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CUT

A Cut Above the Rest

    
   
CUT AT A GLANCE

This is a brief summary: Read the complete profile for details on the space, chef and menu, as well as insider tips designed to maximize your comfort. To continue, use the purple menu bar above.

Overview
  • Sexy, sophisticated, super chic steakhouse
  • Exceptional beef including: A-5 true Kobe (Wagyu) beef from the Kagashima Prefecture in Japan; Prime, hormone-free, corn-fed sirloin from Nebraska; and 35-day dry-aged beef from Illinois
  • Separate bar/lounge area
  • Lounge menu
  • Private dining
  • Multiple wine cellars

   
     
    
Chef/Menu
  • Wolfgang Puck
  • Executive Chef: Matt Hurley
  • Sophisticated, inventive and varied steakhouse menu
  • Sample Dishes: Warm Organic Asparagus/Pan-Roasted Maine Lobster with Black Truffle Sabayon/Japanese Wagyu Beef/Nebraska Corn-Fed Steaks
  • Glass of Wine $10 - $35/Appetizer: $16 - $28/Entrée: $31 – $160/Dessert $14
  • Reservations strongly recommended

Comfort

Service: Seamless service, friendly , well informed staff
Acoustics: Moderate background music
Lighting: Well lit with modern dramatic lighting fixtures
Table Proximity: Spacing is more than generous

Location/Hours

3325 Las Vegas Blvd. S., Suite 1520
Las Vegas, NV 89109
Reservations: (702) 607-6300
Hours: Dinner 5:30 p.m. – 10:00 p.m. (Sun – Thurs), 5:30 p.m. – 11:00 p.m. (Fri – Sat); Lounge 5:00 p.m. to 1:00 a.m. (Nightly)
Dress Code: Business or Resort Casual

   
     
      
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