CARNEVINO ITALIAN STEAKHOUSE, WESTLAND DISTILLERY, LA PALINA CIGARS UNITE FOR AN UNFORGETTABLE DINNER THIS FRIDAY, JULY 13

 

 

 

 

 

CARNEVINO ITALIAN STEAKHOUSE, WESTLAND DISTILLERY, LA PALINA CIGARS UNITE FOR AN UNFORGETTABLE DINNER THIS FRIDAY, JULY 13

This Friday, July 13, Carnevino Italian Steakhouse at The Palazzo will present a first-ever Cigar/ Whiskey Dinner in partnership with Westland Distillery and La Palina Cigars. The event will begin at 7 p.m.

For $135 per person, plus tax and gratuity, guests will indulge in Carnevino’s award-winning cuisine prepared by Chef Arnold Corpuz, accompanied by award-winning Westland Distillery whiskey pairings presented by Sales Manager Matt Freerks. To add an uncommonly smooth, elegant dimension to this dinner, La Palina will add its artisan cigars to each course, with guests receiving two of each cigar: one to smoke during dinner and one to take home. Sam Phillips, president, La Palina will be on hand to answer questions and discuss the manufacturing and blending process. The evening’s menu and pairings will be as follows:

First Course

  • The drink:
    • Westland American Oak Cocktail blended with Westland’s flagship American Single Malt Whiskey
  • The dish:
    • Summer Corn and Parmigiano Sformato
  • The cigar:
    • Mr. Sam (rated 92)

Second Course

  • The drink:
    • Westland Sherry Wood American Single Malt Whiskey aged in the finest-quality Spanish sherry casks
  • The dish:
    • Coppa with Prime Growers’ arugula and nectarines
  • The cigar:
    • El Diario KB (rated 93)

Third Course

  • The drink;
    • Westland Peated American Single Malt Whiskey utilizing Scottish peated barley
  • The dish:
    • Dry-aged Tortelloni in Brodo
  • The cigar:
    • Number series #2

Fourth Course

  • The drink:
    • Surprise whiskey selected by Master Distiller Matthew Hofmann
  • The dish:
    • Juniper-rubbed Beef Belly with Smoked Potato and Chicories
  • The cigar:
    • Goldie “Homage”: As one of the most sought-after cigars by collectors, Goldie is a rare find and for this one-night-only event, it will be specially rolled at a size it has never been before. Furthermore, it’s being called “homage” as it pays tribute to relationships and friendships.  

Click here make reservations for this extraordinary event. Limited seats are available.

 

ABOUT CARNEVINO ITALIAN STEAKHOUSE
Carnevino Italian Steakhouse at The Palazzo (“carne” indicating the highest quality steaks and “vino” for extraordinary wines) is a celebration of the classic steakhouse presented in 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). .

ABOUT WESTLAND DISTILLERY
Westland Distillery, located in the heart of Seattle, encompasses 13,000 square feet housing two custom-designed pot stills dedicated to crafting distinctly Northwest-inspired varieties of American Single Malt Whiskey. Master Distiller Matthew Hoffman honors tradition by combining the Old-World ingredients of barley, water, yeast and oak, while making whiskeys that reflect Westland’s contemporary Pacific Northwest terroir. Working with historic single malt whiskey elements such as Sherry casks and peated malt, Westland works with local farmers, maltsters and academics to introduce new strains of barley to whiskey. Using a native variety of white oak, harvesting local peat and blending its spirits to ideas instead of product specifications, Westland’s whiskeys reflect the flavors and culture of the region. For more information on tours, tastings and purchasing Westland Distillery’s whiskeys, like on Facebook or follow on Twitter and Instagram (@WestlandWhiskey).

ABOUT LA PALINA CIGARS
The story of La Palina Cigars began in the late 1800s, when Samuel Paley emigrated from the Ukraine to Chicago. Hired by a cigar factory to work as a lector—someone who read novels, magazines and newspapers to cigar rollers in the gallery—Paley’s interest in tobacco grew. In 1896, he opened his own cigar shop and factory, whose first product was La Palina, in honor of his wife. While that shop closed upon Paley’s death in 1926, his grandson Bill Paley inherited his family’s love of the finest things in life and sought to create a cigar emblematic of the original La Palina. Today, La Palina handmade cigars represent a marriage of the finest tobacco leaves blended by master artisans, rolled in tradition with unwavering quality and care. La Palina blends are smooth, well-rounded and elegant. Known for an easy draw, even burn and flawless construction, the La Palina offers an unforgettable experience. For more information, like on Facebook or follow on Twitter and Instagram (@LaPalinaCigar).

Truffles have arrived at B&B Ristorante and Carnevino Italian Steakhouse

 

Cacio e Pepe Tortelloni at Carnevino Italian Steakhouse
(Photo Credit: B&B Hospitality Group)

WHITE TRUFFLES HAVE ARRIVED!

CARNEVINO ITALIAN STEAKHOUSE AT THE PALAZZO AND
B&B RISTORANTE AT THE VENETIAN
ANNOUNCE URBANI TRUFFLE FESTIVAL TASTING MENUS

Carnevino Italian Steakhouse and B&B Ristorante are serving white truffle menus to celebrate the truffle harvest season. Both restaurants are participating in the Urbani Truffle Festival through Nov. 12, a nationwide festival showcasing exclusive dishes, featuring the Alba white truffle paired with Prunotto wines from the Piedmont region of Italy. Truffle menus will continue to be served throughout November, based on availability. Every fall season, chefs and passionate foodies around the world indulge in the complex, earthy flavors of the rare Italian white truffle.

