Wolfgang Puck's Strip Steakhouse Runs at Full Register
CUT by Wolfgang Puck operates inside the Venetian as a full-dress Strip steakhouse, the kind of room where the formality is intentional and the price point is not incidental. The dark-wood build-out, calibrated lighting, and service that runs at a formal clip signal exactly what the room is: an expense-account room, a celebration room, a room where the Puck brand premium is baked into the bill from the first bread course.
The dry-aged ribeye with bone marrow butter is the anchor of the menu and earns its place there. Dry-aging concentrates flavor in ways that wet-aged beef doesn't reach, and the bone marrow butter compounds that richness without obscuring the char. It is a straightforward argument for why this kitchen costs what it costs. The Maine lobster cocktail reads as the classic cold opener the room demands, clean and properly executed, the kind of first course that sets the register for what follows. The Wolfgang Chinois chicken salad carries the signature Puck identity, the Asian-inflected preparation that dates to the Chinois on Main era and still holds as a reason to order it here.
Service runs impeccably by most accounts, attentive without becoming intrusive, and the room manages the formal-steakhouse cadence with consistency. The value question surfaces in the record, and it is honest: CUT prices at the top of the Strip steakhouse tier, and whether the ribeye and the room justify that against other rooms on the boulevard is a calculation every diner makes for themselves. What is not in question is the execution level. The kitchen delivers what the room promises.
Located inside the Venetian, close to the rewards desk, making it straightforward to locate even in that property's considerable square footage.
