Carnevino, located inside the Palazzo hotel in Las Vegas, is Mario Batali’s 13th restaurant and first steak house. While most of its menu items are typical of that genre, the options also coax you past your comfort zone. Adam Perry Lang, who transformed Robert’s Steakhouse at the Penthouse Executive Club in Manhattan into a serious restaurant, selects the beef, which is then dry-aged for as many as 49 days in Carnevino’s warehouse. Specialties: Bistecca Fiorentina; sides.

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