La Fiorentina at Carnevino Italian Steakhouse

This Florentine porterhouse for two is a prime example of what makes chef Mario Batali’s steak house great. And it all starts with beef that is dry-aged for 60 days and exceeds USDA prime standards. The steak, between 32 and 42 ounces (without the bone), is rubbed with sea salt, black pepper and rosemary, cooked and then carved for you and your partner tableside. $70 per person, in the Palazzo, 789-4141.



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