For all who think they could do what ELV does, day in and night out, you need to know: our staff didn’t exactly need or want to go to another steakhouse a couple of weeks ago when we popped into CUT. But duty calls, and Eating Las Vegas hadn’t been in over 6 months, so carnivoric-ly we came to check on 1) the menu (pretty much unchanged (sigh)), 2) Matthew Hurley’s cooking (as spot on as ever), and 3) the pricing of the wine list (as ridiculous as always).
The service was great, both because we are well known here, but also because it’s great in every Wolfgang Puck restaurant. True, they probably bend over backwards a little more for ELV, but as long as you don’t overstep your bounds, expect any reasonable request to be met by these seasoned pros.
FYI: Overpriced wine list or not, CUT continues to exhibit a range of great gastronomy that few steakhouses can touch. From the quality of the beef to the pristine and inventive apps to the richness of something as deceptively simple as the oxtail bouillon (or the poached marrow bones), you’ll have a hard time coming up with a steakhouse that does so many things so well.
And the desserts put forth here: Medjool date cake, tangerine gelato, sticky toffee sauce; salted peanut & chocolate layer cake with caramel peanut ice cream; and apple-stuffed pumpkin doughnuts with maple whipped cream and pumpkin gelato are in a class by themselves compared to other beef emporiums.
All of which are the reasons CUT made it into the Top 10 of Eating Las Vegas.
Our dinner for two came to $256 – including one of the few decent red wines on the list for under a hundy.
In The Palazzo Hotel and Casino
3339 Las Vegas Blvd. South
Las Vegas, NV 89109