The story
At The Venetian’s Waterfall Atrium, CUT by Wolfgang Puck reimagines the classic American steakhouse with a contemporary sensibility. Under the direction of executive chef Matt Hurley, the kitchen balances the robust appeal of premium cuts with the precision of modern technique.
The menu centers on exceptional beef. CUT specializes in Wagyu, offering both 100 percent Australian Wagyu ribeye and crossbreed American Wagyu/Angus “Kobe style” steaks. Beyond the steaks, the kitchen turns out dishes like Maine diver scallops, bone-in tomahawk steak, Japanese hamachi, and a seafood plateau that showcases the kitchen’s range.
The dining room is marked by a quiet, professional rhythm. Servers in all black move through the space with an almost intuitive awareness, placing dishes and clearing plates without interrupting the conversation. A four-seat booth near the front offers a degree of seclusion while still commanding a view of the entire room.
Wolfgang Puck, a chef who reshaped fine dining with his bold, ingredient-driven approach, remains the guiding presence. His influence is evident in every detail, from the sourcing of seasonal produce to the assertive yet unobtrusive service.
CUT’s reputation has earned it a Forbes Travel Guide Four-Star award, along with recognition as a AAA Four Diamond winner and “Best Steakhouse in Las Vegas” from Vegas Magazine. It is a place where the steakhouse tradition feels both honored and gently pushed forward.
Recognition
Ambience
Details
History
The restaurant’s proprietor, Wolfgang Puck, has earned an international reputation for inventive, flavorful food. CUT is no exception, taking steakhouse favorites and adding a touch of flair to make each dish special.This Las Vegas steakhouse uses fresh, seasonal ingredients sourced as much as possible from local farmers’ markets, ingredients that under the direction of executive chef Matt Hurley are combined with the sort of juicy, high-quality steaks you can only dream of carving up.CUT specializes in Wagyu beef, some of the very best cuts money can buy. The eatery has both 100 percent Australian Wagyu ribeye, as well as crossbreed American Wagyu/Angus “Kobe style” steaks.Assertive but unobtrusive service defines the attention you’ll receive as a diner at CUT Las Vegas. Servers dressed in all black glide about the dining room, placing new dishes in front of you and clearing finished bites in almost psychic fashion.Burrowed in the front of the room before you reach any other tables, the best spot at CUT can comfortably seat four diners and is more secluded than the steakhouse’s other booths. This one provides a superstar view of the entire dining room without putting you in the sight lines of every other diner.
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