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| - After my outstanding experience here, it goes without saying that Wolfgang Puck's take on steaks is a "cut" above the rest!
Tucked inside the Palazzo resort, Cut exhibited a refined contemporary appeal and warmth that was both inviting and comforting. I especially enjoyed the service by Tara who made our visit feel special from the very moment we sat down.
After allowing us to peruse the menu for awhile, she returned with a cart of steaks and proceeded to give us a brief but detailed description of all their signature cuts and I must say, they all looked enticing!
Shortly after, we were served our wine and breads, which included the usual steakhouse suspects of fragrant & savory onion focaccia, pretzel roll, one of my personal favorites, mainly because of the firm outside texture and soft and chewy inside... and it wasn't too salty like most other pretzel breads I've come across.
Parmesan bread stick took a close second place for its addictive light, crisp & crunchy texture with a generous coating of Parmesan breading on the outside.
Bone Marrow Appetizer - From the buttery soft marrow to the warm, flavorful mushroom sauce, it was a blissful combination of ingredients and love. Simply unbelievable. If there's one single dish from this entire trip, I will be craving for months afterwards, it will definitely be this!
Steak Tasting
American Kobe Style from snake river - paired with a house steak sauce. The beef was perfectly tender and seared beautifully leaving my mouthwatering for another juicy bite. The tangy flavor of the steak sauce was a perfect addition to the meat as it brought on a bright acidity to the steak. Let it be known, I'm determined to get the recipe for that irresistible sauce!!!!
USDA prime dry aged - much softer and juicier than the New York, this cut of steak was praiseworthy in every way. Honestly, it was a cut of perfection on a plate and the accompanying chimichurri sauce added a brightness to my palate that made it all the more satisfying.
Australian wagyu from Blackmore -
Worthy of it namesake, was truly the best of the best. It's like they took 50 steaks and concentrated all the beefiness into one bite. The best steak I've ever had. It came with a béarnaise sauce but honestly this piece needed nothing to dress it. It was perfect all on its own.
White corn had a fresh & crunchy bite with a slightly sweet caremelized exterior that added a pleasant rustic flavor to the dish
Dessert
Baked Alaska - Tasted like a giant strawberry mochi. Btw, that's a good thing! It also came with a small lemon bar, which had a lip puckering natural citrusy flavor!
Banana Creme pie came with chocolate ice cream, sauce, and chocolate crunch pearls. Now that's what I call a triple chocolate threat! Having said that, It was surprisingly mild and less cloyingly sweet, which I really enjoyed.
Before we left, Tara gave us more sweets in the form of a chocalate truffle cookie bar and a chewy peanut brittle...both were absolutely delicious!
Service was very thoughtful and the staff in general were ever present without being overbearing. But i'd have to say Tara made all the difference! She transformed a pleasant meal to an unforgettable dining experience with her natural charm and warm tableside manner, which easily made the evening five stars in my book!
Bravo to CUT for an exquisite meal and extraordinary service!
You bet ill be back for an encore!
Until then...
Happy Eats!
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