i'm the chef at carnivale and it pains me to think people dont associate my restaurant with quality, maybe because of my size people assume i'm like cheesecake factory or something. truth be told i use almost all the same ingredients as Blackbird, Spring, Naha, Tru, and charlie trotter's. i also give you a much bigger portion size and am much less expensive. Almost all the menu items featured on my restaurant week menu are local, organic, or sustainable. can buca de beppo say that? IF you want real iberico ham i have it, does blackbird or spiaggia? i also support many local farmers even though its much more expensive to do so, all the seafood on my menu is wild or sustainably farmed, can these other restaurants say that?
