A new American steakhouse, Carnem, is set to open in the heart of Park Slope on 318 5th Avenue this April 2015. As its name suggests, Carnem, which literally  means “meat” in Latin, 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.

New American Steakhouse Set To Open In Park Slope This Spring

 

To complement the steakhouse fare, this 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, carefully selected by mixologist Artemio Vasquez who takes his craft very seriously, viewing it as a combination between art and science as he creates each cocktail. Artemio began his career training under celebrity mixologist Audrey Saunders, at the world’s best cocktail club, Pegu Club he continue his apprenticeship under another master mixologist and author Jim Meehan owner of PDT.

Leading the kitchen will be Chef David DiSalvo, a Southern California native. 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 NYC’s French Culinary Institute, now the International Culinary Center.
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After graduating, Chef DiSalvo gained experience at celebrated NYC restaurants such as Blaue Gans, and Wallse, where he worked at every kitchen station (including pastry) 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 (A Food & Wine magazine top 25 restaurant in America) under Chef Martin Woelse. It was in 2011 when Chef DiSalvo focused his expertise on steak, as the first Chef de Cuisine at West Steak and Seafood in Carlsbad.

Under Chef DiSalvo’s culinary leadership, West became the #l-rated Seafood Restaurant and Steakhouse by Zagat San Diego in 2013, with a 27/30 rating for the food he and his team created. Subsequently, he was nominated for Best Chefs America.

Now married to a born-and-bred Park Slope native and happily in Brooklyn to stay, Chef DiSalvo is eager to bring his expertise and passion for the highest-quality meats and unforgettable dining experiences to the vibrant Fifth Avenue restaurant scene.