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Review : Carnevino

Discussion in 'Restaurants & Buffets' started by Nevyn, Oct 1, 2012.

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  1. Nevyn

    Nevyn VIP Whale

    Apr 13, 2007
    Trips to Las Vegas:
    Each trip I try to treat myself to one new high end strip steakhouse dinner. For my trip last week, the choice was Carnevino.

    Dining alone, I asked to eat at the bar, which of course was not a problem.

    The bar area in Carnevino is very nice. A bit more exposed to the casino than the rest of the restaurant, but with very comfortable stools which put you at an ideal height for dining (at many restaurant bars, eating can be awkward).

    The bartender was very nice, and attentive despite being pretty busy. On his advice, I went with a by the glass Cabernet from California called Tin Barn. It was pretty good, but certainly needed a few minutes to breathe before you could really appreciate it.

    I wanted to try a full run of dishes this time, a pasta course, steak and side, and dessert, so I looked to avoid the gargantuan portions that are standard for Vegas steakhouses.

    I settled on ordering the Gnocchi Genovese, the 8oz Filet Minion, and (again on the bartender's recommendation), the Mascapone and Guanciale Mashed Potatoes.

    They began by bringing me an Amuse Bouche. It was a one bite little cheese fritter with three types of cheese (I don't remember which ones sadly). Very nice.

    The Gnocchi Genovese was next. It was a potato Gnocchi with green beans in a basil pesto. The Gnocchi were delicate and delicious. The green beans are served raw, to add a nice crunch texture to the dish. Terrific dish I would not hesitate to order again.

    Next up was the main course. The Mashed Potatoes were ridiculously good as advertised. In addition to the cheeses, they are served with a poached egg yolk that is broken and mixed in tableside, and that makes for a flavour explosion.

    The cook temperature on the Filet was absolutely perfect (medium rare, as requested), as a tender as you'd expect. But I would say that it was a little bit underseasoned. So while it was still a very good steak, it was a shame to see it outshined by the side dish.

    After the main course, I finished up with the Gelati. The serving is three canelles so you can mix and match flavours. I went with one chocolate, one pistachio, one espresso. The flavours are vivid, and so close to the real thing that it can throw you off. They resist the urge to oversweeten, and it makes an excellent palette cleanser to end the meal.

    Final check was around $125 before tip (the second glass of wine was on the house). Service was top notch.

    I would definitely eat there again, but the slight underseasoning on the steak probably kept it from surpassing Delmonico as my favourite Vegas steakhouse.
    Tentative December Trip
    Golf/World Men's Curling
  2. PopMegaphone

    PopMegaphone VIP Whale

    Sep 25, 2010
    Trips to Las Vegas:
    The mascapone and guanciale mashed potatoes sound amazing. It's tough to screw up anything that has those two things in it.

    In fact, I should open a restaurant that includes mascapone and guanciale in every dish. That's my million dollar idea, folks!
  3. JillyFromPhilly

    JillyFromPhilly Tourist

    Oct 14, 2011
    Gwynedd Valley, PA
    Trips to Las Vegas:
    Always glad to hear someone else enjoyed Carnevino - we've eaten there many times & it's always been excellent. Definitely my favorite Vegas steakhouse.
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