Do Wolfgang Puck’s Luxury Steakhouses Make the Cut?
Steak or salad? Which one is a true luxury meal? In our ongoing series, here at Dandelion Chandelier we’ve been exploring the pressing matter of whether a modern luxury dining experience is best experienced by kicking it old-school at a steakhouse. Or by joining in the wave of vegetable-forward, vegetarian and vegan fine dining restaurants, and forgoing a large piece of protein as the centerpiece of the meal. Team Salad has fared well: Restaurant Nix in Manhattan and Restaurant Millennium in the Bay Area both proved to be up to the challenge of providing a satisfying, beautiful and enjoyable meal. We were even moved to list the best vegetarian and vegetable-forward restaurants in Manhattan so that anyone who cares to can join in the fun. Now it’s time for Team Steak to get in the game. First up? On our recent trip to Los Angeles, I found myself with both a free evening and a great steakhouse in the immediate vicinity. So I had a solo dinner at CUT by Wolfgang Puck in the Beverly Wilshire …