Wolfgang Puck. Where do we start? The uberchef made his Las Vegas debut with Spago in 1992, and his name has been unforgettable ever since. His entree into the Las Vegas fine dining scene made the destination a culinary hot spot, marked with indelible ink on the nation's culinary map. His Wolfgang's Eating, Loving and Living (WELL) program was the first to be in full compliance with Humane Society of the United States (HSUS) recommendations. Puck's restaurant empire is truly legendary, including 15 fine dining restaurants, six of which are in Las Vegas. The latest of those is CUT. Puck has placed Executive Chef Matt Hurley in charge of his latest creation. A graduate of the prestigious CIA in Hyde Park, N.Y., Hurley left the cold of New York for the heat of the desert and started with Wolfgang Puck in 1996 at Spago Las Vegas; he hasn't looked back since. Formerly, Hurley was Corporate Catering Chef of Puck's Las Vegas-based Private Dining and Catering division, a multi-million dollar division. Now, however, Executive Chef Hurley is at the helm of CUT, having trained for an entire summer with Wolfgang Puck and Chef Lee Hefter, Managing Partner and Executive Corporate Chef of the Wolfgang Puck Fine Dining Group. There's no one better suited to lead the kitchen at this delicious steakhouse, and you're in for a treat when you try his magnificent creations, which include mouthwatering steaks that are grilled over hard wood and charcoal, then finished under a 1200-degree broiler. One thing to note, however: If you want to try the strawberry shortcake, you'd better reserve it at the beginning of your meal; the restaurant serves about 40 of the cakes when they are on the menu, which is only once every three days thanks to the use of Harry's berries from the farmer's market. Please also note: If you have parties of eight or more, an 18 percent gratuity most likely will be included.

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, shelling beans, “salsa verde,” $16); Austrian Oxtail Bouillon (chive blossoms, chervil, bone marrow dumplings, $17); Roasted Baby Beets (French feta, pistachio, blood orange, micro basil, mint, $16); Maple Glazed Pork Belly (Asian spices, sesame-orange dressing, Bartlett pear compote, $17); Pink Lady & Fuji Apple Salad (fennel, red endive, medjool dates, marcona almonds, parmesan, $16); Maine Lobster, Dungeness Crab & Louisiana Shrimp “Louis” Cocktail (spicy tomato-horseradish, $28); Butter Lettuce, Avocado, Point Reyes Blue Cheese, Champagne-Herb Vinaigrette ($17); Big Eye Tuna Tartare (wasabi aioli, ginger, togarashi crisps, tosa soy, $22); Warm Organic Asparagus (poached egg, warm bacon vinaigrette, $17).