CUT by Wolfgang Puck
Pins & Needles – Tanqeray 10 Gin, Rosemary Syrup, Fresh Japanese Cucumber, Fresh Lemon Juice, Egg White
Pretzel Bread, Port and Walnut Bread
Grissini
Warm Gougeres
Maine Peeky Toe Crab & Carolina Shrimp Louis Cocktail, Spicy Tomato Horseradish
Bone Marrow Flan, Mushroom Marmalade, Parsley Salad
Maple Glazed Pork Belly, Asian Spices, Watercress, Sesame-Orange Dressing, Nectarine Compote
Sampler of Meats – 1oz True Japanese 100% Wagyu from Miyazaki Prefecture, 3oz Snake River Farms American Wagyu, 3oz USDA 35-Day Dry Aged Prime Nebraska Corn Fed Beef with Housemade Steak Sauce, Bernaise, Wasabi-Yuzu Kosho Butter
Yukon Gold Potato Puree, Tempura Onion Rings, Asparagus with Hazelnut Brown Butter, Soft Polenta with Parmesan, Cavatappi Pasta Mac & Cheese with Quebec Cheddar
Double Espresso over Ice
Valrhona Chocolate Souffle – Whipped Crème Fraiche, Chocolate Sauce, Gianduja Ice Cream
Mixed Berry Crumble – Toasted Almond Crumble, Lemon Verbena Gelato
Mascarpone Cheesecake – Blueberry Compote, Brown Butter Cookie Crust
Peach Melba Frozen Yogurt Baked Alaska – Peach and Raspberry Compote, White Chocolate Buttermilk Cake
Banana Cream Pie – Crème Brulee, Chocolate Sauce, Roasted Banana Ice Cream
Caramel and Peanut Ice Cream Bar – Valrhona Chocolate Brownie, Peanut Brittle, Salted Caramel Sauce
Pecan Financiers and Chocolate Chip Cookies
Gelees, Marshmallows, Nougat, Chocolates, Nutella Macaron
Impressed by CUT during a visit several years ago while a medical student visiting Beverley Hills, it was largely a love of neighboring Carnevino and the lackluster service at Wolfgang Puck’s Las Vegas locations that had previously precluded a meal at CUT within the Palazzo, a two-hour feast with five friends on a busy Friday night showing textbook execution of pristine ingredients with an almost unthinkably high waiter-to-table ratio.
One of the most bustling and vibrant dining rooms in Las Vegas, the energy high as well-dressed tourists decorated every seat in the house with the bar stacked two-deep, it was at a large six-top in the center of the room that our party was seated and with one captain directing a team of at least a half-dozen at our table alone it was not long before water was poured, menus were presented, and cocktail orders began flying.
Appropriately described as ‘sexy,’ the cubed glass, polished surfaces, and low lighting likely to make anyone appear a bit more interesting, attractive, or both it was with an herb-forward elixir costing nearly $20 that I listened to the captain describe several specials and inquiring as to whether the off-menu “sampler” was still available the answer was confirmed as ‘yes,’ the grissini and gougeres offering contrasting textures of cheese before my favorite piece of ancillary staff, the bread man, arrived.
Trying to go easy on pretzel batons and boozy purple bread studded with nuts it was after a short delay filled with chat that appetizers arrived and with a diverse group deferring to my order the crispy glazed pork belly was an undeniable favorite while seafood lovers relished in the fact that two of the party opted not to partake in the reference standard “Louis,” the almost-signature bone-marrow a creamier take on the traditional version with bones stuffed by a cloud-light whip nicely complimented by bitter salad and aromatic yet sweet jam.
Intrigued by non-steak items including a pan-roasted lobster, chops, and sole it simply seemed illogical to pass on a sampling of Puck’s well-sourced Cuts as the primary focus of the meal and offered a total of 7oz for a steep $125 suffice it to say each bite was taken with due indulgence, the corn-fed aged meat from Nebraska the sort of steak that would wow in any number of US Cities while the Snake River American and Japanese A5 Wagyu were exceptional even by Las Vegas standards, the portions actually quite appropriate when taking into account the richness of each.
Mostly underwhelmed by sides, the price-to-portion ratio bordering on ridiculous for potatoes, macaroni, and onion rings while the polenta and asparagus were at the very least well-prepared enough to raise eyebrows a bit, when the time came for desserts the ‘all-in’ approach was taken, not a single one of the offerings less than delicious with surprisingly sharable portions; the souffle a proudly-standing classic while innovative takes on Baked Alaska and Banana Cream Pie each balanced fruit and chocolate nicely, the crumble simple and as good as rustic restaurant desserts get.
FOUR STARS: A bit less elegant than PRIME and not as interesting or fun as Carnevino, CUT is still amongst the best four-or-five Steakhouses on The Strip for those willing and able to digest the hefty tab.
RECOMMENDED: American Wagyu, Bone Marrow Flan, Crab Louis, Baked Alaska, Mixed Fruit Crumble.
AVOID: A la carte sides trend far more pricey than others while not particularly offering anything ‘special’ compared to the average.
TIP: Those looking for a lighter experience may be interested to check out the Bar Menu, though early arrival would be recommended as the place was jammed throughout the night.
http://www.wolfgangpuck.com/restaurants/fine-dining/3801
