Carmine's Steak House

Carmine's Steak House Restaurant Review:

Unlike many hotel restaurants, Carmine’s gets a fair amount of local traffic, partly drawn by the Lombardo name --- the family’s been in the restaurant business since 1934. Appetizers include the local specialty, toasted ravioli, alongside frogs’ legs, lobster, oysters, steak nachos and candied scallops. Steaks are high-grade and properly cooked with traditional sides. The Lombardos’ Sicilian roots are represented mostly in the chicken and side dishes. Risotto, available as an accompaniment, is toothsome, although here seasoning is very conservative. Wines are comfortable and familiar, and priced accordingly. The service is fine but suffers in comparison to the friendliness of the family’s first venture, Lombardo’s Restaurant, near Lambert Airport. Note that there’s a Lombardo’s Trattoria located in the Union Station Drury Inn.