All stories about "Carnevino"

Carnevino bar, week one

In an extra special Week in Reviews, S. Irene Virbila takes off to Vegas for what seems like two months of meals (if she really ate everything she mentions) and barely comes up for air. The biggest non-news: Batali's Carnevino, Puck's Cut and Trotter's Restaurant Charlie are 'spensive. The shocker: She actually suggests getting a reservation at Cut in Vegas because its easier than Beverly Hills. We boil it down to the best nuggets. First up: The newcomers at the Palazzo.

CARNEVINO:
"Naturally, the star of the steak menu is that pricey fiorentina for two, which by the time I visited a second time had been reduced to $145 from $160."

"Salt makes too strong an entrance in many dishes."

"Bottom line: As good as the beef is here, I'd rather eat at B&B, Batali's more intimate Italian restaurant in the Venetian next door. It's not cheap, either, but it's got more soul -- and a more consistent kitchen."

CUT:
"Though the menu is almost identical to the Beverly Hills steakhouse, the look is quite different from the cool white expanses of Richard Meier's design for the original Cut. This one, from the local design firm ABA, is warmer, featuring generous booths, a striped rug underfoot and bulky geometric chandeliers."

"Prices, at least compared to Carnevino's, seem almost moderate, though in the real world, of course, they're vertigo-inducing -- a 3-pound lobster is a mere $110."