Mario Batali to Host Carnevino’s 10th Anniversary Celebration on 12/9 in Las Vegas


File Photo of Mario Batali (Photo Courtesy of Ken Goodman)



Batali to be Joined by Fellow Culinary Luminaries for a One-Night-Only Feast
10 Years in the Making

On Saturday, Dec. 9, Chef and Restaurateur Mario Batali will host “A Decade of Deliciousness: Mario and Friends Celebrate Carnevino,” the unforgettable dining event to commemorate the 10th anniversary of Carnevino Italian Steakhouse at The Palazzo Las Vegas. Beginning with cocktails served at 7 p.m. in the Taverna, this elaborate, 5-course meal will feature dishes prepared by Batali and his closest friends.

“This will be an evening worthy of this milestone anniversary,” says Batali. “The celebration will showcase our team’s commitment to excellence while creating the most memorable culinary experiences anywhere. I am looking forward to seeing my friends and our beloved guests this December in Las Vegas.”

Joining Batali will be:
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(Photo Courtesy of Michael Salisbury)

Paul Kahan: Chicago’s beloved native son, in 2014, Kahan won several James Beard Foundation awards including “Who’s Who of Food & Beverage in America” in 2014, “Outstanding Chef” in 2013 and “Best Chefs in America” 2004.

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(Photo Courtesy of Netflix)

Nancy Silverton: The recipient of numerous James Beard Foundation awards, she is the only chef to be named both “Outstanding Chef” and “Outstanding Pastry Chef.” In 2014, she was listed as one of the “Most Innovative Women in Food and Drink” by Fortune and Food & Wine magazines. She is credited for popularizing sourdough and artisan breads in the United States. She is currently based in Los Angeles.

(Photo Courtesy of Paul Sobota)

Michael Symon: Batali’s co-host on ABC’s, “The Chew,” Symon is known for his exuberant and approachable cooking style. Symon has appeared on several Food Network shows and is the author of four best-selling cookbooks. In 2009, he earned the James Beard Foundation award for “Best Chef: Great Lakes.”

Each chef will incorporate seasonal ingredients, such as white truffles flown in from Alba, Italy, into their respective dishes. Extraordinary Italian wine selections, such as Barolo and Brunello, will complement the meal. The full menu will be announced later this month.

This culinary experience is $380 per person, inclusive of wine pairings, taxes and gratuity. Seating is extremely limited; guests are encouraged to reserve their spaces early. The best way to experience Carnevino’s 10th anniversary celebration with Mario Batali will be to stay overnight. Suite packages at The Venetian or The Palazzo start at $509 per night (based on a 2-night stay) and include two tickets to the Dec. 9 dinner. For more information, please visit

Routinely ranked on “Best Steakhouse” lists since opening in 2007, Carnevino has accumulated countless accolades and hosted hundreds of celebrations and special events. In 10 years, Carnevino has amassed an impressive list of statistical achievements including:

  • Carnevino has served more than 400,000 steaks to guests since opening.
  • More than one million guests have dined in Carnevino’s four dining rooms.
  • Guests have ordered more than 100,000 ribeyes. If placed end to end, this would result in approximately 17,000 feet of ribeyes, which is nearly the height of Mt. Kilimanjaro (19,031 feet).
  • The beef cheek ravioli remains a favorite. This dish has been ordered more than 34,000 times, which is impressive considering it has never been on the menu. Batali originally created the popular pasta dish when he appeared on Food Network’s “Iron Chef.”
  • At Carnevino’s off-site dry aging facility, more than 300 tons of ribeyes have been dry-aged.

Carnevino Italian Steakhouse at The Palazzo (“carne” indicating the highest quality steaks and “vino” for extraordinary wines) is Mario Batali and Joe Bastianich’s interpretation and celebration of the classic steakhouse presented in their signature Italian style. The finest beef, superior ingredients and world-renowned wine list make award-winning Carnevino the premiere destination for steak lovers. All steaks are dry-aged in Las Vegas then rubbed with sea salt, black pepper and fresh rosemary to achieve otherworldly tenderness and flavor. Furthermore, porterhouses and ribeyes are aged a minimum of 90 to 120 days, well beyond industry standards. Carnevino also offers organic veal, Colorado lamb, Heritage Foods pork, handmade pastas, classic antipasti and side dishes inspired by the street food of Naples. For more information, like on Facebook or follow on Twitter and Instagram (@Carnevino). Click here to download high-res photos.

