The Sushi Counter at Carbone Riviera
Carbone Riviera, under Mario Carbone's direction, is one of the fifty best steakhouses outside Japan. The beef program: USDA Prime, dry-aged Italian American chophouse style.
The aging method: Dry-aged 28 days.
The counter format: Veal parmigiana for the table; the Carbone bone-in ribeye; the seafood tower for the centre. The sides format: Riviera private dining banquette twelve top.
The signature cut: Italian Riviera sides: the spicy rigatoni vodka, baked clams oreganata, lobster fra diavolo.
How to Book Carbone Riviera
The booking lead time: 10 to 14 weeks for Saturday slots.
The best seat: Riviera private dining banquette twelve top. Order the signature cut; the chef calibrates the sequence to the diner's pace.
The kitchen at Carbone Riviera is rated 10/10 for food and 10/10 for ambience in our editorial scoring.
Why Carbone Riviera Is Worth the Pilgrimage
"Carbone Riviera at Fontainebleau Las Vegas. The Carbone Italian-American chophouse register at the Strip's most-photographed new resort."
Our editorial scoring places the food at 10/10, ambience at 10/10, and value at 7/10. The Edomae register or Nobu-style fusion register is structural; the chef lineage and the kitchen's calibration produce the dinner that rewards the booking effort.
View Carbone Riviera on Restaurants for Kings →
Related Reading
- Top 50 Steakhouses in the World. The full editorial ranking, of which Carbone Riviera is #27.
- Top 50 Hardest Reservations · Top 50 Hidden Restaurants · Top 50 Most Romantic
- Las Vegas restaurant guide. The full city directory with all occasions.
- Cote Las Vegas. Our deep dive on the closest steakhouse peer in the city.
- SW Steakhouse. Our deep dive on the closest steakhouse peer in the city.