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Meal
Mario Batali and Joe Bastianich picked the Palazzo Las Vegas for their first ever steakhouse, CarneVino, which is also home to their first ever international wine list. Batali and Bastianich own a dozen restaurants from New York to Los Angeles, three of which -- B&B, Enoteca San Marco and CarneVino -- are inside Las Vegas' Venetian/Palazzo complex. Batali, the winner of multiple awards, is the published author of several cookbooks while Bastianich, also an author, is a James Beard award winner. His mother, no less famous, is Lydia Bastianich. While the concept and the names on the door are theirs, the kitchen at CarneVino belongs to Executive Chef Zach Allen. The Johnson and Wales graduate hails from La Reserve in New York, where he completed an internship and worked with Batali at Lupo and Otto Enoteca Pizzaria. Chef Allen knows well, therefore, the food for which Batali and Bastianich are known, which makes use of fresh seasonal produce, multi-Italian regional produce, regional cheeses, aged balsamic vinegar and, of course, all-natural hormone- and antibiotic-free beef, all of which create a uniquely authentic Italian experience. For a peek at the menu at CarneVino, please read on.
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Bread
Antipasti: Carne Cruda Alla Piemontese (chopped to order steak tartare with raw mushrooms, $28); Prosciutto di Parma "Riserva" (with gnocco fritto, $25); Clams "Zuppetta" (in a spicy sweet pepper broth and crostino, $21); "Insalata Caprese Doc" (oven dried tomatoes, fresh mozzarella from Campania and basil, $17); Duck Egg (guanciale and ferrunta, $19); Beef Carpaccio (with warm lardo crostini, $18).
Per La Tavola: "Affettati Misti" (for two or more, prosciutto di parma "riserva," culatello di Battali, lardo, bresaola, salami Calabrese and hot peppers three ways, $19 per person); Giant Shrimp "Alla Diavola" (in a spicy tomato sauce in the style of Calabria, $10 each); Lobster "Crudo/Cotto" (2-pound lobster, tail served sashimi or steamed with horseradish dressing, knuckles and claws fried in a light prosecco tempura, $60); Clams by the Dozen ("al Forno" with pancetta and Fresno chilies, $24).
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Carne Cruda Alla Piemontese
Antipasti: Arugula Salad (Cash Farm triple cream, trumpet royale mushrooms and onion pickles, $15); "Insalata Romana" (sweet garlic and Parmigiano dressing, $16); Zach’s Chopped Salad (salumi, pepperoncini, parmigiano, $19); Gorgonzola Dolce "Sformato" (pear and endive salad, $16); Big Eye Tuna "Crudo" (raw tuna sashimi with celery leaf pesto and lipstick peppers "agro-dolce," $23); Fried Calamari (with marinara and pickled peppers, $23).
Pasta: Black Fettuccine (with crab, jalapenos and shallots, $21/39); Potato Gnocchi Bolognese ($16/28); Spaghetti Ai Frutti Di Mare (slightly spicy with clams, giant shrimp, lobster, crab and calamari, $26/47); Pappardelle (with "procini trifolati," $22/39); Bucatini All’amatriciana ($15/29); Penne Alla Puttanesca ($14/29); Orecchiette (sweet sausage and broccoli rabe, $17/31); "Spago" (with lamb ragu, $17/31); Ricotta and Egg Raviolo (with brown butter, $19 each); Cannelloni (with duck and Amarone, $18/35); Ravioli Di Stracotto (with duck livers and aceto balsamico, $17/31).
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Meal Price Ranges:
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$9 - $25
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$17 - $60
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$15 - $135
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$12 - $15
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