CUT

Have to say was very disappointed with our meal last night. Party of 8 and majority of my guests felt like the food was underwhelming.
When you spend upwards of $ 60+ on a cut of steak it would be a top cut of beef and cooked to perfection.
We found the meat to be on the tougher side and lacked the flavor a you would expect from a restaurant that markets themselves as being a top tier steak house.
Wine was good and service was decent but good was very disappointing.

This place is great if you want to impress your business contacts. It’s an even better place if they are trying to impress you. I’ve been to the one in Vegas a handful of times and the one in Beverly Hills a couple times. It’s always good for outstanding steak and great service. The pork belly is basically like eating fatty heaven.

So decided to go with CUT on our last night in Vegas, and what an great experience it was!
When we made our reservation the day prior, we were asked if there was a special occasion, we mentioned it was our anniversary but wasn’t expecting any special treatment. To our surprise our table had a hand written card and at the end of our meal they hinted about a special dessert, even after we said we wanted to see the dessert menu and ordered the baked Alaska anyway. With our Baked Alaska was another dessert, chocolate mousse, with Happy Anniversary written on the plate with chocolate sauce (yum!).
We arrived about 20min early to enjoy a cocktail at the bar before our dinner service. I ordered the «Ball and Chain» and my husband ordered the «Lock and Load» both were amazing. To our surprised a gentleman came up to us with some flavored popcorn that tasted so good!
Before we ordered, we were asked if we wanted a table side special cocktail, which was made with a choice of three different tequilas that they were highlighting, my husband ordered one and said it was the most amazing cocktail he’s had… it helped that the women serving the ring was very personable and knowledgable about the varieties of tequila.
For dinner I ordered the bone marrow flan and my husband ordered the king crap app., again very tasty and wonderful. For dinner we ordered a bottle of Italian Amarone (the wine list was extensive but not too much so that it was pretentious). I ordered the American Wagyu Ribeye while my husband ordered the American Wagyu New York Strip. Our waiter suggested white asparagus which wasn’t on the menu as a side (we had this before in Germany — and was excited to have it again with the entrée). The steaks were cooked to perfection (when I saw the posts about over cooked steak I was a little worried, but then usu. great steakhouses have no issue about taking back a steak if it wasn’t cooked to the guests liking).
What amazed us both about CUT was not the just the food, but the service. We didn’t pour our wine once from the decanter to our wine glass, didn’t feel rushed, or felt like we were being pushed to any certain cut or entrée. The staff was professional, approachable, and friendly. I didn’t feel an once of pretension in any of the staff, which was GREAT.
Wonderful experience!

This is an overdue review from my west coast trip in March.
A group of us went and were all very sasitified with our meal. I recommend the Wagyu Beef Sashimi and that you skip the regular filet and go with the Wagyu for the main. It’s worth it. The only drawback was the seating. Since we had an odd number of people one of us (me) got stuck on the end of the table. It was slightly annoying as people kept walking by, but the food and drinks kept me happy an upbeat. For a second I thougt Ricky Spanish bumped me on purpose, but it wasn’t him so I let it go. Waitier and staff were on top of their game, they were attentive but not intrusive. Overall, great experience for a group dinner.

I had read about cut on Unilocal.i love steak so decided to try this place. i ordered the tasting of new york sirloin. u get 4oz american wagyu, 4oz usda prime dry aged 35 days, and a 2oz japanese wagyu… tho a bit over cooked all delicious especially the japanese wagyu my fav ., i jus used the 3 diff sauces make it tasty… i also ordered the creamed spinach comes with a sunny side up fried egg on top. server mixes it for u but told him not to. wanted to take a pic of it! I only mixed in the runny yolk into creamed spinach.delicious.white part not necessary. i also ordered the roasted bone marrow. it wasnt served in its original bone. instead it was chopped up n very tiny pieces on a plate. i was disappointed. too oily n no flavor. service was nice. food was good. but not great but not awful

Didn’t love cut to be honest. The vibe is cool, the ambience was great and the presentation of the different kinds of steaks was very cool. Some cuts I had had never seen before. The service was fantastic.
What was missing? My steak was just ok. To be honest thought it was overcooked.
In a steakhouse there is one job — cook a nice medium-​rare juicy steak. You missed on mine, B– on the steak so the meal was a disappointment.
Not cheap so has to be better. Would probably not try again next visit.

