The Final Cut Steakhouse: A Memorable Night at Hollywood Casino Kansas City

Like many couples, we are always on the lookout for restaurants to add to our list for special occasions. We enjoy a good steakhouse, and have a small list we fall back on, when a birthday or anniversary arrives. Finding a new one that rises to the top of the list is a rare feat, but it occurred when we visited Final Cut at the Hollywood Casino in Kansas City, Kansas. We met up with Dean Doria, VP of Marketing, and Adam Fruehauf, the Executive Chef. We want to thank Hollywood Casino for their hospitality. Rest assured that all opinions are our own.

Hollywood Comes to Kansas City. It came as no surprise that the Hollywood theme would carry into the Final Cut restaurant. Prior to dining, Dean led us on a tour of the restaurant. Photos of various movie stars adorn the walls, but the stars are the memorabilia display cases. A silver gown worn by Celine Dion at the Academy Awards ceremony, when Titanic won so many awards, resides in a place of honor. Nearby, artifacts from The Wizard of Oz are displayed for Kansans to show off to their out of town guests. We all know that most people from outside of the Midwest relate Kansas to this movie. Our dinner was being served in their private dining room, which holds about 20 people, and can be reserved for special events. Here we found smaller display cases set into the walls, which hold pieces from various renowned movie sets. It certainly sets the mood for an upscale evening.

The Dining Experience Begins

Unlike what we would normally experience at a regular dinner, this evening’s meal was set up to showcase a wider variety of the dishes offered at Final Cut. First up were a couple of the appetizers. The Jumbo Lump Crab Cakes are not what we are used to, since they don’t use the filler that most restaurants will. These are made with just crab meat and spices, and are served with a spicy remoulade for dipping. So pure, and flavorful. The other dish was the Italian Stuffed Mushrooms, which came on a plate of three. The stuffing is a sausage base, and adds an interesting twist to the tumeric sauce. I thoroughly enjoyed these, since Crystal is not a fan of mushrooms. (Her loss!)

Final Cut has four salad choices on their menu, and we were served two of the most popular. The Wedge has become a staple for many steakhouses, and theirs are served with bacon crumbles, and a blue cheese dressing. The Mixed Greens is topped with Parmesan cheese, and comes with a helping of house made ranch dressing. Both salads were fresh, but we only nibbled at them, since tonight was about being carnivores.

The Hits Keep Coming

Now that we had cleansed our palates with the salads, it was time to test some of the seafood options at Final Cut. Another appetizer option is the Colossal Gulf Shrimp, which are well described. As you can see from the picture, these things are as big as a lemon, and the cocktail sauce is house made. While Crystal was enjoying these, I had my eye on the Alaskan King Crab. It worked out well that I love crab, and Crystal is a fan of shrimp. We each got our favorite, and even shared some with our hosts. Their seafood was so delicious, but we both had to scale back to save room for the other courses that were being served.

Crystal’s favorite cut of steak is the filet, and at Final Cut they have a couple options. A certified angus version comes in 7 or 10 ounce portions. The other choice is the Signature Filet Mignon, which is what we were served. This is the 10 ounce size, but is wrapped with bacon, and topped with herb cheese, blue crab, and lobster. Once this was placed in front of Crystal, I knew she would be more than happy to do the testing for us. In the end, she remarked that it was tender, moist, and the combination of flavors were unlike anything she had ever had. By the time she finished it, it was a given that she found it delicious.

Final Cut Has The Beef

With Crystal occupied, the three guys at the table focused on the larger cuts of beef. We had two sizeable steaks to choose from. The 24 ounce Final Cut Tomahawk Chop is made from Australian wagyu, which is unbelievably tender. This one was placed near me, and it was tempting to keep it to myself. Fortunately for the others, I also wanted to sample the 24 ounce certified angus Porterhouse Steak. This was just as tender, and gave me a chance to taste the differences between cuts and beef sources. All of the steaks at Final Cut are seasoned with kosher salt and tri-color peppercorns. Broiled at 1600 degrees, they develop a tasty crust, while maintaining their juicy tenderness.

The picture above shows that we included some sides into our meal. The Asparagus Spears are grilled, but retained their crunch. The pot of Cream Corn included a cheese base, which was Crystal’s favorite side dish. The pot of Steakhouse Mushrooms got overlooked in pictures, but was not missed by me. All of the sides are a la carte, and there are eleven options to choose from.

Sweet Finishes

Just in case there was a small spot in our bellies that had been missed, the chef had another couple surprises up his sleeve. Dessert options for the evening included a Trio of Sorbets. The sorbets were light and each had unique flavor combinations. Crystal is a big raspberry fan, so she gravitated to the one in the middle. I sampled them all, but ended up really liking the blueberry-lemon version on the left. The flavor choices change depending on available ingredients, but we are betting there is always a great variety. By the time we made it to the Bread Pudding, everyone was feeling the effects of the evening. Not to be beaten, we pushed on. As soon as we tasted the dish, we found ourselves returning for additional bites. It had a nice texture, and the home made ice cream topping kept us coming back. The combination of great food, enjoyable company, and an amazing venue added up to a truly memorable evening.

Steakhouse excellence continues with accolades and updates. Rei Cruz Rodriguez, Final Cut’s esteemed Chef de Cuisine, has been named 2025 Best Chef by WV Living’s Best of WV Awards. His dedication to culinary excellence and passion for crafting unforgettable dining experiences continue to set the standard for fine dining in West Virginia. Final Cut also offers an extensive and Wine Spectator-recognized wine cellar, and craft-made cocktails. Join us for Prime Rib Night and the Surf & Turf feature coming soon, plus a new Sunday dinner special.

Chef Reinaldo "Rei" Cruz-rodriguez brings over 20 years of experience from top casino resort kitchens, and his global studies influence Final Cut’s approach to scale, technique, and flavor. The restaurant champions the finest in Angus beef, premium seafood, and a diverse wine list, creating a classic steakhouse experience with modern refinements. For larger parties, a private dining room is available to host events in style.

For guests seeking a balanced night of indulgence, Final Cut provides a carefully curated menu with twelve to thirteen sides available a la carte, ensuring each diner can tailor their plate alongside signature steaks. The combination of a menu focused on prime beef, thoughtful seafood options, and a welcoming ambiance makes Final Cut a standout pick for celebratory meals in the Midwest.

Note: Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness. If you have a food allergy, please speak to the chef, manager or your server. For parties of eight or more a 20% suggested gratuity will be added to the final bill for your convenience. The payment of this or any gratuity is voluntary and may be increased or decreased at your discretion.

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