Wolfgang Puck's CUT at Palazzo has been Matt Hurley's room for years — Hurley came up through 25-plus years in the Wolfgang Puck Fine Dining Group, starting as prep cook at Spago Las Vegas before the corporate catering-chef role and the CUT EC seat. The dining room is Puck-and-Tihany clean: walnut paneling, open kitchen, raw-edge architectural restraint. The dry-aged American and Australian beef program, the bone marrow flan, the Pacific seafood all read on Puck's calibrated steakhouse register. For Puck's second CUT after Beverly Hills, with the Vegas-property scale the LA original doesn't have.