The 2017 Urbani White Truffle Festival and Prunotto wine pairing menu at Carnevino includes:

  • Dry Aged Carpaccio – cured egg yolk, Castelfranco and lemon (Brut Rosé, Ferrari NV Trentino)
  • Delicata Squash Sformato – white truffle, brown butter and sage (Riesling, Schloss Reinhartshausen Wisselbrunnen 2015 Rheingau)
  • Braised Pork Belly – truffled pork jus, endive and pear butter (Roero Arneis, Prunotto 2014 Piemonte)
  • Cacio E Pepe Tortelloni – white truffle butter sauce (Barbera d’Asti, Prunotto “Fuilot” 2014 Piemonte)
  • BBL Dry-Aged Beef – mascarpone mashed potatoes and white truffle (Barolo, Prunotto 2012 Piemonte)
  • Bruciato – black truffle honey, goat cheese and figs (Moscato d’Asti, Prunotto 2016 Piemonte)

For the seasonal truffle tasting menu at B&B Ristorante, each course will be finished with tableside shavings of fresh truffles. This menu includes:

  • Carpaccio di Vitello – arugula and Parmigiano Reggiano
  • Roasted Garlic Sformato – porcini crema
  • Chestnut Agnolotti – brown butter and vin cotto
  • Baccala Fritti – duck egg and cabbage fonduta
  • Quince Crostata – olive oil gelato and truffle honey

Carnevino’s truffle tasting menu is $300, with an additional $100 for wine pairings; B&B Ristorante’s truffle tasting menu is $300 inclusive of wine pairings. Participation of the entire table is encouraged.

More information about the 2017 Urbani White Truffle Festival can be found here. Reservations are highly recommended and can be made at BandBRistorante.com or Carnevino.com.

ABOUT B&B RISTORANTE AT THE VENETIAN
At B&B Ristorante, Chef Mario Batali and Joe Bastianich’s award-winning New York City-based Italian restaurant experience uses only the best local ingredients, treats them as artfully as possible then serves them with gusto. Batali and Bastianich have created an incredible menu paired with Italy’s finest wines in a simple and elegant atmosphere. Batali’s signature dishes appeal to all personalities, from the classic to the adventurous. Bastianich’s wine list showcases selections from every region in Italy, many of them available by the “quartino” (quarter-liter). In B&B Ristorante’s dining room, classical old-world charm meets the stylish appeal of the Las Vegas Strip. B&B Ristorante is located inside The Venetian Las Vegas. B&B Ristorante is open nightly starting at 5 p.m. For more information, go to BandBRistorante.com and follow on Facebook, Twitter and Instagram (@BandBRistorante).

ABOUT CARNEVINO ITALIAN STEAKHOUSE
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).

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)

“A DECADE OF DELICIOUSNESS:
MARIO AND FRIENDS CELEBRATE CARNEVINO”

 TO HOST A GRAND DINNER 10th ANNIVERSARY PARTY, SATURDAY, DEC. 9 AT THE VENETIAN

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:
Screen Shot 2017-10-18 at 12.31.15 PM.png
(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.

Screen Shot 2017-10-18 at 12.32.03 PM.png
(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.

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(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 www.venetian.com/carnevino10thanniversary.

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.

ABOUT CARNEVINO ITALIAN STEAKHOUSE
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.

ABOUT THE VENETIAN® AND THE PALAZZO® LAS VEGAS
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 venetian.com or palazzo.com.  The Palazzo Las Vegas and The Venetian Las Vegas are properties of global integrated resorts developer Las Vegas Sands Corp. (NYSE: LVS).

Carnevino Italian Steakhouse to Host Guest Chef Dinner w/Shirley Chung on Oct. 8

File Photo of Chef Shirley Chung, Headliner of B&BHG’s Next Guest Chef Dinner

CARNEVINO ITALIAN STEAKHOUSE HOSTS GUEST CHEF DINNER WITH
SHIRLEY CHUNG ON SUNDAY, OCT. 8

Click Here to Purchase Tickets

 On Sunday, Oct. 8, Carnevino Italian Steakhouse will embark upon a culinary journey from Italy to China for a Marco Polo-inspired dining experience. Chef Shirley Chung and Batali & Bastianich Hospitality Group’s Director of Operations, Pacific Zach Allen will co-host the next guest chef dinner. Both Chung and Allen were part of Carnevino’s original opening team in 2008.  

Mirroring Marco Polo’s adventures from Italy to China, this dinner combines influences from Chinese and Italian cuisine. The multi-course menu features Asian-inspired comfort food such as scallion pancakes and duck wonton paired with traditional Italian items like carpaccio and Carta di Musica. The evening will begin at 6:30 p.m. and include cocktail and wine pairings.

Chef Chung currently owns Steamers Co. in Los Angeles and also serves as the chef/partner for Chung Lee Consulting in Las Vegas. She is also known for appearing during the 11th and 14th seasons of Bravo’s “Top Chef” where she placed in the top three on both seasons.

The multi-course menu for this special evening will feature:

First Course:
Served Family Style
Scallion Pancakes – hazelnut and parsley pesto
Carta di Musica – whipped ricotta, bottarga and cracked black pepper
Beef Heart Spiedini – salsa verde
Meat Board – cured Italian and Chinese meats with pickled vegetables, bresaola, lingua,
shank, tendon and salumi cotto

Zach – Second course:
Beef Carpaccio – sweet garum, long peppercorn, coriander and mandarin

Shirley – Third course:
Ocean Trout – Chinkiang vinegar brodo, braised celery, smoked trout roe and crispy garlic

Shirley – Fourth course:
Beijing Duck Wonton – duck skin chicharron, radish, cucumbers, scallion, preserved vegetable and
duck sauce

Zach – Fifth course:
Huang Jiou and Averna Glazed Short Rib – saba braised daikon radish

Dessert:
Tofu Panna Cotta – with persimmon

The price is $155 per person includes gratuity and cocktail and wine pairings. Click here to purchase tickets. Limited seating is available.

ABOUT CARNEVINO ITALIAN STEAKHOUSE
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 of the 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.

This Sat., Carnevino Italian Steakhouse Hosts Spain Vs. Italy – A Battle Of Cuisines

File Photo of Chef Anthony Sasso, Headliner of B&BHG’s Next Guest Chef Dinner

THIS SATURDAY, CARNEVINO ITALIAN STEAKHOUSE HOSTS SPAIN VS. ITALY
– A  BATTLE OF CUISINES

Click Here to Purchase Tickets

This Saturday, Sept. 9, the award-winning Carnevino Italian Steakhouse will host a dinner battle between two storied Mediterranean cuisines: Spanish and Italian. Representing Spain, Anthony Sasso from New York City’s Michelin-starred Casa Mono and La Sirena Ristorante will battle Carnevino’s very own Arnold Corpuz, representing Italy, for a seven-course menu and wine pairing.

