I Ended up joining friends Friday evening @ Wolfgang Puck's Steakhouse restaurant 'CUT' in the Palazzo Hotel. Having walked by it many times over the past year..never giving it much notice. I was pleasantly suprised when I walked through the door.
I loved the clean, decor....mostly whites, chrome and hard wood. The restaurant had almost a modern 'Beachy' feel.
We ordered a few appetizers for the table: The Big Eye Tuna Tartare, Wasabi Aioli, Ginger, Togarashi Crisps, Tosa Soy ,
Bone Marrow Flan, Mushroom Marmalade, Parsley Salad and
Butter Lettuce, Avocado, Point Reyes Blue Cheese, Champagne-Herb Vinaigrette.
The best starter IMHO was the Bone Marrow Flan...wow. The flavors were rich, meaty and creamy. I scooped out every last drop from the bones...the mushroom marmalade on the sides of the bone were a nice addition to the dish.
Alongside the appetizers we were served some of the best breads I have ever had in a Vegas restaurant.
On the table were long parmesean baked bread sticks which looked like branches displayed in a wooden box.
We were also served a wonderful warm pretzel bread w/ a violet mustard, a stone ground mustard and a spicy mustard. A homemade pumpernickel bread and a warm, soft carmelized onion foccacia.
For dinner 2 of my dining companions ordered the U.S.D.A. PRIME, Nebraska Corn Fed, Dry Aged 35 Days filets
I shared the American Wagyu / Angus “Kobe Style” Beef From Snake River Farms, Idaho
Porterhouse 34 Oz which was served w/ bernaise and a house steaksauce. we had it cooked medium rare...red in the center pink on the sides. It was sliced and served w/ the bone on the side....
We also order sides of Brussels Sprouts, Confit Bacon, Pearl Onions , Cavatappi Pasta, “Mac & Cheese”, Quebec Cheddar , and Yukon Gold Potato Puree which we all shared. The Brussel Sprouts were roasted perfectly. I loved the smokiness of the Confit bacon....yum.
We shared a warm donut dessert w/ different sauces....it was truly decadent.
Service was fun, attentive...w/ a sense of humor.
Everything was timely and spot on.
Kudos to Lionel and Carlos for making the evening really special!
A wonderful experience......
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