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London<\/strong> is certainly no stranger to Michelin stars or big name chefs, and with the run up to the 2012 Olympics<\/strong>, more and more top restauranteurs and stars of the kitchen are lining up to compete for the influx of tourists and to win over the fickle tastes of locals.<\/p>\n <\/p>\n Two particularly noteworthy restaurants opening this month are Wolfgang Puck’s CUT at 45 Park Lane<\/strong> and Gordon Ramsay’s Bread Street Kitchen<\/strong>. CUT at 45 Park Lane will not only be Puck’s debut in London but his first venue in Europe whereas Bread Street Kitchen will add to Gordon Ramsas ‘sLondon portfolio (now with 13 locations) by offering customers a \u201crelaxing\u201d dining venue with an \u201cEast London aesthetic\u201d in the London’s financial district.<\/p>\n <\/p>\n CUT at 45 Park Lane<\/strong> will be a replica of Wolfgang Puck’s famed Beverly Hills eatery. Located at Mayfair’s luxury hotel<\/strong>, The Dorchester, CUT will mirror his award-winning and hugely popular SoCal original classic steak restaurant. Under Puck appointed head chef David McIntyre, CUT will feature an impressive selection of beef, such as hand-selected prime dry and wet aged beef from Creekstone Farms in the US, grain-fed cuts from Casterbridge in the UK and Wagyu beef from Australia<\/strong>, Chile, and New Zealand<\/strong>.<\/p>\n <\/p>\n Signature cuts of beef, from filet to Porterhouse, will be grilled over hard-wood and charcoal and finished under a 1200\u00b0 broiler. Meat cuts will be offered in smaller tasting portions too and will be served with a large choice of homemade sauces, such as shallot red wine Bordelaise and CUT\u2019s signature recipe for Argentinean chimichurri.<\/p>\n <\/p>\n Guests will also be able enjoy an extensive array of seafood such as the pan roasted Scottish lobster with black truffle sabayon and saut\u00e9ed Dover sole \u201c\u00e0 la Meuni\u00e8re\u201d with preserved lemon, as well as Kobe-style beef short ribs \u201cIndian spiced\u201d and slow cooked for eight hours. In the starters section will be bone marrow flan with mushroom marmalade and parsley salad and big eye tuna tartare with wasabi aioli, ginger, Togarashi crisps and Tosa soy. All that along with a superb wine list and the promise of \u201cimpeccable service in a fun, buzzing and dynamic environment.\u201d<\/p>\n <\/p>\n CUT at 45 Park Lane will be located at The Dorcester hotel on Park Lane, W1K 1PN. The nearest Tube station will be Hyde Park Corner. Visit www.45parklane.com<\/a> for more information.<\/p>\n <\/p>\n Hardly a London newcomer, Gordon Ramsay will see the opening of his Bread Street Kitchen <\/strong>at the end of this month. Set in a large warehouse-style room and drawing on its location for inspiration, his new venture will offer an informal approach to dining with a raw bar, wood-burning oven, open kitchen, wine<\/strong> balcony and ground floor bar. The all-day restaurant will offer an extensive wine and cocktail list alongside a seasonal menu.<\/p>\n <\/p>\n Guests will have the opportunity to tuck in to a range of delicious options, such as indulging in a Bread Street English breakfast, grabbing a quick stone bass carpaccio with avocado, horseradish, ginger, honey and wakame for lunch at the more relaxed raw counter or enjoying a lazy sit down over a king crab cocktail and Bread Street short rib burger in the evening.<\/p>\n <\/p>\n