This dinner represents the newest installment of the guest chef dinner series at Carnevino Italian Steakhouse at The Palazzo. The evening will begin at 6:30 p.m.

Sasso and Corpuz created a menu highlighting classic dishes from each country, pitting them together in a single course for guests to enjoy. The menu includes twists on traditional Spanish and Italian dishes such as crudo, escabeche and canellones. The dessert course will be prepared by Pastry Chef Ashley Pietrafeso.

Sasso’s inspiration comes from his deeply rooted Spanish heritage that shaped his upbringing and career. After returning from multiple trips to his family’s small village in Catalunya, Spain, Sasso became an ambassador of classic Spanish cuisine and local Catalan specialties, incorporating them into his work as executive chef at two Michelin-starred New York City restaurants. In 2008, Sasso became one of the youngest chefs to be recognized by the Michelin Guide, obtaining his first of eight consecutive Michelin stars for Casa Mono.

The multi-course menu for this special evening will feature:

First course:
Camarón Crudo – Raw gamba, heirlooms, olive oil spuma, and rice chicharrón
vs.
Ricciola Crudo – Preserved kumquat, peppers and squid ink

Second course:
Razor Clams “Casa Mono-style” – Garlic, parsley, lemon and Casa Pareja
vs.
Razor Clams “Carnevino-style” – ‘Nduja, corn, herbs and citrus

Third course:
Escabeche – Spanish mackerel, boquerones, eggplant and pepinos
vs.
Pesce Scapece – Squash, grilled eggplant, basil and orange

Fourth course:
Albondigas – Pork meatballs, squid ink tomato sauce and clams
vs.
Polpette Veal meatballs, fresh herbs and pomodoro

Fifth course:
Canelones Rellenos – Morcillo, sweet corn béchamel and blood sausage Bolognese
vs.
Manicotti – Mixed mushrooms, chicken liver and black truffles

Sixth course:
Pequeña Costilla ­- Olive oil-poached pork belly, jamón jus, and bravas hash
vs.
Costolette – Red wine-braised short ribs, gnocchi and fontina fonduta

Seventh course:
Flan – Tonka bean, macerated strawberries, Sherry caramel and Marcona brittle
vs.
Bonet – Glazed figs and pomegranate

The price is $185 per person and includes wine pairings and gratuity. Click here to purchase tickets. Limited seating is available.

Upcoming guest chefs will include Nancy Silverton and Shirley Chung. Silverton serves, along with Mario Batali and Joe Bastianich, as co-owner of Osteria Mozza and Pizzeria Mozza in Los Angeles, Newport Beach, California and Singapore; Mozza2Go and Chi Spacca in Los Angeles; and founder of the La Brea Bakery and Campanile Restaurant. Chung is a former “Top Chef” contestant.

ABOUT CARNEVINO ITALIAN STEAKHOUSE
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 of the 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).

Coffee-Infused Cocktail to Debut Next Month at Carnevino Italian Steakhouse for National Coffee Day

Calexico (Photo Courtesy of Batali & Bastianich Hospitality Group)

COFFEE-INFUSED COCKTAIL TO DEBUT NEXT MONTH AT CARNEVINO
ITALIAN STEAKHOUSE FOR NATIONAL COFFEE DAY

WHAT:
National Coffee Day is Friday, Sept. 29, but guests will celebrate all month long at Carnevino Italian Steakhouse at The Palazzo with the “Calexico.”

This inventive coffee-inspired cocktail combines Avion Anejo Tequila, Borghetti di Vero Caffè Espresso Liqueur, Licor 43, Campari, Aztec Coffee Bitters and cinnamon. Complex, the drink will be available for $24.

WHO:
Carnevino Italian Steakhouse (“carne” indicating the highest quality steaks and “vino” for superlative wines) is Mario Batali and Joe Bastianich’s interpretation and celebration of the classic steakhouse presented in their signature Italian style. Located inside The Palazzo, the restaurant is replete with soaring ceilings, Italian marble and antique furniture. Carnevino is world-renowned for its ethereal steaks, made from a proprietary blend of organic, super-prime beef overseen by Adam Perry Lang, dubbed by The New York Times’ Frank Bruni a “serious carnivore.” All of the steaks prepared by Executive Chef Nicole Brisson are dry-aged in Las Vegas then rubbed with sea salt, black pepper and fresh rosemary to achieve otherworldly tenderness and flavor. Carnevino also offers organic veal, Colorado lamb, Heritage Foods pork, handmade pastas, classic antipasti and side dishes inspired by the street food of Naples.

WHEN:
Sept. 1 through Sept. 30

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

WEBSITE:
www.Carnevino.com

SOCIAL MEDIA LINKS:
Facebook: Carnevino
Twitter: @Carnevino
Instagram: @Carnevino

Batali & Bastianich Hospitality Group Announces August Restaurant Highlights

 

NEW SEAFOOD DISHES AT B&B HOSPITALITY GROUP RESTAURANTS IN THE
VENETIAN, PALAZZO LAS VEGAS

 

This summer, lighten up with these seafood dishes at B&B Hospitality Group’s Las Vegas restaurants in The Venetian and Palazzo Las Vegas: Carnevino Italian Steakhouse, OTTO Enoteca e Pizzeria, B&B Burger & Beer and B&B Ristorante.


Whole Grilled Branzino at B&B Ristorante

B&B RISTORANTE AT THE VENETIAN
At B&B Ristorante the whole grilled branzino ($42) makes a light, delicate meal, served with an herb and fennel salad and grilled lemon. For an appetizer, the calamari and seppie fritti ($19) is served with capers, pickled chili and butter.


Shrimp Fritto Misto at B&B Burger & Beer

B&B BURGER & BEER AT THE VENETIAN
While B&B Burger & Beer is known for their delicious hamburgers, the shrimp fritto misto ($12) features lightly fried, crispy vegetables, shrimp and slices of lemon, which brightens the dish.


Clams Al Forno at Carnevino Italian Steakhouse

CARNEVINO ITALIAN STEAKHOUSE AT PALAZZO LAS VEGAS
Carnevino Italian Steakhouse‘s noteworthy seafood dishes include the Tuscan seafood stew ($36) and red snapper ($42). The clams al forno appetizer ($24) is a delicate mix of breadcrumbs, oregano and pancetta, best served with a light spritz of fresh lemon juice.


