Mario Batali and Joe Bastianich's interpretation of the classic American steakhouse truly lives up to the phrase 'aged to perfection.' Aging its meats beyond industry standards for maximum flavor, Carnevino's menu includes porterhouse and ribeye steaks aged a minimum of 90 to 120 days. Additionally, its steaks are often beyond regular USDA Prime standards for marbling and flavor and are hormone and antibiotic free. That's a difference you can taste! The beautiful cuts of beef, which include a delectable Dry-Aged Bone-In Ribeye and classic Florentine porterhouse for two carved tableside, are rubbed with sea salt and fresh rosemary for a slightly charred crust. While sauces are available, they're truly not needed, as the steaks are plenty flavorful on their own. Paired with a selection from the restaurant's impressive wine list and a side of Carnevino's amazing Mascarpone & Guanciale Mashed Potatoes, guests have a meal to remember.