Best Restaurant on the Strip


Photo by Anthony Mair

Photo by Anthony Mair

The meat program, Italian dishes and amazing house-cured meats have vaulted this Palazzo restaurant above the competition this year, not to mention the encyclopedic list of boutique Italian wines, the knowledgeable servers who can describe this food like a mother bragging about her newborn child, and a spacious, relaxed dining room divided into four distinct areas. Chef Nicole Brisson’s incredible burger, found on the Lunch & Late Night menu, is alone worth the trip. The fresh pastas—particularly specials such as the oh-so-delicate short-rib-stuffed ravioli—are unmatched by anyone in the city. Carnevino has a number of steaks aged up to seven months, procured by superstar New York butcher Adam Perry Lang, and the result is meat that is nutty, intense and delicious, especially when eaten simply with EVOO and sea salt. The Riservas, as they are called, are more expensive than their counterparts, but they are worth the splurge. Also delicious are house-smoked ribs with warm potato salad, shrimps “alla diavola” with a spicy Calabrese tomato sauce, and any of a dozen side dishes, ranging from roasted beets with pistachio and Gorgonzola to Italian broccoli with smoked pork. That’s lardo—cured pork fat—on your table, meant to be spread on the hot house focaccia. We won’t blame you if you take a breath. In the Palazzo, 789-4141.

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