“Forget the steaks (which is hard to do since they’re unforgettable and fabulous): It’s also one of the great Italian restaurants anywhere, with a pedigree as impeccable as its beef, springing as it does from the souls of Batali and Bastianich.”
– Las Vegas Magazine
CARNEVINO (CARNE indicating the highest quality steaks; and VINO for superlative wines) is Mario Batali and Joe Bastianich’s interpretation and celebration of the classic steakhouse presented in their signature Italian style.
CARNEVINO opened in January 2008– Mario Batali and Joe Bastianich’s third restaurant in Las Vegas. Replete with soaring ceilings, Italian marble, and antique furniture, CARNEVINO’s grand and dramatic dining instantly sets a luxurious tone.
CARNEVINO is renowned for its ethereal steaks, made from a proprietary blend of organic, super-prime beef overseen by Adam Perry Lang, dubbed by The New York Times’s Frank Bruni a “serious carnivore.” All of the steaks prepared by Executive Chef Nicole Brisson are dry-aged in Las Vegas then rubbed with sea salt, black pepper and fresh rosemary to achieve otherworldly tenderness and flavor. CARNEVINO also offers organic veal, Colorado lamb, Heritage Foods pork, handmade pastas, classic antipasti, and side dishes inspired by the street food of Naples.
In Sin City, where flesh, flash and extravagance flourish, CARNEVINO’s smart menu offers a balance that’s both familiar and sophisticated.
“Vegas has never had a shortage of great high-roller steak houses, but it’s never had one as good as this Italian-themed [restaurant] from Mario Batali and Joe Bastianich. The dry-aged, rosemary-rubbed steaks are generously sized, and the pastas are deliciously reminiscent of the offerings at Batali and Bastianich’s Osteria Mozza in Los Angeles and Lupa in New York.”
– Food & Wine Magazine
Committed to the triple bottom line—people, planet and profit—our management team works with Director of Environmental Health, Elizabeth Meltz, to make our restaurant as environmentally conscious as possible. From water to waste, disposables to chemicals, locally sourced food to the materials we use to outfit our space, sustainability is always at the forefront of our minds. We are constantly trying to reduce our impact on the environment by taking action on operational efficiency, ingredients and carbon offsets.