Excellent everything! The bar menu, the service the setting. Everything was extravagant. Im so lucky I had dinner here. It was quiet and few people. I got lots of attention from my host and even had the honor of sampling wonderful Japanese whiskey as well as the meat selection. Really made my trip unforgettable. The meat is flavorful and high grade. If you are unfamiliar with how it should be, the sever are fully knowledgeable and educated in everything they serve there. Truly impressive and a must revisit place.

Absolutely fantastic steak house and perfect for a work dinner. It’s not too incredibly loud in there so it’s actually possible to talk without feeling like you’re yelling.
The steak was to die for and the sides were amazing. The baked Alaska was very interesting and so good!
We didn’t have wine (only cocktails and beer) so I can’t comment on the wine selection. The beer selection was good and the cocktails were well made.

Everything was awesome even the food came out a bit slowly.
We ordered pork belly as an appetizer. The manager came out to apologize for the delay because it was not cooked perfectly and chef has to redo it but it was given to us as an complimentary.
I ordered a surprise dessert for my boyfriend birthday and we were so impressed.
Good food with good service!!!

Would not come back to vegas location. But would go to LA location. Here, You basically pay for the name and for the cool white collarless blazers the hostesses wear.
Reservation at 5:30pm right when they open for dinner. Empty restaurant but we weren’t seated until 5:45pm. This indicated that the staff had trouble prepping so they need to up their game and readiness.
Experience at the beginning was great. The manager brought out the choice meats and we were promptly served bread and water.
Slow considering the fact that they were cooking steak and serving a large party all at once. Outside of all of these factors, it was STILL slow.
Food was mediocre. Overpriced for what you get. Honestly, the appetizers we got (mac and cheese, potato purée etc, wagyu sashimi) were better than the actual steaks and meat courses. I’ve eaten at $$ to $$$ restaurants with better service and quality. I’ve also eaten at similar $$$$ restaurants with better service and quality. What’s crazy is that I didn’t even feel this way when I ate at their other location in LA. It’s just a step down and difference in the same chain that I wouldn’t have expected from something with Puck’s name on it. It’s almost like vegas cheapened this chain just like everything else. It’s equivalent to Flemming’s or even outback slapping wolfgang’s name on their steaks and expecting people to pay.
In a nutshell, the vegas branch could be great but it isn’t. It’s just mediocre. Guess they figured that all the wasted people wouldn’t notice.
It should be noted that this experience is only indicative of the Vegas branch of this chain. The one in LA has ALOT better service, staff and attention to detail. But maybe it was because we actually ordered Japanese wagyu there.
What this tells me is that at the vegas location, quality of service is based on what you order and amount of money you put on the tab. This is sad and unsustainable because you’re still paying money regardless of what you order.
If you’re looking to enjoy this place to the fullest, either go to the one in California or order the most expensive thing on the menu when you go to the Vegas location.

This is my new favourite steakhouse in Vegas! Impeccable service, classic décor, and dare I say… orgasmic food!
We arrived with a reservation and were seated immediately in a large banquet. The host moved the table out so that no one had to awkwardly shuffle in. The gesture was appreciated, as were the accent pillows for back support. The seating is one long banquet along the two main walls and a row of tables down the centre. The dining room feels intimate with low lighting and muted décor.
Our waitress was lovely and knowledgeable. Like many other steakhouses a sample plate of the cuts are brought to your table and reviewed. She explained all the cuts of meat without making you feel like if you didn’t order the Wagyu (which starts at $ 150 for 6oz) that you were a Neanderthal of the food world. Have to say the Wagyu did look amazing with all its marbling… add that to the bucket list.
Then came the bread. With a special waiter just for it. 5 types were offered. They all looked great, but I chose a pretzel bread. The butter served with it was from France and it was explained to us that it has a higher fat content than American butter. It is sooooo worth it. It was crusted with a Rosemary salt that gave it a little zing. At the first creamy taste, let’s face it, the bread became a butter delivery vehicle.
It got better from there.
App: we shared the butter lettuce salad. So fresh. Light. A great start to a meal you know will be heavy.
Main: Illinois filet. Done to a perfect mid rare. Unbelievably tender. Served with a selection of mustards. They were an interesting accompaniment but really not necessary as the steak alone was so flavourful.
Sides: Peas and pea shoots. OMG. I have never loved a pea more in my life. Sautéed in butter, but perfectly crisp. Texture added from the shoots took them to the next level I think.
Onion rings. Yup. Was surprised to see them on the menu. But these are not your fast food grease circles. Think more along the lines of high end Japanese tempura. The house made ketchup that comes with was great — tangy more so than sweet.
We were too full for dessert but we were brought a small complimentary selection of petit fours. A very nice way to end the meal.
This place is expensive, but no more so than other Vegas steakhouses on the strip. And it was worth every penny. This is a meal I dream about.

