Why you should experience CUT in Las Vegas, Nevada.
CUT by Wolfgang Puck is a contemporary American steakhouse where the Las Vegas Strip's luxury dining culture, world-class beef program, Michelin-recognized culinary leadership, and refined hospitality converge into one of The Palazzo's defining fine dining destinations.
Set within The Palazzo Resort along Las Vegas Boulevard South near Spring Mountain Road and just steps from Grand Canal Shoppes, the restaurant fills the air with the aromas of dry-aged beef, hardwood smoke, roasted garlic, browned butter, black truffle, fresh herbs, and rich demi-glace as sophisticated dining rooms immediately establish an atmosphere devoted to precision and craftsmanship. Anticipation steadily builds as polished service, meticulously sourced ingredients, and contemporary steakhouse techniques reveal a philosophy centered on exceptional quality and culinary discipline. The defining moment arrives when Wolfgang Puck's modern American vision and premium beef sourcing unite through meticulous execution that allows every ingredient to remain the unmistakable focus. The result is an experience defined by refinement, precision, and one of the Las Vegas Strip's premier steakhouses.
What you should know about CUT.
CUT is best known for opening at The Palazzo Las Vegas in 2008 as Wolfgang Puck's first Las Vegas steakhouse, extending the chef's contemporary American steakhouse concept first introduced at Beverly Wilshire, A Four Seasons Hotel in Beverly Hills in 2006. Puck, recipient of the James Beard Foundation's Outstanding Chef Award (1991) and a member of the James Beard Foundation's Who's Who of Food & Beverage in America, developed CUT around an internationally sourced beef program featuring USDA Prime, 100% Japanese A5 Wagyu, Australian Wagyu, and American Wagyu, alongside signature dishes including the Snake River Farms ribeye, bone marrow flan, Maryland blue crab, shellfish platters, and an extensive raw bar. The restaurant has earned repeated recognition from the MICHELIN Guide, Wine Spectator's Best of Award of Excellence, Forbes Travel Guide, and OpenTable Diners' Choice, while its wine cellar features more than 1,200 selections representing leading producers from the United States, France, Italy, and other major wine regions. Continued leadership by the Wolfgang Puck Fine Dining Group, more than 15 years of operation, internationally recognized culinary leadership, an award-winning wine program, and one of Las Vegas' broadest premium beef selections have established CUT among Southern Nevada's defining contemporary steakhouses.
USDA Prime beef, Japanese A5 Wagyu, Australian Wagyu, browned butter, roasted garlic, black truffle, fresh thyme, and rich demi-glace establish a culinary theme rooted in exceptional sourcing and contemporary steakhouse technique. Dry-aged ribeyes, pristine shellfish, Maryland blue crab, bone marrow flan, seasonal vegetables, artisan breads, award-winning wines, and refined desserts deepen that foundation through balanced richness, restrained seasoning, and meticulous presentation. Precise butchery, disciplined dry-aging, attentive hardwood grilling, careful sauce preparation, and polished tableside hospitality preserve the integrity of every ingredient while allowing Wolfgang Puck's contemporary culinary philosophy to remain the defining focus throughout the dining experience. Together Wolfgang Puck's culinary leadership, an internationally sourced beef program, an acclaimed wine cellar, and disciplined execution create a dining identity defined by precision, craftsmanship, and enduring culinary distinction.
How to fold CUT into your trip.
CUT is best experienced as the centerpiece of an elegant evening exploring The Palazzo and The Venetian Resort.
Begin at Grand Canal Shoppes, where Italian-inspired architecture, luxury boutiques, and lively promenades establish the atmosphere before naturally leading toward CUT for one of the Strip's defining fine dining experiences. Continue to Gondola Rides at The Venetian, where winding indoor canals and carefully detailed surroundings broaden the evening while complementing the refined hospitality found inside the restaurant. Conclude at Sphere, where pioneering engineering, immersive media technology, and a striking illuminated exterior provide a memorable finale that reflects the ambition shaping this section of the Las Vegas Strip. The progression moves naturally from luxury retail to contemporary steakhouse dining before concluding with cutting-edge entertainment design, revealing how hospitality, culinary craftsmanship, and architectural vision collectively define the district.
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