The chefs behind Brooklyn-based Carnal, known for Flintstone-sized slow-cooked ribs cooked in bone marrow, are heading west for a residency at West Sixth Street's Parlor & Yard, from Monday, January 23 through March. Carnal is the brainchild of Kentucky born Aaron Saurer and New York native James Zamory, both of whom are alums of New York’s Michelin-starred NoMad restaurant.
Part of Brooklyn’s seasonal outdoor food market Smorgasburg, Carnal aims to offer “a union of Kentucky slow cooking and New York eclecticism delivered with the precision of a Michelin starred restaurant.” Items on the Brooklyn menu can range from 48-hour pork shoulder to pork jowl to slow-cooked short ribs, which sells out weekly.
Carnal’s pop-up menu — exclusive to the Parlor & Yard residency — is currently under development but includes versions of the duo’s acclaimed beef short ribs with bone marrow and 48-hour pork shoulder. Dishes will range between $8 to $22 (subject to change). Tentative menu items include:
- Slow-cooked short rib with marrow, tomato, and black pepper
- 48-hour pork shoulder with burnt pineapple, chorizo, and green onion
- Grilled lamb breast with rendered merguez, mustard green, and pistachio
- Burger with short rib bone marrow and onion
- Fried sweetbreads with brown butter and bay leaf
- Charred zucchini with farro, ricotta, and basil
- Crispy potatoes with chile, garlic, and fried egg sauce
- Roasted cauliflower with horseradish, apple, and mint
Saurer and Zamory held previous winter residencies in Miami during 2015 and 2016.
Carnal’s kitchen hours will be from 4 to 10 p.m., Monday through Thursday, and weekend hours are to be determined. Parlor & Yard will have new hours starting with the Carnal launch on Monday, January 23 — 4 p.m. to 2 a.m. Monday through Thursday and noon to 2 a.m. Friday through Sunday.