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| - A group of us flew to Las Vegas for the 4th of July weekend and happened to be staying at the Venetian. On July 3rd, everyone in the group seemed to have individual plans and my husband had been wanting to try out B&B Ristorante since he is a fan of Mario Batali. I'm not a big fan of Italian food so I checked out the menu before going and decided I would be having steak instead of pasta for my dinner. Upon arrival, the service was attentive and timely. We were seated and the waiter was very helpful in explaining the various dishes as we were not well-versed in Italian food. When I told the waiter I would like steak for dinner he pointed out the grilled ribeye for two ($120). He then let us know they ran out of their regular ribeye so we were in for a special surprise. Since they had run out of their normal ribeye, they were serving a 6 MONTH dry-aged special reserve ribeye from Carnevino for the same price. Normally, this steak would cost over $200! We were completely caught off guard and couldn't be more delighted. So for the appetizer we decided to order the grilled octopus and it was really good. It didn't have the rubbery chewy texture but was actually juicy and tender like eating a seafood steak. For the next course we ordered the beef cheek ravioli upon recommendation from our waiter. It was ok, nothing spectacular, kind of like eating beef pate inside of a ravioli. I wish I had ordered the bone marrow ravioli instead, next time! So then our waiter comes out with our main entree, the glorious huge 27 oz (with bone) ribeye on a wooden plank. He presents to us the meat before slicing it into strips for us. He arranges the strips of steak on the plate with potatoes and some other stuff I ignored and then drizzled some beautiful balsamic and olive oil on top. I've never had steak like this but it was the best steak I have ever tasted hands down. It was like eating the most tender juicy filet but had the bold fatty flavor of a ribeye. The balsamic and olive oil combined with the steak was the most amazing combination of salty and tangy with a subtle sweetness. I was really sad I couldn't finish it so I had to take the leftovers back to the hotel. Later that night after partying at Marquee, I went back to the hotel and ate the leftover cold steak. Even cold, I'd rather have that steak than any other steak cooked, HA! I know we got lucky this time with that steak and sadly I'm not sure if it's something that is readily available or even on the menu at B&B Ristorante or Carnevino. It's bittersweet to eat such an amazing steak because from then every single other steak has to be compared to it and will ultimately pale in comparison. Next time we head back to Las Vegas I will hunt down that steak and pay whatever they ask because I know it will be worth it.
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