Cut at Palazzo

Just The Facts, Please.



Dining Hours

Sunday - Thursday
5:30 p.m. - 10:00 p.m.

Friday & Saturday
5:30 p.m. - 11:00 p.m.


Wolfgang Puck
Chef Matthew Hurley



Price Range


Suggested Attire



Part of Wolfgang Puck's ever expanding empire.

Sample Menu Items

Salads and Starters
Kobe Steak Sashimi, Spicy Radishes $22
Prime Sirloin “Steak Tartare”, Herb Aioli, Mustard $22
Bone Marrow Flan, Mushroom Marmalade, Parsley Salad $17
Warm Veal Tongue, Marinated Artichokes, Cannellini Beans, “Salsa Verde” $17

All Steaks Grilled Over Hard Wood & Charcoal then finished under a 1200 Degree Broiler

U.S.D.A. PRIME, Illinois Corn Fed, Aged 21 Days
Porterhouse 34 Oz (For Two) $108
Bone In Rib Eye Steak 20 Oz $59
Bone In New York Sirloin 20 Oz $56
Bone In Filet Mignon 16 Oz $56

U.S.D.A. PRIME, "Double R Ranch", Loomis, Washington, Corn Fed, Aged 28 Days
New York Sirloin 16 Oz $56

U.S.D.A. PRIME, Nebraska Corn Fed, Dry Aged 35 Days
Petit Cut New York 10 Oz $51
New York Sirloin 14 Oz $59
Rib Eye Steak 16 Oz $66

American Wagyu / Angus "Kobe Style" Beef From Snake River Farms, Idaho ($20 each additional 2 ounces)

Porterhouse 34 Oz (For Two) $180
Filet Mignon 6 Oz $75
Rib Eye Steak 10 Oz $80
New York Sirloin 8 Oz $75

True Japanese 100% Wagyu Beef From Saga Prefecture, Kyushu, Japan ($45 each additional 2 ounces)
Rib Eye Steak $180 8 Oz
New York Sirloin $140 6 Oz

On the Side $12
French Fries with Herbs
Yukon Gold Potato Puree
Tempura Onion Rings
Soft Polenta with Parmesan

Add to the Cuts
Wild Field Mushrooms $12
Caramelized Onions $8
Point Reyes Blue Cheese $9
Fried Organic Egg $6
Bone Marrow $9



Mavens Overview: Cut

Cut at Palazzo is a Beverly Hills transplant of one of Wolfgang Puck's ever growing empire or restaurants, and raises his Las Vegas tally to six. Most patrons agree that the transplant operation has been a success. The food at Cut garners great reviews well beyond the signature steaks. The list of appetizers goes well beyond the well trod ones found at most Steakhouses. The following are a few of the appetizers that have generated notable Internet Buzz.

  • Bone Marrow Flan, Mushroom Marmalade, Parsley Salad $17
  • Warm Veal Tongue, Marinated Artichokes, Cannellini Beans, "Salsa Verde" $17
  • Maple Glazed Pork Belly, Asian Spices, SesameľOrange Dressing, Bartlett Pear Compote $17

At most Steakhouses your decisions are rather straight forward, what cut of beef do you want, and what temperature do you want it cooked. Mr. Puck adds the complication of choosing what country you want your beef from and how many days you want it aged, if you want aged beef. If you are a true beef lover, this is the type of complication that you dream about.

Of course, none of this comes cheap, some steaks cost $180 for an 8 ounce portion. It is a bit galling that if you want a sauce on your steak, there is a $2 extra charge. Judging from the positive Internet Buzz, neither the high prices, nor the $2 extra sauce charge is deterring people from having a wonderful meal at Cut.

Internet Buzz: Cut

  • The decor is very hip but not uncomfortably so -- I didn't walk in and immediately start second-guessing my own wardrobe and sense of cool. It's also tucked away from the casino so you feel like you're in an actual restaurant vs. hearing the ching-ching-bloo-ba-doo-blee-bloo of slot machines in the distance.
  • I had a kobe beef carpaccio appetizer that was absolutely delicious -- it had great Asian flavors and was mouth-meltingly delectable. The steaks were also fantastic -- they recommend ordering one under what you're accustomed to (I eat medium rare so I ordered a rare) because the steak temperatures can rise due to their cooking methods. My steak turned out perfect. For sides we went with the creamed spinach (best I've had at a restaurant) and macaroni and cheese (so good).
  • I've had the American Wagyu 8 oz Filet Mignon twice and my mouth waters every time I think about it. Easily the best steak I've ever had. I've also tried the True Japanese Wagyu. I loved this steak and thought it was amazing, but I didn't think it was better enough to justify the much higher price tag over the American Wagyu. The Japanese version is about two times the price over the American.
  • Based upon the reviews we started with the bone marrow flan. It was simply one of the best dishes I've ever had anywhere.
  • Let me start by saying that I'm not a big steak eater. I usually prefer seafood over red meat, so, I wasn't expecting to like Cut as much as I did. I guess once in awhile, a girl just needs a nice piece of meat!
  • Cut is an expensive steakhouse but well worth the price tag. Located inside The Palazzo, Cut has a sophisticated dining room that is modern and sleek. The space is unpretentious, and the upscale bar/lounge area is a great place to grab drinks pre-dinner.
  • I really wanted to be a fan but I think the ambiance killed it. It was too freakin' dark. What annoys me the most about fine dining is when I can't see the food I'm eating.
  • My $80 American Wagyu Kobe Beef Ribeye came out charred and blackened to a crisp. I kid you not. That thing was seriously a black, solid rock. I could barely cut it with a knife, much less chew it...We also ordered the Bone Marrow Flan which was decent (but not excellent, as I usually love Bone Marrow - this tasted a bit too much like Japanese Egg Custard, which I can make myself at home) and the macaroni and cheese side ($21? it was good, but it tasted more like $2 mac and cheese).
  • Highlights: House made steak sauces and dry rubs to complement steak selection. Apple salad: An atypical version of the classic apple salad-- just give it a try and you'll see what I mean! Possibly some of the best steak I've eaten. Normally, I wouldn't spend as much on one cut of meat, but Vegas is Vegas-- time to splurge! Banana Cream Pie: To die for!
  • One of the best bread plates in town (perhaps only Savoy and Robuchon can top it), followed by salads and starters that don't have a weak link in the bunch... the bone-marrow flan with mushroom marmalade and parsley salad, and the fava bean and artichoke salad signal to you that you've graduated way beyond the steak 'n taters template of the classic American steakhouse.
Copyright 2009-2011 © All rights reserved. Mavens Vegas LLC