What is Old is New Again. Situated on Alexander Street, This Victorian Era Cottage will take you back in time. The Tudor Interior with stained glass windows, Tiffany lamps, and the working fireplaces will take your breath away. The comforting nuances create the perfect setting for any special occasion. Following tradition, we begin every meal with the classic accompaniments of garlic bread, kosher pickles, kalamata olives and cottage cheese spread. The Modernized Menu is a collection of classic steak house favourites, a luscious array with Market Fresh Seafood, Canadian Prime, USDA Prime Dry Aged and Snake River Farms Wagyu steaks.
Peace Begins At Home.
Executive Chef Forrest Liu earned his chops working for Jean-Georges in Shanghai and is delighted to be in Toronto. With his wife Karan at Front of House, they have a determined work ethic. The menu will make you smile. This is not your granddad's or your dad's steak house. Carmen's is the ultimate steak house for the times. Sara Waxman, DINE Magazine
New direction for steak at reborn Carmen's. Another big change: No more pickles and cottage cheese before dinner. Instead, diners get crisp garlic bread slices and lively beef tartar on tiny corn tortillas. This counts as an improvement. The new Carmen's is different, mostly in a good way. Amy Pataki, Toronto Star
Executive Chef Forrest Liu earned his chops working for Jean-Georges in Shanghai and is delighted to be in Toronto. With his wife Karan Tsoi at Front of House, they have a determined work ethic. From the steak menu, I like the U.S. Snake River Farms Wagyu 8oz Striploin. This is a beautiful fusion of east meets west as we can taste the textural qualities of the revered marbled Wagyu beef, but with the robust juiciness preferred by our western palates. Carmen's is the ultimate steak house for the times. Sara Waxman, DINE Magazine