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Although the name may implicate that you're about to be "wow-ed" by slabs of smoky chunks of protein we were actually enamoured by basically... Well, everything else, starting with the corn salad to which Chef Mateo Roberson, an American with Mexican roots informs us this dish was listed among GQ Magazine's best, our minds grumbled "yeah, yeah" but after one bite our taste buds screamed "Yeah! Yeah!". Smokiness, sweetness, freshness with a touch of cheesiness was absolutely on-point. So was the "Vegetables and greens", sounds positively pedestrian right? Wrong! Imagine all your most favourite exotic Asian fruits signed a treaty with vegetables, and enlisted the powers of bees to bear witness. That was this dish, consisting of starfruit, rose apple, toasted pumpkin seeds, mandarin, bok choy and more, drizzled lightly with an orange-soy based vinaigrette dressing. Sorcery! We were also floored Mateo's version of a bread basket, these (please help me with the name) little spongy, gluten-free rolls with toasty cheesy notes. I could have binge-eaten those like pop corn in front of the screen. This "bread" plus the Sorbet were about the best I've ever tried. The makroot Sorbet is as umami as it gets, too complex to explain, its a must-try yourself. Best of, all this non - meaty stuff is super fairly priced. Considering how much love and technique is devoted. Just get talking and observing Mateo' s intensity as he works, you'll see that the passion is just as acute. The Seabass Ceviche held no surprises, the same with the tongue Wagu beef tongue, good, solid technique and flavours as expected. The duck carnitas and roasted bone marrow was tasty and rich, fatty and filling, so go for that if that's what you're into. The let down most surprisingly was the steak, the Spider cut to be exact, not cooked evenly and salted to the extreme, but we were assured it was just a stroke of bad luck. That mishap certainly won't stop us from coming back, that's for sure, although our hearts were stolen by their veggie dishes and sides, Carne actually plans a rehaul of their menu, including a tasting menu addition. One can only hope they save the best and improve on the name's sake.

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