Thursday 15 March, 2012

Just a slice of CUT

Cut Beverly Hills tempura squash blossoms

Though I've been fortunate enough to dine at the Las Vegas CUT, not to mention many other Wolfgang Puck destinations, for some reason I have yet to experience one of his biggest recent successes, CUT Beverly Hills, in the impressively revamped Beverly Wilshire hotel. But for the restaurant's fifth anniversary, Sommelier Dana Farmer (who's been with the restaurant since opening!) has been holding a series of informal themed tastings in SideBar, the restaurant's casual lounge.

I got to attend the first of the events and sample a few of Dana's selections alongside some other freeloaders ahem, local media. Dana was nice enough to pair the wines with several dishes off the lounge's rotating small bites menu by Chef de Cuisine Ari Rosenson, all of which were excellent (and quite reasonably priced--coming here for a glass and some small plates may be one of the best deals in BH).

American Wagyu tidbits, juicy and tender

American Wagyu tidbits, juicy and tender

Little steak sandwiches, with two sauces, total flavor bomb

Little steak sandwiches, with two sauces, total flavor bomb

Lardo crostini. I think you can find the recipe on The Biggest Loser's website. Or... NOT ;)

Lardo crostini. I think you can find the recipe on The Biggest Loser's website. Or... NOT ;)

Tempura squash blossoms. Would you believe this was our favorite?

Tempura squash blossoms. Would you believe this was our favorite?

With lovely and talented Sommelier Dana Farmer, certainly one of the most stylish Somms I've met.

With lovely and talented Sommelier Dana Farmer, certainly one of the most stylish Somms I've met.

CUT Beverly Hills/SideBar at the Beverly Wilshire, A Four Seasons Hotel
9500 Wilshire Boulevard, Beverly Hills
(310) 256-8500