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  • Pre-Appetizers: -Amuse Bouche -Rosemary Foccacia Appetizers: -Orecchiette with sweet sausage and broccoli rabe. -Beef cheek ravioli with aged balsamic vinegar (off the menu). Sides: -Market beans with house smoked pork. -Marscarpone and guanciale mashed potatoes with a poached egg, bacon, and freshly shaved black truffle. Shared Entree: -40 oz medium rare 100 day dry aged bone-in ribeye for 2. Dessert: -Chocolate & peanut butter torte with peanut brittle and salted caramel. That was the progression of our amazing meal at Carnevino. Everything was scrumptious, but the steak in particular was everything and more than I had hoped for when I picked this Mario Batali restaurant. The waiter brought the ribeye whole and on the bone to our table and carved it table-side. The outside of the steak had a wonderful crust and it was tender, juicy, and perfectly cooked on the inside. The steak paired perfectly with the mashed potatoes. Note that the shaved black truffles were an extra $10 but it was worth it. The market beans were my least favorite part of the meal. They weren't bad, but they definitely weren't worth my valuable limited stomach space that I was trying to squeeze everything else into. The beef cheek ravioli and the chocolate and peanut butter torte also deserve extra shout outs. The beef cheek ravioli (thanks Yelp reviewers for recommending asking for that!) was very good, but the aged balsamic vinegar really made it a great dish. The peanut butter torte was smooth with a very wonderful crunchy base. All in all, we walked away ridiculously full, happy, and sleepy.
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