Carnem, an American steakhouse, will open in the heart of Park Slope, Brooklyn in April 2015.
As its name suggests, Carnem will feature the finest U.S.D.A. Prime and Certified Angus Beef products available in the U.S., as well as organic and grass-fed cuts. To complement the steakhouse fare, the chef-driven New American restaurant will feature fresh seafood and creative interpretations of familiar favorites.
Complementing the menu will be a focused wine list and cocktail program selected by mixologist Artemio Vasquez. Artemio began his career training under celebrity mixologist Audrey Saunders.
Leading the kitchen will be Chef David DiSalvo. A Southern California native, Chef DiSalvo learned to love cooking and eating delicious, unpretentious food from his mother and grandmothers. He also developed deep respect for the techniques of Chef Jacques Pepin, and relocated to New York for the chance to learn from Chef Pepin at New York City’s French Culinary Institute (now the International Culinary Center).
After graduating, Chef DiSalvo gained experience at celebrated NYC restaurants such as Blaue Gans and Wallse, where he worked at every kitchen station alongside Chef Kurt Gutenbrunner, Pastry Chef Pierre Reboul, and master sommelier Aldo Sohm.
In 2007, Chef DiSalvo returned to Southern California, working first at Mille Fleurs under Chef Martin Woelse. In 2011, Chef DiSalvo focused his expertise on steak as the first Chef de Cuisine at West Steak and Seafood in Carlsbad.
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