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Carnevino

3325 Las Vegas Blvd. S. (Spring Mountain Rd.) Send to Phone
702-789-4141 | Make Restaurant Reservations | Menu
Mario Batali branches out with a steakhouse concept.
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Local Deals: 120 * 90

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Open
Lunch & Dinner daily
Open late
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Dining room at Carnevino, Las Vegas, NV

Carnevino Restaurant Review

: Though Mario Batali is best known for his Italian creations, his venture at The Palazzo adds a whole new dimension to his repertoire. Taking cues from the Tuscan Chianina tradition, Batali celebrates beef at Carnevino, beginning with the giant statue of a bull at the entrance of the restaurant. The spacious room is understated but bustling, and has the vibe of a true Vegas steakhouse. Starters, such as the affettati misti for the table, showcase executive chef Nicole Brisson's talent at making salumi in-house, with servings of mortadella, lardo, coppa and salami Calabrese. The lobster Crudo/Cotto presents a two-pound lobster two ways: the tail as fresh sashimi and the knuckles and claws done in a light tempura. The pasta selections, such as the bucatini all'amatriciana, can be found on the menus of Batali's other Vegas venues, so the shining star here is truly the beef. All from domestic sources and bred hormone- and antibiotic-free, the beef is dry-aged, then rubbed with sea salt, black pepper and fresh rosemary. The result of such careful treatment is simply a good and natural-tasting steak. An abundant rib-eye for two comes with a nicely charred crust, and cooked as ordered. Other hits include the beef tartare, bound with olive oil instead of egg for a fruitier finish. Partner Joe Bastianich's wine list, predominantly Italian and heavy on the reds, is built right into the menu, completing the vino portion of the name. The mini bombolini, or sugar-coated donuts, are always a favorite to end the meal.

User Ratings & Reviews for Carnevino
Average rating    1
Reviews 1 - 1 of 11
Disappointing
by Barry on Thu Dec 19, 2013 7:54 am
 
The octopus is great, just stay away from the steak and pasta.
My wife and I entered Carnevino and were very impressed by the friendly wait staff. The menu was explained perfectly and we were informed that the kitchen generally cooks the steaks on the low side (ie. if you want medium rare then order a medium.)
Our first course of octopus arrived and it was delicious. The cooking was excellent with perfect seasoning. So after booking this restaurant because it was the highest rated steakhouse in Las Vegas we were looking forward to the house specialties of pasta and steak. The pasta arrived and it was at least a minute underdone. Our wait staff apologized and left us with our microwaved bread roll. The steak arrived next and it was rare at best and was full of griddle. Probably the worst rib eye on the bone I have ever eaten. My plate was 1/3 full of inedible product. We did not hang around for sweets or coffee. We just paid our bill and left. All I can say is that this place wasted what should have been a memorable meal in Vegas.
 
Reviews 1 - 1 of 11
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