“A MODERN AMERICAN RESTAURANT AND COCKTAIL BAR SERVING THE FINEST U.S.D.A. PRIME CERTIFIED ANGUS BEEF IN A NEIGHBORHOOD SETTING.”
In Latin, ‘Carnem’ means meat, something that David DiSalvo knows a lot about. Chef DiSalvo is a French Culinary Institute graduate who earned his cooking chops while working for Kurt Gutebrunner and Aldo Sohm at Blaue Gans in TriBeCa; and pastry under Pierre Reboul made for the Michelin-starred Wallse in the West Village. DiSalvo solidified his steak skills as Chef de Cuisine of West Steak and Seafood in San Diego where he earned a #1 overall Zagat rating for Seafood and Steak.
Chef DiSalvo’s menu at Carnem consists of U.S.D.A. Prime Certified Angus Beef sourced from Master Purveyors in the Bronx, who hand-pick and dry-age the meat for 21 days. Among the signature cuts are a 7 oz. and 16 oz. New York Strip; a 32 oz. Bone-in Cowboy Ribeye—a hearty feast for 2 or 3 people; and a U.S.D.A. Prime Black Angus Petite Tender Medallion Steak.
“The philosophy behind the menu at Carnem Prime Steakhouse is to deliver chophouse cuts that are simply prepared and minimally-manipulated to show off the high quality product that we work closely with our purveyors to source. While we stick to the traditional cooking methods for the steak, we get playful and expressive with the appetizers and entrees, giving the menu our own creative stamp.”