影片
更多
2014-02-22
4230 浏览
Friday night with no prior dinner bookings can be a little daunting since most places would be full house. So when I called Carnevino and was able to easily secure a seating for two at 8.30 despite calling just 10 minutes beforehand I was pleasantly surprised, but little did we know...Carnevino, one of Mario Batali's ventures and from the name already announces what it serves- carne meaning meat and vino (you guessed it!) wine with an Italian touch.Starting with some bread. A slice of white crus
Carnevino, one of Mario Batali's ventures and from the name already announces what it serves- carne meaning meat and vino (you guessed it!) wine with an Italian touch.
Starting with some bread. A slice of white crusty bread extra thin and because it is a steakhouse as well as being an American thing, a miniature popover. Nothing really special, just empty carbohydrates to nibble on while waiting for your appetisers, the butter was decent, but the lardo was pretty nasty. Although infused with herbs, it could not fully disguise the overwhelming stale fat odour that lingered on the tongue afterwards.
I am having a 'thing' with bone marrow at the moment and seeing it on the menu meant I had to order it. One bone split into two, it was beautifully roasted and the marrow wonderfully fatty. They scattered preserved lemon over it which was to help with easing the palate from all the oiliness, but it did detract me from concentrating on the rich flavours of the marrow. The accompanying white bread was lack luster as well, more of the crusty white bread, but this time toasted.
The octopus was a decent serving of tentacles, but I would debate the freshness of the octopus used as I detected a slight fishiness. Maybe that was why they had to cover the dish in a strong sweet and sour sauce which was not unlike something you could order at a cha chaan teng just with an Italian twist from the limoncello.
They had two selections for their dry-aged steaks and we chose to share the 18oz New York strip. Asking it to be cooked to a medium rare, you can see that it was seared to a rare and not only that the heart of the steak was cool to the touch. We asked for it to be further cooked and in the mean time we occupied ourselves with the side of creamed corn, which if not for the slight popping of the fresh kernels I would have assumed was poured straight out of a can.
Upon return it looked slightly better, at least it was warm this time. The exterior is quite charred, with the layer of carbon lending its flavour to the steak. One word to describe this steak, chewy. And not just slightly. If you are in need of a jaw muscle workout I would highly recommend you in tackling this piece of steak.
No dessert as our jaws were already too tired.Carnevino was definitely an experience. One that I happily will not repeat.
张贴
