What about the dry-aging program?
Carnevino follows the belief that if you want something done right, you do it yourself. That's why the restaurant has its own off-site aging facility near the Strip on Dean Martin Dr. It's large enough to handle about $250,000 worth of meat at any given time.
Executive chef Nicole Brisson places an order with Niman Ranch every Friday. The cattle is then slaughtered on Sunday and brought to Carnevino within a week. A typical delivery can be 3,000-4,000lbs of meat.
"It's hands on. I'm there every single week, touching every single piece of beef. I don't think you'll find a chef anywhere who can say that," she says, noting that most other restaurants receive their product after it's been handled by a third party.
"They're buying something from a company that's already been dry-aged and cut in a warehouse somewhere. It just ends up at their door and they cut open the Cryovac bag and throw it on a plate. We're doing everything from scratch."
Brisson brings the meat to the restaurant three days a week, where the cuts are butchered on site. Most of her back-of-the-house team has been with her for five or six years. There's very little turnover.