{"id":69501,"date":"2017-10-16T18:15:25","date_gmt":"2017-10-17T01:15:25","guid":{"rendered":"http:\/\/endoedibles.ifm.yji.mybluehost.me\/?p=69501"},"modified":"2017-10-19T10:12:23","modified_gmt":"2017-10-19T17:12:23","slug":"carnevino-11-las-vegas-nv","status":"publish","type":"post","link":"https:\/\/endoedibles.com\/?p=69501","title":{"rendered":"Carnevino [11,] Las Vegas NV"},"content":{"rendered":"

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Carnevino<\/p>\n

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Iced Tea<\/p>\n

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Gougeres<\/p>\n

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Rosemary Focaccia with Salted Butter and Lardo<\/p>\n

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Gnocco Fritto with 24-month Galloni Prosciutto di Parma and Parmesan \/ Carne Cruda Alla Piemontese Crostini with Mushrooms<\/p>\n

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Snapper Crudo \u2013 Squid Ink Crisp, Citrus and Pearl Onion<\/p>\n

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Cesare\u2019s Tuscan Fries with Gorgonzola Mascarpone<\/p>\n

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Grilled Octopus \u2013 Pickled Vegetables and Limoncello<\/p>\n

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Squash Blossoms \u2013 Ricotta, Tomato and Basil<\/p>\n

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Spaghetti Nero \u2013 Dungeness Crab, Uni and Chile<\/p>\n

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Corn Agnolotti \u2013 Trumpet Mushrooms, Watercress<\/p>\n

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Ricotta and Egg Raviolo \u2013 Brown Butter<\/p>\n

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Beef Cheek Ravioli \u2013 Brown Butter and Aged Balsamic<\/p>\n

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Red Snapper \u2013 Romesco, Cauliflower and Herbs<\/p>\n

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90 Day Dry-Aged Bone-In Ribeye \u2013 Maldon Salt and California Extra Virgin Olive Oil<\/p>\n

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270 Day Dry-Aged New York Strip Riserva \u2013 Maldon Salt and California Extra Virgin Olive Oil<\/p>\n

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Delicata Squash Agrodolce<\/p>\n

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Mascarpone and Guanciale Mashed Potatoes<\/p>\n

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Spinach with Garlic and Hot Peppers<\/p>\n

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Charred Yellow Corn with Peppers and Lime Sea Salt<\/p>\n

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La Colombe Double Espresso with Ice<\/p>\n

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Pumpkin Bread Pudding \u2013 Pumpkin Gelato, Caramel Sauce<\/p>\n

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Sfogliatella \u2013 Banana Custard, Huckleberry Reduction<\/p>\n

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Lemon Cheesecake \u2013 Seasonal Grapes, Lemon Zest, Grape Sorbetti<\/p>\n

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Bombolini \u2013 Apple Cranberry Conserva, Vanilla Gelato<\/p>\n

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Having recently engaged in two lengthy debates about the quality of USDA \u201cPrime\u201d Beef versus other domestic Small-Farm or European Grass-fed Cattle it was undeterred in beliefs that there is nothing quite like the aged Steaks at Carnevino that a party of five made reservations inside the Palazzo\u2019s ode to Meat and Wine to celebrate, the birthday of out-of-town twins proving as good a reason as any to sit down for a four-course feast overseen by Batali & Bastianich Hospitality Group\u2019s culinary director Nicole Brisson.<\/p>\n

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Now standing as one of Las Vegas\u2019 top Steakhouses for nearly a decade, the ten year anniversary that few survive to see coming in January and the restaurant still doing big numbers even on an otherwise inconsequential Monday in October, it was just 45-minutes prior to a big rush at seven o\u2019clock that the group of first timers arrived from a delayed flight out of Chicago, the trio of hostesses collecting the reservation and quickly escorting the group to a large table in the center of the main dining room.<\/p>\n

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One of Sin City\u2019s most lively restaurants, the overhead music turned down on this particular occasion but still assisting the bustling atmosphere by way of Pink Floyd, The Rolling Stones, Tom Petty and Amy Winehouse, it was after quick confirmation of allergies and intolerances that three Mocktails were ordered, each seasonal concoction praised by those who partook while Iced Tea or Water was the Beverages of choice for the others.<\/p>\n