Located in the heart of the Las Vegas Strip, The Venetian Las Vegas features all-suite accommodations, exquisite restaurants and world-class entertainment and shopping. The luxury resort offers elegant suites, including standard suites that are nearly double the size of the average Las Vegas hotel room. The Venetian is home to restaurants from celebrated chefs including Wolfgang Puck, Mario Batali, Thomas Keller, Emeril Lagasse, Lorena Garcia and Buddy “Cake Boss” Valastro. The resort also features Canyon Ranch SpaClub; a five-acre pool and garden deck; TAO nightclub; the Grand Canal Shoppes retail and dining mecca; a 120,000-square-foot casino and poker room. 

Conveniently connected to The Venetian, The Palazzo Las Vegas offers an alluring and elegant resort experience for those seeking a luxurious escape in the heart of the Las Vegas Strip.  Guests enjoy chic all-suite accommodations, world-class shopping, including a flagship Barneys New York, and lavish dining experiences from renowned chefs Mario Batali, Emeril Lagasse and Wolfgang Puck.   Soaring lobbies and atriums open to exclusive resort amenities, including The Aquatic Club, Grand Canal Shoppes and Canyon Ranch SpaClub. 

The resort features more than 2.25 million square feet of meeting and convention space, including the Venetian and Palazzo Congress Center and the famed Sands Expo Convention Center.

For more information, visit or  The Palazzo Las Vegas and The Venetian Las Vegas are properties of global integrated resorts developer Las Vegas Sands Corp. (NYSE: LVS).

Batali & Bastianich Hospitality Group Announces Restaurant Week Menus


A Portion of Each Multi-course, Prix-Fixe Menu to Benefit Three Square Food Bank

Batali & Bastianich Hospitality Group (B&BHG) announces this year’s collection of menus for Restaurant Week taking place June 19 to June 30. All four of its restaurants – B&B Burger & Beer at The Venetian; B&B Ristorante at The Venetian; Carnevino Italian Steakhouse at The Palazzo and OTTO Pizzeria e Enoteca at The Venetian – will participate, offering multi-course, prix-fixe menus with a portion of each meal sold to be donated to Three Square Food Bank.

For each of the menus, guests can select one option from each course:

Golden Beet Salad (Photo Courtesy of B&BHG)

B&B RISTORANTE – dinner menu ($50 per person*)


  • Golden Beet Salad with walnut, Cara Cara orange, ricotta salata and mint
  • Field Greens with Trebbiano vinaigrette


  • Ricotta Ravioli with summer squash
  • Garganelli Bolognese


  • Spicy Two-Minute Calamari, Sicilian Lifeguard Style
  • Short Rib “al Barolo” with Anson Mills polenta and horseradish
  • Milk-Braised Pork Shoulder with gnocchi alla Romana


  • Seasonal Gelati and Sorbetti

Filet Mignon (Photo Courtesy of B&BHG)

CARNEVINO ITALIAN STEAKHOUSE – dinner menu ($80 per person*)

First Course

  • Insalata Romana with garlic dressing, white anchovy and rosemary croutons
  • Fried Calamari with marinara and pickled hot peppers


  • Filet Mignon with sea salt, rosemary and garlic
  • Crystal Lake Farm Chicken with charred spring vegetables and mille foglie
  • Red Snapper with pea pesto, smoked pork and cipollini
  • Garganella with porcini trifolati


  • Coconut Panna Cotta with seasonal berries and toasted coconut
  • Bomboloni with praline cream and rhubarb conserva
  • Seasonal Gelati and Sorbetti

The Drive-Thru Burger (Photo Courtesy of B&BHG)

B&B BURGER & BEER – all day menu ($30 per person*)

First Course

  • Chicken Wings blue cheese
  • Little Gem Salad with bacon, tomatoes and ranch dressing

