For our anniversary dinner, Valerie and I have headed into Beverly Hills. Big mistake? I think not.

Waiting to cross Wilshire Blvd. Last time I crossed this intersection, I was running the L.A. Marathon

Via Rodeo

U.S. flag atop the Regent Beverly Wilshire. This will actually be my first time stepping inside the hotel.

So THIS is CUT by Wolfgang Puck

We are among the first to arrive

Looking back toward the entrance. Too bad I did not bring my wide angle lens.

I can get a slightly wider angle with my smartphone

My date

Me (Photo by Valerie)

This is only my second visit to any restaurant of Wolfgang Puck's. My previous visit was to Spago at The Ritz-Carlton, Bachelor Gulch, which ranks high on my list of most memorable meals. Spago served the best lamb entree I have ever enjoyed. Fortunately for Cut, I have not had been to many high-end restaurants that focus on beef, but my expectations are still pretty high. Will it be worth paying the premium here versus solid meals at Lawrys, House of Prime Rib, Ruth's Chris?

Credits on the menu...I should have stopped down for a little more depth of field

My phone manages to keep the whole menu within focus

My date

Before we order, we nom on Parmesan Cheese Breadsticks. I did not get a shot of the yummy cheese balls that came shortly thereafter. The cheese balls were super hot as if fresh out of the oven with molten cheese centers and with a slight spicy kick. Off to a good start!

Valerie warns me to not fill up on bread, but it is really hard not to with offerings like this. The Onion Focaccia and Pretzel Bread are excellent.

We enjoyed a Spicy Tuna Tartare before our meal at Spago, so it seems appropriate that this meal kicks off with something every bit as good. Big Eye Tuna Tartare, Ginger, Tosa Soy...

...Wasabi Aioli, Togarashi Crisps. Valerie and I REALLY like the wasabi aioli.

Maple Glazed Pork Belly, Asian Spices, Watercress, Sesame-Orange Dressing, Bosc Pear Composte. I like the flavor (think bacon in maple syrup), but both Valerie and I are disappointed by the texture. Given how much we like the melt-in-your-mouth Kakuni Ramen at Ramen Yamadaya, we hoped this would be buttery soft, not chewy.

Yes, please! This is the presentation of Cut's wagyu beef offerings, authentic Japanese Kobe-style on the left, American on the right. Valerie and I have not really consumed enough wagyu beef to know whether selecting Japanese is worth the extra price, but we certainly appreciate how such marbeling might affect flavor and texture of the beef.

Prior to arriving, Valerie and I had pretty much decided we would share a 20 Oz Bone In Rib Eye. Wagyu beef was not even a consideration. Everything changed when we saw this massive Porterhouse. 34 Oz of American Wagyu Beef from Snake River Farms, Idaho...perfect for two. We have been upsold! The only downside is that cooking this will take a little longer.

This ledge proves to be the perfect place for setting down my camera and Valerie's purse

With our main course expected to arrive soon, we are served a variety of mustards and sea salt.

Now that the restaurant is fully in shadow, I break out the flash