900 Bottles Deep, Wallet Firmly in Danger
Beverly Hills · Los Angeles · Modern American Steakhouse · Visit Website ↗
Reviewed June 21, 2026
Wingman Metrics
The wine list at CUT lands on the table like a small novel — 900+ labels covering Napa, Bordeaux, Rhône, Burgundy, Champagne, and Italy with the kind of depth that makes you want to cancel your plans and just sit here. It signals immediately that someone took this program seriously. The problem is that someone also took your credit card seriously.
The cellar hits all the expected luxury steakhouse notes but earns its credibility through genuine depth: library Napa Cabs including Screaming Eagle, deep Bordeaux verticals anchored by Château Mouton Rothschild, and serious Rhône representation across both Côte-Rôtie and Châteauneuf-du-Pape. Italy shows up meaningfully with Barolo and Brunello alongside the expected California heavyweights. Sine Qua Non appearances add a cult-wine flex that most lists can't pull off. The Burgundy and Champagne sections round things out without feeling like afterthoughts — Krug and Dom Pérignon hold court on the sparkling side.
Fifteen to twenty pours span Champagne, California reds, and Old World options, which is a respectable range for a hotel steakhouse of this caliber. Prices run $20–$40 per glass, so you're not getting out cheap, but at least the selection isn't just three Cabs and a house white. Rotation intel is thin, but with a dedicated sommelier team, you'd hope for some off-menu guidance.
Silver Oak Napa Valley Cabernet Sauvignon — $295
At 97% over retail, Silver Oak is practically a bargain by CUT's own standards — the Caymus and Jordan are both sitting at 194–200% markup. For a polished, age-worthy Napa Cab that fits the steakhouse setting perfectly, this is the least painful bottle on the list.
Côte-Rôtie (various producers)
Everyone at CUT is ordering the Napa Cab, which means the Northern Rhône section probably doesn't get the attention it deserves. A well-chosen Côte-Rôtie brings smoke, dark olive, and savory complexity that actually cuts through a dry-aged ribeye in ways that a big Cabernet sometimes won't.
Veuve Clicquot Yellow Label Brut NV
$185 for a bottle of Yellow Label is a $125 premium on a wine you can grab at any wine shop for $60. Veuve Clicquot is fine Champagne, but it's not a cellar secret — it's a grocery store Champagne at a luxury steakhouse price. If you're going to spend $185 on bubbles here, push toward Krug and at least get something worth the tab.
Châteauneuf-du-Pape (various producers) + USDA Prime dry-aged ribeye
A structured Southern Rhône with its garrigue, dark fruit, and peppery backbone stands up to the funk and fat of a dry-aged ribeye without the oak bomb that Napa Cab can sometimes deliver. It's the move for people who want to drink well without just defaulting to the obvious.
✔️ The Bottom Line
CUT has the list, the staff, and the cellar to deliver a genuinely great wine experience — but the markup structure means you'll pay a Beverly Hills tax on almost every bottle you touch. Go in with eyes open, lean on the sommelier to find the relative values, and avoid anything you recognize from a supermarket shelf.
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