Steak n' Wine
It seems the culinary power duo Mario Batali and Joe Bastianich have taken a shine to Hong Kong with the March opening of New York’s original Lupa Osteria Romana, followed mere months later by the arrival of Las Vegas’ acclaimed Carnevino Italian Steakhouse, stacked one above the other atop a busy Central thoroughfare, no less.
And though this city has no shortage of Italian restaurants, the persisting crowds at Carnevino prove that the second incarnation of the Sin City original is a good bet for high quality dry-aged cuts and an extensive selection of wine.
The interior is stripped of Las Vegas flash, instead a vision of crisp, contemporary lines, with dark wood trimming and marble finishes setting a welcome scene for the main event. The menu, too, is pared down: meat-focused, and notably pasta-less. Ribeyes, Fiorentinas, NY Strips and T-Bones are all dry-aged in the on-site meat chamber for at least 70 days, while a list of USDA Filet and Ribeye, Prime USDA NY Strip, and Wagyu Rump round out the steak selection.
Not to be missed either is the decadent raw appetiser menu, offering everything from Geoduck Clam to Wagyu Crudo to Stracciatella (cow’s milk cheese) with caviar. What’s next for Hong Kong from Batali and Bastianich? Babbo or Del Posto, we hope!