CUT at the Four Seasons
(Credit: Ricardo DeAratanha)
Room: Sofitel Los Angeles
Chef: After his big victory on "Iron Chef," Kerry Simon was wooed from Las Vegas to open his first L.A. outpost in 2006.
Scene: Glamazons toting purchases from the Beverly Center.
Cuisine: Comfort classics with a twist (meatloaf, brick-roasted chicken) and gourmet junk food for dessert (homemade cotton candy and the like).
Locals-to-guests ratio: 75/25 during dinner hours
What’s the view: Or rather, what’s not the view? Thankfully, the high concrete walls surrounding Simon L.A. create a patio oasis undisturbed by the Bev Center hubbub.
Valet tariff: $5 for under 3 hours
Amenities: Simon L.A. supplies food to the whole hotel, so enjoy it by the pool or in Rande Gerber’s Stone Rose Lounge.
CUT
Room: Beverly Wilshire, Four Seasons
Chef: Wolfgang Puck does for steak at CUT what he did for pizza at Spago.
Scene: Big checkbooks and unlimited expense accounts cut into primo steaks.
Cuisine: Contemporary steakhouse where you choose your cut (American Kobe, Japanese Wagyu, aged prime beef), your sauce and your side.
Locals-to-guests ratio: It’s in a hotel? Oh, yeah…
What’s the view: Getty Center architect Richard Meier’s dazzling design.
Valet tariff: $10
Amenities: Dine in the lobby bar if you can’t snag a reservation—first come, first served.
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