There’s a new place on NE Broadway for $15 steaks with chimichurri and $6 pisco sours. Carne, a new Latin American bar and grill, opened July 26 with an assortment of wood-fired meats and cheap drinks.
Carne comes from two big names: Tod Breslau, one of the owners of the Jupiter Hotel, and Bunk Bar co-founder Matt Brown’s restaurant consulting group Title Bout. The team took over the former Sullivan’s Gulch Bar and Grill to open the restaurant, an homage to South American parrillas — restaurants specializing in wood-fire-grilled meats. Chef Joaquin Fernandez, a Fort Lauderdale expat, split the menu into two main sections: starters and sides like gazpacho and papas bravas, and various cuts of marinated and grilled meat. Many plates, including the $15 marinated tenderloin or the $14 pork loin, come with chimichurri, potatoes, and grilled vegetables.
At the bar, drinks are shockingly cheap, from the $4 glasses of house sangria to the $5 Cuba Libres, or rum-and-Cokes. For a whopping $6, visitors can upgrade to a Ron Blanco pisco sour. Larger groups may prefer a pitcher of sangria, which clocks in at $18.
Down the line, Carne will begin hosting live bands in its red-and-gold dining room, but for now, the Latin Jazz comes from the stereo. The restaurant is open from 5 to at least 10 p.m. Tuesdays through Saturdays; take a look at the restaurant’s menu below.
• Carne [Official]
• Carne [Instagram]
• Previous Bunk Bar coverage [EPDX]
• The Definitive Guide to the Mighty, Meaty Parrillas of Buenos Aires [Eater]