Last night I went to Carne in Keerom street for the first time. I was looking forward to eating there as I have heard so much about the place.
It’s a very impressive looking restaurant, minimalist chic meets new york loft with a lot of steel and wood finishes.
But I’m there for the food, or more appropriately the meat.
The waitress brings us the platter of raw meat to show us the cuts and advise us how each piece is prepared. Its possibly the best looking assortment of raw meat I have ever seen.
It’s a very difficult choice as I find many of these quite appealing.
In the end, I decide against the hanger steak and opt for the more ‘all round’ rib eye. We then choose from a very impressive range of side dishes and sauces and settle on chips, steamed tender stem broccoli and a side salad. Both with a mushroom and brandy sauce.
The waitress was very charming and knowledgeable as well as very attentive, but I did get the strong sense of ‘up selling’ going on. Never a favourite feature of mine amongst waitrons. It starts out with the question ‘would you like sparkling or still water’, to which I always reply ‘tap, with ice but no lemon’.
I have a particular and fairly strong view point around bottled water, but I’ll leave that little rant to later in the week when I get to blog about the topic as part of ‘Blog Action Day 2010 – Water’
Our food arrives and looks like this:
My friends sirloin, cut into strips.
My first impression of my steak after cutting it was that it was incredibly pale in colour, almost veal like, and was very tough for what was supposed to be cooked medium rare.
The manager came to the table at the begining and I asked him if he thought this was medium rare and why it was so pale. The reposnse was that its a very white cut of meat (even though it looked very, very red on the raw platter) and that it was medium rare even though very little blood could be seen.
I like a lot of blood to be seen.
I also like the medium rare texture that is soft to the touch, easy to cut and tends to be melt in the mouth. My rib eye was none of the above. It was a bit of a tackle to cut my way through it.
So I didnt stand my ground, wasnt in the mood for an argument, I was having a lovely time with a very special friend down from Joburg.
I enjoy a nice rib eye and got very up close and personal with one here, where we made hand cut burgers using a very nice aged piece. They were so juicy and tender, and one of the best burgers I have eaten.
Despite this, the flavour was quite special and certainly different. Even the sirloin had an exceptional taste. I knew we were eating meat of a particularly high quality.
Apart from my dissapointement over the texture and degree of cooked-ness, I would definitely like to return at least one more time. I would try the ravioli starter and I would choose the hanger steak, or if I had a willing partner, the La Fiorentina, which is 1.2kgs of grass fed T bone.
Opposite 95 Keerom Street