Review of CUT - Wolfgang Puck
Diners: Myself and my sister
As a little background, my sister and I are food enthusiasts. We have gone on the road to hit little mom and pop road stands, and eaten at famous chef restaurants in several major cities. We love good food, but are NOT food snobs.
Cut is a good steak house. Nothing about our meal was bad. Everything was very well prepared. However, with a few exceptions noted below, this was not the most mind blowing meal. If you want a really delicious, high quality steak house experience CUT is a great option. If you want to be surprised and delighted... awe inspired, you may want to look elsewhere.
Our meal started with a yummy amuse. A little puff of savory cheesy goodness.
One of the servers presented us with a basket of various baked goodies. I got the Bavarian Pretzel and Onion foccacia. Both were tasty, but that pretzel was fantastic. I ended up asking for three more before the night was over. The bread was served with a butter that had its own impressive presentation, though I can’t remember the details.
Bone Marrow Flan, Mushroom Marmalade, Parsley Salad
AMAZING. Delicious and inspiring. Rich and so satisfying. The perfect start to the meal. We both LOVED this dish.
Maple Glazed Pork Belly, Asian Spices, Sesame–Orange Dressing, French Butter Pear & Quince Compote
I liked this very much. It has a nice pan asian flavor. It was not as imaginative as the bone marrow flan, but still very good. My sister was not as fond of it as she is not a big fan of fivespice.
Steaks and sides
My sister had the almost $200 True Japanese 100% Wagyu Beef From Saga Prefecture, Kyushu, Japan - Rib Eye Steak
I had a 35 day aged Corn fed Nebraska Prime Rib eye. $85
Both steaks were cooked perfectly. Just the way I asked, which was in the manner that the server suggested. The steaks come coated with a seasoning rub that creates a nice crust. I enjoyed this cooking method. I do however think that it was a little heavy handed for the Japanese steak.
The wagyu beef was like no other. It literally melted in your mouth. It has a rich beef flavor. We are big eaters and could not eat the 8oz portion due to its richness. The 35 Day dry aged Nebraska was perfection. It had a very deep and complex beef flavor. Highly concentrated. It was tender, but still had a nice BITE to the meat. I would order this one again for certain.
For our sides we ordered the soft Polenta and a Mushroom and Japanese mushroom dish. Both were good, but the polenta was too rich for our higher fat steaks. The mushrooms and peppers were tasty. Good fresh ingredients cooked well.
For dessert we shared CUT’s version of a banana cream pie. Served napoleon style, it was very good. When the check was presented it came with a small selection of chocolates. A sweet way to end the night.
No wine for us, but we did enjoy the very refreshing non-alcoholic specials served that evening.
All in all, CUT is a great steak house. The servers were attentive and nice. At times it seemed a little much to have everything down to the butter presented like a fine wine, but it was a nice dinner. The atmosphere is less formal than other higher end joints in Vegas. The music was loud, fine for me, but I can see my father being annoyed. And not sure that it’s the place for intimate conversation.
The bill before tip was about $340 for two.
CUT at The Palazzo Las Vegas
3339 Las Vegas Blvd. South, Las Vegas, NV 89109
I am delighted to read your review. My sister and I are returning to LV mid April, and already have a reservations for CUT. I plan on ordering the Japanese Wagyu, and maybe I can convince my sister to order the Nebraska corn fed rib eye so we can share. I definitely plan to order the bone marrow flan. Thanks again for your great report.
I agree...on our visit in December I had the sampler plate. This is a great way to do a side by side comparison...but I admit wishing there was a bit more wagyu - it so was good, 2 oz just did not "cut it". I have had all three cuts before (and the much superior to Nebraska, Alberta beef), but you really appreciate the differences when they are on the same plate.
And do try the bone marrow flan and the pork belly...excellent!