APRIL HIGHLIGHTS FOR
B&B HOSPITALITY GROUP LAS VEGAS
Monthly News Release to Feature New and Newsworthy Tips from the Award-Winning Restaurant Collection
B&B Hospitality Group (B&BHG) highlights dishes and techniques that take time, including its curing and dry aging programs.
According to the National Cattlemen’s Beef Association, dry aging is a process whereby portions or sides of beef are stored without protective packaging and refrigerated for an allotted amount of time. This process allows a natural enzymatic and biochemical reaction, which results in improved tenderness and the development of the unique flavor that can only be described ‘dry-aged beef.'” Today, only a small number of meat purveyors and restaurants engage in this process because of the extra time, labor and costs involved.
At a fine-dining steakhouse, the industry standard is typically dry aging for 30 to 40 days. B&BHG’s restaurants consistently push the limits of what can be done with this process and set the standard for steakhouses around the country. When dining at a B&BHG restaurant in Las Vegas, you won’t find a dry aged steak on the menu that has been aged less than 90 days, nearly triple the standard amount of time. Together with Chef Mario Batali, the team at B&BHG in Las Vegas, which includes Culinary Director Jason Neve and Executive Chef of Carnevino, Nicole Brisson, taste-tested the beef until they hit the 90-day “sweet spot,” which delivers uncompromising flavor while still keeping the tender texture of the beef.
B&BHG’s collection of distinctive dining experiences, including B&B Ristorante, Carnevino Italian Steakhouse, OTTO Enoteca e Pizzeria and B&B Burger & Beer, all incorporate the dry-aging process in a quest to deliver the highest quality dishes to guests.
The Porterhouse at Carnevino (Courtesy of B&B Hospitality Group)
CARNEVINO ITALIAN STEAKHOUSE
Carnevino Italian Steakhouse is one of the very few restaurants in the world committed to the dry age process. So much so, their team consistently pushes the limits to create flavors and textures that can only be found in their Las Vegas restaurant. For example, the industry standard for dry aging is 30 to 40 days, but at Carnevino the standard dry-aging time is 90 to 120 days. The result? An incredible robust flavor with a unique texture.
Carnevino has an off-site dry aging facility in Las Vegas that houses up to $250,000 worth of meat at any given time. This enables the team to control to process from start to finish for the 3,000 to 4,000 pounds of beef that are delivered every week.
Charcuterie Platter at OTTO Enoteca e Pizzeria (Courtesy of B&B Hospitality Group)
OTTO ENOTECA E PIZZERIA
At OTTO Enoteca e Pizzeria, swap the large steak dinner for a charcuterie platter for lunch, filled with in-house cured meats. One of the only certified restaurants in Las Vegas to dry cure and serve meats, OTTO Enoteca e Pizzeria cures all of their meats, such as salumi and coppa ham, in the restaurant (with the exception of Prosciutto di Parma, sourced straight from Italy.) While curing, the meats are stored in a small curing room in the restaurant’s kitchen.
B&B Ristorante (Courtesy of Chris Wessling)
B&B RISTORANTE
The dry-aged ribeye for two at B&B Ristorante is not to be missed. The ribeye is a flavorful cut of beef that goes well with a selection from the 5,500-bottle Italian wine collection at the intimate restaurant. In addition to the ribeye, B&B Ristorante also has a charcuterie plate as an appetizer, filled with house-cured salumi.
B&B Burger & Beer’s off-the-menu Molto Burger (Courtesy of Chris Wessling)
B&B BURGER & BEER
The Molto Burger is only available as a reoccurring special. When it is available, this burger is so popular they usually sell out before lunch is over. This secret burger at B&B Burger & Beer is made from ground 90-day dry aged beef (the same beef used for steaks at Carnevino) and has a bold, well-rounded flavor, which makes for a superior hamburger.
