Carnevino Italian Steakhouse
3325 S Las Vegas Blvd, Las Vegas, NV 89109, USA
Joshua Tang
Carnevino was the one restaurant to turn me away from thinking that a nice fancy dinner means an amazing steak dinner. Their pork chop is life changing! I first had their 20 oz pork chop 3 year ago, and when I went back again 3 years later, I was not disappointed.
Their pork’s quality is held at the highest value because they even say you can eat it raw! They will ask you how you want your pork chop is cooked, and they recommend eating it the same way you like your steaks! I had medium rare and it was just amazing that my mouth is salivating even a day after I had it!
They brought out two small containers of butter, one is whipped salt and one is beef lard with duck fat. These two on anything was great! Oddly enough the lard and duck fat combination was more salty than the salted butter!
For a side, I highly recommend getting their lemon cauliflower if you like that salty lemon flavor like lemon herb chicken. I loved it, and it was recommended by the server.
5 Reviews
Brendan C
Spectacular meal. We had the arugula salad with goat cheese (sorry no pic), lobster/tarragon agnolotti, filet mignon, mashed potatoes with duck egg and cheesecake with sorbet. The wine list is impressive and ranges from $75 to $3,000 with most in $250-500. The service was attentive and personable. Everything was great! Highly recommend but be prepared to spend some $$$. Next time we’ll try the dry aged rib eye for two.
5 Reviews
M G
I came here for lunch. Decided to try their best which was the rib-eye steak. Steak was supposedly dry aged for 3-4 months. They brought out a piece of hot bread 1st with a side of butter and lard which tasted delicious. Waiter came out with steak soon after and presented it before cutting it into different portions. The steak was perfectly made, definitely one of best steaks I had in my life. It costs about $96 I got a side with spinach and peppers which tasted great as well but pricey at $8. All appetizers were around 25$ which is def. A bit much. Overall great service and taste but definitely on pricier end
5 Reviews
Jay Keyes
CarneVino, closing on July 27th due to the alleged reprehensible actions of one of its founding partners, will be missed.
As the Palazzo's premiere restaurant that they use to "comp" their high-rollers, the service is stellar, and the food is what you'd expect from a high-end steakhouse in a luxury resort hotel.
One of the best values on the Las Vegas Strip is CarneVino' 3-course, 2-cocktail "Martini Lunch," priced at $65 all-in. The tender and taut "Grilled Octopus with Limoncello" appetizer can be part of this multi-course meal and is fantastic -- the salty and sweet sauce is sparingly used, giving way to the flavor of the octopus and the accompanying pickled chilies.
For my second course, I've had the 6 ounce Filet Mignon for lunch, seasoned with nothing but salt, and cooked perfectly rare. Despite being CarneVino's sole wet-aged cut, the grill-browned flavor of the beef is wholly acceptable, especially as part of a relatively inexpensive multi-course lunch meal.
The small "extras" are perhaps what makes a dining experience at CarneVino special. For example, in-between courses, a warm, damp towel is offered over a fresh slice of lemon and a few sprigs of thyme. The bread comes with "Lardo" (whipped fat from cured pork), which is a staple at Batali's restaurants I first memorably experienced at NYC's Del Posto -- and, of course, soon to no longer be available anywhere as initially conceived.
If one can get past assuming guilt for the serious crimes that Mr. Batali is accused of (note that he is accused as of right now, denies committing any criminal acts, and has not been convicted), I recommend CarneVino before it shutters.
5 Reviews
Islam Eissa
Excellent restaurant
Started with calamari. It was grilled on a bed of tomato and peppers. The calamari was soft and full of flavor. The tomato and pepper added some sourness to it which made it very tasty.
Steakwise, We ordered the 90 days aged porter house and 9 months aged porter/fillet. The 90 day aged porter was very good. The thing is that when you taste the 9 month aged porter or fillet, you cannot go back to the 90 day one. It is the apex of flavor and softness, both melt in your mouth giving you an opioid like brain rush.
It was an excellent experience
5 Reviews
