Much is made of the super-dry aged “riserva” steaks here—some age for well over a year—but how about the house’s 60-day, dry-aged strip? In a town full of great steaks and steakhouses, Carnevino’s inviting, mahogany-red hues and mineral-rich, deep-roasted flavors entitle it to be dubbed “Sir Loin!” At Palazzo. Daily, noon-midnight. 789-4141.
Las Vegas Weekly StaffThu, May 26, 2011 (midnight)