized with Piero Selvaggio our total takeover of the Cut lounge and a custom menu.
Classic Spago Tuna cones with that crispy/sweet shell.
Wagyu beef rolls.
Uni yuzu toast. The ingredients were great but I didn’t think the yuzu worked well with the rich uni.
For the second night (odd vintages) of our 2 part Harlan tasting we returned to Cut. This time they put us in the private room instead of the bar. Nice and quiet, but very bright and didn’t have quite the ambiance.
Tonight’s menu was again a completely custom awesome menu by the very talented team at Cut.
Comte Cheese Custard. Dungeness crab, red wine shallot chutney, black truffle.
With the truffles. This was an awesome dish, rich, creamy, with a hint of red wine sweetness and surprisingly, for a crab dish, and excellent pairing with the big cabs.
The Spago bread selection
Red Wine Poached Maine Lobster. Japanese potato, bacon lardons, beurre rouge. Again you wouldn’t think that lobster went with big cab, but between the bacon flavor and the rich red wine butter sauce it totally did.
Wolfgang just straight up joined us for the dinner.
Cauliflower Mushroom Risotto. 36 month aged parmigiano reggiano, red wine essence. An absolutely first class risotto, very creamy and cheesy, with a perfect mancurata.
Roasted Loan of Venison. Sautéed Brussel sprouts, red wine poached pears, cipollini onion jus. First of two red meats!
Australian Wagyu New York. Cream of sunchoke, ricotta gnocchi, whole grain mustard jus. This one was even better.
He brought out this incredible Italian cheese.
Briacacio Cheese. Grilled fruit & nut bread, cream of shallot, market blackberry jam. Really just an awesome blu cheese. Like a super gorgonzola.
My son’s favorite — Quad Chocolate Cloud Gelato – The base is made this time with Valrhona 70% Guanaja Chocolate and then layered with Dark Chocolate Cream Cheese Ganache, Nestle Buncha Crunch, and chopped Oreos! — made by me for @sweetmilkgelato — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #Valrhona #chocolate #oreos #ganache #icing #nestle #crunch
This was another incredible meal. Everything was perfect. Wines were interesting and the food was amazing. Company was the best of all. Thank you Michael and Pierro for organizing!
The chef and team.
The gang.
Puck is very full.