Made reservation to eat dinner on a Saturday night 1 month prior. Was very excited to try CUT by Wolfgang Puck for the 1^st time.
I made our reservation right when they opened at 5:30pm. We were seated right away, greeted by our servers immediately, our drinks and Parmesan covered bread sticks came out right away. We were then given 2 bite size biscuits with a strong cheese flavor to kickstart our appetites. Next came a choice of bread, I had 2 pretzel buns with their delicious butter. My husband tried the pumpernickel with raisin and the onion bread. Both were good except he preferred the onion better. My husband ordered the Austrian Oxtail Bouillon to start while I opted to eat my 2^nd pretzel bun. Lol! Bread and butter is my thing!
Finally our main course! The hubs ordered the Nebraska rib eye which is a hybrid of the Japanese and American wagyu. I chose the Nebraska filet mignon. Mind you these cuts are their mid priced selection of prime cuts. Ordered both medium rare. Both our steaks came out perfectly medium rare and well rested so when you cut into it, blood didn’t end up covering your plate. And that crust!!! I didnt need any other seasoning or sauce cuz the crust was just perfectly lightly seasoned for my taste (I try to limit my salt intake and don’t like to add any salt). The sides we ordered were creamed spinach with organic egg and the most awesome tasting Japanese mushrooms with shishito peppers. I have never had such tasty mushrooms before! Definitely a must try!
Let’s talk about dessert! Hubs ordered the baked Alaska which I tasted and it was good but I definitely enjoyed my chocolate soufflé! One of the better soufflés I’ve had! Note, allow 15 – 20 minutes for the soufflé. Dinner was definitely a splurge but it was expected and it was definitely NOT a disappointment. Highly recommended!

I thought I’ve been to steakhouses before but, this is the real deal Holyfield of steakhouses.
Roommates and I came on a Monday to celebrate our «anniversary» as roomies; and also a roomie’s bday. We came right as they opened and they weren’t busy at all; believe me when we left, it was packed in the resto and lounge!
Had a couple of drinks at the bar and their bar food alone was tasty. Popcorn cooked in duck and bacon fat. Unpitted olives. Bar nuts. A few negronis and couple vodka sodas did us good at the bar.
Ok. Where do I even start? I feel like we had everything on the menu.
Couple bottles of wine and couple decanters are beautiful. One of the decanters was so intricate that it looked like a Chihuly piece of glass art. Very impressive!
Started with their maple glazed pork belly and tuna tartare. My favorite pork belly is at Goyemon and this, obviously, blew that out of the park.
Butter poached lobster with truffle emulsion topped with truffle shavings was
.ever! If there’s ever a time to splurge, it’s during truffle season!
The meat tasting with the best cuts of meat (waygu, rib eye, filet) was L I F E changing. They brought out all the cuts of meat and to see all the marbling and taste the butteriness of the meats was outstanding.
BUT, my favorite of the night was the Colorado rack of lamb. Prior to discovering rib eye, lamb was my go-​to meat anywhere and everywere; and Cut’s lamb just reignited my love for it. SO stellar that I can just taste it while I type this.
Sides: mac and cheese, spinach, Brussels. Heck, what didn’t we have.
This goes for the dessert spread. Geezus.
Literally, had so much food that I was in a food coma for a couple days — and we had lefties.
From the time we were seated, our service was top notch. For service alone, I wish I could add 10 more stars to this review. Every move from putting each course on the table to pouring the wine was synchronized. Service was a show! That’s what really set Cut apart from other restaurants for me.
Other than vacations and adventures, please please treat yourself to the meal and experience that CUT Steakhouse is.

