Wolfgang Puck's "Cut" at the Palazzo. It's a very popular place, we had a reservation, but still ended up waiting over 30 minutes. The waiting part always sucks, but we got a booth, great service and the food was delicious. So we were pretty happy with this place.
We both loved our appetizer: "crab and shrimp Louis". I ordered the kurobuta pork chop. It was huge, probably like 2 pounds, we shared, of course. It was sooooo soft. I basically don't like pork, EXCEPT bacon and kurobuta. I know, it sounds strange. Since this is Wolfgang's restaurant, I figured I could probably get really good kurobuta pork, and it was good. Very flavorful, and I can just keep going eating, never get sick of that taste.
My husband ordered the turbot, because he never had it before, and Gordon Ramsay always uses this fish to make his fish dishes. He loved it, but I wasn't crazy about it. Maybe just because I don't like to eat cooked white fish and, to me, it was kinda no taste.
Even though we were so full, I had to get dessert. So far, I've always had really good desserts at Wolfgang Pack's restaurants. We ordered the banana cream pie. I loved it.
bread
butter
complimentary cheese rolls
Roasted baby artichokes, crisp pancetta, cipollini $12
Maryland blue crab & Louisiana shrimp "Louis" cocktail, spicy tomato-horseradish $28
sauces for pork chop
Double thick Kurobuta pork chop, Flavorosa Plum-Fuji Apple "Mostarda di Frutta" $38
I HIGHLY recommended this pork chop.
Waiter preparing turbot
Pan roasted wild French turbot, "French Riviera" style, fennel, black olives, confit tomatoes $46
Banana cream pie $14
Menu
Rating: 4.5 / 5
Repeat: Yes
Restaurant
5:30 p.m. – 10 p.m., Sunday – Thursday
5:30 p.m. – 11 p.m., Friday & Saturday
Bar & Lounge:
5 p.m. – 1 a.m., Monday – Thursday
3 p.m. – 1 a.m., Friday - Sunday
(702) 414-4300
http://www.wolfgangpuck.com/restaurants/finedining/cut/
Oct 14, 2008
The Palazzo - Cut
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