CUT at 45 Park Lane

The story

CUT at 45 Park Lane, London: Modern American Steakhouse Review

CUT at 45 Park Lane serves modern American steakhouse cooking from the ground floor of 45 Park Lane in London, and holds three AA Rosettes for culinary excellence (2026). The restaurant was Wolfgang Puck's first in Europe, and its London kitchen still centres on beef.

Cooking and the menu

Executive chef Elliott Grover leads the kitchen, and Emily Morrison runs the restaurant as general manager. The menu is built around beef, which the restaurant describes as the widest and finest selection in London. Poultry and fresh seafood sit alongside the steaks. Shots on the restaurant's site show Kyle of Tongue oysters and a yellowtail and rice salad with ponzu and crispy garlic. The wine list, a Wine Spectator Best of Award of Excellence winner (2025), is carefully assembled to pair with the grill.

The room and private dining

The dining room is elegant and comfortably contemporary, with a classic steakhouse structure given a lighter, modern finish. Reservations are recommended. The restaurant also hosts private dining, cocktail gatherings, group dinners and corporate events on request.