Sandwiches (all entrées accompanied by fries)

  • Cuban with roasted pork loin, ham, swiss cheese, yellow mustard and dill pickles
  • Roasted Veggie Pita with red bell pepper, squash, asparagus, Portobello mushroom, red onion, Greek yogurt sauce and feta cheese
  • The Drive-Thru Burger with two griddled patties, sesame seed bun, American cheese and B&B pickles

Boozy Shake

  • Caramel Swirl with caramel gelato, Averna and ginger snap

Margherita Pizza (Photo Courtesy of B&BHG)

OTTO ENOTECA E PIZZERIA – dinner menu ($40 per person*)

First Course

  • Seasonal Vegetable Antipasti

Entrée Course

  • Penne alla Norma with tomato, eggplant and ricotta
  • Margherita Pizza with tomato, bufala mozzarella and basil
  • Grilled Tuna with watercress and salsa verde
  • Grilled Chicken Paillard with arugula, fried eggplant and ricotta

Dessert Course

  • Seasonal Gelati and Sorbetti

*Prices do not include beverages, gratuity and service charges.

Las Vegas Restaurant Week began in 2007 as a way to give locals and tourists the opportunity to help out by dining out. Proceeds from Restaurant Week benefit Three Square, Southern Nevada’s only food bank. Three Square currently distributes more than 40 million pounds of food and grocery product – the equivalent of more than 33 million meals – per year to more than 1,300 community partners including nonprofit and faith-based organizations, schools and feeding sites throughout Southern Nevada. Three Square is a member of the Feeding America network of food banks. For additional information visit or

Carnevino Italian Steakhouse and B&B Ristorante to Celebrates National Lobster Day on June 15

Spaghetti with Garlic Chives, Sweet Garlic and Lobster (Photo Courtesy of B&BHG)


Carnevino Italian Steakhouse and B&B Ristorante to Celebrates National Lobster Day on
June 15

Celebrate National Lobster Day with two Batali & Bastianich Hospitality Group (B&BHG) restaurants in Las Vegas: Carnevino Italian Steakhouse at The Palazzo and B&B Ristorante at The Venetian.

At one time, lobsters were primarily served to prisoners and considered a poor man’s meal. Today, lobster is considered a high-priced delicacy, often served steamed or broiled with drawn butter. Here are two dishes with an Italian twist:     

  • Carnevino Italian Steakhouse: tender handmade agnolini pasta with lobster and tarragon, $31.
  • B&B Ristorante: spaghetti with garlic chives, sweet garlic and lobster, $36

Batali & Bastianich Hospitality Group

Thursday, June 15

Carnevino Italian Steakhouse at The Palazzo
3325 S Las Vegas Blvd.
Las Vegas, NV 89109

B&B Ristorante at The Venetian
3355 S Las Vegas Blvd.
Las Vegas, NV 89109

Batali & Bastianich Hospitality Group’s B&B Ristorante and Carnevino Italian Steakhouse Announce New Year’s Eve Menus

batali & Bastianich

Batali & Bastianich Hospitality Group’s B&B Ristorante and Carnevino Italian Steakhouse Announce New Year’s Eve Menus

Ring in the New Year with delicious and innovative menus created by Chef Jason Neve

B&B announces end of 2014 special menus created by Culinary Director of Batali & Bastianich Hospitality Group’s Las Vegas operations, Chef Jason Neve. Neve and team have created multiple New Years Eve menus for both Carnevino Italian Steakhouse and B&B Ristorante located inside The Palazzo Hotel and Venetian Resort Hotel Casino.

