DINING FEATURE
BY GLORIE MARTINEZ
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Vodka Dill Cured Salmon $16.5
Carve is a family-friendly steakhouse in Southwest Austin from the Perry’s Steakhouse Group. It features original takes on traditional American dishes.
Chief Strategy Ocer Lesa Sorrentino shows the wagyu meatloaf cupcakes.
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Signature Wagyu Meatloaf Cupcakes
Carve American Grille High-end American dining experience pays homage to its humble roots C arve, an upscale American grill located only in Austin, has roots in a small Houston Lantana Place location. “Austin is an especially great place to be, since it’s a city where people appreciate unique experiences and great food.”
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oers pizzas, soups and salads, sandwiches and an assortment of amed desserts. The family-friendly restaurant oers indoor and outdoor seating. The Carve bar oers several house cocktails and a selection of wines on tap. Instead of using bot- tles, the wine is stored in barrels, according to Perry’s Chief Strategy Ocer Lesa Sorrentino. Meanwhile, Carve plans to open a second Austin location in the Grove at Shoal Creek in late 2022. “I live in the area; the owner lives in the area,” Sorrentino said. “We have a lot of people that are in here three or four times a week. I’ve seen a lot of graduation celebra- tions, birthdays, anniversaries. We’ve been warmly received by the community.”
butcher shop founded in 1979. Perry’s Butcher Shop, which quickly became a neighborhood staple, added dining tables in 1986, a popular move among the shop’s customers. The expansion led to the establishment of the rst Perry’s Steakhouse & Grille restaurant in 1993 in Houston. Today, Perry’s Restaurant Group still operates the original butcher shop, along with 20 steakhouse locations and one American grill—its newest concept, Carve. “Carve pays homage to Perry’s humble butcher shop beginnings while reinventing the classic Amer- ican grill experience,” said Justin Newell, general manager at Carve’s
The restaurant oers more than 15 wines on tap.
Dishes at Carve are cooked over a wood-burning ame and served with tableside presentations that often feature handheld torches and smoke billowing from beneath plate covers. The menu spotlights traditional American dishes with a twist. The restaurant’s take on meatloaf features ground wagyu beef shaped into a cupcake, topped with mashed potato icing and sprinkled with peas and carrots. Hog Heaven is a platter of smoked bacon-wrapped pork belly with sherry bacon vinaigrette and braised red cabbage mixed with green apple pieces. Carve also
Carve American Grille 7415 Southwest Parkway, Austin 512-792-4450 www.carveamericangrille.com Hours: Mon.-Sat. 11 a.m.-10 p.m., Sun. 11 a.m.-9 p.m.
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