| rev:text
| - There's a couple of things to mention first:
1. I don't tend to like Wolfgang Puck restaurants - at least not since dining at Spago in the mid 90s. He puts his name on a lot and I don't know that he pays attention to any of his endeavors.
2. We can be food snobs - we live in San Francisco and visit Vegas frequently. We have dined in many fine restaurants over time. We always have high expectations in restaurants where the per head bill is over $100.
So what was our verdict? While we had very high expectations, we were not prepared to be totally blown away, which is what happened.
It really was a perfect evening. The service, which is done in teams without anyone missing a beat, was incredibly attentive but NOT intrusive. The food was superlative. The atmosphere was hip, modern and pleasant.
To start, don't fill up on the bread - and there's lots of it - from Parmesan covered breadsticks, to cheese in puff pastry, to the bread basket with pretzels, breads and foccacia, you can make a meal of the bread.
The food was also not as expected. It's hard to put inventive twists on normal dishes, but they managed to do so. The Tuna Tartare had unique flavors, came with great toast crisps and wasabi aoili. It also had beautiful slices of avocado on top and presented as a perfect terrine. Normally portions for appetizers, particularly raw tuna, are very small - this was not. And the taste was outstanding. I had tuna tartare the previous night at another great restaurant and it didn't compare.
The Asparagus Salad was so nicely presented it was almost a shame to cut into it. Each of the very thin, tender asparagus spears were perfectly lined up on a piece of brioche with a perfectly cooked poached egg gently placed on top.
I had the dry aged Nebraska Rib Eye (boneless) 16 oz. It was a beautiful piece of meat, perfectly char grilled medium rare and with very little fat. It was juicy, tender and perfect. My wife had the Korobuta pork chop. Korobuta pork is the kobe beef of pork. It was also moist, juicy and tasted great. Our sides? Fingerling potatoes with bacon confit and Onion Rings. Both of them were perfect, but the tempura onion rings were phenomenal.
Now my wife is a chocolate snob - she has very high standards for chocolate desserts. She was driven to orgasmic delight by the chocolate souffle. I, who don't like chocolate all that much, thought it was great too.
I had trouble deciding between the lemon filled doughnuts and peach/blackberry crumble with 50 bean vanilla ice cream. The waitress steered me towards the crumble and it was wonderful... they bring it out in a hot metal baking dish and spoon it into a bowl at the table.
We found out why the waitress steered me away from the doughnuts... it was my birthday and they brought me out a birthday dessert sampler which had, among other things, a lemon custard filled doughnut... the waitress was great about not spoiling the surprise and allowing me to enjoy both desserts I wanted.
So some final thoughts:
1. Don't go if you aren't prepared for a very expensive evening - it's not cheap. If the price tag will ruin your experience then this isn't the place for you.
2. The wait staff was excellent. We were never steered to the most expensive items, she listened to what we told her our tastes were and made recommendations based on that.
3. If you have a martini, the blue cheese stuffed olives are incredible.
4. There is a big difference between wet aged, dry aged and kobe beef. They explained very well all the differences and will help guide you to a great experience if you let them. Let them know your preferences in seasoning as well as in flavor and cooking style. They really will try to do it your way...
5. A la carte is what every steakhouse does. As annoying as it is, Cut isn't the only one to do it. If A La Carte will bother you, then this may not be the place for you.
6. This is both a great place for a romantic dinner and a great place for a group get together.
7. This is a great place to just go and enjoy a fine meal and let the troubles of the world (and the losses at the tables) melt away. Go and enjoy!
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