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An upscale steakhouse that serves meats from all-natural stock. The grilled hanger steak and porterhouse are two of their specialities.
*Lunch: Mon-Sun, noon-3 p.m.; Dinner: 5 p.m.-11 p.m.
Taverna and Bar are open Mon-Sun, noon-midnight.
This restaurant was reviewed in the April 2008LVA; some of the information contained in the review may no longer be accurate. The big bar in Carnevino at the Palazzo is an inviting place to sit down for appetizers and a drink. Carnevino means meat and wine, and we went raw on the meat part, ordering “fresh-cut carne cruda” (steak tartare) and carpaccio. These dishes vary noticeably from what Americans may recognize as the traditional preparations, starting with a heavy olive-oil base for each. The carpaccio is cut thicker than any we’ve ever seen, which, according to our server, is the way the dish was originally conceived (unlike the standard razor-thin preparation). It was also served with toast points, while the tartare, which usually comes with the toast, was not. Why not? “Chef Mario [Batali] likes to do things differently” was the explanation. The carpaccio at $18, compared to $28 for the tartare, makes it the better deal. Two of us rounded out the meal with a dozen clams al forno (baked with ham) for $24. They were served without lemon. Mario!
