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2013-01-09
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Carnevino-We begin the night with the amouse bouche. A big hunk of cheese. GOOD START. Milky, bold & smooth.Chopped to order Steak Tartare with raw mushrooms & extra virgin olive oil. HK258. - I didn't like this. The steak tartare was also under seasoned too. But, much too oily.Veal carpaccio w/ salted egg salsa verde & herb dressing. HK168. So smooth, refined, and smokey. It was divine and the texture was melt- in- your- mouth veal loin. The salted egg dressing was more "sauce-y" and salty tha
We begin the night with the amouse bouche. A big hunk of cheese. GOOD START. Milky, bold & smooth.Chopped to order
Steak Tartare with raw mushrooms & extra virgin olive oil. HK258. - I didn't like this. The steak tartare was also under seasoned too. But, much too oily.
Veal carpaccio w/ salted egg salsa verde & herb dressing. HK168. So smooth, refined, and smokey. It was divine and the texture was melt- in- your- mouth veal loin. The salted egg dressing was more "sauce-y" and salty than I expected...but blended in nicely with the carpaccio.
Roasted Bone Marrow w/ Preserved Lemon Gremolata HK178. Oh My God. This was delicious. It was full, citrus-y fatty tissue. Roasted well, and seasoned nicely with a strong garnish of parsley and prime bacon bits. Perfect appetizer.
A side of 'Broccoli Rabe w/ Smoked Pork Belly HK88.- The broccoli was extremely hard- difficult to chew and too crunchy. It was drenched (not good) in olive oil - the pork belly was well flavored and slightly crispy on the outside. But overall, it was a... miss.
Carne-"Carnevino's dry aged beef is aged in our own meat chamber for a minimum of 70 days"- We ordered the 'Dry-Aged Ribeye (for 2) 38pz. HK1568. 張貼
