I don't think everyone knows this place is open yet, not even the hotel employees- but it is, and its a CUT above the rest! My BF and I had the pleasure of dining at Wolfgang Puck's newbie this last weekend.  It is a spin off of the Beverly Hills location, but a lot easier - at this point- to get a reservation. \n\nThe decor is very modern and sexy, lots of deep purples, black, silver and mirrors- with kind of a rock vibe as they played classic rock all night long. There was a lounge/bar in the opening room of the restaurant, followed by a large open dining room and a smaller space behind a half wall.  The service was superb, there were at least 7 people involved in taking care of our table- server, sommelier, GM, host... the list goes on. Everyone was extremely helpful and you could feel their excitement and anticipation of being apart of a new restaurant. \n\nWithin the first few minutes of sitting down we were brought a selection of breads, homemade and purchased from La Brea bakery- my favorite was the pretzel!  We ordered a bottle of Spanish red Artuzu, which I had never had before, but was surprisingly tasty and affordable. Their wine list was many pages long, for those of you lucky folks who have hit it big and can spend your dough. Soon after, the cuts of meat that were featured for the day were brought to our table for viewing; I never thought big hunks of blood could look so beautiful, but they did.  The menu highlights particular selections from 4 sources, so that one can choose based on palette preference and budget.  The USDA Prime was the least expensive, followed by USDA Prime aged 35 days, American Kobe and 100% Japanese Wagu.  We chose the USDA Prime 34 oz. porterhouse for 2 and were not disappointed. Although my curiosity is killing me about the $80 6 oz. filet : )\n\nAs we waited for our steak and potatoes....we wined, sampled the pork belly appetizer and were given a hot gruyere roll- yumm!  When the entree arrived the steak was cut table side for us. It smelled amazing and was top with fresh thyme for an added effect.  The portion was larger than we expected and divinely cooked- a little pink with no char outside as I had requested. We ate it all!! Unfortunately, that left no room for dessert, so I cannot comment on that. But I was so satisfied it didn't matter.  \n\nThings are great now, and I would go back to CUT, but can only imagine that things will get better as the staff, kitchen and hotel gets more practice.