A Wagyu Reverie in Beverly Hills … Matū. A study in precision, restraint, and reverence for beef. With just 30 seats and one Michelin star, it is less a steakhouse and more a curated experience for those who appreciate culinary detail over flash. Founded by hospitality veterans with deep ties to Wolfgang Puck’s legacy, Scott Linder is not just a chef at Matū, he’s a co‑founder and operating partner. The culinary architect behind the food program and one of the key leaders steering the entire restaurant group’s vision. He partnered with Jerry Greenberg, Michael Odell, and Ryan Gianola to launch Matū in 2021, and now leads everything food related with Greenberg as the other operating founder. Matu is helmed by Executive Chef Joshua Gil, whose training and vision elevate wagyu into a narrative of texture, temperature, and taste. This is not the usual steakhouse bravado, it is minimalist luxury with a deeply intentional soul. Three dishes not to be missed: • Zabuton Wagyu: richly marbled ...