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Carmine's Steakhouse

At Carmine's Steak House, sit where you can enjoy W. Patrick Schuchard's delightful mural of a carnival in Venice, a colorful work of art that fully captures all the joy and excitement of the Lombardo family's new signature dish, as it were.

Tony Lombardo handles the front of the house, where the service matches the warmth and friendliness of the restaurant without ever slipping into anything too casual. Mike runs the kitchen. Big sellers include a 20-ounce bone-in ribeye, an eight-ounce filet in a gorgonzola white wine sauce and South African lobster tails. Oh, yes, and the toasted ravioli. The one dish the Lombardos brought over from the Trattoria is their famous homemade toasted ravioli.

Among the entrees sampled, three were terrific and one was troublesome. That was the Italian pepperloin ($24.75), an eight-ounce tenderloin rolled in way too much cracked pepper and served in a sauce laced with Chianti. The filet gorgonzola ($24.75) was perfectly cooked, tender and delicious, and the cheese added an element of tartness to the dish. Garlic mashed potatoes alongside had plenty of garlic flavor but could have been hotter. A 16-ounce veal chop ($26) was superlative, one of the best veal chops ever served on this planet. Halibut ($21), a special one evening, was a rowdy tropical adventure, the mellow whitefish encrusted with pecans and cooked in a sauce made with dark rum and pineapple chunks.

Review from stltoday.com

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