Went there with some friends for a dinner.
We were welcomed and sat promptly. Waiters came over and we were provided water bread etc. The wygu beef was paraded but we passed. It was the beginning of the service degradation. Did not know it was mandatory. The wine list came and even by NY standards it was outrageous. The second mistake was made when I ordered a Darioush which was below the expected price point of the wait staff. I thought it was a great pick and went with it despite a suggestion of a wine 5 times the price.
Appetizers were shared — strike 3. The tuna tartare with Avocado was ok. It had a too sharp fishy taste for me so I ate very little — luckily as it was off and even that small piece did the damage (later that night). The other dish was the pork belly (2orders as uu get only 4 pieces and we were 5).
For entrees it was steaks all around. I chose a medium rare NY strip. It was tasty but overcooked. The one end was thicker (about ½ inch piece) and that part was ok. I told the waiter when he came by and he promised he would tell the chef… Nothing more was heard. So you are welcome, your steak will be cooked the way you asked for it when uu go. Two other steaks were also overcooked. Sides consisted of the mushrooms (special dish — excessively salty), broccolini (salt), cauliflower and creamed spinach.
The overall bill was probably one of the most expensive in my life — I have eaten at Michelin ranked places in Paris for less.
Would I go back? No.
Should you go? If you have an expense account and are willing to endure the scorn of the staff if you don’t spend enough, you should still not go. It’s not worth it.
Avoid.

Wow. Is all I can say. From the excellent customer service to the amazing steak. Hands down the second best steak I’ve ever had in my life (first was in Japan so I suppose best in america). My boyfriend and I made last minute reservations in the lounge area, which the seating was still very good and we had an actual table compared to some places where you have a coffee table in front of you.
I ordered the petite 10oz New York, due to I eat like a bird. It was very tender.
Also, the server recommended the Mac and cheese, which was a great choice. So was the asparagus.
Highly recommend!

I still think about this place like it was yesterday. It might have been the occasion, being surrounded by great friends for my bachelor party, tearing through meat like men do! Nothing like a beefy bone in steak to top off a weekend of hijinx and mayhem!
CUT, unfortunately made one major blunder. They ruined our reservation for 16 by «accidentally» giving up our reservation. Yet they made up for it by correcting their mistake. The food and the drinks came out with the quickness after that. Cooked medium rare, slightly overcooked, yet melts in your mouth. Perfect. Tasty. We got a few sides for the table, nothing too memorable. It looked like my gang was happy and enjoying the evening, all decked out in suits and ties, and that’s all I could ask for. Perhaps it was just the male bonding that made this experience worth it. Could it have been better? Sure, but overall not a disappointment by any means.

It’s rarely that I go to a steakhouse only now with all the study done on «red meat» is bad for you and blah blah blah. Who cares, you only have one life to live and eat what you want. If it was up to me ill eat steak everyday… Unfortunately I don’t have that kind of money to blow…
Cut is expensive and by expensive it’s not like your average expensive steakhouse… This here, is not the type of money you can blow on steakhouses unless you won a good amount in the casinos. The cheapest and smallest steak will cost you about $ 60… High 60s. I don’t think I ever got treated to this luxurious fine dining.
To spear my BF from hundreds of dollars I chose the cheapest cut and style of meat. The filet mignon, age dry to something days from some mid-​west state. It was very tender and perfectly cooked. It didn’t have much seasoning in it so you can taste just the meat, but they put sea salt on the table and a bunch of mustard. I don’t get the mustard… They said it was a Austrian thing. But once you sprinkled some sea salt on, it was excellent. We also had the tuna tartare and it was amazing! Good recommendation by our waitress.
If you’re celebrating something or won big, come to cut for one of the finest aged steak!