Trofie al Vongole at OTTO Enoteca e Pizzeria

OTTO ENOTECA E PIZZERIA AT THE GRAND CANAL SHOPPES AT THE VENETIAN
Fresh pasta at OTTO Enoteca e Pizzeria includes the trofie al vongole ($23), perfectly cooked Manila clams sautéed in a spicy ‘nduja and mint pesto. For a spicier option, seafood alla diavola ($30) is a delicious medley of seafood in a spicy but delicate tomato broth, served with grilled filone bread.

All photos are courtesy of Batali & Bastianich Hospitality Group

Batali & Bastianich Hospitality Group Announces Restaurant Week Menus

BATALI & BASTIANICH HOSPITALITY GROUP ANNOUNCES RESTAURANT WEEK
MENUS FOR JUNE 19 THROUGH 30

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*)

Antipasti

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

Primi

  • Ricotta Ravioli with summer squash
  • Garganelli Bolognese

Secondi

  • 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

Dolci

  • 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

Entrées

  • 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

Dessert

  • 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.

ABOUT LAS VEGAS RESTAURANT WEEK AND THREE SQUARE
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 threesquare.org or helpoutdineoutlv.org.

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)

BATALI & BASTIANICH RESTAURANT GROUP LAS VEGAS TO CELEBRATE
LOBSTER DAY

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

WHAT:
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

PHOTO CREDIT:
Batali & Bastianich Hospitality Group

WHEN:
Thursday, June 15

WHERE:
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

B&B Hospitality Groups Las Vegas Announces December Highlights

B&B

DECEMBER HIGHLIGHTS:
RING IN THE NEW YEAR WITH B&B HOSPITALITY GROUP RESTAURANTS’
HOLIDAY MENUS, DISHES

 

Ring in the New Year with decadent meals for New Year’s Eve and New Year’s Day at B&B Hospitality Group’s Las Vegas restaurants: Carnevino Italian Steakhouse at The Palazzo, OTTO Enoteca e Pizzeria at The Venetian, B&B Burger & Beer at The Venetian and B&B Ristorante at The Venetian.

 

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The Dining Room at Carnevino Italian Steakhouse

CARNEVINO ITALIAN STEAKHOUSE AT PALAZZO LAS VEGAS
Carnevino Italian Steakhouse‘s  three-course prix-fixe menu features a choice of appetizer such as insalata Caprese or calamari fritti, main course options including filet mignon or crispy skin snapper and a light panna cotta or gelati for dessert. The prix-fixe menu is $135 per person plus tax and gratuity.

For a decadent dessert, seasonal white alba truffles can be added to a dish for $19 per gram with a five-gram minimum. Dinner is served Dec. 31 from 5:30 p.m. Reservations are recommended.

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The Dining Room at B&B Ristorante

B&B RISTORANTE AT THE VENETIAN
B&B Ristorante is offering a tasting menu with dishes such as duck egg with black winter truffle, potato and prosciutto, bone marrow ravioli with osso bucco ragu, roasted lobster with herb salad and spiced almond tronchetto with caramelized apple. This tasting menu will be offered for dinner and is $195 per person.

The four-course New Year’s Eve pre-fixe menu features B&B Ristorante favorites, including the popular grilled octopus, beef cheek ravioli, lobster spaghetti, braised short rib and steak tagliata for $135 per person. Reservations are recommended.

 

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The Morning After Burger at B&B Burger & Beer

B&B BURGER & BEER AT THE VENETIAN
On New Year’s Day, guests can recover from New Year’s Eve festivities with B&B Burger & Beer’s Morning After Burger ($15). This burger starts with a ground fresh patty of USDA Prime Black Angus beef topped with sautéed mushrooms, Fontina cheese, truffle aioli, frisée and a sunny side up egg. The Morning After Burger is available in the dining room or on the restaurant’s gorgeous patio overlooking the outdoor Venetian Gondolas and the Las Vegas Strip.

 

otto

OTTO Enoteca e Pizzeria

OTTO ENOTECA E PIZZERIA AT THE GRAND CANAL SHOPPES AT THE VENETIAN
It is said eating pork on New Year’s Day will bring prosperity for the entire year. At OTTO Enoteca e Pizzeria, the juicy Heritage Farms Pork Porterhouse is a flavor-packed way to honor that philosophy. The thick-cut Porterhouse is served with watercress, fennel and chili mostarda for $36.

B&B Hospitality Groups Las Vegas Announces November Highlights

B&B

 

 

NOVEMBER HIGHLIGHTS: WARM UP WITH THESE FALL COMFORT FOODS AT
B&B HOSPITALITY GROUP RESTAURANTS

 Comfort food for the fall season is here. The following showcases new and familiar dishes at B&B Hospitality Group’s Las Vegas restaurants: Carnevino Italian Steakhouse, OTTO Enoteca e Pizzeria, B&B Burger & Beer and B&B Ristorante.

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Guanciale and Mascarpone Mashed Potatoes at Carnevino Italian Steakhouse

CARNEVINO ITALIAN STEAKHOUSE AT PALAZZO LAS VEGAS
A luxurious take on mashed potatoes, Carnevino Italian Steakhouse created a velvety, rich version of the traditional comfort food with guanciale (or crispy pork jowl) and Mascarpone cheese whipped into creamy mashed potatoes then topped with a poached egg. This cool weather side dish is priced at $12.

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Pastrami on Rye at B&B Burger & Beer

B&B BURGER & BEER AT THE VENETIAN
The epitome of comfort food, B&B Burger & Beer’s take on pastrami on rye bread is an ode to a classic. While known for their burgers, B&B Burger & Beer delivers a tender pastrami sandwiched between two slices of toasted rye bread, Swiss cheese, sauerkraut and ale mustard for $14.

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Brussel Sprouts Pizza OTTO Enoteca e Pizzeria

OTTO ENOTECA E PIZZERIA AT THE GRAND CANAL SHOPPES AT THE VENETIAN
A favorite among guests, the Brussel sprouts pizza at OTTO Enoteca e Pizzeria contains all the seasonal flavors of fall. The pizza starts with crispy Brussel sprouts atop a bed of melted mozzarella cheese, crispy prosciutto and preserved lemon. The price: $20.

