The intimacy that CUT offers is like nonother. Plus, Beverly Hills’ Spago pop up will take over CUT for three days

As you walk into the 45 Park Lane Hotel, its vibes are one of intimacy and warmth. It’s a very grown up place. The wood tones and artwork make it an inviting hotel to either stay at or dine in. CUT is a Wolfgang Puck restaurant, under the culinary leadership of executive chef, Elliott Grover. Its menu of well-cut quality steaks puts a European twist on an American steakhouse. Inevitably you’re going to leave feeling full, relaxed, and just happy.

CUT is directly ahead as you walk into the hotel. It was Puck’s first restaurant in Europe and the seating is spread out and sparse. There aren’t many dining tables, so a reservation is wise. The best thing about the set-up is that you can have an intimate conversation without anyone hearing. The artwork in the form of the chandeliered lighting, the color tone of the walls, and art on the walls sets the mood for dinner.

After a long, cold, and rainy fashion week in Paris, plus a two-hour ride on the Eurostar to London, CUT was just what the doctor ordered. Protein and a quality cooked meal is what my body was aching for. But, I was also appreciative of the layout of the restaurant, and how it allows for intimate discussion. More than food, it’s a place to have a quiet evening and a long dinner with someone.

The cocktail menu is quite laid out with rum, champagne, negroni, and tequila-based drinks. But, Forbidden Kiss made with Hendrick’s gin, fresh raspberries, rose elixir, lemon juice, cane sugar, and egg white hits the spot. Coming in a tall stemmed coupe glass, though on the sweet side, it catches the eye and tastes divine. Warm pretzel type bread is brought out when you arrive, which pairs nicely with a cocktail or non-alcoholic beverage before ordering.

The Seared Orkney Scallops in the Half Shell with garlic and chili butter comes sizzling and is one of the restaurant’s recommended dishes. There are lots of starter items like the Asparagus Soup, Burrata, or Butter Lettuce Salad, but a unique choice if you’re a seafood lover are the scallops. While waiting on your meal, a server will come by with a tray of different cuts of beef that they offer from USDA prime beef like filet mignon, to a UK 28-day-dry-aged native beef fillet on the bone (10 oz), or Australian Wagyu Beef, Japanese Pure A5 Wagyu Beef, or the very large bone-in tomahawk steak. Steaks range from $93 to $435. 

I went with the 10oz UK beef fillet on the bone, cooked medium well. It was the perfect consistency of tender, not chewy and not disappointing. But no matter which cut you get, the chefs know what they’re doing with your steak so your expectations will be met. Steaks are paired with various sauces from Green Peppercorn (my choice), to Creamy Horseradish, Red Wine Borderlaise, and others.

For those not into steak, there’s a lobster dish, tiger prawn dish, several fish dishes, and lamb. When dining with another person or a group, while everyone may choose their own meat dish, sharing dishes is the way to go. My friend and I shared the Désiree Potato Purée and Tempura Onion Rings with black truffle ranch sauce.

To top off the evening, the Crème Brulée Cheesecake with burnt orange segments, orange tuile, and honeycomb ice cream hit the spot. You leave CUT full but not stuffed, which is a nod to the quality ingredients that the restaurant chooses. It’s intimate, it sets the right mood, the food is great, the steaks are tender, the staff is pheromonal, and you’ll leave feeling happy and satisfied.

Spago in London

For three days Spago will be taking over CUT. Byron Puck, Wolfgang Puck’s son and protégé, and Spago’s executive chef Tetsu Yahagi will be in London, working with Chef Grover [CUT’s executive chef] sharing California flavors in London’s Mayfair. From March 20-22nd, at $180 per person, guests can dine on five courses like Lobster and asparagus salad with yuzu miso vinaigrette, uovo in ravioli with French black truffles, grilled NY steak, and mini passionfruit meringue tart- all of which are some of the options for each respective course.

“Following last year’s hugely successful Spago pop-up at 45 Park Lane, we’re delighted to return to CUT at 45 Park Lane for another year, allowing guests the opportunity to experience a taste of Spago in the UK. The pop-up is not merely a repetition of last year's success, but a promise of another menu of culinary artistry by Elliott and Tetsu,” says Byron Puck.

To make a booking for the Spago popup or to dine at CUT, contact Cut | restaurants.45L@dorchestercollection.com | +44 020 7493 4545