Max Jacobson dives into the massive portions at Carmine's, the new Italian restaurant whose size matches the dishes served at the Forum Shops at Caesars. He notes that, "Carmine's is best enjoyed in a group."
While volume is the calling card here, "it must be said that quality and consistency are hallmarks here. Most food at this New York City import just plain tastes good, despite being over the top and peasant-y." Try dishes such as the stuffed mushrooms, a heaping hot antipasto platter stacked with "stuffed clams, a bowl of mussels in a garlic-happy tomato broth, a calzone, fried eggplant and a pile of sautéed Italian greens blanketed by a flurry of ground sausage meat and garlic bread."
Also of note, the penne alla vodka, which Jacobson traded with the next table, and the Porterhouse Contadina, "a 42-ounce steak beautifully sliced off the bone."
"Going into a seafood restaurant to try a burger seems blasphemous, but I'm around for one task regardless of the type of venue," says Erik Chudy of his recent visit to RM Seafood at Mandalay Place. Bacon tomato jam and garlic mayo mixed in the greens make the burger here a standout. He gives it a 90 out of 100. [VBB]
Apparently Al Mancini is "routinely courted to try new restaurants. Press releases deluge my inbox daily. I generally scan each for a reason not to immediately trash it — which I rarely find." Despite that confusing last sentence, a press release did inspire him to try the new Braddah's Island Style, which he calls "Chipotle with a Hawaiian twist." He says, "[T]he ingredients are of a higher quality than you'll find in corporate chains. And the place is a stand-alone Vegas creation." [CL]
Get inside one of Heidi Knapp Rinella's conversations with a colleague about what to order at the Bronze Cafe, because, you know, that's riveting. She gives the restaurant a B+ because one dish didn't taste vegan while her dessert did. [LVRJ]