The restaurant industry in Milwaukee is focused on meat 'n' potatoes — in just the past year, the city has welcomed three new steakhouses to the downtown area that are booming with business. Among these is Carnevor, Milwaukee's current hot spot.
Imagine you are inside the belly of a gigantic Tyrannosaurus rex, encased by its ribcage and wondering which meaty animal will be sliding down his throat next. Rather disgusting, huh? The huge curve-shaped beams suspended from the ceiling portray the image, minus the disgusting details. The dAccor is simple yet fresh: hardwood floors, contemporary barstools, stained wood walls. Classic '60s, '70s, '80s and '90s music plays on the sound system. The restaurant is long and narrow, but offers seating on the main floor, two mezzanines, and in a private room in the basement featuring a bar and plenty of space for parties. The dress code is between business-casual and casual, with most wearing jeans and a nice shirt.
The menu is broken down into three sections: appetizers, soups and salads; entrees; and sides. Everything is served ala carte. The food is simple, yet contemporary and unique. Items appear on the menu you would never imagine to appear in such a fine establishment. Macaroni and cheese? Root beer floats and doughnuts for dessert? I felt like a child again.
Appetizers like fresh Kobe beef carpaccio, cold seafood platters and calamari are a lighter fare and allow more room for the entrees. A lobster bisque, featuring fresh South African cold-water lobster, appears on the menu every evening as well as a soup du jour which your server will describe in great detail. Fresh fish is flown in daily and a surf 'n' turf special is created, offering the perfect pair with perfect flavors. The steaks, Carnevor's specialty, are USDA Prime Angus beef and feature numerous cuts: bone-in ribeyes, New York strips, porterhouses, filets. A Kobe beef selection is also available. Sauces are offered on the side but are not usually necessary as the meat is incredibly flavorful.
Side dishes include creamed corn, mashed potatoes, a wild-mushroom medley, steamed asparagus, squash, and a personal favorite, the Carnevor hash (a medley of onions, peppers and potatoes), a perfect complement to a steak dinner. Desserts, as stated before, include simplistic items like doughnuts with three flavors of dipping sauces, ice cream floats (rootbeer, cream, and orange), crAme brulee, a homemade cheesecake and much more.
Since it is the hottest steak-spot in Milwaukee at the moment, prices can be rather expensive. But keep in mind that Family Weekend is around the corner and Carnevor will offer a nice change from the Water Street Brewery and Rock Bottom scene. This restaurant will accommodate any age group, however, please consider the noise factor. Due to the hardwood floors and wood-finished walls, the first level can get noisy and it may not be completely comfortable for those hard of hearing. If this is a concern, when making reservations, request to be placed in one of the mezzanines where the carpeting will act as insulation.
Definitely not low in calories and a bit noisy and crowded at times, Carnevor still offers flavors I have yet to find comparable to any other restaurant in Milwaukee. A trendy, hip, casual and comfortable atmosphere, Carnevor combines fine dining and elegance with fun and excitement to create a scene Milwaukee has not seen before.
Reservations recommended. www.carnevor.com
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