Missing Carnevino

Visiting Las Vegas in early December. Planning to return to Aburiya Raku and Lotus of Siam.
Need a steakhouse recommendation. Enjoyed Carnvino’s dry aged porterhouse and ribeye.
Where should I go? Bazaar meat, Cut, Prime or???
TIA.

Had a nice meal recently at Bavettes Park MGM. Cut is always solid.

The steak at Carbone is a great choice as well and you can fill in with meatballs, ceaser salad and pasta.

The “meat counter” at Bazaar Meat

or

SW Steakhouse if you want true Kobe beef.

Thank you for your suggestions. I will keep Cut as finalists.
Carbone looks interesting also. But the focus of this dinner is dry aged meat, so…

Thank you for your suggestions.
Bazaar Meat is one of the strongest contender.

I am leaning toward Bazaar Meat.
Is Suckling Pig at Bazaar Meat worth it?

Never had it.

To be honest, I’d rather get a whole suckling pig at a Canto BBQ place.

No.

My choice would be CUT for overall steakhouse. 35 day dry aged ribeye, American wagyu ribeye, roasted lobster, short rib, tuna tartar, bone marrow flan, banana cream pie, mac n cheese, pumpkin beignets (seasonal)

Bazaar Meats for dry age, CUT for overall meal, Craftsteak for sides.

Honestly, the only good part about Bazaar Meats is the dry aged steak. The rest of the food is so so and not anything I would return for. Cocktails however, are damn tasty.

SW dry aged tomahawk from Pat LaFreida.

Thank you @js76wisco @ipsedixit, @A5KOBE for your suggestions.
I decided on Bazaar Meat. Will report back.

My BH and I enjoyed a wonderful dinner at Bazaar Meat almost a month ago thanks to FTCers. It took me some time to figure out how to upload my subpar photos from my phone.

“Beefsteak” Tomato Tomato, balsamic vinegar, olive oil, cucumber, black olive,
romaine leaves
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Chef ’s Selection of Cured Meats
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Beef Rib Steak
Spanish-style bone-in rib eye, oak-wood fired Washugyu/Angus (Lindsay Ranch, OR)
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Buttered Potato Purée Butter, butter, more butter, some potatoes
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Bazaar Meat by José Andrés
2535 S Las Vegas Blvd, Las Vegas, NV 89109
(702) 761-7610

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