Passing through the large bronzed-glass doors into Wolfgang Puck’s 160-seat CUT takes diners into a sophisticated but relaxing ambience, complete with a basket-woven-felt wall and custom-walnut flooring. Featuring a contemporary twist on the classic steakhouse, the restaurant offers an array of choices from USDA Prime Nebraska corn-fed, 35-day dry-aged steaks to true Japanese Wagyu beef, which the servers present raw on platters and explain all the cuts.
We like the bone marrow flan with mushroom marmalade and parsley salad, and the Maryland blue crab with a Louisiana shrimp Louis cocktail and spicy tomato horseradish. Grilled over hardwood and charcoal, then finished under a 1,200-degree broiler, are various sizes of bone-in and bone-free rib-eye, filet mignon and New York sirloin from various states, including Kobe-style beef from Snake River Farms, Idaho; a double-thick Kurobuta pork chop with Flavorosa plum-Fuji apple mostarda di frutta; and sashimi-quality big eye tuna steak. Among slow-simmered and pan-roasted selections are Maine lobster with truffle sabayon and wild French Riviera-style turbot filleted tableside and served with fennel, black olivesand confit tomatoes.
The large selection of imaginative sauces, sides including CUT’s signature Argentinean chimichurri, the creamed spinach with fried organic egg and the soft polenta with Parmesan, and the extraordinary wine list enhance the cuisine. Among “CUT to the chase” desserts, we like the almond panna cotta with honey-roasted apricots and boysenberries, and the cherry beignets with chocolate cremieux and port-glazed cherries. Adjacent to the main dining room is a 60-seat bar and lounge showcasing an eight-foot sofa covered with black pony-style fabric, exclusive custom cocktails, classic drinks and a smaller menu called “Rough Cuts” featuring CUT’s appetizers such as the tuna tartare sandwiches.
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