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  • Hello and welcome to Carnevino. We decided to once again take part in Restaurant week her in Vegas. A great charity and a great chance for us budget minded folks to venture past said budget. We made reservations and arrived a few minutes early and were seated immediately. We were handed regular menus as well as restaurant week menus. Plus a drink menu. Josie ordered a red wine and I ordered an Italian beer. Both served in wine glasses. Water was delivered right away and we were attended by a server right away. We ordered our first course, Calamari and Tagliata di Manzo which is a salad with Arugula and Parmesan. Salad also had this Parmesan cracker with fennel seeds. I really liked the cracker. Fried cheese with fennel. Calamari was not fried as we had thought it would be more of a pan sear with a spicy marinara and cherry peppers. Both were quite good and had amazing pallet pleasing flavor. Second course, Striped Bass with mint peas pesto and lemon. Josie had the New York strip steak. Also as a side we had Italian Broccoli with garlic and smoked pork. Sea bass was tender and and flaky with a great crispy skin. Portion was perfect, and I really enjoyed the mint pea pesto. On to the New York steak. They offered to cut it table side so we of course said yes (when In Carnevino). It has been rare lately when we go out and learn a new technique different from the average way things are done. The steak was ordered medium which came as what most would say mid-rare. Which how we wanted it. They carve steak on the bias which is impressive. Then here is where it gets interesting. They asked if we wanted the olive oil and sea salt added on top of steak. we of course said yes. The steak does not aepar to be cooked with any overt seasoning so when you add the sea salt and olive oil it gives it the most umame flavor I have ever tasted. Sea salt (MALDON SEA SALT) from Britain. Flake salt that has been around for many many years and a chefs favorite from what I read. We bought some at Whole Foods and used it on Tri Tip and it was incredible. On to the final course. I got the Bonet which is flan like desert with apricot and cherries. Josie got a custard in a small glass jar with a bread and fruit. overall a great meal with a new experience. Great staff always checking on us and being very informative with how things were prepared or included in meal. The decor is non-descript with a big Bull in the middle of the room. I would have liked it if Casino was not visible from restaurant but hey Vegas right. The Background music not what I expected for a more upscale restaurant. Thank you for dining at Carnevino. I will return again and try other things. They waiter said in most cases the steaks are large enough to share as to not break the bank and add more affordable sides and apps for a great dining experience. Our waiter was Kurt and he was fantastic. All the staff was great. Take my advise go check this place out. Take some friends go in on the steak and sides and starters. Don't forget desert.
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