CUT London is legendary American restaurateur Wolfgang Puck’s first foray into Europe and while it came with a massive dose of hype, especially as it’s located in one of London’s swankiest new hotels called, rather uninspiringly 45 Park Lane. Original Damien Hirst art adorns the walls and beautifully high-cheekboned staff adorn the marble floors (seemingly chosen for their prettiness over their experience in restaurant management) but when all said and done, it’s the steak that you’ll remember.
The 35-day Black Angus beef from Creekstone Farms in Kansas is superb and is no more expensive than any other top-end steakhouse in London but the Filet Mignon and Rib-Eye from Queensland in Australia at £86 and £92 respectively is on the expensive side.
That’s until you get to the 8oz Wagyu Kagoshima rib-eye from Japan which, at £140 is eye-wateringly expensive but is a taste sensation and one of the finest cuts of beef in the whole world.