Off the bat, I'm sure some of you who are familiar with my tastes & opinions on steakhouses are thinking to yourselves - really? #1 Carnevino fanboy Jilly is eating at Cut?!? But, as much as I love Carnevino, I wanted to give Cut another try, as it had been a few years - and since we were staying at Palazzo on a comp, I thought it would be fun to "bookend" the trip with meals at their two highly-regarded steakhouses - plus, although I prefer the masterfully dry-age beef at Carnevino, our previous experience with Cut had left me impressed with how they did everything else - I liked the ambiance, the appetizers & desserts were first rate, and the service was top-notch - so, that's the how & why of how Cut made the "cut" and onto our dining itinerary again this trip. And I must say, I'm glad it did! Everything that I remembered having stood out several years ago continued to shine again - perhaps even a little brighter this time. Service at Cut always starts out with the little show that has become so common at high-end steakhouses these days that it's almost cliche [ever been to a Morton's?] - where they bring you out the tray with the cuts of beef - though in the case of Cut, perhaps it's partly a play on the name of the restaurant? - but really, I think it's more of a hard-sell on the "Kobe" & "Wagyu" beef - they make a big deal about educating you on the superior marbling - and yes, American "Kobe" and Australian Wagyu do indeed still have superior marbling to even the primest of prime beef - but at the prices they charge, IMO it's really kind of a rip-off, because unless the laws have changed since the last time I checked, you really can't get true Japanese Kobe in the states anyway - yet they're generally charging you close to true Japanese Kobe prices - so when I want to spend a couple hundred bucks on a steak, I'll go with one of Carnevino's extra-long dry-aged "Riserva" steaks over a piece of similarly priced faux-Kobe every time - but that's just me - if you enjoy American "Kobe" or Wagyu and think it's worth the price, as long as you enjoy it, that's really all that matters. But before I bore you all again with one of my interminable dry-aged beef lectures, let me get back on point about Cut - and I think my favorite thing about Cut is the appetizers - they have so many interesting appetizer choices it really made it a tough decision for both myself & the wife. I was tempted to try the veal tongue just to gross Mrs. Jilly out the way she'd been grossed out when I'd gotten the lamb's tongue at B&B some years ago, and was also tempted to try the oxtail soup with bone marrow dumplings - but ultimately decided to go with the Bone marrow "flan", even though I had it before because a) I'm a sucker for a good bone marrow dish & b) I just remembered really enjoying it last time - so no points for me on the advenure scale there - but definitely points for me on the delicious scale , as it at least met, and probably exceeded, my memory-based expectations - perhaps a bit savorier and more garlicky than I remembered, but both in a good way - and the presentation can't be beat, the way the tall bones come out in a little tower on the plate, surrounded by dollops of a wonderful mushroom chutney and topped with a nice little salad which, in addition to adding a nice dash of color, provides just the right amount of crispness & freshness to what is an admittedly fatty dish - an occasional bite of which helps to cut the fattiness from becoming too unctuous or overpowering. Having now had this dish twice, I feel I can really recommend it equally to both someone who already enjoys bone marrow as well as to someone who has always wanted to try it but not done so yet. Mrs. Jilly - a known beet fanatic - predictably went with the beet salad, which was presented artfully enough and featured three different beet preparations - whether they were three different types of beets, or just beets done three ways I forget - but since I absolutely detest beets, all I can really say about it is that it looked very pretty & Mrs. Jilly raved about it, so I guess if you like beets, consider having at it yourself should you ever make it to Cut. For the main course - despite everything I just rambled on about earlier - we decided I'd go with the lobster, while Mrs. Jilly would order the sirloin tasting - a trio of petite dry-aged, American "Kobe" and Australian Wagyu sirloins - and then share them, so that way we could both have some lobster & some steak. We also split a side of Brussel sprouts [not my first choice, but the wife likes 'em, so that's what we got]. The lobster was removed from its shell flawlessly - without the different sections of meat getting broken up - and then artfully presented - and was probably one of the best lobster dishes I've had in a while, the meat was buttery, delicate & delicious - simple, but in a good way that allowed the sweetness of the lobster meat to shine through - it really made me glad I'd decided to go with it. The trio of sirloins came with a side of corn salsa that was a pleasant surprise, and the three pieces each had an absolutely beautiful char on them, and were cooked perfectly to just under medium rare as we'd requested. Mrs. Jilly gave me the dry-aged piece in its entirety - and I have to say, they did a good job for a place that doesn't exclusively dry-age - it hit all the right earthy notes and had the right, more yielding but still firm texture that all good dry-aged steaks should. I only had a bite each of the "Kobe" and Wagyu - but I must admit, as much as I ragged on them, they both did absolutely melt in your mouth - although for my palate, they were otherwise on the bland side - I felt most of the flavor came from the char instead of the meat itself [although it was a very exquisite char!] - but Mrs. Jilly absolutely loved it. Personally, I find brussel sprouts to be too bitter, and these were no exception - so after having one or two, I mostly stuck to picking out the pieces of bacon that were mixed in with them - and I will say, it was really good bacon - firm without being burnt & with a wonderful smoky flavor - I would say I enjoyed it enough that it will seriously make me consider trying their pork belly appetizer next time if that's the quality of bacon they're using. The wife loved the sprouts - so I guess, much like with the beets - if brussel sprouts are your thing, take that as an endorsement over my personal opinion. Dessert was another area where I'd remembered Cut shining in the past, and once again it did not disappoint - I went with a whisky-soaked chocolate cake that probably shouldn't be legal to serve to anyone under 21 - very strong, but I like whisky so to me, that was a positive - while Mrs. Jilly went with a classic chocolate souffle which she also enjoyed very much. Service throughout was friendly & professional - we never wanted or waited for anything, yet at the same time didn't ever feel like we were being stalked or interrupted - and the room has just enough panache to make it a little less masculine - and dare I say almost romantic? - compared to many "steakhouses" - and I found the tables to be well spaced - we actually scored a banquette that probably should have seated at least four, and which gave us a nice amount of privacy - and the noise level was enough that you didn't feel deafened but also still not so hushed that you felt everyone would be listening in on your conversation - a really good middle ground in terms of atmosphere. So, while I'd still probably go to Carnevino for steak - if steak were the one & only thing on the agenda - I also think Cut deserves your serious consideration not necessarily just as a "steakhouse" option - but as a well-rounded choice for a good meal no matter what you're in the mood for thanks to it's plethora of interesting & well-executed appetizers, seafood dishes, sides and desserts - I know we'll consider it again for sure.