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Dinner service at B&B Ristorante

B&B RISTORANTE AT THE VENETIAN
A new dish at B&B Ristorante, housemade ravioli is farmer’s hat-shaped pasta filled with a creamy heirloom squash, ricotta, and honey puree, topped with Luigi Guffanti butter sauce, crispy sage leaves and marcona almonds. A perfect combination of sweet and savory fall flavors.

B&B Hospitality Groups Las Vegas Announces October Highlights

B&B

OCTOBER HIGHLIGHTS: NEW FALL FOOD, BEVERAGE OFFERINGS AT B&B
HOSPITALITY GROUP LAS VEGAS RESTAURANTS

 New menu offerings will be featured this fall from B&B Hospitality Group’s Las Vegas restaurants: Carnevino Italian Steakhouse, OTTO Enoteca e Pizzeria, B&B Burger & Beer and B&B Ristorante.

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Bartenders making martinis at Carnevino Italian Steakhouse

CARNEVINO ITALIAN STEAKHOUSE AT PALAZZO LAS VEGAS
Just launched at Carnevino Italian Steakhouse is the reincarnation of the martini power lunch. The pre-fixe meal includes two martinis and three courses for just $65 per person. Guests can choose from appetizers including carne cruda and little gem salad. For entrées: housemade tagliatelle Bolognese or tuna crudo with lemon conserva and for dessert, selections include the corn panna cotta or bombolini. For a supplemental charge, filet mignon and grilled octopus can be added. Martinis can include English cucumber and Gibson. Lunch can also be served sans martinis for $50 per person.

For a la carte dining, the new stracciatella and beet salad with prosciutto and mint makes a light, refreshing lunch ($25).

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Bison Caprese Burger at B&B Burger & Beer

B&B BURGER & BEER AT THE VENETIAN
Debuting at B&B Burger & Beer this fall is the new Bison Caprese Burger. The burger starts with a buffalo patty and is topped with fresh mozzarella cheese, basil, Romaine lettuce, sliced tomato and drizzled with a balsamic reduction, served on ciabatta bread, $19.

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OTTO Enoteca e Pizzeria

OTTO ENOTECA E PIZZERIA AT THE GRAND CANAL SHOPPES AT THE VENETIAN
The new kid-friendly menu at OTTO Enoteca e Pizzeria at The Venetian features smaller portions of the restaurant’s classic dishes. For children 12 years and under, menu items include penne, spaghetti, mozzarella pizza, salami Cotto pizza or bread gnocchi for just $12. For dessert, vanilla, chocolate or strawberry milkshakes or a rich chocolate torta is just $6. The new kid-friendly menu makes it easy for families with children to dine at the restaurant. 

For adults, OTTO Enoteca e Pizzeria’s new fall dishes just arrived, including octopus salad, Brussel sprouts pizza and butternut squash pizzas.

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Penne with Zucca at B&B Ristorante

B&B RISTORANTE AT THE VENETIAN
Always keeping the season in mind, B&B Ristorante has taken a page out of Mario Batali’s “The Babbo Cookbook.” As part of the $99 Pasta Tasting Menu, Executive Chef Brett Uniss recreates a Batali classic: Penne with zucca, anchovies and bread crumbs.

All photos are courtesy of B&B Hospitality Group.

Tips and Tidbits from the Food and Beverage Outlets at The Venetian and The Palazzo Las Vegas

PALAZZO

TIPS AND TIDBITS FROM THE FOOD AND BEVERAGE OUTLETS AT THE VENETIAN AND THE PALAZZO LAS VEGAS
OCTOBER PROMOTIONS
CARNEVINO ITALIAN STEAKHOUSE LAUNCHES MARTINI POWER LUNCH
Chef Mario Batali’s award-winning Carnevino Italian Steakhouse at The Palazzo is pleased to offer the ‘Martini Power Lunch.’ For $65 per person, guests can enjoy two martinis and a three- course meal, all served within an hour. In addition, guests can enjoy this
prix fixe lunch without the martinis for $50 per person.
Martini Selections:
Manhattan
Rye, sweet Vermouth and bitters
English Cucumber
Hendricks’, St. Germain and lime
Blood Orange Cosmo
Grey Goose Citron vodka and Cointreau
Classic
Choice of vodka or gin with Castelvetrano olives
First Course Selections:
Little Gem Salad
Tomatoes, ricotta salata and herbs
or
Grilled Octopus
Pickled vegetables and limoncello
(A $5 surcharge will be added for this dish)
or
Carne Cruda
Chopped to order steak tartare
Second Course Selections:
Tagliatelle Bolognese
or
Salmon
Fregula, corn and tomato conserva
or
Filet Mignon
Cesare’s Tuscan fries and arugula
(A $10 surcharge will be added for this dish)
Dessert Selections:
Corn Panna Cotta
Blueberry thyme conserva and limes zest
or
Bomboloni
Strawberry jam and sweet mascarpone
Carnevino serves lunch daily starting at 12 p.m. Reservations for lunch are requested. To make reservations, call 702.789.4141 or visit opentable.com.
 
Carnevino Italian Steakhouse - vegas24seven
DB BRASSERIE PRESENTS THE BOISSET COLLECTION WINE DINNER
db Brasserie at The Venetian, Chef Daniel Boulud’s contemporary French restaurant, is opening the cellar to honor wines from The Boisset Collection on Friday, Oct. 14. For $85 per person, brand ambassadors will be on hand to walk guests through an indulgent four-course dinner, pairing each savory bite with wine from the collection.
Chef’s selection of canapés
JCB French Sparkling N°21 Crémant de Bourgogne
 
First Course
Hamachi Crudo
Shaved fennel salad, preserved lemon vinaigrette
J. Moreau & Fils Chablis 2014
 
Second Course
Roasted Sonoma Squab
Butternut squash, brussel sprout leaves, black currant sauce
Mommessin Les Grandes Mises, Saint-Amour 2013
 
Third Course
Duo of Slow Braised Beef Cheeks and Grilled NY Strip
Cauliflower, potato au gratin, roasted leeks, bone marrow shallot sauce
Bouchard Aîné & Fils Nuits-Saint-Georges 2013
 
Fourth Course
Charlotte aux Pommes
Frozen honey mousse, brown butter pecan brittle
Neige, Premiere Cidre De Glace Québec
 
Seating is limited. To make reservations, visit www.events.danielboulud.com or call 702.430.1235.
 
