CARVERSTEAK

Our Story

Carver Road Hospitality has announced a December 30 grand opening date for its highly-anticipated luxury steakhouse, Carversteak, at Resorts World Las Vegas. The opening date serves as both a celebration and kickoff to New Year’s Eve weekend on the Las Vegas Strip, and, in advance of its debut, Carversteak will begin accepting reservations on November 16 online at Carversteak.com and by calling (702) 550-2333

The 13,500-square-foot Carversteak is the first Las Vegas dining concept conceived and developed by Carver Road Hospitality, featuring an expansive 70-foot honed quartzite stone bar, a sweeping outdoor bar and dining terrace, two private dining experiences — The Knife Shop and Whiskey Room — and a plush main dining room floor; with a menu designed by acclaimed Chef Daniel Ontiveros, previously of three-star Michelin eatery Joël Robuchon Restaurant, Thomas Keller Bouchon Bistro, Michael Mina’s Nobhill Tavern and Scotch 80 Prime, among others.

“In crafting the Carversteak story, we began at the source; dry-aged American cuts and Japanese-certified Wagyu steaks,” explains Chef Ontiveros. “Our ingredients set everything into motion – from cooking to presentation – and I cannot wait to bring these incredible dishes to life for our guests.”

Carversteak’s menu highlights include Chef Ontiveros’s Tomahawk Rib Chop, a 42 oz. cut, Lobster en Croute, a whole Maine lobster with a puff pastry shell accompanied by red pepper cognac cream; and raw bar selections including Hamachi Crudo alongside a bountiful selection of starters, sides, sauces and salads. The full menu will be announced in the coming weeks. or private garden.

Accompanying Chef Ontiveros’s menu is a cocktail program developed by master mixologist and Bartender Hall of Fame inductee Francesco Lafranconi featuring a world-class wine list and curated whiskey collection, as well as an “Avant-Garden” cocktail infusion on the restaurant’s terrace and a cocktail cart serving tableside Old Fashioneds and Martinis. Among Lafranconi’s most anticipated offerings: the Gibson martini, a gin or vodka-based cocktail complemented by enhanced dry vermouth and presented with housemade pickled fresh silver skin onions to add depth and complexity; Mr. Lee Manhattan, which substitutes rye whiskey with Nkka Coffey Grain Japanese Whisky and Lillet Aperitif in lieu of sweet vermouth, presented with Seville orange bitters and stirred to perfection with an optional mist of PX Sherry; and The B Signal, an agave-centric Old Fashioned with a sophisticated Clase Azul Reposado Tequila and Amaro Montenegro to bring an herbaceous spiciness with every sip, and presented with citrus and chocolate bitters.

Executive Chef

Daniel Ontiveros

Chef Ontiveros brings his culinary talents to Carversteak after previously serving as executive chef at Scotch 80 Prime and T-Bones Chophouse. A graduate of Le Cordon Bleu, Chef Ontiveros has served at multiple Michelin Star-rated restaurants under globally-renowned chefs including David Myers, Michael Mina, Thomas Keller and “Chef of the Century” Joël Robuchon.

General Manager

Gianni Toffanello

Gianni Toffanello is widely recognized for his 13 years as general manager of CUT by Wolfgang Puck in Las Vegas. Under Toffanello’s stewardship, the restaurant was awarded AAA Four Diamond status five times, earned eight Forbes Travel Guide Four Star awards (including annual recognition from 2013-19), and received “Top 10 Steakhouses” honors from Gayot.

Toffanello has also served as general manager of Chef Paul Bartolotta’s Bartolotta Ristorante Di Mare in Las Vegas and Spiaggia in Chicago, as well as Bëistro Molokini at Maui’s Grand Wailea Resort.

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