Wolfgang Puck Continues to Revolutionize the
Fine Dining Scene in Las Vegas
Master Chef to Open Award-Winning Steakhouse CUT
Las Vegas,
Sept. 25, 2007 ? Master chef and restaurateur Wolfgang Puck is
bringing his critically acclaimed, award-winning restaurant CUT
to Las Vegas. The Beverly Hills, super-chic steakhouse will open
at The Palazzo late December. CUT will mark the
sixth fine dining restaurant from the Wolfgang Puck Fine Dining
Group in Las Vegas, recognized as a leader in revolutionizing
the dining landscape of the city.
"I believe
that we have some of the finest restaurants in the world in Las
Vegas," said Wolfgang Puck. "It's wonderful to bring
CUT to local residents and visitors. We're offering
something new and exciting "our own version of the American
steakhouse" modern, innovative food in a contemporary, energized
environment.
Widely acknowledged
as one of the most popular spots in the United States, CUT
has raised the bar within the fine dining industry and has garnered
high praise from prestigious publications including the New York
Times, Los Angeles Times (Three Stars), Wall Street Journal and
Wine Spectator, to name a few. Noted food critic John Mariani
awarded CUT, "Restaurant of the Year"
in the November 2006 issue of Esquire magazine, less than six
months after opening. In April 2007, CUT was nominated for "Best
New Restaurant" by the James Beard Foundation, considered
one of the highest marks of distinction within the culinary community,
and in August 2007, Bon Appétit magazine named CUT
one of the top three steakhouses in the nation.
Puck has named
Matthew Hurley to serve as the executive chef of the 160-seat
restaurant and 60-seat bar and lounge. Hurley began his more than
12-year career with the Wolfgang Puck Fine Dining Group as a prep
cook at Spago, Las Vegas, training under Managing Partner, Operations
& Corporate Chef-Las Vegas David Robins. Until most recently,
Hurley held the position of Corporate Catering Chef for the Las
Vegas-based Private Dining & Catering arm of Puck's company,
a multi-million dollar division catering intimate affairs and
extravagant galas.
Hurley has spent
the last few months at CUT working alongside
Puck and Chef Lee Hefter, Managing Partner and Executive Corporate
Chef of the Wolfgang Puck Fine Dining Group, to develop the Las
Vegas menu, which will offer a contemporary twist on the classic
steakhouse. From USDA Prime Nebraska corn-fed, 35-day dry-aged
steaks to true Japanese Wagyu Beef, CUT will
cater to true steak connoisseurs. Guests also will enjoy a wide
array of entrees such as the Kobe Beef Short Ribs, Lobster &
Crab “Louis" Cocktail with Spicy Tomato-Horseradish
and Roasted Wild French Turbot “French Riviera" Style
for two. The menu will integrate Puck's passion for eating and
dining "well" incorporating Puck's philosophy Wolfgang's
Eat, Love, Live! - utilizing only the freshest, all-natural and
organic ingredients possible to create a seasonal menu filled
with innovative tastes.
Las Vegas-based
design firm Avery Brooks & Associates (ABA) will craft the
space for CUT, providing a modern interpretation
of a classic steakhouse. Custom-made, large, bronzed glass doors
will welcome diners into an environment that captures the contrast
of both historical and modern sensibility through design, material
and lighting. The restaurant will feature rich textures such as
a basket woven felt wall which will provide a soft white architectural
envelope accented by bronze mirrors, honed limestone and custom-walnut
flooring. ABA will bring a stylistic and contemporary spin to
the romance of old lamp-lit dining with a unique custom-designed
lighting feature that will evoke a relaxed and intimate ambiance.
Sculpted chairs of minimalist design will offer a unique form
that combines the warm texture of aged leather with glossy ebonized
ironwood. Leather table tops framed in brushed metal will provide
a contrast to the English Windsor wood slab tables that will occupy
the center of the space.
Adjacent to the
restaurant's intimate main dining room will be an energetic upscale
bar and lounge showcasing exclusive custom cocktails, classic
drinks and a smaller menu featuring CUT's popular
appetizers such as the Mini Kobe Beef Sliders. The dynamic lounge
will feature an eight foot tall upholstered sofa in rich black
pony-style fabric offset by vibrant cherry lacquer cocktail tables
providing a perfect vantage point to people watch.
Private dining
space also will be available featuring a fully retractable bronze
glass wall that will open to a contemporary wine wall located
just outside the kitchen, offering patrons a backstage glimpse
into the bustling kitchen.
"We're very
excited to bring CUT to Las Vegas at The Palazzo,"
said Tom Kaplan, senior managing partner of the Wolfgang Puck
Fine Dining Group. "We're continually looking for ways to
deliver fresh, new dining experiences that further shape the fine
dining scene in Las Vegas. With its smart, sophisticated design,
hip and contemporary bar and modernized steakhouse menu, CUT is
the perfect match for the energy of the city."
The original CUT
and ultra lounge sidebar opened inside the acclaimed Beverly Wilshire,
a Four Seasons Hotel, in June 2006. Designed by legendary architect
Richard Meier, CUT is the 2006 winner of the American Institute
of Architects/Los Angeles Chapter Restaurant Design Award, honoring
excellence in restaurant design.
The award-winning
restaurants of the Wolfgang Puck Fine Dining Group include Spago
(Beverly Hills, Las Vegas, Maui), Postrio (San Francisco and Las
Vegas); Chinois (Santa Monica and Las Vegas); Trattoria del Lupo
and Wolfgang Puck Bar & Grill in Las Vegas; Wolfgang Puck
American Grille at Borgata Hotel Casino & Spa in Atlantic
City; and CUT and sidebar at the Beverly Wilshire.
Opening in October 2007, the Wolfgang Puck Grille at the MGM Grand
Detroit and The Source at the Newseum; Opening in November 2007,
Spago at The Ritz-Carlton, Bachelor Gulch.
The Palazzo is
a stand-alone resort currently being built by Las Vegas Sands
Corp. (NYSE:LVS) in the heart of the famed Las Vegas Strip. When
combined with the neighboring Venetian and Sands Expo and Convention
Center, The Palazzo will give the company the largest hotel and
convention complex in the world. In addition to Jersey Boys, the
$1.8 billion Palazzo will feature more than 3,000 all-suite rooms
and offer its new shopping, dining and entertainment on two luxurious
levels. The 450,000-square- foot retail space, The Shoppes at
The Palazzo will be highlighted by Barneys New York and connected
to The Venetian via The Grand Canal Shoppes. www.wolfgangpuck.com
For More Information
Wolfgang Puck Fine Dining Group
Stephanie Davis
(702) 369-5469 or
stephanie.davis@wolfgangpuck.com
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