Illustration of a retro Italian-American supper club with red leather banquettes (illustrative, not the actual restaurant)

Menu Guide · Las Vegas

Carbone — Menu Guide

By Firoz Khan · FK Digital Media

The Las Vegas outpost of Major Food Group's 2013 Greenwich Village hit — opened at ARIA's Promenade level in October 2015 — Carbone is the Strip's temple of Italian-American maximalism: a mid-century supper club designed by Ken Fulk with red leather booths, tuxedoed captains, tableside Caesar salads, and a vintage-rum cart. Executive chef Jonah Resnick runs the kitchen. It is consistently one of the hardest reservations on the Strip (a sibling, Carbone Riviera, opened at Bellagio in late 2025). Below is our independent walkthrough of the menu with reported prices, hours, and what we'd order. Everything is written in our own words; prices below are dated public reports, flagged as such — the restaurant publishes no current menu prices.

At a glance

Location
3730 S Las Vegas Blvd, Las Vegas, NV 89158 (Promenade level, ARIA Resort & Casino)
Chef
Executive Chef Jonah Resnick
Cuisine
Italian-American fine dining
Price level
Very expensive — pastas reported $30–$55, mains $50–$75 (mid-2025 reports)
Reservations
Essential — book via the ARIA site or +1 (702) 590-2663; not on OpenTable's booking network
Hours
Sun–Thu 5:00–10:30 PM; Fri–Sat 5:00–11:00 PM

Hours

Reported on the official ARIA page: Sunday–Thursday, 5:00–10:30 PM; Friday–Saturday, 5:00–11:00 PM. Dinner only — no lunch service.

Menu highlights & reported prices

The restaurant publishes no current prices. The latest dated figures (mid-2025 reporting): spicy rigatoni vodka ~$36, veal parmesan ~$65, antipasti $20–$40, pastas $30–$55, main courses $50–$75, sides $15–$25, desserts $15–$25. An older official press kit listed appetizers $18–$45 and mains $37–$120 — treat as dated. Signatures to know:

  • Spicy Rigatoni Vodka — the dish that made Carbone famous.
  • Veal Parmesan — the red-sauce canon, elevated.
  • Chicken Scarpariello — sweet-and-sour peppers, sausage, chicken.
  • Lobster Fra Diavola — the luxury pasta move.
  • Octopus Pizzaiolo — the seafood starter people talk about.
  • Tableside Caesar salad — prepared at the table, old-school showmanship.
  • Bananas foster flambé and the tableside vintage-rum cart — the sweet finish (rare rums, including vintage Appleton).

The room & the wine

Ken Fulk's design leans hard into mid-century Italian-American glamour — red leather, warm light, tuxedoed service. The wine list runs to some 550 labels with vintages back to 1929. This is a see-and-be-seen room where the theater is part of what you're paying for.

What we'd order

If we had one meal here, this is how we'd play it:

  • Non-negotiable: the spicy rigatoni vodka — it's the signature for a reason.
  • The classic: veal parmesan — the dish that defines the genre.
  • To start: the octopus pizzaiolo or the tableside Caesar.
  • To finish: the bananas foster flambé — and ask about the rum cart.

Planning your visit

  • Book ~30 days out — this is routinely one of the Strip's toughest tables. Reserve through the ARIA site's reservation flow or call +1 (702) 590-2663.
  • Not on OpenTable's booking network — OpenTable's own listing says to contact the restaurant directly (its page carries reviews only).
  • Dinner only, and expect a lively, loud, celebratory room — this is not the quiet fine-dining pick.
  • Prices are reported, not published — the figures above are mid-2025 reports; verify current prices when you book.

Official links

About these prices

The restaurant publishes no current menu prices. Figures above (spicy rigatoni ~$36, veal parm ~$65, pasta/main/side/dessert bands) come from mid-2025 public reporting; the older press-kit bands ($18–$120) are dated further back. Always verify current prices with the restaurant before visiting.

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