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An Entity of Type : rev:Review, within Data Space : foodie-cloud.org, foodie-cloud.org associated with source document(s)

Attributes	Values
type	rev:Review
dateCreated	2016-07-20 00:00:00 (xsd:dateTime)
itemReviewed	Carnevino
http://www.openvoc.eu/poi#funnyReviews	3 (xsd:int)
rev:rating	5 (xsd:int)
http://www.openvoc.eu/poi#usefulReviews	3 (xsd:int)
rev:text	No guys' trip to Vegas would be complete without a good steak dinner. After falling short on my previous dinner pick, my friends kept the faith and let me make the call for dinner on our last night in town. My choice was Carnevino. We didn't have reservations, but we decided to see if we could be seated. Mind you, it was a Sunday night around 8 pm, so we thought our chances were good. While it may not always be the case, it wasn't a problem on this night and we were seated immediately. We looked over the menu, but with it being our last night celebration, we quickly agreed to do the Beef Tasting Menu, which really was the only way to go to fully experience everything Carnevino had to offer. If you decide to have wine with this tasting menu, you really should do it with the selected pairings. Yes, it was a very pricey meal. However, it all becomes a bit more affordable when your team beats the spread. Our 6-course meal started off with Carne Cruda, a chopped to order steak tartare. Next came Dry-Aged New York Carpaccio followed by the pasta course, Tagliatelle Bolognese, and then Veal Tongue in Brodo. For our main course, we received the BBL Dry-Aged Bone-In Ribeye, which was sliced off the bone and prepared tableside. We ended our meal with a Honey Panna Cotta. I'd had Carnevino's tasting menu with my wife on my one previous visit. That was an excellent experience, but this one surpassed that by a wide margin. Each of our courses was flavorful, tender, and beautifully presented. The wine pairings were a perfect marriage of food and wine that gave me a chance to taste styles of wines and varietals that I either hadn't tried before or hadn't tried paired with certain foods before. The difference-maker? The bone-in ribeye. It was an impressive cut of meat made even more special with its uber-long dry aging process (I think our waiter said over 90 days!) and the tableside preparation, which was the highlight of an already top-notch service experience. Like its steaks, Carnevino really has only gotten better with age. It isn't for everyone or for every occasion. For me, it really was an outstanding experience and a perfect capstone to a vacation with great friends. I highly recommend.
http://www.openvoc.eu/poi#coolReviews	4 (xsd:int)
rev:reviewer	Gregg

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