Very early word points to an estimated $3 million “internal remodel” to the destination dining anchor at the Palazzo and Grand Canal Shoppes, with paperwork also suggesting an “expansion” is considered as part of the plans. A vacant retail space next door does provide the potential to create more room for the upscale steakhouse.
The Cut concept launched in 2006 at the Beverly Wilshire Hotel, quickly expanding from Beverley Hills to Las Vegas in March 2008, a few months after the Palazzo debuted.
The 11,060-square-foot interior was designed by Todd-Avery Lenahan of TAL Studio and has never had trouble drawing a crowd to fill the 160-seat restaurant and 60-seat lounge.
Yet to be announced by the Wolfgang Puck Fine Dining Group or the resort, no details of a possible timetable for completion have been released.