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  • Two weeks ago I tried Spago in Beverly Hills and was blown away by the quality and taste of the dishes, so while in Vegas I thought I'd try another one of Wolfgang's top notch restaurants; Cut. I was impressed by the design aspects of the restaurant as well as the staff who were very friendly and explained the menu well. The vibe was relaxed and there were still a lot of diners close to 11pm when I arrived. I didn't want to order too much food but wanted to get a taste of what the steak hype was all about. I ordered a tuna tartar to start with, a 35 day dry aged ribeye, mac'n cheese, and a Hoagarden to wash it down with. The tuna tartar was fantastic. Fresh tuna pieces, creamy avocados, and had a nice mildly spicy after kick on the palate. The mac'n cheese was the best I've tried. Definitely a wonderful comfort food with lots of creamy cheeses melted over perfectly cooked pasta (I think it included 4 different kinds of cheese). As for the main, I have to say I was disappointed with the med cooked Ribeye steak. About 1/4 of the cut was fat around the outer edge. Some other slices I tried had chewy fat pieces in them and the rest of the meat was just ok but I didn't think there was anything special about my steak. I think a great steak is just that. There's no need to try to get more flavor out of if by finishing it with melted butter on top or to bring 4 different sauces out to make it more tasty. You might as well put some A1 sauce on the table if you're going that route... It defeats the whole purpose! One of my favorites, Delmonico's Steakhouse only 5 walking minutes away, serves a far superior Ribeye with similar service and prices but there's no harm done in trying new places.
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