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In many ways an interesting choice for a birthday meal as two of the five diners were Pescetarian, though any who have dined at Carnevino likely know that the restaurant\u2019s Appetizers, Pastas and Salads are also worth the price of admission, it was after mere moments that the meal got underway with two of the restaurant\u2019s signatures offered to every guest, the Gougeres unfortunately a bit cool to touch and without the creamy center usually experienced while the Rosemary Foaccia and duo of Butter and Lardo once again tempted throughout the meal, even though staff twice took away the empty small plates mistakenly assuming that diners had their fill.<\/p>\n

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Offering two additional Cicchetti as an amuse, two receiving Vegetarian-friendly bites while the rest enjoyed imported Prosciutto wrapped around fried Dough and Toast topped in aged-Beef Tartare, it was shortly after this that course one of the meal arrived, Batali\u2019s charred Octopus every bit as good as usual with a good Char on tender flesh while the Crudo was unfortunately fairly flavorless, far better bites found in the Cheese-stuffed Squash Blossoms atop coarse Tomatoes and the crispy Potato wedges served with a requested side of the Restaurant\u2019s funky Gorgonzola Mascarpone \u201cSteak Sauce.\u201d<\/p>\n

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Always doing an impeccable job with meal pacing, an impressive feat for a high-volume Restaurant that focuses so heavily on tableside presentations and lengthy prep-times for some of the heavier cuts, it was shortly after appetizers were finished that the team once again presented tableside with three Pescetarian-friendly Pastas plus Mario\u2019s legendary Beef Cheek Ravioli, the Egg Raviolos divided tableside with deep yellow Yolk pouring forth soon to be sopped up with Bread while the Spaghetti Nero was mildly spiced with a good bite and plenty of Crab, the Agnolotti unfortunately very one dimensional as the Butter and Corn overwhelmed any semblance of Mushrooms or Watercress.<\/p>\n

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Happy to see others thus far impressed by the meal, the best certainly yet to come, it was after another brief respite that carts were wheeled tableside, a $150 Bone-In Ribeye and $110 9-Month Dry-Aged Riserva sliced tableside and presented with all the bold favors fans have come to expect while two portions of tender Red Snapper were served atop spicy Romesco along with four seasonal sides.<\/p>\n

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Quite literally cleaning the Bones and nearly every bite of the sides in addition to both plates of Fish, the Squash Agrodolce, citrusy Corn and Mascarpone Mashed Potatoes both with and without Guanciale all highly recommended, it was after a brief visit from Pastry Chef Ashley Costa that the meal reached its end, three seasonal riffs on old favorites highlighted by both the Banana Pudding served in a Sfogliatella cup and the Bombolini atop a bed of Autumnal Conserva while the off-menu Special of Pumpkin Bread Pudding was steamy, soft and well-spiced with Salty Caramel and a ball of slowly melting Gelato on top.<\/p>\n

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FOUR STARS: Not quite as landmark a meal as previous visits, the Bread issue frustrating but forgivable while two plates that should have been better are difficult to ignore from a restaurant that is almost invariably on-point from beginning to end, Carnevino nonetheless remains a top-tier Steakhouse more than capable of feeding a wide-range of guests from Vegetarian and Gluten-Free straight through to the \u201cMeat and Potatoes\u201d sort.<\/p>\n

RECOMMENDED: Cesare\u2019s Tuscan Fries, Griled Octopus, Beef Cheek Ravioli, Duck Egg Raviolo, Delicata Squash Agrodolce, Mascarpone and Guanciale Mashed Potatoes, 90 Day Dry-Aged Bone-In Ribeye, Bombolini, Sfogliatella.<\/p>\n

AVOID: Snapper Crudo, Corn Agnolotti.<\/p>\n

TIP: Pumpkin Bread Pudding is not currently on the menu, but may be joining for the upcoming holidays. If it is there, get it.<\/p>\n

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WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.<\/p>\n

http:\/\/carnevino.com\/<\/p>\n

\"Carnevino

Carnevino Iced Tea Gougeres Rosemary Focaccia with Salted Butter and Lardo Gnocco Fritto with 24-month Galloni Prosciutto di Parma and Parmesan \/ Carne Cruda Alla Piemontese Crostini with Mushrooms Snapper Crudo \u2013 Squid Ink Crisp, Citrus and Pearl Onion Cesare\u2019s … Continue reading 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