The Strip, I dare say, has more great steak houses than any stretch of real estate in the world. How do I love thee; let me count the ways: Craftsteak, the Steak House at Circus Circus, Delmonico, Carnevino, SW, Nero’s, Fix, Brand, Stack and Union. And that list barely scratches the surface. With this much competition, they have to be good. Wolfgang Puck’s Cut, though, is our choice. Everything from the hot potato knish appetizers to Sherry Yard’s desserts is fabulous. And Puck’s team is a star-studded one, including Spago Beverly Hills chef Lee Hefter and our own David Robins. The bone-marrow flan starter is worth a detour. Meats grilled over hardwood and finished on a superheated broiler are amazing as well. The 35-day dry-aged Prime is a religious experience.
Best of the City 2017
Our eighth annual celebration of all things Las Vegas, from the best casino comebacks to irresistible pot products