CUT by Wolfgang

CUT

Las Vegas, NV

Located at The Palazzo Resort Hotel Casino in Las Vegas, this Avery Brooks & Associates designed restaurant provides a modern twist to the traditional steakhouse.   

 

Bread steak with cheese sprinkle

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Hot cheese puff

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The bread platter:

onion foccasia, country wheat, pumpernickel, pretzel,

Butter topped with rosemary and dried smoked sea salt

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Warm Veal Tongue, Baby Artichokes, Marinated Heirloom Shelling Beans, “Salsa Verde”

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Dijon

Mustard Dijon

Cabernet Dijon

Fleur de sel

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Grilled Over Hard Wood & Charcoal Then Finished Under A 1200 Degree Broiler:

Tasting of New York Sirloin (from left to right) - A whopping $135 USD:

American Wagyu From Snake River Farms 4 Oz

U.S.D.A. PRIME Dry Aged 35 Days 4 Oz

True Japanese 100% Wagyu Beef From Miyazaki Prefecture, Kagoshima 2 Oz

Creamed Spinach with Fried Organic Egg

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U.S.D.A. PRIME Dry Aged 35 Days

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American Wagyu From Snake River Farm

True Japanese 100% Wagyu Beef From Miyazaki Prefecture, Kagoshima

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Pistacho toffee

Passion fruit cake 

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Service was top-notched - comparable to any three Michelin stars restaurants/S. Pellegrino listers.  Seated at a corner booth, we were treated like the VIPs with our 5 month old infant.  They were able to accommodate our every needs.  The steak tasting was incredible, our utmost favorite of all:  the Japanese 100% Wagyu Beef From Miyazaki Prefecture, Kagoshima.  Perfectly marbled. Simply gratifying. 

Food: ★★★★☆

Service: ★★★★★

Ambiance: ★★★★☆

Presentation: ★★★☆☆