Chowhound: CARNEVINO at The Palazzo Las Vegas
CARNEVINO is located at The Palazzo and is Mario Batali and Joe Bastianich's interpretation of the classic steakhouse coupled with their signature Italian styles. Carne indicates the highest quality steaks, expertly prepared, and vino for superlative-worthy wines. Both of these things are true.
I've dined at CARNEVINO twice with good, yet different, results each time. The first dining experience was one of the best steakhouse experiences I've had in Las Vegas. Both times I experienced some of the best wait staff anywhere in Vegas. The staff was both prompt and knowledgeable each time. They were the kind of wait staff I wish every restaurant had.
The first meal was in the main dining area, while the second time my party was large enough to sit in our own dining room that had a curtain to seclude us from the other diners. The room was beautiful with an old butcher block style table and classic old Italian chandelier. The special setting was nice, but not something this group of people needed.
As you might imagine by the name, the wine list is extensive and full of fine Italian selections. In fact, the first dinner began with a wonderful glass of Valpolicella, which is not typically a wine I'd have with a steak but it was excellent and started the night off on the right foot. The second visit we decided on a simpler American Cabernet.
On both visits I decided to share the signature Dry Aged Bone-In Rib Eye. The steak was sliced off the bone table side and drizzled with sea salt, fresh crushed black pepper and olive oil. The presentation was one of the finest I've had for a steak. The first trip, and reason I ordered it the second time, brought a perfectly cooked medium steak. The steak was tender and flavorful as it should have been. The steak was so good that it vaulted CARNEVINO to the top of my Las Vegas steakhouse list. Unfortunately, the second time, while still good, the steak was just ok. It lacked that tender, buttery feel and taste. Perhaps my expectations were set too high after having such a great steak the first time. This happens sometimes. I'm a little excitable.
Carne Vino, aged rib-eye from Suresh on Vimeo.
Both trips I dined with the kind of people that would kindly share all courses. The Veal and Lamb entrees I tried were excellent. My dining experiences as usual were focused mostly on the steaks but I did share a few sides and appetizers. The non-steak highlights were the Insalata Romana, Beef Carpaccio, Bucatini all' Aamatriciana and Mashed Potato Zeppole, which was creamy and crunchy compliment to the steak.
Each visit brought different and complimentary desserts. I'm not sure if I was lucky or if this is the norm, but the first trip brought a trio of sorbets for the table: Rhubarb, Banana and Date. Banana was the clear winner for me, but the table was split (no banana pun intended). The second visit brought us some kind of hazelnut liqueur and a Nougat type bar. The drink was a nice ending, while the nougat bar wasn't really necessary. Regardless, a free dessert was nice. Even nicer was that it wasn't a mass produced item that is brought out to all the tables every night. This was just another touch by the CARNEVINO staff to make me feel special.
Overall, CARNEVINO was both a phenomenal dining experience and a good dining experience. The service was top notch both times and should be the envy of every restaurant on the strip. Having experienced a fantastic steak at CARNEVINO once and an average steak once I think I might hold off on a return trip for a while. There are so many steakhouses in Las Vegas that there’s no reason to limit myself. I still recommend CARNEVINO because the service, atmosphere and most of the food are all fantastic.
