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.

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Diner's Notebook

A double Cosmo preview and Dos Caminos’ tasty new breakfast

By Max Jacobson

Diner’s Notebook took a big bite out of the Apple recently, with visits to a pair of New York restaurants slated to open in the Cosmopolitan this December. Here’s a sneak preview of what to expect. Blue Ribbon Sushi Bar and Grill, on 58th Street in Manhattan, was started by two brothers, Bruce and Eric Bromberg. As another Jewish boy who loves Japanese food, I can see why their eclectic menu has been such a runaway success. Every table was full, and the buzz was electric.