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CUT by Wolfgang Puck
CUT opened in 2006 at the Beverly Wilshire hotel in Beverly Hills, founded by celebrity chef Wolfgang Puck, who built the restaurant specifically to apply his own modern, California-influenced culinary sensibility to the traditionally conservative American steakhouse format. The restaurant's dining room was designed by architect Richard Meier, the same architect behind the Getty Center, giving CUT a deliberately modern, glass-and-steel aesthetic that broke sharply from the dark wood and leather look most traditional steakhouses had relied on for decades. Puck, already one of the most commercially successful and widely recognized chefs in the country through Spago and his broader food-product empire, brought that same brand-building approach to CUT, expanding it to locations in cities including Las Vegas, London, and Singapore while maintaining Michelin-starred recognition at multiple locations. CUT's combination of Wolfgang Puck's celebrity-chef culinary reinvention of the steakhouse format and its architecturally distinctive Richard Meier-designed dining rooms has made it one of the most internationally significant modern steakhouse brands to emerge in the 21st century.
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Ruth's Chris Steak House
Ruth's Chris Steak House traces back to 1965, when Ruth Fertel, a single mother working as a lab technician, mortgaged her house for $22,000 to buy a small New Orleans steakhouse called Chris Steak House, becoming one of the only women to own and operate a steakhouse in the country at the time. After a 1976 fire destroyed her original location, Fertel reopened nearby under the combined name Ruth's Chris — legally required to keep "Chris" in the name per her purchase agreement — and began franchising the concept in 1976, growing it into one of the largest fine-dining steakhouse chains in the United States. The chain became known for serving steaks on sizzling, butter-topped plates specifically heated to nearly 500 degrees, a presentation choice that's become one of the most recognizable signatures in the entire steakhouse category, instantly identifiable by sound and smell before a single bite is taken. Ruth's Chris's combination of Fertel's pioneering story as a self-made female restaurateur and its recognizable sizzling-plate presentation has made it one of the most commercially successful and widely recognized steakhouse chains anywhere in the country.
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