cut
Cuisine: Steak
Price:    pound pound pound
2 users have been
Verdict based on 11 critic, 2 blogger and 1 user reviews and awards
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Address: 45 Park Lane, London W1K 1 PN

Website: Visit restaurant website

Telephone: +44 20 7629 4848

Austrian born chef Wolfgang Puck, who came to fame and fortune with his L.A. flagship Spago and other US restaurants, brings this glamorous steak restaurant to Park Lane

Latest reviews of Cut

Andy_Hayler

Andy Hayler, andyhayler.com

15 November 2011

The room is lovely, the service slick and the food was actually a lot better than I had expected, but the size of the bill is what lingers most in the memory…

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amol_rajan

Amol Rajan, The Independent

13 November 2011

For £48, there is a tasting of New York sirloin, which is, in fact, cuts of American, English and Australian steak. These are faultlessly done…

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matthew_norman

Matthew Norman, The Telegraph

24 October 2011

The tenderness of this 14oz rib eye, (…), was just sensational – you could have cut it with a plastic spoon – while the blackened surface had that marvellous chargrilled twang…

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giles_coren

Giles Coren, The Times

22 October 2011

I had the wagyu (…) I’ll have this beer-fed and massaged foie gras of steaks at £76 for a wee six-ouncer, and see if it’s worth it. They said the chef would serve it medium rare. I said fine. But they overcooked it. So that was a waste of time…

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What the Critics say

amol_rajan

Amol Rajan, The Independent

13 November 2011

For £48, there is a tasting of New York sirloin, which is, in fact, cuts of American, English and Australian steak. These are faultlessly done…

Read full review »
matthew_norman

Matthew Norman, The Telegraph

24 October 2011

The tenderness of this 14oz rib eye, (…), was just sensational – you could have cut it with a plastic spoon – while the blackened surface had that marvellous chargrilled twang…

Read full review »
giles_coren

Giles Coren, The Times

22 October 2011

I had the wagyu (…) I’ll have this beer-fed and massaged foie gras of steaks at £76 for a wee six-ouncer, and see if it’s worth it. They said the chef would serve it medium rare. I said fine. But they overcooked it. So that was a waste of time…

Read full review »
RichardVines

Richard Vines, Bloomberg

9 October 2011

On your behalf, I also tried the top-priced New York steak 6 ounce Australian Wagyu, Black Angus. This is soft and buttery and might melt your heart as well as your wallet…

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john_lanchester

John Lanchester, The Guardian

7 October 2011

They were classic US steakhouse steaks: beautifully cooked, perfectly seasoned, ideally charred, unimprovable in texture. There’s a word missing there. Do you spot it? Flavour…

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zoe_williams

Zoe Williams, The Telegraph

2 October 2011

A USDA prime rib-eye from Kansas, with bone marrow on the top, was so good that, as I started to chew the first mouthful, I had to put down my knife and fork; it seemed disrespectful, to something so delicious, to be multi-tasking…

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Grace_Dent

Grace Dent, Evening Standard

30 September 2011

We drank excellent Malbec and cackled over gossip. But this is a cackle-free zone. We made a pact to ‘keep it down’, allowing the backing Muzak to envelope the room again. Sue’s filet mignon looked, smelled and tasted world class, like truffle…

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AA_Gill

AA Gill, The Sunday Times

25 September 2011

So, as a steak restaurant, Cut is pretty damn good…

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Timothy_Barber

Timothy Barber, City A.M.

20 September 2011

The corn-fed USDA was sweet and unctuous; the wagyu was spongily soft with flavour that lingered marvellously; the grass-fed English was, I’m happy to say, my favourite – earthy, austere and rather glorious…

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John_Walsh

John Walsh, The Independent

17 September 2011

In a burst of what-the-hell insouciance, I’d ordered the 16oz, 35-days-aged, USDA-prime, Kansas-reared, bone-in rib chop, a champion prizefighter among steaks. (…) It was wonderfully charred outside, loose-textured and melting inside…

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Time_out

Tania Ballantine, Time Out

16 September 2011

The painful waits continued. In spite of an army of front-of-house flunkies to wipe away crumbs, shake napkins, repeatedly change cutlery and deliver condiments, we had to assume things were less rosy behind the kitchen door. Starters arrived a full hour after we did…

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What the Bloggers say

Andy_Hayler

Andy Hayler, andyhayler.com

15 November 2011

The room is lovely, the service slick and the food was actually a lot better than I had expected, but the size of the bill is what lingers most in the memory…

Read full review »
Hugh Wright

Hugh Wright, TwelvePointFivePercent

9 October 2011

With the same red, yellow and cherrywood decor as the restaurant but with the addition of a few cosy alcoves and seating areas, (the bar) would be a very chic spot to start, continue or end a date – if it doesn’t end in one of the forty-five rooms of the hotel itself…

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