L'avis 5 étoiles de Kevin
I've wanted to eat at CUT since before I moved to LA. I'm not really a steak eater, but here I was definitely willing to become a carnivore for the night. My family that lives in LA was throwing a celebratory dinner for my sister who's leaving for the peace corps in two months. What a better place to choose than CUT!
We showed up around 6:30pm on a Saturday night. The place already had a good amount of people seated and there was a constant flow of customers throughout the night. We were given a round booth with a great view into the kitchen. Our amazing server introduced himself and told us all a brief summary of the restaurant. He even came by our table with a huge plate of meat to show us what each cut looks like and how big they are.
I looked over the menu and the first thing I saw was the bone marrow flan. That was the one dish I've heard is a must try here. Like I said, I'm not a steak eater. I probably haven't had a steak in over three years. But at CUT I decided I should get a steak. Most of their steaks are around 10 ounces but anything around there is way too much for me. I decided to go with the U.S.D.A. Prime, Illinois corn-fed (aged 21 days) 8 oz. petit cut filet mingon. I've also heard the house-made steak sauce was a must have.
After several skinny bread sticks and outstanding pretzel breads our first courses arrived. My bone marrow flan (with mushroom marmalade, and parsley salad) came inside two thick bone segments with a small salad arranged on top. To anyone that isn't used to exotic (weird) foods, this might be kinda gross. And I'm not going to lie, I even gave it a confused look at first. But after the first tiny spoonful I instantly fell in love. It was probably one of the best dishes I've ever tasted at a restaurant (right up there with the Bazaar's Philly cheese steak). Even the small slices of bread were toasted to perfection. When the marrow flan and mushroom marmalade were spread over the bread it only heightened the wonderful taste.
To stay on my things-with-parents streak, my filet mingon came soon after finishing my bone marrow. Even my petit filet came super thick on a large plate. I ordered it medium rare as to save some of the flavor without hearing the heartbeat. I cut it open and could tell instantly that it was cooked to perfection. My first bite I didn't have any steak sauce so I could taste the real flavor of the meat first. It was very soft and almost melted in my mouth. The subtle peppering was great too. As if the steak weren't perfect enough, when dipped in the steak sauce it made it unbelievable. After my first bite with the sauce I even declared to start eating steak more! Although I'm sure it won't happen.
The meat from my entree was so rich I could only finish half of it. But because this dinner was a celebration, we still decided to order dessert. To split, we got the creme brule baby banana cream pie (with roasted banana ice cream) and the dark chocolate souffle (with whipped creme Fraiche, Gianduia ice cream). The souffle came in the pan with the chocolate sauce, creme, and sauce on the side. The souffle was light as air and still steaming hot when it arrived. It was probably one of the richest desserts I've tasted. I even had to limit myself to just a couple bites. I didn't want to suffer too much my next time at Runyon! The banana cream pie was breathtaking. it was stuffed with whipped cream and sauce with tiny malt balls sprinkled on top. The banana ice cream was the part that really screamed out. I definitely recommend it to everyone!
Our server was so nice, he even wrote "Good Luck" on the dessert for my sister leaving for Africa in a couple months. After talking to him for a while he came back with complimentary macaroons and chocolate pieces. We were all so stuffed we boxed them up to go. They were amazing with my coffee the next morning!
My five star reviews are rare. But every once in a while a restaurant comes along that treats you so well and leaves you so happy that you dream about it that night. CUT was perfect on every level of our meal and the service is right up there with Spago! The Michelin star is greatly deserved as well!