CUT Las Vegas

Wolfgang Puck's modern spin on the classic steakhouse
VERIFIED LUXURY
Wolfgang Puck is at it again. This time it’s in the form of a steakhouse at the Palazzo that some say is the best place for steak in Las Vegas.The 160-seat metallic dining room inside The Palazzo Resort Hotel Casino manages to feel both industrial and warm thanks to well-chosen appointments and chandeliers.

In the adjacent bar, sample custom cocktails and dishes from the smaller “Rough Cuts” bar menu. The classic steakhouse offerings are given the Puck treatment, including the use of Wagyu and pure Japanese Kobe beef — but the innovative dishes such as double thick pork chop atop apple and nectarine moustarda allow the chef’s true talents to shine through. Other hits from the menu include the Indian-spiced Kobe short ribs, slow-cooked for eight hours and finished with a purée of curried corn.
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Our Inspector's Highlights
• The restaurant’s proprietor, Wolfgang Puck, has earned an international reputation for inventive, flavorful food. CUT is no exception, taking steakhouse favorites and adding a touch of flair to make each dish special.

• This Las Vegas steakhouse uses fresh, seasonal ingredients sourced as much as possible from local farmers’ markets, ingredients that under the direction of executive chef Matt Hurley are combined with the sort of juicy, high-quality steaks you can only dream of carving up.

• CUT specializes in Wagyu beef, some of the very best cuts money can buy. The eatery has both 100 percent Australian Wagyu ribeye, as well as crossbreed American Wagyu/Angus “Kobe style” steaks.

• Assertive but unobtrusive service defines the attention you’ll receive as a diner at CUT Las Vegas. Servers dressed in all black glide about the dining room, placing new dishes in front of you and clearing finished bites in almost psychic fashion.

• Burrowed in the front of the room before you reach any other tables, the best spot at CUT can comfortably seat four diners and is more secluded than the steakhouse’s other booths. This one provides a superstar view of the entire dining room without putting you in the sight lines of every other diner.
Things to Know
• The restaurant is open from 5:30 to 10 p.m., Sunday through Thursday, and from 5:30 to 11 p.m. on Friday and Saturday.

• For a casual more flexible experience (read: no reservations necessary), check out the restaurant’s bar and lounge, which serves a menu of CUT’s signature appetizers, including mini Kobe beef sliders on brioche buns and tuna tartare sandwiches with wasabi aioli on togarashi toast.

• Since CUT is one of the more popular restaurants inside The Palazzo Resort Hotel Casino, we recommend making a reservation at least a week in advance, even sooner for weekends and holidays.
The Food
• You’ll want to start with the bone marrow flan. The savory starter comes served inside bones, along with a mushroom marmalade on the side and a parsley salad on top.

• The restaurant’s signature creamed spinach won’t fill you up too much, so it’s great for when you’re having a substantial steak. Your server will fold an organic fried egg into this platter tableside.

• Whether you choose the 6-ounce filet, 9-ounce ribeye or 8-ounce New York sirloin, each morsel of these steaks from Snake River Farms, Idaho, makes you want to savor every last minute of your meal.

• CUT adds its own spin to the classic banana cream pie, which comes in three parts: a rectangular pie slice, a scoop of fudgesicle ice (a chocolate gelato), and a stripe of chocolate sauce speckled with Valrhona pearls.
The Drinks
• CUT’s signature cocktails focus on classic drinks, which are back in vogue and on practically every cocktail menu from Vegas to Virginia.

• Timeless offerings include the Aviation, a mix of Hendrick’s gin, Luxardo Maraschino liqueur, parfait d’amour and fresh lemon juice; and the Vesper, a combination of Tanqueray 10 gin, Belvedere vodka and Cocchi Americano.

• Seasonally, you’ll find a few more drinks, such as the Dragon’s Fire, which puts Ambhar Reposado tequila, Cointreau, jalapeño pepper, agave nectar and fresh lime juice all together for a spicy (if not fiery), earthy beverage.

• CUT’s extensive wine list (it’s the size of a novella at 30 printed pages) features a number of special and rare bottles. Among its collection you’ll find two Lopez de Heredia wines; a “Viña Bosconia Gran Reserva” 1970 for $490 and a “Viña Tondonia” 1976 for $330.
Getting There
3325 Las Vegas Boulevard South, Las Vegas, Nevada 89109
TEL702-607-6300
CUT Las Vegas
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