BEVERLY HILLS. A far cry from the dark, clubby ambience usually associated with top-notch steakhouses, Wolfgang Puck’s CUT is clean and modern, thanks to an interior designed by famed architect Richard Meier. Only the finest cuts of meat make their way to the table, including a 6-oz. Wagyu filet mignon and a Kobe-style 10-oz. New York sirloin. A double thick Kurobuta pork chop and a sashimi-quality Big Eye tuna steak also demand attention. Sides are ample ­ choose something to share, from buckwheat polenta with caramelized sweet corn to sautéed chanterelle mushrooms. Finally, desserts this good can’t be passed up, especially the “short stack” of crêpes with blackberry marmalade and caramel cream.