I made a reservation specifically to get two appetizers, the tuna tartare and bone marrow flan. Lady Luck was on my side.
Started with the freebie cheese gougere, which was excellent as usual.
Bone Marrow Flan yup
Tuna Tartare fuckin amazing, better than I remembered. Everything on the plate made sense. Served with toast, super easy to eat and prepared to perfection. This is a well thought out dish, which I really appreciate.
Dry aged Nebraska Ribeye my favorite steak they offer. Order this one, not the NY Strip. Tender, funky, delicious bovine.
Wagyu Beef Short rib rich as fuck, perfectly tender, slight sweetness from the Demi glade glaze, and the mushroom duxelle provided a well rounded earthiness. The truffle was very faint and didn’t add much flavor. The greens on top make it healthy.
Sautéed Butter with Spinach and their wonder Cavatappi mac and cheese . The pasta had great texture and the cheddar was packed with flavor. And of course, the crispy cheese on top is the best part. The sautéed butter had a nice spinach flavor, just salty enough.
Gambled on the dessert with the manchego cheesecake. The manchego was definitely there, perhaps a little too much. I guess this was to act as a cheese course, it was just decent and not really my thing. Should have went with the tried as true banana cream pie or chocolate soufflé. Live and learn, had the dessert been stellar, the meal would have been damn near perfection.
CUT still remains my favorite steakhouse in Vegas, in a city of steakhouses. Craftsteak is a close runner up. CUT is dishing out appetizers and sides better than most fine dining French spots. No wonder the place was filled to the gills at 11 pm.