"CUT is a true Vegas steakhouse: sleek with a modern metallic design, a silver and white color palette, and mirrored walls. (It's the second branch of the Wolfgang Puck classic that originated in Beverly Hills.) There are more than 500 wines on the menu that a skilled sommelier will talk you through. And then there's the cut itself: Japanese Wagyu is clearly the star, but there’s also American Wagyu, a petite filet from Tasmania, and several dry-aged steaks, all grilled over a hard wood and charcoal fire and finished in a 1,200-degree broiler." - Juliana Shallcross
Courtesy Cut
