Hours of Operation: Sunday - Thursday 5:30 pm - 10 pm; Friday & Saturday 5:30 pm - 11 pm.
Average Cost: $50+
Cuisine: Steakhouse.
Dining Type: Fine Dining.
Chef: Wolfgang Puck.
More Information: CUT presents a contemporary twist on the classic steakhouse. From USDA
Prime Nebraska corn-fed, 35-day dry-aged steaks to Japanese 100% Wagyu
Beef, CUT caters to true steak connoisseurs. Guests also can enjoy a
wide array of entrees including the Kobe Beef Short Ribs “Indian
Spiced,” slowly cooked for eight hours served with Curried Cauliflower
Puree; Colorado Lamb Chops with Cucumber-Mint Raita; and the Wild
French Turbot “French Riviera Style” for two. To accompany the entrees,
guests can choose from a large selection of house-made sauces,
including CUT’s signature Argentinean Chimichurri, as well as
delectable side dishes such as CUT’s popular Creamed Spinach with Fried
Organic Egg and the Soft Polenta with Parmesan. At CUT’s bar and
lounge, guests can find a smaller menu featuring CUT’s signature
appetizers such as the Mini Kobe Sliders and Tuna Tartare Sandwiches.
Las Vegas-based design firm ABA designed the 160-seat restaurant and
60-seat bar, providing a modern aesthetic to the traditional
steakhouse. Adjacent to the restaurant’s main dining room is an
energetic upscale bar and lounge showcasing exclusive custom cocktails,
classic drinks and a smaller menu called “Rough Cuts” featuring CUT’s
popular appetizers such as the Mini Kobe Beef Sliders. Widely acknowledged as one of the most popular restaurants in the
United States, CUT has raised the bar within the fine dining industry
and has garnered high praise from prestigious publications including
the New York Times, Los Angeles Times (Three Stars), Wall Street
Journal and Wine Spectator and was named one of the top three
steakhouses in America by Bon Appetit Magazine..