Wolfgang Puck’s Cut now has a new look at the Palazzo. Todd-Avery Lenahan, founder of local design firm TAL Studio, created the original design for Cut when it opened in March 2008 and worked on the renovations that bring a lounge that doubled in size. Puck’s fine dining group spent an estimated $3 million on construction costs alone.
The lounge now accommodates 90, while an extended bar seats 20. Also new? A shellfish and crudo bar on ice that sits at one end of the bar.
The bar top now features a leathered stone bar, custom seating, acrylic table tops, textured walls and ceilings, wood flooring, and a redesigned banquet room. To go along with the renovations, executive chef Matthew Hurley now serves Maine diver scallops crudo with apple and white Alba truffles; chilled red king crab with Thai red curry vinaigrette; shellfish plateaus; and Keluga Queen and Golden Oscetra caviar service.
The bar also got a boost with its whiskey and brandy lists, now expanded, new barrel-aged cocktails, a roving cocktail cart with bottle service, and a wine list with 1,400 selections. The bar and lounge are open nightly at 3 p.m. and the dining room is open from 5:30 to 11 p.m.