Other locations: Beverly Hills inside the Willshire
Price: $$$ (and unworthily-so)
End result: Disappointing
Just came back from a Vegas trip that was very mellow. We didn't do much except eat, sleep and a little drinking. I remember when I first started drinking, it was so fun! Shots were awesome and not painful at all. Then the years rolled by and I started to become picky about my liquors: only clear. Then it was only Goose. Then it was beers over shots. Years later, here I was, sitting in Vegas and not wanting to drink. Such. a. weird. experience.
Anyway, it was mellow and we barely left our hotel. The only place we did go was to our neighbor hotel, Palazzo and Venetian, to visit friends. On the walk over, Jon and I passed Cut Steakhouse several times. On the second night while our friends were eating at PANDA EXPRESS?!?!?!, Jon and I opted to eat the Wolf Gang Puck restaurant, despite the fact that Jon recently had a rather disgusting sandwich from one of his places.
One of the main reasons Jon wanted to try Cut though was because he had heard good things abut their bone marrow appetizer. We had tried bone marrow at Butter and loooooooved it, so I was on board to try it again. But we were hella tricked by Cut! Let this be a lesson to everyone: read menus carefully!
I kept saying over and over it didn't seem like there wasn't any bone marrow in it and all I tasted was egg. That's because there really wasn't any bone marrrow and it was egg! It took me a couple bites in to realize that the word after "bone marrow" on the menu was "flan", you know, as in that thing made with eggs? Reading-menu-fail.
What I was impressed with at Cut was their service and decor. They weren't overly nice but they were very professional. They didn't push us when we had only ordered tap water, and they had brought out the different cuts of Kobe beef to the table. We had a choice of four types of bread (I love it when you get to choose!) and we were also offered seconds. But perhaps my favorite part was the serving of our Porterhouse. They brought the steak to our table still on it's skillet; and they had cut the steak at our table, as well as served it for us. For some reason this gesture made the restaurant seem fresh and modern to me.
The steak itself was a little bit disappointing, especially for the cost of $109 (about $14+ than Peter Lugers!!!). The filet was much, much better than the New York, which I found to be very tough, but neither could stand on their own without sauces. I actually ended up using sea salt too to flavor it up a bit. And for some reason, a server had brought out their "new sauces" for us to try but they were all mustard based. Really, mustard on my Porterhouse? Is this a new thing?
My last complaint about Cut is that is was incredible expensive. I don't mind dishing out money for food so long as it's worth it, and it wasn't here. I mean each sauce was listed on the menu for $2 (but actually we received some at no charge... maybe because we hadn't ordered them?), and each side was $12. The sides the sounded even remotely appetizing, like the Mac N Cheese we got, had surcharges (another $11!). For $21 bucks you would think I would get a whole bowl of Mac N Cheese.
I'm confident enough to say that Cut will be the first and last Wolf Gang Puck experience I have.
--fatty regina out
What I was impressed with at Cut was their service and decor. They weren't overly nice but they were very professional. They didn't push us when we had only ordered tap water, and they had brought out the different cuts of Kobe beef to the table. We had a choice of four types of bread (I love it when you get to choose!) and we were also offered seconds. But perhaps my favorite part was the serving of our Porterhouse. They brought the steak to our table still on it's skillet; and they had cut the steak at our table, as well as served it for us. For some reason this gesture made the restaurant seem fresh and modern to me.
The steak itself was a little bit disappointing, especially for the cost of $109 (about $14+ than Peter Lugers!!!). The filet was much, much better than the New York, which I found to be very tough, but neither could stand on their own without sauces. I actually ended up using sea salt too to flavor it up a bit. And for some reason, a server had brought out their "new sauces" for us to try but they were all mustard based. Really, mustard on my Porterhouse? Is this a new thing?
My last complaint about Cut is that is was incredible expensive. I don't mind dishing out money for food so long as it's worth it, and it wasn't here. I mean each sauce was listed on the menu for $2 (but actually we received some at no charge... maybe because we hadn't ordered them?), and each side was $12. The sides the sounded even remotely appetizing, like the Mac N Cheese we got, had surcharges (another $11!). For $21 bucks you would think I would get a whole bowl of Mac N Cheese.
I'm confident enough to say that Cut will be the first and last Wolf Gang Puck experience I have.
--fatty regina out
No comments:
Post a Comment