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Restaurant Business: July 2006 Cut Los AngelesThe newest addition to the Wolfgang Puck empire is Cut, a high -end modern steakhouse. Executive chef Lee Hefter, who also manages the kitchen at Spago, started buying Snake River Farms Kurobuta pork three years ago and he's never looked back; grilled Kurobuta chops and sirloin and rotisseried loin appear on both menus. "This pork has more marbling and a greater fat to meat ration, resulting in sweeter, softer meat," he explains. "Domestic pork is bred to be lean and clean. It often turns out dry and chewy unless it's brined." |
