Carnevino (CLOSED)

The name says it all. Mario Batali and Joe Bastianich’s Italian-influenced steakhouse is about two things: crazy good beef and crazy good wine. The wine list leans heavily on Italy, and the menu offers handmade pastas and various crudos, all leading up to some serious meat. The beef is sourced from American farmers and dry-aged off-site until it meets the restaurant’s very high standards. This can take a while—up to 90 days for cuts like the bone-in rib eye or porterhouse and up to 240 days for a special, once-secret steak called the riserva.