CUT BY WOLFGANG PUCK UNVEILS NEW LOOK AND MENU AT THE VENETIAN RESORT HOTEL LAS VEGAS

LAS VEGAS (December 3, 2018) – The iconic, award-winning restaurant CUT by Wolfgang Puck presents a new look at The Palazzo at The Venetian Resort with an expanded bar and lounge and enhanced food and beverage offerings. The update is part of Puck’s creative vision to continually evolve and offer an authentic identity at each of his critically acclaimed CUT restaurants around the globe.

The redesign was spearheaded by CUT’s original designer Todd-Avery Lenahan, founder of local design firm TAL Studio, with a mission to maintain the restaurant’s admired style but elevate it to showcase a matured setting that today’s culture savvy clientele will embrace.
“As the culinary landscape of Las Vegas evolves, it’s important for us to continually look at ways to set the standard for an unrivaled dining experience,” said Wolfgang Puck. “We recently re-imagined Spago, and it was time for us to do the same at CUT.”
At the forefront is the expansion of the bar and lounge, which doubled in size. The lounge now seats 90, while an extended bar seats 20. A newly added shellfish and crudo bar on ice offers a striking presentation at one end of the bar.
Several new design elements refine and polish the setting including a rich and leathered stone bar, new custom plush seating paired with sophisticated acrylic top tables, textured walls and ceilings, wood flooring and a redesigned banquet room.
“For the past 10 years, we have delivered an extraordinary dining experience to our guests, and we look forward to enriching the restaurant’s character and sharpening its unparalleled quality with our new aesthetic and menu,” said Tom Kaplan, senior managing partner of the Wolfgang Puck Fine Dining Group.
Executive Chef Matthew Hurley complements the design with new menu creations including dishes from the shellfish and crudo bar such as Maine Diver Scallops Crudo with Apple and White Alba Truffles; Chilled Red King Crab with Thai Red Curry Vinaigrette; Shellfish Plateaus; and Keluga Queen and Golden Oscetra Caviar service.
Hurley also updated several of CUT’s classic dishes such as Steak Tartare; Duo of Pork; and the famed Tuna Cones. Additionally, the restaurant now features an increased selection of true Japanese Wagyu from varying prefectures.
The bar boasts an expanded whiskey and brandy selection, showcasing a dramatic whiskey display behind the bar. Further bar highlights include new barrel-aged cocktails, a roving cocktail cart with bottle service and a more extensive wine list with 1,400 selections.
The bar and lounge are open nightly at 3 p.m. and the dining room is open from 5:30 p.m. – 11 p.m. For more information, please visit: http://wolfgangpuck.com/dining/cut-las-vegas/.
About Wolfgang Puck Fine Dining Group
The name Wolfgang Puck is synonymous with the best of restaurant hospitality and the ultimate in all aspects of the culinary arts. The award-winning restaurants in the Wolfgang Puck Fine Dining Group include Spago (Beverly Hills, Istanbul, Las Vegas, Maui and Singapore); CUT (Bahrain, Beverly Hills, Las Vegas, London, Singapore, New York City, Doha, and Washington, D.C. opening spring 2019);  Chinois (Santa Monica); Cucina by Wolfgang Puck (Las Vegas); Five Sixty by Wolfgang Puck(Dallas); The Source by Wolfgang Puck (Washington, DC); Lupo by Wolfgang Puck (Las Vegas); Wolfgang Puck at Hotel Bel-Air (Los Angeles); re/Asian Cuisine(Bahrain); Wolfgang Puck American Grille (Atlantic City); Wolfgang Puck Bar & Grill (Las Vegas, Summerlin and Los Angeles); Wolfgang Puck Pizzeria & Cucina (Detroit); Wolfgang Puck Steak (Detroit); and WP24 (Los Angeles). For more information, please visit www.wolfgangpuck.com or follow us on Facebook, Instagram and Twitter.