Mario Batali and Joe Bastianich's Las Vegas restaurant Carnevino serves a not-so-secret "riserva" dry-aged steak that's served by the inch: Eater Vegas chats with culinary director Jason Neve to learn how the 180- to 240-day aging process allows the beef to "get beefier." According to Neve, the resulting flavor profile after the longer aging process includes notes of foie gras and blue cheese. [Eater Vegas]
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