DELMONICO STEAKHOUSE DEBUTS NEW FALL COCKTAIL MENU
Emeril Lagasse’s Delmonico Steakhouse inside The Venetian’s Restaurant Row is celebrating fall with brand new cocktail creations courtesy of lead mixologist, Juyoung Kang.
Highlights include:
California Fizz
Chareau Aloe liqueur, Campari, lime juice, simple syrup, egg whites, Mixwell’s grapefruit soda
 
Jalisco Dove Cry
Fortaleza Reposado tequila, lime juice, Chipotle pepper syrup, salt, Mixwell’s Grapefruit soda
 
Indie Rockers
Belle Meade bourbon, Amaro Montenegro, lemon juice, Giffard orgeat syrup
 
YARDBIRD SPICES UP FALL WITH NEW MENU ITEMS
The critically-acclaimed Yardbird Southern Table & Bar at The Venetian is spicing up fall with their new exclusive Yardbird bourbon. A standard bourbon pour (2.25 oz.) is available for $25.
For all the pumpkin lovers, Yardbird is featuring two new menu items for the fall season:
 
Pumpkin Cinnamon Rolls; $10 per bun
Gooey salted caramel and toasted pecans
 
Pumpkin Cheesecake; $10 per slice
Topped with pumpkin seed brittle and whipped cream
Pre-order your Pumpkin Cheesecake for Thanksgiving; $70 per cheesecake
 
LAGASSE’S STADIUM FOOTBALL MENU
Lagasse’s Stadium Chef de Cuisine Scott Pajak scores a touchdown with his special October football menu that pays tribute to the team’s competing each week on Monday night’s televised games.
Named “Sports Bar of the Year” by Nightclub and Bar magazine, Lagasse’s Stadium is the perfect place to watch football in Las Vegas. With more than 100 HD screens including a 9 foot x 16 foot main screen, luxury boxes and plush stadium-style seating combined with Emeril Lagasse’s signature cuisine and kicked-up game day eats, guests will never have to choose between great food and the big game.
Reservations are encouraged and can be made by calling Lagasse’s Stadium at 702.607.2665.
 
Lagasse’s Stadium October Football Menu:
October 3
New York at Minnesota
Giants: Cheese ravioli tossed in vodka tomato sauce with parmesan cheese and fresh basil $19
Vikings: Sautéed walleye on sweet corn, mushroom and wild rice with lemon butter sauce $20
October 10
Tampa at Carolina
Buccaneers: Spicy crab and avocado roll with ponzu dipping sauce $13
Panthers: Carolina-style pulled pork sandwich and seasoned french fries $15
 
October 17
New York @Arizona
Jets: White wine and garlic shrimp linguini with focaccia bread $20
Cardinals: Chiles rellenos platter with black beans and Spanish rice $16
 
October 24
Houston at Denver
Texans: Sweet potato fries smothered in BBQ pulled pork, creole mustard coleslaw and pickled jalapenos $15
Broncos:  Lamb burger topped with rosemary Dijon aioli, arugula and caramelized onions with seasoned french fries $16
October 31
Chicago at Minnesota
Bears: Chicago dog and seasoned french fries $9
Vikings: Swedish meatballs and penne pasta with focaccia bread $15
SPECIAL EVENTS
 
OCT 7: CELEBRATE FALL CRUSH WITH LOVE & VINE
Love and Vine, a new culinary event celebrating the fall crush, will make its debut at The Palazzo on Oct. 7. The poolside affair, hosted by an impressive slate of renowned winemakers and chefs, will be held from 7 p.m. to 10:30 p.m. at Azure Pool at The Palazzo.
 
The new experience will feature wine and food pairings by an elite group that hold the esteemed title Maîtres Cuisiniers de France, or Master Chefs of France:
  • Thomas Bellec Beverly Wilshire, a Four Seasons Hotel, Beverly Hills, California
  • Olivier Dubreuil – Executive chef of The Venetian and The Palazzo.
  • Jean-Louis Dumonet The Union Club of the City of New York, New York, New York
  • Jean Joho Everest, Chicago, Illinois
  • Claude Le-Tohic Claude Le-Tohic  San Francisco, California
  • Fabrice Marcon Left Bank Restaurant, Larkspur,California
  • Roland Passot La Folie, San Francisco, California
  • Johann Springinsfeld – Executive pastry chef of The Venetian and The Palazzo
  • David Werly Mandarin Oriental, Las Vegas, Nevada
All-inclusive tickets are $104.58 or two for $185.72. Tickets can be purchased online at venetian.com or at any box office at The Venetian or The Palazzo. Guests must be 21 years of age or older to attend Love and Vine.
OCT 10: CELEBRATE 3RD ANNIVERSARY OF BUDDY V’S WITH THE CAKE BOSS
On Monday, Oct. 10, Buddy “Cake Boss” Valastro invites his fans and loyal customers to join him for a special dinner in honor of the third anniversary of Buddy V’s Ristorante, his very-first restaurant. The entire famiglia can enjoy a celebratory 3-course Italian prix fixe menu served family style and meet and mingle with the Cake Boss himself.

Reservations are highly recommended and can be made by calling 702.607.2533 or visiting buddyvlasvegas.com

OCT 29:  HEAVEN AND HELL HALLOWEEN PARTY BRUNCH AT LAVO
LAVO’s famed Saturday Champagne Party Brunch transforms for the holiday with the theme “Heaven and Hell Halloween Party Brunch” on Saturday Oct. 29.  The signature event blends an indulgent food menu, an expansive selection of Champagne, with a variety of large format bottles, and music to keep the party going.  Party Brunch hours are 2 p.m. to 6 p.m.  Guests can make table reservations for food and bottle service by calling 702.791.1800.

B&B Hospitality Groups Las Vegas Announces September Highlights

B&B

SEPTEMBER HIGHLIGHTS: MEET THE CULINARY TEAM OF
B&B HOSPITALITY GROUP LAS VEGAS

B&B Hospitality Group’s Las Vegas restaurants, Carnevino Italian Steakhouse, OTTO Enoteca e Pizzeria, B&B Burger & Beer and B&B Ristorante, are known for using only the freshest ingredients, creating everything in-house and their commitment to culinary excellence. Meet the executive chefs of each restaurant along with recently appointed Culinary Director Nicole Brisson.

