B&B Ristorante, Carnevino and Otto Las Vegas: 

Eating green doesn’t mean eating just a salad

By Debbie Hall

Green isn’t always about the salad or the check at a restaurant. Sometimes, it’s in an organization’s philosophy, or even in the building itself.

As part of the Earth Day movement developed four decades ago, the Green Restaurant Association was founded almost 21 years ago to provide convenient and cost-effective tools to help the restaurant industry reduce its carbon footprint. Since then, the GRA has built one of the largest databases of environmental solutions for the restaurant industry.

In Las Vegas, three restaurants are GRA certified and all three are operated by celebrity chef Mario Batali and his partner, Joe Bastianich—B&B Ristorante, Carnevino and Otto Las Vegas. Located in The Palazzo and The Venetian, the resorts and restaurants, along with the Sands Expo and Convention Center, are housed in the largest Leadership in Energy and Environmental Design building in the world.

Carnevino is their interpretation of the classic steakhouse combined with an Italian flavor. The menu features an exclusive brand of organic, super-prime beef, and Executive Chef Zach Allen oversees the menu that Batalli designed. Signature dishes include steaks rubbed with sea salt, black pepper and fresh rosemary; organic veal from Marshal Farms; Colorado lamb, Heritage Foods pork; handmade pastas, classic antipasti and side dishes based on Neapolitan street food.

B&B Ristorante pays homage to the Italian culture with a wine list offering bottles from every region in Italy, classic and trend-setting cuisine and a décor featuring Italian marble, dark maple wood, leather banquettes with classic rock on the speakers. Its philosophy with food is to use the best, local ingredients available.

Otto Las Vegas is a family-friendly, casual eatery that combines the atmosphere of an Italian enoteca with activity of an urban snack bar. The menu includes a variety of vegetables from local farmers markets, such as beets with Saba and mixed marinated olives. The salumi is made in house and the pizzas are thin, crisp Neapolitan-style and feature 15 varieties, including Margherita, meatball and variations like the vongole with fresh clams and the carbonara with guanciale and locally farmed eggs.

For more information, visit venetian.com or palazzo.com. The Green Restaurant Association website is dinegreen.com.

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