Wolfgang Puck, the man responsible for revolutionizing Las Vegas visitors’ eating expectations (with Spago), opened this classic steakhouse in the Palazzo in 2008. Since then, Cut has demonstrated that it’s a slice above many other steak joints. For one thing, that’s practically all you find here: meat, meat and more glorious meat. Go for the 100 percent pure Japanese Wagyu if you can, but rest assured there are no bad choices here, only splendid steaks grilled over wood and charcoal and finished under a 1,200-degree broiler. Complete your meal with one of the dozen side-dish options, a topper or sauces like wasabi-yuzu kosho butter or brightly herbal chimichurri.
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