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Nicole Brisson, culinary director, B&B Hospitality Group Las Vegas

B&B HOSPITALITY GROUP
Culinary Director Nicole Brisson is the driving force of the culinary team at B&B Hospitality Group’s four Las Vegas restaurants. Chef Brisson oversees ever-changing menus, sources new ingredients and makes sure the quality of cuisine served is always top-notch.

Prior to her appointment as culinary director, she was the executive chef at Carnevino at The Palazzo. In that position, she oversaw a staff of nearly 120 employees at what many food critics consider one of the best steakhouses in the country. She also served as chef di cucina at B&B Hospitality Group’s OTTO Enoteca e Pizzeria for three years.

Chef Brisson’s culinary vision for B&B Hospitality Group Las Vegas is clear: to continue to showcase Italian culture and food to the Las Vegas audience. Chef Brisson leads the Las Vegas team together with Director of Operations Zach Allen, who first hired Brisson 10 years ago.

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Brett Uniss, executive chef, B&B Ristorante

B&B RISTORANTE AT THE VENETIAN
Brett Uniss is the executive chef at B&B Ristorante where he oversees a kitchen staff that executes classic and adventurous Italian cuisine. Chef Uniss creates dishes from every part of the animal, wasting nothing, as part of B&B Hospitality Group’s commitment to being green. He keeps a sustainable kitchen in mind at all times when cooking.

His culinary philosophy for B&B Ristorante is to present the food and showcase the products as simply and beautifully as possible. He enjoys working with the seasons and the farmers and producers he has cultivated relationships with over the years.

Chef Uniss’ favorite pasta at B&B Ristorante is the beef cheek ravioli. Chef Uniss explains one bite of this dish brings back memories of enjoying ravioli with truffle duck liver sauce for the first time at Babbo New York (another B&B Hospitality Group restaurant) which inspired him to work at B&B Hospitality Group.

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Jon Littleton, executive chef, Carnevino Italian Steakhouse

CARNEVINO ITALIAN STEAKHOUSE AT PALAZZO LAS VEGAS
Jon Littleton takes the lead as executive chef at Carnevino Italian Steakhouse, where he was previously sous chef. Before returning to Carnevino, he served as executive chef at B&B Burger & Beer.

Chef Littleton’s culinary vision for Carnevino Italian Steakhouse is to share his passion and enthusiasm of creating amazing food with the freshest ingredients possible, while also providing an exceptional guest experience.

Chef Littleton’s choice cut at Carnevino: The nine-month dry-aged ribeye from the special off-menu Riserva program.

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Elisabeth McGee, executive chef, B&B Burger & Beer

B&B BURGER & BEER AT THE VENETIAN
Elisabeth McGee is the executive chef at B&B Burger & Beer. She is responsible for making gourmet burgers and sandwiches and creating savory daily specials. Chef McGee brings more than 15 years of food and beverage experience to Mario Batali’s signature burger joint.

Chef McGee’s culinary vision for B&B Burger & Beer is to have people enjoy the experience of amazing food prepared ethically and with integrity paired with impeccable and memorable service.

Chef McGee’s favorite burger at B&B Burger & Beer is the Royale with Cheese burger which features tender caramelized onions and bold Robiola cheese paired perfectly with the radicchio and parmesan cream.

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Danny Herrera, chef de cuisine of OTTO Enoteca e Pizzeria

OTTO ENOTECA E PIZZERIA AT THE GRAND CANAL SHOPPES AT THE VENETIAN
Danny Herrera is the chef de cuisine at OTTO Enoteca e Pizzeria at The Venetian. He has been with B&B Hospitality Group since the restaurant opened in 2007. In his current position, he is charged with overseeing the kitchen’s day-to-day operations and the execution of the menu.

Chef Herrera’s favorite pizza at OTTO Enoteca e Pizzeria is the summer corn pizza, a dish he created to highlight the sweet corn at its prime. The pizza starts with corn spuma, fresh mozzarella, charred corn kernels and Fresno chiles for a hint of spice. Upon request, 24-month aged prosciutto can be added for a rich depth of flavor.

All photos are courtesy of B&B Hospitality Group.

Carnevino Italian Steakhouse to Launch The Martini Lunch

Carnevino1

INDULGE IN THE MARTINI POWER LUNCH THIS FALL AT
CARNEVINO ITALIAN STEAKHOUSE AT THE PALAZZO

Carnevino

 

 Beginning Sept. 5, the award-winning Carnevino Italian Steakhouse at The Palazzo will launch the perfect reason to extend the lunch hour: The Martini Lunch. Priced at $65 per person*, the meal includes two martinis, plus three courses, all of which can be served within an hour. The menu showcases some of Carnevino’s most distinctive and beloved dishes and will change with the seasons.

When guests arrive, they will be able to select two libations from the following selection of classic martinis with a slight Carnevino twist:

  • Manhattan (rye, sweet Vermouth and bitters)
  • English Cucumber (Hendrick’s, St. Germain and lime)
  • Blood Orange Cosmo (Grey Goose Citron vodka and Cointreau)
  • Classic (choice of vodka or gin with Castelvetrano olives)

For the first course, guests may choose one of the following:

  • Little Gem Salad (tomatoes, ricotta salata and herbs)
  • Grilled Octopus (pickled vegetables and limoncello)**
  • Carne Cruda (chopped to order steak tartare)

Guests can select one of the following dishes for the second course:

  • Tagliatelle Bolognese
  • Salmon (fregula, corn and tomato conserva)
  • Filet Mignon (Cesare’s Tuscan fries and arugula)***

Finally for dessert:

  • Corn Panna Cotta (blueberry thyme conserva and lime zest) OR
  • Bomboloni (strawberry jam and sweet mascarpone)

Located in The Palazzo and near the Sands Expo and Convention Center, Carnevino serves lunch daily starting at 12 p.m. Reservations for lunch are requested. To make reservations, call (702) 789-4141 or go to OpenTable.com.

* The Martini Lunch is $50 per person without martinis
** A supplemental charge of $5 is added for this dish
*** A supplemental charge of $10 is added for this dish

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ABOUT CARNEVINO ITALIAN STEAKHOUSE
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 of the steaks prepared by Executive Chef Nicole Brisson 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.

