This restaurant cranks the heat with all forms of flame.
From the group that has brought restaurant favorites like The Local and Crab and Claw, Carne draws heavily from Iberian traditions, using fire in all forms—smoking, flame grilling, charcoal grilling—to cook high-grade cuts of meat and premium local ingredients. Observe all the action going down in the open kitchen from the spacious dining area, where a hot pink neon sign flashes the catchphrase, "Grills gone wild."
It’s not all carne asada (flank steak/B690), either. Think charcoal-grilled bone marrow (B350), octopus adobo with local sea bean escabeche (B390) and grilled line-caught fish from Koh Lanta (B790)—even ember-roasted beetroot salad with a dressing featuring herbs from the owner's garden (B260). Peruvian ceviche (B320) with local seabass, tiger’s milk and a refreshing roseapple and avocado salsa, and pan de cassava (B150)—an addictive play on Brazilian pao de queijo (cheese bread), served warm with oozing gorgonzola—also feature, along with sides like the sweet corn succtoash (B150). Cocktails such as the El Padrino (chrysanthemum pisco, house vermouth and orange bitters; B295) make the perfect accompaniment.