 Carnivale Restaurant Review: It's Kleiner-style excess at this explosively bright, beyond-festive hot-spot where the cocktail scene is as “caliente” as the menu. If intimacy is what you seek, you won’t find it here; instead, good people-watching is the draw, and there’s plenty to go around. The food --- under the hand of David Dworshak --- carries the torch, incorporating local and seasonal produce with memorable results. Look for dishes --- many poised for sharing --- like artisanal meat and cheese platters, and Columbian pork belly arepas, accented with pickled jícama and plantain-black bean and aji-limo purées. But you’ll likely want to keep the braised short rib with Three Sisters Farm cheese polenta, carrot escabeche and spiced cashews all to yourself. Want to learn the ins and outs of Latin cuisine? Attend the Carnivale University food and drink series.
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