Here again with my mom and wife for my birthday. I need to say up front we love CUT. It is one of our very favorite steakhouses period.
Tonight we were celebrating my birthday. As always they start with an amuse bouche which is simply delish. It is a bite sized cheese soufflé.
The bread offerings at CUT are wonderful. best of any of the restaurants we have been to anywhere. Onion focaccia, pretzel roll, and pumpernickel as well as cheese encrusted super long and thin bread sticks. Wow, so good.
We all had an appetizer. Mine was a crab/​lobster dish that was so good and the best of the lot. My wife had the apple salad which she loved and mom had the beet dish.
We all had steak or course. I didn’t see the steak sampler on the menu which gives you a 2.4 oz portion of 3 steaks to try, some aged domestic, a kobe domestic and a Japanese Kobe, so I asked the waiter and the chef went ahead and let me have it. All were amazing. There is a VERY distinct difference between the domestic and the Kobes to be sure. The Kobes are much marbled and the flavor is more subtle. Between the domestic Kobe and the japanese Kobe the difference is there but not enough IMO to justify the price difference. In the future I will probably go for the domestic Kobe because it is in the sweet spot of price and flavor.
My wife had the domestic Kobe ribeye and my mother had a domestic aged strip. All were amazing!
Sides: We shared creamed spinach, brussel sprouts, sushito pepper dish. All wonderful.
Wine: We shared a bottle of Pinot Noir which was excellent.
Desert: We shared 3, the banana cream pie dish, the chocolate soufflé and lemon cheesecake which was AMAZING.
The Service was 5+/5, Food 5+/5 Probably our best experience so far at CUT! We can’t wait to go back!

You can pretty much assume that every Las Vegas casino has a steakhouse inside. When choosing an appropriate steakhouse for our bachelor party dinner, CUT was the place to go because it has everything you want in a first class restaurant. They start you off with five types of complimentary bread (my favorite was the bread sticks). I ordered the 12 oz Rib Eye Steak medium rare… I couldn’t find anything wrong with it except that it was one of the best steaks I’ve ever had. We split a bunch of sides including the French Fries with Herbs, Potato Purée, and Creamed Spinach with Fried Organic Egg. The creamed spinach was arguably the highlight of the meal!
Whether it’s the sexy ambiance, impeccable service, or perfectly cooked steak, CUT is sure to be in the discussion for best steakhouses in Vegas. The Venetian/​Palazzo is my favorite resort to stay at in Vegas, and if I’m not feeling adventurous for food one night, I know I’ll always have a perfect meal waiting at CUT.

Always wanted to try this place in Beverly Hills…
Somehow ended up coming to the one in Vegas!
I assume it’s somewhat the same, right?
Came here for company dinner with a large group.
We ordered 4 different appetizers… unfortunately I can’t remember what we exactly ordered…
What I do remember is the presentation of the plates were nice and tasteful in my mouth.
ENTREE…this is what I ate
American wagyu filet mignon ($ 85) — very tender and juicy, was medium rare & cooked to perfection! The size of the wagyu was 6oz; It was bit of a concern since I thought it wasn’t enough, but after having appetizers and all the sides,
You can choose what sauce you want to go with the meat. I ordered Armagnac and green peppercorn.
SIDES
Mac and cheese
Potatoes
Creamed spinach
One of the girls ordered the 2014 Cadet — Sauvignon blanc from Napa Valley. Was refreshing but would of preferred red.
Final verdict, the food was delicious and I really did like the ambiance of the place. However the experience itself wasn’t AMAZING how I imagined it to be. Who knows, maybe the LA location might be better!

Für einen Sternekoch hätte ich mehr erwartet. Das Personal war sehr schnell und höflich typisch Deutsch exakt und perfekt geschult. Wir haben das Dry Aged 35 Tage bestellt. Den Cut gab es nur bis 12 oz beim Ribeye. Als als alter Steakliebhaber ist mir dieser Cut zu schmal und so war es dann auch. Mein Resümee zu teuer für zu wenig Gesxhmack. Wir haben in anderen Steakhäusern in USA für weniger schon besser gegessen. typisch Las Vegas viel Show und +++++
Mehr wir 3 Sterne kann ich bei 300 $ für 2 pers nicht vergeben.