Beverly Hills is getting one serious chef’s-counter moment this July. On Friday, July 24, CUT by Wolfgang Puck at Beverly Wilshire, Beverly Hills, A Four Seasons Hotel, will host an exclusive one-night-only omakase-inspired dinner with Chef Drew Rosenberg and Chef Liwei Liao of The Joint Seafood.
The intimate, limited-seating experience brings together two Los Angeles dining heavyweights: CUT, Wolfgang Puck’s flagship steakhouse known for its polished take on the modern steakhouse, and The Joint Seafood, Liao’s lauded dry-aged fish destination. The result is a rare surf-and-turf tasting built around dry-aged seafood, premium beef and tableside culinary theater.
The multi-course dinner will feature a curated progression of ingredients sourced from around the world, including dry-aged fish, aged Japanese seafood, caviar and Australian Wagyu. Guests can also expect live presentations throughout the evening, including a bluefin tuna carving, live king crab and dry-aged Ora King salmon.
For diners who love the craft behind the plate, this is the kind of night where the process is part of the show. Rosenberg and Liao will spotlight dry-aging from both land and sea, exploring how time, temperature and technique can deepen flavor and change texture.
Liao, known for helping push dry-aged fish into the Los Angeles dining conversation, describes the process as a way to remove moisture while naturally breaking down proteins and fats, creating deeper flavor and a more delicate texture.
The dinner begins at 6 p.m. and is priced at $450++ per guest, excluding gratuity and tax. Seating is limited, and reservations are available through OpenTable.
For more information and to reserve, visit opentable.com
Event Details:
When:Â Friday, July 24, 2026, 6 p.m.
Where:Â CUT by Wolfgang Puck, Beverly Wilshire, Beverly Hills, A Four Seasons Hotel, 9500 Wilshire Blvd., Beverly Hills
Price:Â $450++ per guest
Photo credits: Photo courtesy of CUT by Wolfgang Puck