B&B Ristorante will offer three New Years Eve menus with a range of classic Italian New Year’s Dishes:

NYE Tasting Menu for $250 per person

  • Oysters and Caviar
  • Veal Carpaccio with Olio Nuevo
  • Cotechino with Lentils and Aceto Traditionale
  • Risotto with Parmigiano Vaca Rossa and White Truffles
  • Orata en Cartoccio (Sea Bream roasted in paper) with Fingerling Potato and Black Truffle
  • Veal Finanziera alla Piemontese
  • Italian Cheese Cart Service
  • Bruciato
  • Chocolate Souffle
  • Amaro and Piccola Pasticceria

NYE Menu Tradizionale for $165 per person

  • Antipasti – Grilled Octopus, Vitello Tonnato or Fonduta Val D’aosta with Tartufo and Fett’unta
  • Pasta – Lasagna Verde or Spaghetti with Crab all “Del Posto”
  • Pesce – Whole Grilled Branzino (for the table)
  • Carne – One option to be selected for the table out of: Bollito Misto “Alla Diana” including Beef Short Rib, Chicken Ballantine, Veal Shank, Cotechino and Veal Tongue with accompaniments OR Heritage Berkshire Pork Loin “Arrista” served with Tuscan Potatoes, Roasted Fennel and Arugula
  • Dessert – Chocolate Torta with Blood Orange or Apple Strudel

NYE Prefisso Menu for $115 per pereson

  • Antipasti – Butter Lettuce Salad, Winter Root Vegetable Salad with Stacciatella, Calamari and Seppie Fritte or B&B House Cured Salumi
  • Primi – Garganelli Bolognese, Lobster Spaghetti or Gnocchi with Wild Boar Ragu
  • Secondi – Braised Short Rib Al Barolo, Roasted Halibut with Cauliflower and Citrus, Grilled Sirloin Steak with Endive and “Brown and Blue Butter” or Pork Chop with Kuri Kuri Squash, Apples and Green Walnut
  • Dessert – Cannoli with Pistachio Cream and Chocolate, Vanilla Panna Cotta with Cara Cara Orange or Gelati and Sorbetti

Carnevino offers four New Years Eve menus to fit a variety of dining experiences.

Chefs Tasting Menu for $195 per person

  • Soft Poached Egg with White Truffle
  • White Truffle Sformato with Dungeness Crab and Caviar
  • Dry Aged Beef Tortellini with Parmigiano Brodo
  • Cobia with Celery Root and Winter Vegetable Salad
  • Dry Aged Bisteca Di Fiorentina
  • Coconut Bruciato
  • Chocolate Cake

Menu Tradizionale for $165 per person

  • Antipasti – Tagliata Di Manzo, Grilled Octopus or Stracciatella
  • Primi – Beef Cheek Ravioli or Lobster Anolini
  • Secondi – Dry Aged Ribeye Steak or Capo Filetto for the table
  • Dolce – Peanut Butter Torta with Peanut Brittle and Salted Caramel or Cheesecake served with Mixed Berry Conserva

Prix Fixe Menu for $135 per person

  • Antipasti – Insalate Caprese, Zach’s Chopped Salad or Calamari Fritti
  • Secondi – 8 oz Filet Mignon, Turbot or Roasted Game Hen
  • Dolce – Tiramisu or a Selection of Gelato and Sorbetti

Prefisso Menu for $75 per person and is available for early celebration until 5:30 p.m.

  • Antipasti – Insalata Romona, Fried Calamari or Tagliata Di Manzo
  • Secondi – 8 oz Filet Mignon, Tagliatelle or Roasted Game Hen
  • Dolce – Selection of Gelato and Sorbetti.

“Our New Year’s Eve menus are all about celebration, celebrating the triumphs of the year we leave behind and looking forward to prosperity in the New Year,” said Chef Jason Neve. “It should all end and start with a fabulous feast amongst family and friends, as is the Italian tradition. This is what our menus are all about, we search for special ingredients to make the night memorable and create wonderful family style dishes for the whole table to share.”

To make a New Years Eve reservation for Carnevino visit or call 702-789-4141 and for B&B Ristorante visit or call 702-266-9977.

About Batali & Bastianich Hospitality Group

Mario Batali, Joe Bastianich and Lidia Bastianich are the distinctive forces behind B&B Hospitality Group: an eclectic group of critically acclaimed, unanimously adored restaurants in New York, Las Vegas, California, Singapore and Hong Kong. What started as a small cadre of downtown Manhattan staples has expanded to an international fleet of neighborhood favorites. Each restaurant offers its own culinary identity but has a signature combination of thoughtful and memorable food, intelligent wine lists, and an emphasis on living life to its absolute fullest. For more information visit