The Good Food team and Jonathan Gold head to the strip this week in part one of Good Food’s What Happens in Vegas special.
Steakhouses remain king in Las Vegas, and nowadays there are many to choose from. But Jonathan Gold focused on Mario Batali and Joe Bastianich’s steakhouse Carnevino because of their unique beef aging program. Adam Perry Lang oversees the dry-aged beef, some of which has been aged up to 120 days.
It’s an enormous restaurant, with a menu that lives up to its size. Jonathan explains why in this case, Carnevino’s size is an asset:
“There are advantages with serving that many people. One of which is you can afford to invest in that amount of quality beef, and you can afford to age it for that long, and you can afford to cook it the way it should be cooked that you don’t have to deal with the vagaries of the marketplace, you know what the marketplace is. I wish they were serving that in L.A.”
Jonathan recommends the house made charcuterie, carne cruda alla piemontese and the dry aged bone-in ribeye.
Carnevino, The Palazzo
3325 Las Vegas Blvd S
Las Vegas, NV 89109