Cut, Las Vegas

I like steak, but to be frank once you reach a certain level - let's say The Palm or Capital Grill - it's hard to make much improvement in the kitchen. Or so I thought!



At first I figured Cut's USP was going to be in the appetizers. An oxtail bouillon with bone marrow dumplings was impressive and the menu struck me as inventive and well balanced - lots of fairly light dishes leaving room for more steak.



However when my steak, an Illinois corn fed rib eye of 20oz, came I realized you can do more with a steak. Whether it's down to the special broiling method the waiter mentioned or just crack rubbed in (they claim it's salt) this was the devil's own steak. I seriously considered eating on way past my capacity it was so good. As it was it pained me to leave a bite or two. Brilliant, and well worth the premium Cut demands.

I passed on dessert but was treated to a few small slices of lemon and chocolate 'cake' with my espresso.

Service, while clearly built around the up-sell, was impeccable. Total cheque $101 before tip.

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