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| - I wanted to treat myself to one fine-dining meal while in Vegas. I'm not normally drawn to the steakhouse scene, but Cut's creative menu and convenient location sandwiched between the Venetian and Palazzo convinced me to give it a try.
I arrived with a 6pm reservation, and the restaurant was booked solid. Nevertheless, I was quickly whisked inside the gorgeous, sweeping, contemporary space and given a cozy corner table. It was a few steps away from the VIP booth, and I have to admit that I was a little jealous of the high rollers who managed to snag that precious bit of Cut real estate.
Dinner was a speedy affair. Within moments of being seated, I had a wine list in hand. I opted for the Syrah, which was one of the more affordable wines by the glass. The wine was delivered with a glass vase of crispy breadsticks, amuse bouche bites, and an eye-popping tray of breads to choose from. There was a lot happening very quickly -- maybe too much.
Even with the complementary starters, I was still pretty hungry, so I decided to start dinner with the warm asparagus served with poached egg and bacon. This asparagus and egg were delicate and lovely -- reminiscent of a refined breakfast. Unfortunately, the bacon was rubbery and not cooked well. The dish would've been more successful without it.
When it was time to order the entree, the staff tried to sell me hard on their high-end aged steaks, but I was drawn to one of the more adventurous items on the menu -- the Indian-spiced short rib with curried squash puree and garam masala. I absolutely loved the concept and flavors the Indian spices mingled with the short rib, as well as the dramatic plating and presentation. Unfortunately, the short rib itself was undercooked and stringy -- not the tender, fall-off-the-bone short rib I was hoping for. (Don't get me wrong -- it was still an enjoyable dish, but at Cut's eye-popping price point, I expected something close to perfect.)
After the entree, I was stuffed, and decided to skip dessert. Nevertheless, the server brought out a complementary plate of petit fours, including a chocolate truffle, jelly candy, and a few other items that escape me right now. It was a very gracious touch.
Overall, my experience at Cut was a nice one -- creative food, gracious service, and a stunning ambiance. If there were a little more consistency on the food quality, I'd be sold.
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