Reviews Cut

Never been to one. I was in Vegas and had a chance to eat here. I could not enjoy the steak, but everyone that had one said it was the best steak that ever had in their life. The sides, if you look at the photos you’ll see were amazing. Highly recommend the mac & cheese. I had the $95 sole fish, was not impressed. I’ve had better for a lot less price. But overall service impeccable atmosphere impeccable. I definitely would recommend this for steak night.

I recently went to CUT by Wolfgang Puck when I was in Vegas last weekend. It was deserving of a 5;star experience. I can start off by saying the ambiance is the perfect blend of sophistication and comfort. I loved the modern decor and subdued lighting. The service was exceptional. The staff's attentiveness, knowledge of the menu and enthusiasm for ensuring customer satisfaction elevated our dining experience! I started off with Show Me Love which was a vodka cocktail that was delicious and well-balanced. Next, for my meal I had the New York steak with a side of Kung Pao cauliflower and creamed spinach. The steak had a great sear on the outside and a juicy, tender interior. The cauliflower was a great combination of sweet and spicy flavors. Lastly, the spinach complemented the meal perfectly! CUT by Wolfgang Puck is definitely a gem to try when in Vegas, especially for steak lovers. I would definitely go back when in Vegas next time!

The bone-in rib chop steak at "The Cuts by Wolfgang Puck" has been rated 5/5 for food, service, and atmosphere. The steakhouse menu offers a contemporary twist on classic steakhouse dishes. From USDA Prime Nebraska corn-fed, 35-day dry-aged steaks to Wagyu Beef, CUT caters to true steak connoisseurs. For dessert I had the "Warm Graham Cracker Blondie" and it was probably one of the best desserts I've ever had, definitely another 5/5. Overall, "The Cuts by Wolfgang Puck" is a great place to enjoy a fine dining experience with excellent food, service, and atmosphere.

Business dinner for 7, service was outstanding from the start. Great suggestions from cocktails to wine. We shared Ceviche, pork belly, artisanal bread as appetizers, the Ceviche was outstanding!!! We also shared across the table main course the tomahawk steak and a couple ribeyes, which worked out great. The sides were all very good from mashed potatoes, corn, creamed spinach, candied squash. This was plenty of food for all so much so know one ordered desert which was probably a mistake based on how good everything else was.

What can I say about this place. Uuff is really good. This place needs to be rate by the whole experience. Starting with service is very courteous and professional. The food quality was outstanding. We ordered waygu beef sliders for starters. Delicious well balance in flavor. I ordered a steak and it was extremely good. The term was on point, and the flavor was very good. The only complaint was the presentation of my steak. But the flavor compensates for the lack of presentation.

Fabulous food, especially the steak and others in the menu. Well trained staff with great recommendation Cozy and delighted place. Will come back one day.

With Vegas having a lot of steakhouses all over, it can be difficult to decide which one you’d like to try. After tonight, I can easily say this is one of the best steakhouses I’ve ever eaten at(and that includes places like Mastro’s, Fleming’s, etc.) Service is very attentive and the servers will go as far to ask you if you have any plans ahead so that service can faster(if need be), ensuring that you’re not late for the next event. Always checked up on us regularly and ensured that the food was on point. Onto the food, the steak is easily one if not the best I’ve ever had(die hard Mastro’s fan here). Me and the lady ordered two bone in ribeyes along with a side of mashed potatoes and creamed corn. Steaks were cooked exactly to our liking and was literally perfect, each bite being juicy and rich. Hands down our go to steakhouse every time we visit Vegas from now on.

By far the greatest dining experience I had. When you book a reservation here, they ask you for a note, or to tell them something. All I said was that I was waiting for a while to finally come and eat there and was looking forward to it and thats where the excellent service came into play. Before I get into that, let me tell you about the dining. We sat down at our table and Nikki (apologies if I misspelled that) brought the bar cart over and fixed me a drink that has whiskey handpicked by Chef Wolfgang specific to that restaurant - she made it incredibly well and spent some time talking to us. I enjoyed the drink but my wife is a fan of wine. Jacob the sommelier of the night came over to speak to us about the wine and what pairings would go well with the dinner options we were going to select. He asked various questions and then brought over two different flavor profiles of wine for my wife to drink. She liked one of the two and then from that tasting he recommended another option that my wife loved. Jacob hit it out of the park for her and made sure we got a half bottle to enjoy over the course of the evening. For food we started with the shellfish plateau for 2 and it was incredible, I really enjoyed the tuna they were serving that day. For our mains, my wife ordered the Australian Wagyu and I ordered the Japanese Wagyu (both Ribeyes). The Australian ribeye was nice and flavorful and easy to eat. She really loved it and I think it ruined regular steak for her. She said she would absolutely order it again. My Ribeye was out of this world. When I was contemplating getting it, Christian brought me to the area where they keep the Japanese olive wagyu. He showed me the plaques and above the fridge that show that CUT was allowed to serve the wagyu there and then he also showed me the certificates of authenticity on each of the cuts that they had there which was a sight to see. The ribeye was perfectly cooked, and very rich but has this olive oil slickness to it that was one of a kind. Cuts steaks are just made so well, the way they prepare the steaks is unlike most restaurants. I myself have had Olive Japanese Wagyu before but the way they grill this steak was different which added a whole new flavor profile then from what I had before. We also had the Potato Puree and Kung Pao Cauliflower. They both are a must try. I have never had anything like the Kung Pao Cauliflower before. I couldn't stop eating it. We ended the night with Banana Creme Dessert that was an experience unto its own. Then Joscelyn gave us these frozen chocolate bars (just because - so nice) that were so incredible and when we got our check they brought out these fudge and espresso bites, I honestly could have eaten 10 of them. But out of all of that what made it incredible was the service by the whole team. Whenever Travis would fill our water , he would put the napkin up so we wouldn't get splashed on. Jacob, Nikki, Travis and Joscelyn all came back to check on us consistently and at the right times, it was really great and we felt taken care of. The Assistant General Manager Riccardo Versolato even came by to give us his card and to give him a call whenever we came back. But our night wouldn't have been incredible if it wasn't for Christian - he explained everything, took care of us the whole night, and just because of that note that I left in the reservation, took the time to let us get a kitchen tour. We saw everything from the walk-ins, to the grills to even getting a photo with Chef Matt Hurley. We really appreciate Christian and we are grateful for him. I would recommend Cut by Wolfgang to anyone who asks me where to eat in Vegas. Rarely do you find a place where the food and the service go hand in hand in excellence.

American wagyu filet was charred on the outside and cooked perfectly as requested. The spinach was creamy and unique. Potato purée was lovely and the mushroom sides were exquisite. Extremely overpriced but this was a nice experience.