Carnevino

Row 1

Details
3225 Las Vegas Blvd S (Palazzo Hotel)
Las Vegas, NV 89109
(702) 789-4141
Steakhouse, Italian
$ $ $ $
Hours
Mon–Sun: Noon–Midnight

Singleplatform

Powerhouse restaurant duo Mario Batali and Joe Bastianich + steak + Vegas = greatness. CarneVino, their temple to all things beef in The Palazzo Hotel & Casino, pulls out all the stops, aging their beef for 30 to 60 days (and in some cases, more than a year — their "BBLBeef" is hand-selected and aged by Adam Perry Lang, and rubbed with sea salt, black pepper, and fresh rosemary "to get a delicious and slightly-charred crust" — and these steaks can compete with any other offering, anywhere. This "super prime" beef is developed especially for Batali and Bastianich’s restaurant group, and — oh, yeah — this is a Batali restaurant after all, so the pastas and other menu items certainly don’t get short shrift. 

Foursquare Tips

  • Order the bone-in rib eye. Dry aged for two months, incredible flavor. Dish is meant for two.
  • Mario Batali . : insalata caprese, grilled octopus. black fetuccine. dry-aged rib eye . .
  • Unleash your inner carnivore at Carnevino Italian Steakhouse at the Venetian in Las Vegas, NV, Mario Batali's take on an American classic.
  • The steaks themselves get nothing more than a shot of olive oil, salt, pepper, and rosemary before hitting the grill, truly outstanding. But the quality comes as a cost. A porterhouse for, $160.
  • Ribeye and cocktails at the bar, do it!
  • They dry age steaks for six to eight months, bringing out the flavors of these pieces of beef you can order by the inch. The pastas and Italian dishes are some of the best in town. [Eater 38 Member]
  • 16 feet long pasta and 90 days aged steak omg
  • Stay away. Embarrassing service and price. One steak served with big black hair on plate. Steak in photo was sent back twice...photo is "med well". Worst of all, no manager on duty, and no one cared.
  • lucas is my fav bartender and they have a late night menu until 12am.
  • Possibly the best steakhouse in the world... The dry-aging program is second to none. Every component of every dish just stelar!
  • 668 kind of wine !!!! WOW
  • Excellent! Especially bone-in ribeye steak. Have to try
  • VERY Disappointing. VERY expensive.
  • Get the mashed potatoes with mascrapone & egg. We also loved the spinach & cauliflower.
  • Best filet ever!!! Also if you are lucky enough to see the pumpkin cheescake on the menu, get it!!!
  • Burger at the bar! Yummy! Burrata!
  • Order the lardo with your bread (instead of butter) - you'll never want butter again.
  • Try Schneiders Aventinus beer, a rarely-found-in-the-US imported beer. If you like dark, German beer, you'll be hard-pressed to find a better one.
  • Giulio is the best!:)
  • Very impressive wine list OoommmmGggg