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About: http://data.yelp.com/Review/id/CtZhXjWfSmsV93mCryat6g Goto Sponge NotDistinct Permalink

An Entity of Type : rev:Review, within Data Space : foodie-cloud.org, foodie-cloud.org associated with source document(s)

Attributes	Values
type	rev:Review
dateCreated	2010-01-11 00:00:00 (xsd:dateTime)
itemReviewed	CUT by Wolfgang Puck
http://www.openvoc.eu/poi#funnyReviews	0 (xsd:int)
rev:rating	3 (xsd:int)
http://www.openvoc.eu/poi#usefulReviews	0 (xsd:int)
rev:text	Many restaurants tout fusion sensibilities, but Puck's concept truly blends influences from his native Austria, France, Japan, America and elsewhere. Almost painfully serious about beef, servers here bring out a platter of raw kobe and wagyu cuts before you order, to show the differences in the meat. Your taste buds may not be as sensitive as your eyes, though: we actually preferred the 21 day wet-aged Illinois Prime bone-in rib eye to the American Wagyu/Angus New York Sirloin. Cut's ample offerings also include several 35 day dry aged Nebraska Prime as well as True Japanese Waygu (Kobe) choices (all are grilled over hard wood & charcoal then finished under the broiler). In fact, Cut's menu seems overly eager to please (or overwhelm) with an excess of options in starters (12 the night we visited), side dishes (13), desserts (7) and even sauces (8), though many were excellent, including the maple glazed pork belly, big eye tuna tartare "sandwiches" with wasabi aoli and bar menu's knishes and kobe sliders; and wasabi-yuzu butter and whole grain mustards were both remarkable. But the creamed spinach topped with fried egg was almost too rich and the potato tart tatin was mostly just big and bland. The deconstructed nectarine and plum crumble, served with a house-made "50 bean" vanilla ice cream was nice, but far too big a portion to end such a meal. A nice selection of original and classic cocktails, but their wine list is a bit pretentious and overpriced ($15 for a glass of Argentinian Malbec? Really? I'd pay that much for a magnum of it in the store) In short, CUT has one of my favorite lounges on the Strip (sexy, sleek, just dark enough, fitting for either romance or business rendevous), some fantastic appetizers, and a great cocktail menu. CUT has one of my least favorite dining rooms on the Strip (like an 80s office, stiff and steely), and good meat--but not quite as good as their orgiastic presentation lends you to expect. I didn't dislike it, but was not wowed as much as I have been at Craftsteak, Carnevino, and even BOA, all in the same price range. P.S. At these prices, you can afford to make the sauces complimentary.
http://www.openvoc.eu/poi#coolReviews	0 (xsd:int)
rev:reviewer	E.C.

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