Cut is the experience made famous in Las Vegas by Wolfgang Puck. Is your inner carnivore calling? The beef at CUT, Wolfgang Puck's contemporary steakhouse in The Palazzo is dry-aged for weeks, soaking up flavor and character. But CUT's starters, salads, sides, seafood, and desserts are crave-worthy, too.
The problem with CUT, notes Eating Las Vegas critic Al Mancini, is that "after one meal here, you'll never visit your local steakhouse again without feeling a little disappointed." Echoes John Curtas, "CUT is "the perfect Las Vegas Restaurant."
CUT is all about variety in a lineup of carnivorous delights. For a price, it will put before you three cuts of the best steaks in the world: A-5 true Kobe (Wagyu) beef from the Kagashima Prefecture in Japan; prime, hormone-free, corn-fed sirloin from Nebraska; and 35-day dry-aged beef from Illinois. Those steaks are presented in raw form first, perfectly trimmed, and ready to tempt you off that low-cholesterol diet you've been struggling with.
If those aren't enticing enough, chef Matthew Hurley whips up a bone-marrow flan, warm veal-tongue salad and oxtail bullion that is nose-to-tail eating at its finest. At the Palazzo Las Vegas, 3325 Las Vegas Blvd. South, 607-6300.
No comments:
Post a Comment