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Had not been back to this space since it was the restaurant formerly known as 295 York, but my husband and I decided to return prior to attending the …
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Carne Italian Chophouse
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Carne Italian Chophouse is open for Casual Dining. Carne Italian Chophouse serves Italian and Steak dishes. Incorrect or missing information? Make a report, or claim the restaurant if you own it!Details
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1 Reviews on “Carne Italian Chophouse”
Had not been back to this space since it was the restaurant formerly known as 295 York, but my husband and I decided to return prior to attending the symphony. The decor is modern, elegant, simple. The tables seem close yet with the arrangement conversations remain private. The service was excellent. Our server, Dale, was extremely knowledgeable while achieving that perfect balance between being friendly yet professional. He guided us through the menu with a quiet confidence that comes from extensive experience. After reading and researching Wagyu beef for years we came prepared to try it. We ordered the Brandt Lake Wagyu 10 oz New York Strip from Alberta to sample what we have available here for 59.00, as well as the 4 oz Japanese A5 Kagoshima Prefecture New York Chefs Cut for 90.00. Wagyu is famed for its intense marbling which brings forth tenderness and flavour, making its briskets a favourite for professional barbecue competitors and its steaks a favourite among restaurant goers. The Alberta Wagyu was no slouch, offering a wonderful, sinful flavour and tenderness; something you would talk about all the way home had you not decided to take things a step further on the menu. The Japanese Wagyu was like nothing of this earth, the fat distribution so equal to the meat its consistency made it more like a noodle than a steak, melting on the tongue and forcing the eyes closed to further intensify the experience of total and utter flavour euphoria. You immediately know damn well where that extra money went. The Wagyu forced the dinner conversation toward all our travels and all the wonderful culinary firsts we had experienced together all over the world. This too, would be an experience to add to future conversations. On a platter beside the steaks rested a Tempura Canadian Lobster Tail; the tail sliced to pieces, breaded and fried, just waiting to be dipped into a cup of warm, melted butter. As if the Wagyu on its own wasnt deserving of a parade – the lobster, and a huge side of obscenely tasty Garlic Butter Button Mushrooms had to force the meal into total culinary debauchery. Dessert? Ha. We never eat dessert to begin with; but there would never be a need to order it following that meal. The meal WAS the dessert. Recommended. Will be returning.