In the wonderful world of Wolfgang Puck there are several restaurants. Twine, the first, opened on Sunset Boulevard in Los Angeles in 1982, move later in Beverly Hills. Chinois, my favorite, perhaps because it is in Santa Monica, or maybe because Bella, his right arm for years, is always ready to welcome you with a hug and a smile or even to the excellent fusion cuisine. Cut at the Beverly Wilshire Hotel in Beverly Hills, which has redefined the term American steakhouse. The same can be found in Las Vegas. Twine is also in Maui at the Four Seasons Hotel. Other restaurants are located in Los Angeles, Wolfgang (as the new WP24) and other U.S. locations. But this rose to three, in my opinion, is the most significant.
Cut From the kobe are American, the first in Nebraska, Illinois, Kansas, Idaho, Washington state, with different days of aging. The high-quality Wagyu Australian and New Zealand that you can view before cooking. The meat is served without garnish, very little choice "U.S.." You choose the contour that you want, usually "share" (to share: share) at the table.
Cut just opened in Marina Bay Sands, Singapore. There, where they opened all the great chefs, Mario Batali in Santi Santamaria (Rival of Ferran Adrià, who died recently), here even Wolfgang Puck. Designed by award-winning architect Tony Chi, Cut offers a unique environment where you can find a refined menu and impeccable service, and over five hundred labels of wine in the beautiful wine cellar.
Opening soon, summer 2011, London, to 45 in Park Lane, Mayfair. Closer to home. For a culinary getaway!
S.
Cut in Singapore and at the top, Joshua Brown, Executive Chef here, who worked for eight years Cut in Beverly Hills 
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