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About Carnivorale

DETAILS

What: A seven-course meat-centric meal at a one-night restaurant   

Date: November 9, 2009, 7 p.m.

Location: Sol  lounge (4239 Lindell Blvd.)

Pricing:                                               

      -Dinner package: $125 (seven-course dinner, service tip, and valet)

      -Dinner & drinks package: $165 (dinner package + wine and beer)

      -BYOB allowed with a $5 per bottle corkage fee.

CONCEPT

As heath conscious eating has grown more popular, meat has taken a beating. But a group of local chefs plan to invite diners to a restaurant where they can indulge in their most carnivorous desires - a restaurant that will operate for one night only. The seven-course event known as “Carnivorale” (Car-nee-vohr-al) will feature foie gras, veal, braised short ribs and potted duck rillet, among other decadent delicacies. The grand opening/grand closing dinner will take place November 9 at Sol lounge - a three-story night club and coffee lounge that will be transformed into a fine-dining restaurant for this one-night stand. The concept came from chefs Wes Johnson, Brendan Noonan and expert bartender Patrick Thomas. The trio has worked for several area establishments, and presently collaborate at the new Eclipse Restaurant in the Moonrise Hotel. 

Opening a restaurant is an arduous task, but having done it twice in the last three years, the trio have developed a love for the challenge - or have become gluttons for punishment, depending on your perspective. 

“Brendan and I were just having some drinks after work one night and we just talked about how cool it would be to open a restaurant for a single day, just for the challenge of it,” Johnson explained. 

With no concerns for longevity, the crew was able to develop a menu that would normally be nearly impossible to sustain. But Carnivorale is about pomp, not profit. Carnivorale will serve only about 300 people with a menu featuring poached quail eggs, scallops and venison liver pate. 

“You couldn’t eat like this daily or you’d end up with gout or heart disease,” Johnson admitted. “But one day a year, people should indulge and celebrate meat. Nobody celebrates meat. But, deep down, we all crave meat! Thus, Carnivorale.” 

While it’s meant to be a good time for all, the trio hopes to impress their industry peers in particular - those who will appreciate the challenge of running a one-night restaurant. Thus, they took care to hold Carnivorale on a Monday night - a common off-day in the food service industry. 

Menu sampling:

1^st course; Poached quail egg, duck egg hollandaise, caviar, truffle, bacon croissant 

4^th course: Three cheeks to the wind - Veal, halibut, and pork cheek napoleon

5^th course: Beef, bone, and bug - Braised short rib, bone marrow, and crawfish boudin

7^th course: Sweet Board - goat cheese and black cherry ice cream, sea salt beignet, and duck fat carmel