PHOTOS: The Palazzo Las Vegas and Nevada Restaurant Association Host The Las Vegas Epicurean Affair

PALAZZO

THE PALAZZO LAS VEGAS AND NEVADA RESTAURANT ASSOCIATION HOST THE LAS VEGAS EPICUREAN AFFAIR

 

On Thursday evening, May 26, the picturesque Palazzo pool deck was the site of the city’s most renowned chefs for The Las Vegas Epicurean Affair. The delicious soiree, presented by the Nevada Restaurant Association (NvRA), featured nearly 80 restaurants, nightclubs and beverage purveyors.


Recognized as one of the premier tasting events in Las Vegas, more than 2,300 guests mingled under the stars and enjoyed tastings of dishes and specialty cocktails from the illustrious restaurants of The Venetian and The Palazzo, including AquaKnox, B&B Ristorante, B&B Burger & Beer, Carlo’s Bakery, Carnevino Italian Steakhouse, db Brasserie, Delmonico Steakhouse, Hong Kong Café, Lagasse’s Stadium, Lavo Italian Restaurant, Morels French Steakhouse & Bistro, OTTO Enoteca Pizzeria, Public House, SUSHISAMBA, Table 10, and Tao Asian Bistro; as well as other local celebrated restaurants both on and off the Strip,  including The Capital Grille, Carmine’s, Ferraro’s Italian Restaurant, Hash House a Go Go, Il Mulino, Katsuya, Origin India, Shake Shack, Texas de Brazil and Triple George.


In addition to culinary delights, live band The Lift with special guest star Corinne Zarzour entertained the crowd while synchronized mermaids the Water Beauties put on a show in the main pool.Proceeds from the evening will fund NvRA’s educational and scholarship programs, including ProStart®, a national high school culinary skill and restaurant management program.

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ABOUT NEVADA RESTAURANT ASSOCIATION
Founded in 1982, the Nevada Restaurant Association is the leading business association serving the needs of food service operators in Nevada. As an affiliate of the National Restaurant Association, and together with the NvRA Educational Foundation, the Association’s mission is to promote, protect and educate the restaurant industry, which is comprised of more than 5,000 restaurant and foodservice outlets employing more than 150,000 people.

About The Palazzo® Las Vegas

For those seeking a luxurious escape, The Palazzo offers an alluring and elegant resort experience 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 Grand Canal Shoppes, LAVO Casino Club, Azure pool and the famed Canyon Ranch SpaClub. The resort, which is conveniently connected to The Venetian Las Vegas, features more than 2.25 million square feet of meeting and convention space. For more information, visit palazzo.com, @palazzovegas and facebook.com/palazzolasvegas. The Palazzo Las Vegas is a property of global integrated resorts developer Las Vegas Sands Corp. (NYSE: LVS).

Savor the Tastes and Signature Creations of the City’s Most Renowned Chefs at the Las Vegas Epicurean Affair at The Palazzo May 26

PALAZZO

SAVOR THE TASTES AND SIGNATURE CREATIONS OF THE CITY’S MOST RENOWNED CHEFS AT THE LAS VEGAS EPICUREAN AFFAIR AT THE PALAZZO MAY 26

 

The Las Vegas Epicurean Affair returns to The Palazzo® on Thursday, May 26, 2016. The soiree, sponsored by the Nevada Restaurant Association (NvRA), features nearly 80 of the finest restaurants and nightclubs from around the city, along with a premier selection of libations.


Guests at the Las Vegas Epicurean Affair will spend the evening poolside at The Palazzo indulging in the best cuisine and cocktails offered from establishments both on and off The Strip.

“The Las Vegas Epicurean Affair is a must-attend event for anyone who wants the opportunity to taste food from the finest chefs, all for a great cause,” said Sebastien Silvestri, vice president of food and beverage for The Venetian and The Palazzo.

Participants include AquaKnox, B&B Ristorante, B&B Burger & Beer, Carlo’s Bakery, Carnevino Italian Steakhouse, db Brasserie, Delmonico Steakhouse, Hong Kong Café, Lagasse’s Stadium, Lavo Italian Restaurant, Morels French Steakhouse & Bistro, OTTO Enoteca Pizzeria, Public House, SUSHISAMBA, Table 10, and Tao Asian Bistro, to name a few.

Proceeds from the evening will fund NvRA’s educational and scholarship programs, including ProStart®, a national high school culinary skill and restaurant management program.


“We are thrilled to present this event, which for 33 years has provided Las Vegas the opportunity to help fund the educational dreams of high school students interested in culinary careers,” said NvRA president and CEO Katherine Jacobi. “It is an amazing occasion to enjoy many of the great restaurants that have made Las Vegas a culinary destination.”

The Las Vegas Epicurean Affair is open to the public and will be held from 7:00 p.m. to 10:00 p.m. at The Palazzo pool deck with VIP admission at 6 p.m. Tickets are on sale and can be purchased at www.palazzo.com or any box office at The Venetian and The Palazzo. Tickets for the event start at $110 plus service charge. Must be 21 years or older.


ABOUT NEVADA RESTAURANT ASSOCIATION
Founded in 1982, the Nevada Restaurant Association is the leading business association serving the needs of food service operators in Nevada. As an affiliate of the National Restaurant Association, and together with the NvRA Educational Foundation, the Association’s mission is to promote, protect and educate the restaurant industry, which is comprised of more than 5,000 restaurant and foodservice outlets employing more than 150,000 people.

About The Palazzo® Las Vegas
For those seeking a luxurious escape, The Palazzo offers an alluring and elegant resort experience 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 Grand Canal Shoppes, LAVO Casino Club, Azure pool and the famed Canyon Ranch SpaClub. The resort, which is conveniently connected to The Venetian Las Vegas, features more than 2.25 million square feet of meeting and convention space. For more information, visit palazzo.com, @palazzovegas and facebook.com/palazzolasvegas. The Palazzo Las Vegas is a property of global integrated resorts developer Las Vegas Sands Corp. (NYSE: LVS).

B&B Hospitality Group’s Las Vegas Monthly Round-Up for April

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.

Carnevino

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

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

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

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.