Palazzo

CUT at the Palazzo: one of nation's best

Wolfgang Puck, widely credited with bringing fine dining to Vegas when he opened Spago at the Forum Shops at Caesars Palace in 1992, has made his name on great eclectic cuisine and venues offering unique ambiance, contemporary design and high-profile customers.  CUT at the Palazzo is, his 60th restaurant venture overall and his sixth in Las Vegas.      

Named by Bon Appetit magazine as one of the three best steakhouses in America, CUT opened in March 2008 at the Palazzo, the sister property to the Venetian. While the 160-seat CUT is Puck’s first steakhouse in Las Vegas, it's the sister restaurant to CUT in Beverly Hills, which was nominated for the James Beard New Restaurant of the Year Award. Puck was intent on having an identical menu at the Las Vegas CUT and the same supplier for his beef, Snake River Farms. Puck serves USDA Prime Nebraska corn-fed, 35-day dry-aged steaks to Japanese 100% Wagyu Beef.   

"Their meat is a cross between Japanese beef and Angus American,” Puck explained. “It has the richness of Kobe and the flavor of Angus ... CUT at the Palazzo will be the steakhouse in Las Vegas. It is as good or better than the one in Beverly Hills.”  

In addition to lucious steaks, including the restaurant's signature Argentinean Chimichurri, patrons can choose rotisserie duckling with lavender and thyme honey, double-thick pork chops, Kobe beef short ribs, which are cooked for eight hours in Indian spices, Colorado lamp chops, wild French Riviera-style turbot for two and much more. Entree prices begin at $31.  

CUT's 60-seat bar features a less expensive and less formal menu. Diners can select, for example, a tuna tatare sandwich for $22, mini Kobe "sliders" on brioche buns for $20 or shrimp cocktail with a horseradish "panna cotta' for $18.

- by Bobbie Katz, Las Vegas Reporter for HelloMetro  (Click to leave a message)