- Location
- 702.607.6300
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The Palazzo Waterfall Atrium
View Property Map (Location 12) -
Monday
5:30 PM - 10:00 PM
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Tuesday
5:30 PM - 10:00 PM
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Wednesday
5:30 PM - 10:00 PM
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Thursday
5:30 PM - 10:00 PM
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Friday
5:00 PM - 11:00 PM
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Saturday
5:00 PM - 11:00 PM
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Sunday
5:30 PM - 10:00 PM
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Full menu available for takeout
702.607.6300
5:30 AM – 10:00 PM
Special Offerings
Signature Restaurant
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Master chef with award winning experience
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Top shelf alcohols and cocktails
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Best food fusions and concepts
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Masters of their craft, sommeliers
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Concepts designed to thrill the senses
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World-renowned flavor profiles
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Refined atmosphere like no other
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Recognized with awards and honors
Hours
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Monday
5:30 PM - 10:00 PM
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Tuesday
5:30 PM - 10:00 PM
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Wednesday
5:30 PM - 10:00 PM
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Thursday
5:30 PM - 10:00 PM
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Friday
5:00 PM - 11:00 PM
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Saturday
5:00 PM - 11:00 PM
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Sunday
5:30 PM - 10:00 PM
Special Offerings
-
Full menu available for takeout
702.607.6300
5:30 AM – 10:00 PM
Location
-
The Palazzo Waterfall Atrium
View Property Map (Location 12)
Steakhouse Dinner Fine Dining $$$$
Full menu available for takeout, call 702.607.6300 to place your order.
Steak aficionados flock to Wolfgang Puck’s refined American steak restaurant, marked by humanely treated ingredients and inventive sauces.
The critically acclaimed, award-winning CUT by Wolfgang Puck has become widely recognized as one of the most popular and finest restaurants in America, Singapore, London and Bahrain.
CUT delivers innovation at every level through its unique culinary, service and design combination. The restaurant presents a contemporary twist on the classic steakhouse through global influences and Wolfgang’s philosophy of offering only the finest and freshest available ingredients.
From prime dry- and wet-aged beef to shellfish and sautéed and roasted whole fresh fish, CUT provides broad appeal. In addition to the restaurant’s renowned signature cuts of beef, guests also can enjoy an extensive array of entrees including the Snake River Farms American Wagyu Short Ribs Double Thick; Kurobuta Pork Chop with apple-quince “moustarda;” Seared Main Diver Scallops; and Whole Roasted Stonington Maine Lobster with black truffle sabayon.
Accompanying the entrees is a large selection of house-made sauces including CUT’s Argentinean Chimichurri and Yuzu Kosho Butter, as well as side dishes such as the popular Creamed Spinach with Fried Organic Egg and the Soft Polenta with Parmesan.
A carefully crafted wine list offers an extensive international list of more than 500 selections focusing mainly on wines from the United States, France, Italy, Spain and Australia. In addition to an emphasis on robust red wines, the list also features a strong selection of white wines.
Adjacent to the restaurant's main dining room is an energetic upscale bar and lounge showcasing exclusive custom cocktails, classic drinks and a smaller menu called "Rough Cuts" featuring CUT's popular appetizers and a roving custom cocktail cart showcasing tableside mixology.
Perfect For:
"Star Award Winner"
Forbes Travel Guide 2018
Popular Dishes and Tips
See Full Menu
With Herb Aioli, Mustard
Wasabi, Ginger, Togarashi Crisps, Tosa Soy
Braised Baby Artichokes, Heirloom Shelling Beans, Salsa Verde
Tanqeray 10 Gin, Rosemary Syruo, Fresh Japanese Cucumber, Fresh Lemon Juice, Egg White
Baileys, Espresso Gelee, Vanilla Cream
Menus
Awards and Reviews
Did you know?
- Features USDA Prime Nebraska corn-fed, 35-day dry-aged steaks to Wagyu Beef
- CUT offers a 160-seat metallic dining room
- A carefully crafted wine list offers an extensive international list of more than 500 selections
Matt Hurley
A Boston native, young Hurley would often be found in the family kitchen cooking alongside his mother and grandmother. Intrigued by the foods of his heritage Matt loved spending his afternoons helping to prepare dinners for their large family. Here he learned the secrets of his family recipes and the true sense of family and the rewards of entertaining through food.
His interest for the culinary arts and the passion for excellence led him to attend The Culinary Institute of America in Hyde Park, NY, graduating with an Associates Degree in Occupational Studies. This prestigious, diverse degree program encompassed the study of classic and contemporary culinary techniques, method training and the development of effective leadership skills.
Following graduation, Hurley relocated to Las Vegas and began his 20-year career with the Wolfgang Puck Fine Dining Group. Starting as a prep cook at Spago, Hurley quickly advanced through a variety of roles within the restaurant group including café chef, line cook, kitchen and purchasing manager, and Corporate Catering Chef. To ready himself for an Executive Chef position, Hurley then spent time training at CUT in Beverly Hills working alongside Wolfgang Puck.
Today, Matt Hurley’s distinguished talent, creativity and passion for cooking, serve as the perfect recipe for success in his role as Executive Chef of CUT by Wolfgang Puck, at The Palazzo Las Vegas. With originality and a desire to entertain, Hurley integrates a passion for fine dining with the freshest, all-natural ingredients possible to create seasonal menus that deliver a culinary experience not to be missed.
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Gallery
Inside CUT
Prim Sirloin "Steak Tartare"
Pepino's Revenge
Inside CUT
Green Tea Mochi
Group Dining
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Private Dining Room
56 plated dinner / 60 cocktail reception
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Semi-Private Portion of Rear Main Dining Room
60 plated dinner / 70 reception
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Front Dining Room
60 plated dinner / 100 cocktail reception
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Main Dining
140 Seated
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250 Reception with Stations
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Minimums for lunch would be case by case basis, available for group up to 90 people
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Contact
Phone: 702.369.0558
Group Dining
