Nestled within the Hilton Brooklyn Hotel, Carne by Allora welcomes guests into a cozy yet sophisticated evening of enjoyment. The Brooklyn restaurant, operated by Promise Hospitality Group, launched its soft opening on Tuesday, October 21st.
The menu, curated by Neapolitan Executive Chef Pietro Aletto, encompasses a nostalgic Italian steakhouse and red sauce concept. Carne focuses on providing as much farm-to-table food as possible. Additionally, all breads, pastas, and sauces are made in-house. The Knockturnal attended Carne’s soft opening, tasting a plethora of delicious appetizers, mains, and of course, drinks! Upon arrival, we were warmly welcomed into the establishment and promptly seated. Our server was extremely knowledgeable about the menu, recommending dishes and offering a couple of different wine pairings based on the entrées ordered.
Starting Off Strong
First up, warm focaccia bread served with a rich and syrupy balsamic and olive oil mixture. The vinaigrette was thick and sweet, complementing the olive oil excellently. We savored this beside an out-of-this-world Tiramisu Espresso Martini, which was rich without being overbearing. It contained the perfect amount of sweetness and a gorgeous foam throughout the beverage, topped with a single ladyfinger. This cocktail was one of many that Mixologist and Director of Operations David Choi curated for Carne’s cocktail program.
Our appetizers took us all over the Italian culinary peninsula. We started with a half dozen Jumbo Gulf Shrimp served with a house-made cocktail sauce, which complemented the shrimp’s natural flavor. Alongside it, we enjoyed the Prosciutto E Burrata. Creamy burrata served with a heap of delicate yet robust prosciutto filled our plates. To round things out, we finished with the Roasted Beet Salad. The perfectly balanced dish contains a blend of rich gorgonzola cheese, complementing the natural sweetness of the beet to create a wonderful show of flavor.
Marvelous Mains
Moving on to our surf and turf mains, we enjoyed a perfectly al dente Lobster Fettuccine. The lobster was fresh and served with a light tomato sauce. The tender and flavorful Osso Buco, paired with a creamy saffron risotto. Likewise, the Halibut Alla Plancha was excellently seasoned with a good sear.
Accompanying our mains was a large plate of extraordinary Truffle Fries. This side was packed with truffle oil, flaky parmesan cheese, and was also served with a side sauce of an aioli.
Closing Out The Kitchen
Other drinks consumed throughout the meal included both red and white wines, a Rosemary G&T, and the Gochiugarita spicy margarita.
Finally, we enjoyed a decadent, balanced, house-made tiramisu and perfectly flavored cheesecake topped with blueberry purée. These desserts were accompanied by a cappuccino and latte, undeniably making for a wonderful end to a perfect evening of fine dining.
Photo Coursey: Noah Fecks, Promise Hospitality Group & Tessa M. Dobrow
