Thank you, Chowhounds, for the reviews of Cut. Really enjoyed my recent meal there. APPETIZERS I had Organic Asparagus topped with a Poached Egg and drizzled with Bacon Vinaigrette. The sweet and salty Bacon Vinaigrette made this... (7 replies, last updated by kevin h January 14, 2009)

Have heard mixed reviews of Cut and I’m interested in hearing other’s thoughts/experiences. (2 replies, last updated by BBB January 28, 2007)

Has anybody been to Cut in the Regent Beverly Wilshire – Wolfgang’s new steak house? (10 replies, last updated by Hunter November 8, 2006)

, but since I didn’t get a filet, porterhouse, or New York, I can’t provide a direct comparison between the steaks. One additional note: the service at Cut is the best I’ve had in LA. From the Maitre 'd on down,... (3 replies, last updated by tissue June 15, 2006)

Hi chowhounds, well, we went to Cut with friends last night: Hated the room, cold and no character. waited 45 minutes for reservation that they insisted on moving from 8 to 8;30. After my friend raised the roof, they comped us... (1 reply, last updated by mc michael July 24, 2006)

Both are good, but each offers very different experiences. Mastro’s is a traditional steakhouse. Cut is more a nouveau, haute-cuisine take on the traditional steakhouse. You’re going to get a good dose of bovine protein... (16 replies, last updated by ipsedixit September 11, 2009)

Headed to Vegas next week with some friends. Been to many Vegas steak places but never tried CUT or Carnevino. We are going to try one of these places. Which would you recommend. (1 reply, last updated by goodhealthgourmet August 14, 2009)

of CUT - especially because I know I’d want to try the Japanese Wagyu, and I’m still debating about “go big or go home”...(we’re from Vancouver). Spago I’m thinking of, because it’s... (20 replies, last updated by ck1234 May 14, 2009)

Lots of trouble with my most recent cutting boards. They’re nylon (or something) and have suction-y things on the bottom to hold them in place, and for a while they were very good. But now they seem to be warping. Does... (44 replies, last updated by Sooeygun November 16, 2008)

Has anyone tried both (or either for that matter)? I know they are both relatively new and we are considering trying one of them when we travel to Las Vegas in June. Any reviews or insight would be very much appreciated. (0 replies, last updated by jamtart12 April 1, 2008)

Have a special ocassion birthday and am trying to decide on these 2 restaurants. Is Craft still working out the kinks or are they running on all cylinders. And is Cut worth the 30 day in advance reservation. (3 replies, last updated by SauceSupreme July 22, 2007)

I am looking for some background information about the origin of the "oyster cut" why is it called that? I am specifically referring to the lamb oyster cut. (2 replies, last updated by CAN August 18, 2006)

Making birthday reservations for me and Mr. Fish. We both love Mastros – he has steak, I have seafood and we go home happy – but we were thinking of trying Cut. Does the seafood make the cut? Thanks (2 replies, last updated by rameniac January 17, 2007)

Just got new knives— my first good knives ever— and I want to know which material cutting boards are best for keeping them sharp as long as possible? Also, do you have any good hints for the actual sharpening of the... (19 replies, last updated by jcanncuk March 9, 2007)

CUT APPS B+ Tongue Salad B+ (better than over-hyped version at Batali restaurant in NYC) Squash Blossoms B- (Mozza better) Lobster Crab Salad B+ (but slop on a ton of mayo on spam and that tastes good as well) Pork Belly A Bone... (2 replies, last updated by Wolfgang May 11, 2007)