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CUT presents a contemporary twist on the classic steakhouse. From USDA Prime Nebraska corn-fed, 35-day dry-aged steaks to true Japanese 100% Wagyu Beef, CUT caters to true steak connoisseurs. Guests also can enjoy a wide array of entrees including the Kobe Beef Short Ribs “Indian Spiced,” slowly cooked for eight hours; Colorado Lamb Chops with Cucumber-Mint Raita; and Pan Roasted Maine Lobster. To accompany the entrees, guests can choose from 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. At CUT’s bar and lounge, guests can find a smaller menu featuring CUT’s signature appetizers such as the Mini Kobe Sliders and Tuna Tartare Sandwiches.

Las Vegas-based design firm ABA designed the 160-seat restaurant and 60-seat bar, providing a modern aesthetic to the traditional steakhouse. Adjacent to the restaurant’s 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.

Widely acknowledged s one of the most popular restaurants in the United States, CUT has raised the bar within the fine dining industry and has garnered high praise from prestigious publications including the New York Times, Los Angeles Times (Three Stars), Wall Street Journal and Wine Spectator and was named one of the top three steakhouses in America by Bon Appetit Magazine.

Publicity

"CUT" A Cut Above The Rest" www.travelsintaste.com