CUT by Wolfgang Puck

CUT is Wolfgang Puck's modern steakhouse in the Palazzo's waterfall atrium — the Vegas edition of the concept that rethought what a steakhouse could be, and a Forbes Four-Star holder into 2026. The register is sleek rather than clubby: wet- and dry-aged prime, Japanese and American wagyu, and sides that travel further than creamed spinach ever did.

The kitchen's greatest hits: Snake River Farms Wagyu short ribs, the Kurobuta pork chop for the beef-skeptic, and a whole roasted Maine lobster with black truffle sabayon that quietly outclasses half the seafood rooms in the building. Entrees run $50-120 before the A5 section. The under-publicized weapon is the bar: a daily 5-7pm happy hour with wagyu sliders, handrolls, and cocktails around $12, plus the full 'Rough Cuts' menu — black truffle grilled cheese included — for walk-ins.

Standard CUT caveats: sides are a la carte and add up, the room hums loud on weekends, and it's dinner-only. Plan $120-200 a head in the dining room — or beat the system entirely at the bar, which might be the single best cheap-Puck experience in the city.