This is the best service I've had in a Las Vegas restaurant! Hands down! My wife and I have been here twice, both occasions the staff is friendly and attentive but not condescending or arrogant. This last visit we really needed to kill time so we hit all the courses including espresso at the end. I spent time watching the staff and how they interacted with each other and how they worked. This is a very efficient group! When they notice something they take care of it. They don't hover, they don't make too much small talk. The foods pretty damn good too! Always get the steak sashimi! And the espresso at the end was killer! Very smooth

We had a great experience at CUT. We are fortunate to be from Chicago where we are surrounded by fabulous steakhouses. CUT is definitely one of the best we have been to. The cuts of meat were stellar, which was to be expected, but where CUT stands out is the sear and seasoning. Delicious! And the final icing on the cake was the superb service!

My wife and I have eaten here twice now and still love this place. Everything is top notch and the Australian Waygu ribeye is phenomenal. Everything is just exceptional every time in our opinion.

Food was great! We had 2 really nice gentlemen Taking care of us! Nice ambiance-nicely seated

This is probably one of the nicest meals I've ever had. I ordered oysters, caviar, the eye of the ribeye and mashed potatoes. Everything was absolutely amazing. It was my first time trying caviar and it was everything I hoped for. The oysters came with everything you could need- horseradish, cocktail sauce, mignonette, Tabasco and lemon. The caviar came with little pancakes and dippings to go with it. The steak was juicy and mouthwatering and the mashed potatoes were some of the best I've had. The service was exemplary. Every server was super attentive and anticipated your needs, even if it wasn't their table.

This was a 20/10 meal. The kind of meal you get at a strip restaurant, from someone who lives in Vegas. From the service to the food CUT hits all the marks for me. Started with some oysters which are my go to appetizer. They were perfect; so fresh. My boyfriend ordered the sliders which again, were perfect. So much flavor. He wants to go back just for those. My filet....has to be the most well seasoned steak I have ever had in my life. And the cook was of course perfect. For sides we got the Mac & cheese and creamed spinach. Mac & Cheese was one of the better ones I have had at a steakhouse, wasn't lacking any cheese or flavor. Loved the egg of creamed spinach, pretty genius. Desserts were solid but I'm still thinking about the steak. lol Overall AMAZING meal.

I came here on a Sunday night (labor day weekend) with some girlfriends. Overall the experience was great but for the price point we should've had a perfect meal. We started with some drinks that were great. For food we ordered the Caesar Salad, Australian Wagyu Ribeye, Mac & Cheese, Sautéed Spinach and Kung Pao Cauliflower. The Caesar salad was super mild, I think maybe the dressing was missing the anchovies but in any case the salad was just average. The ribeye was good and I know ribeye is generally a bit fattier but it did seem just a bit too fatty. The spinach wasn't very flavorful but the Mac and cheese was great and the Kung Pao Cauliflower was so good -- like the highlight of the meal. I've been to the location in Beverly Hills and probably prefer that one more

CUT, or more properly, CUT by Wolfgang Puck, is definitely upscale. A nicely decorated restaurant that is located within the Venetian Hotel, with a daily menu with some constants but also a changing menu depending on what is fresh and available. The primary attraction here is steak. Wagyu and other cuts are available. I've had the American Rib Eye and American Wagyu New York Steak, and the steaks were excellent. It seems to be a "thing" with some people that a steak must be cooked a certain way. I don't care; it can be rare, it can be well done, and I'm fine with it; call me a heathen. That being said, I ordered my steaks medium rare both times, and they turned out perfectly. I think a 6 to 9-ounce portion size is fine, but you can request a slightly larger cut for a slight charge. One time, I ordered my New York Steak with a topping of 'Point Reyes Blue Cheese.' I've included a somewhat blurry photo of that steak in my review, which doesn't do justice to the steak, but you can see the large quantity of blue cheese that smothers the steak. Now, it's my personal experience that when people request blue cheese on their steaks, they are not expecting a tiny dab of it; they're expecting a large quantity of blue cheese - after all, they are blue cheese lovers! And there is no disappointment here. My blurry photo proves that they understand the customer's love of blue cheese. My dinner partners ordered Filet Mignon cuts and expressed total satisfaction. One of them said it was the best filet mignon they had ever had! There are the sides you usually expect at a steak restaurant. However, I was most impressed with the Kung Pao Cauliflower. Most people probably react, cauliflower? Really? Ignore that feeling and just order it. I swear, you think you are eating a light meat, like chicken. I don't know what type of cooking sorcery is going on here, but it is the one item on the menu I recommend everyone try. Desserts are very good. One fruit dessert was on the menu the first time I was here, but it was not on the menu three weeks later, an indication of the changing menu. One of the most popular desserts is the Banana Cream Pie, which pays homage to The Sphere, located next door to the Venetian. I was told people like to film the dessert presentation for later posting on social media. Service is exemplary. Different people serve you depending on their specialty, drinks, appetizers, desserts, etc. The first time I was here, I counted nine different people interacting with me; the second time, it was seven people. There was great care when first seated about making sure that there were no special dietary requirements (e.g., allergies, gluten). I don't have any issues, but I know others do, so it's nice that they spend the time verifying any possible issues with each diner. Lastly, I must mention that this is a premium restaurant with premium prices. If you're careful with what you order, you can have a nice experience for less than $100. In my case, I was here to enjoy myself and spent many times that amount, but no regrets. I had a great experience both times and plan to return here on future trips to Las Vegas.

EXCELLENT SERVICE AND AMAZING QUALITY OF FOOD! This was my first time trying Cut. I've always wanted to try it and I'm so happy that I was able to in Vegas. The steaks were cooked to PERFECTION and the sauces paired perfectly with the meat. Will definitely be coming back here for my steak cravings!

We met up with our friends for dinner here since their daughter worked here. CUT is located in the Palazzo. When you enter you immediately are taken aback by the simple elegance of this eatery by renowned chef Wolfgang Puck. The lighting is subdued enhancing this impressive and classy interior. The design was carefully and deliberately planned and executed superbly. This is a world to which we are not accustomed but gladly welcome for the experience. At first we were only going to order drinks but decided to eat there instead. We ordered the Australian Wagyu 8 ounce New York, American Wagyu Sliders, 2 Japanese Beef Burgers, Cavatappi Pasta "Mac & Cheese" with Hook's Cheddar, and we were sent compliments of the chef, Roasted Parsnips with Rosemary Honey & Oat Crumble. For dessert, we ordered the Pumpkin Doughnuts and Nougat Semifreddo. Wow! These all were exceptional culinary creations! Definitely refined dining. Beyond delicious, which is what you come to expect at this price point. Honestly, it exceeded expectations. It did not come cheap as the final bill came close to $400 (gulp!). Our dear friends footed the bill! We covered the tip. The wait staff was very friendly and attended to our needs. We enjoyed this elevated fine dining experience, which was further enhanced by the excellent company we kept. I think it too pricey for our wallet yet very grateful to our friends for this privilege.