Wolfgang Puck Continues to Revolutionize the Fine Dining Scene in Las Vegas with the Opening of His Sixth Restaurant in the City


Wolfgang Puck's critically acclaimed, award-winning restaurant CUT is now open at The Palazzo Resort in Las Vegas.  CUT marks the sixth fine dining restaurant in Las Vegas from the Wolfgang Puck Fine Dining Group, recognized as a leader in revolutionizing the dining landscape of the city.


"I believe that we have some of the finest restaurants in the world in Las Vegas," said Wolfgang Puck.  "It's wonderful to bring CUT to local residents and visitors.  We're offering something new and exciting – our own version of the American steakhouse – modern, innovative food in a contemporary, energized environment."


The critically acclaimed, Richard Meier-designed CUT in Beverly Hills has been widely acknowledged as one of the most popular spots in the United States.  Located at the Beverly Wilshire, a Four Seasons Hotel, CUT has garnered high praise from prestigious publications including the New York Times, Los Angeles Times (Three Stars), Wall Street Journal and Wine Spectator, and less than sixth months after opening, noted food critic John Mariani awarded CUT, "Restaurant of the Year" in the November 2006 issue of Esquire magazine.  In April 2007, CUT was nominated for "Best New Restaurant" by the James Beard Foundation, and in August 2007, Bon Appétit magazine named CUT one of the top three steakhouses in the nation.  Prestigious accolades continued in 2007 when The Michelin Guide announced CUT received one star in the 2008 Los Angeles edition.  CUT also is the 2006 winner of the American Institute of Architects/Los Angeles Chapter Restaurant Design Award, honoring excellence in restaurant design. 


Puck has named Matthew Hurley to serve as the executive chef of CUT in Las Vegas.  Hurley began his more than 12-year career with the Wolfgang Puck Fine Dining Group as a prep cook at Spago, Las Vegas, training under Managing Partner, Operations & Corporate Chef-Las Vegas David Robins.  Until most recently, Hurley held the position of Corporate Catering Chef for the Las Vegas-based Private Dining & Catering arm of Puck's company, a multi-million dollar division catering intimate affairs and extravagant galas.


Hurley worked alongside Puck and Chef Lee Hefter, Managing Partner and Executive Corporate Chef of the Wolfgang Puck Fine Dining Group, at CUT in Beverly Hills to develop the menu, which offers a contemporary twist on the classic steakhouse.  From USDA Prime Nebraska corn-fed, 35-day dry-aged steaks to Japanese 100% Wagyu Beef from the Kagoshima Prefecture, CUT caters to true steak connoisseurs.  Guests also can enjoy a wide array of signature entrees including the Kobe Beef Short Ribs "Indian Spiced," slowly cooked for eight hours served with Curried Cauliflower Puree; Colorado Lamb Chops with Cucumber-Mint Raita; and the Wild French Turbot "French Riviera Style" for two.  To accompany the entrees, the chef has prepared a large selection of house-made sauces, including CUT's signature Argentinean Chimichurri, as well as delectable side dishes such as CUT's popular Creamed Spinach with Fried Organic Egg and the Soft Polenta with Parmesan.  The menu integrates Puck's passion for eating and dining "WELL" incorporating Puck's philosophy – Wolfgang's Eat, Love, Live! ™ - utilizing only the freshest, all-natural, organic and humanely treated ingredients possible to produce a seasonal menu filled with imaginative tastes. 


To complement the menu, Beverage Director Tim Wilson has carefully crafted an extensive international wine 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. 


For the design of CUT, Puck asked Las Vegas-based firm Avery Brooks & Associates (ABA) to create the 160-seat restaurant and 60-seat bar and lounge, providing a modern aesthetic to the traditional steakhouse.  The space captures the contrast of both historical and modern sensibilities through the use of materials, lighting and furniture.  The restaurant boasts rich textures such as a basket woven felt wall that provides a soft white architectural envelope high above bronzed mirror walls and acid-etched glass which surround the dining area.  The flooring is comprised of honed, white limestone, walnut wood tiles and rich, custom-designed carpeting.  ABA brings a stylistic and contemporary spin to the romance of old lamp-lit dining through unique custom-designed lighting fixtures throughout the restaurant that evoke a comfortable and intimate ambiance.  Stylish leather seating offers a balance between formal and relaxed dining.  Leather table tops framed in brushed metal provide a contrast to the English Windsor wood slab tables that occupy the center of the space.


The lounge and restaurant walls are adorned with a group of 12 paintings by Los Angeles-based artist John Millei.  Titled the Maritime Paintings, his work layers both abstract and representational languages of painting to achieve a sense of intimacy and narrative. 


Adjacent to the 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 such as the Mini Kobe Sliders and Tuna Tartare Sandwiches.  The dynamic lounge features an eight-foot tall upholstered sofa in rich black pony-style fabric offset by vibrant cherry lacquer cocktail tables.  CUT's bar and lounge provides the perfect vantage point to people watch into the bustling activity of The Shoppes at The Palazzo, overlooking the famous Barneys New York. 


A portion of the dining room can be utilized for private dining space, seating up to 50 guests, featuring a fully retractable bronze glass wall that opens to a contemporary wine wall located just outside the kitchen. 


Wolfgang Puck's Cut Information


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