It’s nearly impossible to gauge Wolfgang Puck’s impact on Las Vegas. He got the celebrity chef craze started in the ‘90s with Spago at The Forum Shops at Caesars (recently relocated to Bellagio), and has opened countless others here and across the globe. You have plenty of Puck-run operations to choose from during your stay, but if you’re a steak lover, you cannot pass up Cut, the chef’s critically acclaimed steakhouse.
From the spacious interior to the bright lighting, everything about Cut is welcoming, and it’s only made more inviting when you realize that Puck focuses on humanely treated ingredients here. From cocktails to food to philosophy, Cut offers a nonstop feel-good experience. Start your evening with a signature from Cut’s extensive menu. Bourbon fans can enjoy the Bullet to the Head, Bulleit rye, green chartreuse and lime juice, while rum lovers will appreciate the Start Me Up, featuring Plantation pineapple rum, Plantation “OFTD” rum, pineapple juice, passion fruit purée and orgeat syrup. Vodka fans should order the Show Me Love, a tasty blend of Wheatley vodka, St-Germain liqueur, lychee puree and lime juice.
Seafood lovers will definitely want to start their meal with the big eye tuna tartare “cones,” featuring nori, sweet soy and Keluga caviar, while beef fans should check out the wagyu beef sliders, smothered with caramelized onions, Swiss cheese and truffle aioli.
The steak menu here shines. There’s a magnificent 8-ounce filet mignon, Illinois corn fed and aged 21 days; the 14-ounce New York sirloin steak comes from Double R Ranch and is Washington corn fed and aged 28 days; and the 9-ounce American wagyu rib eye steak comes from Snake River Farms of Idaho. Make sure to order one of Puck’s amazing sauces as a complement. From armagnac and peppercorn to Argentinean chimichurri, they will make your steak’s flavors absolutely pop.
The Palazzo, 702.607.6300
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