An elevator ride up to the 74th floor of the newly-opened SLS Dubai Hotel & Residences in Business Bay, will have you walk straight into the reception of Carna, a contemporary steakhouse by legendary Italian butcher, Dario Cecchini.
Dario Cecchini is an award-winning, eighth-generation butcher from Tuscany, Italy; and Carna by Dario Cecchini aims to protect the art of butchery through its offerings and presents to diners that a single piece of meat can be used in many ways.
With the outside of the restaurant boasting statement pieces of décor and design, we could only wonder what the inside had in store. We walked through double doors into an elegant modern setting, in bold and earthy tones. A grand bar presented itself on our left and an interesting retail space to our right featuring an impressive array of condiments from Dario’s own personal line available for purchase.
Walking ahead, we were taken aback by the inviting dining area, boasting greenery, glittering chandeliers, velvet-green banquettes, wall art and stunning rose gold accents throughout. The restaurant is also equipped with an aging chamber where the team proudly displays the finest cuts of meat; and private dining rooms for those who wish for an intimate evening.
We took our seats and looked forward to what the evening had in store for us.
We began our evening with two butchers-special meat plates of Wagyu Beef Carpaccio, topped with Castelvetrano olives, capers, black truffle, gribiche, hydro cress; and Dario’s Signature Steak Tartare with smoked paprika, garlic, parsley, Dario’s olive oil and truffle aioli. From the raw bar, we opted for freshly-shucked Oysters with Mignonette and a light salad of Baby Romaine Hearts with Carna’s garlic Caesar dressing, parmigiano, croutons and watermelon radish.
While the oysters were a hit at our table, we must talk about what we were there for: the meat. The Wagyu Beef Carpaccio, tender and sliced perfectly paper-thin, was a delightful buttery-bite; and the Steak Tartare boasted a flavour further enhanced by the truffle sauce.
The grape list is extensive and should you need assistance pairing your meal with a complementing sip, the servers at Carna are nearby to assist. We decided to take a breather and sip on creative concoctions infused with ingredients such as citrus oil, grapefruit, lime and blood orange, while even being served with slices of spicy biltong or bone marrow.
Mains from Carna’s wood smoke grill followed with a 28-day dry aged, USDA Prime Bone-in New York Striploin and Filet Mignon; both of which are dry rubbed with Dario’s signature herb-salt blend, Profumo Del Chianti. We also opted to try the Australian Wagyu Ribeye, a dish that absolutely lived up to its name. The meat was perfectly cooked to our liking, soft, succulent and almost a hint of sweetness, with the perfect amount of seasoning. We opted to complement our meat with Creamed Spinach, Truffle Mac ‘n’ Cheese and Grilled Asparagus.
Desserts were sublime and worth saving space for. We ordered to share, a Baked Alaska with Madagascar vanilla ice cream and wild blueberry sorbet; a NY Passion Fruit Cheesecake with passion fruit gelato, butterscotch sauce and honey tuile; and the must-try Chocolate Butcher Block, a velvety flourless chocolate cake with hazelnut light cream.
Carna is a must-visit for all meat lovers, the ones who prefer a classic cut of fine meat and the adventurous ones who don’t mind trying out new dishes. A fine-dining experience at a contemporary steakhouse, perfect for celebrations, anniversaries or just treating yourself.
Daily from 7pm-1am. Call +9714 607 0761 or visit the website.