Karnevore

That is my grade for their charcoal-grilled RIBEYE, which is the best there is in MMLA for that price, P550 bar none.  Higher rate IF they serve it with a good bottle of Cabernet Sauvignon.

Wasn't impressed with the taste. We ordered tommy chops and Peruvian chicken. They both taste bland. Meat was tender but lacks flavor. Portion was huge.

Karnevore is located beside an art gallery called "secret fresh". Its ambiance is quite chill and very millenial. When we got there, only 2 tables were occupied so we immediately got a seat. I ordered their rib-eye lip pan seared cooked in well done. From what I remember, you just have to add 95pesos for a glass of iced tea, soup and a cup of ice cream. I would definitely recommend this place if you want to eat good steak with an affordable price. Worth coming back to try their other variants!

No frills meat fix place for your straightforward carnivorous pleasures. We were a party of 4 and varied our orders to get a broader sampling of the menu. I took one for the team and opted for the 2 piece Tommy Porkchops (No disappointment there). They got steak (which goes without saying) and were fairly impressed with the quality of the beef they had in store. These people know their chops and even have a “Doneness Gradient” of how cooked through you want your steak to be. One gripe though, my wife ordered a Tenderloin medallion; It was a rather small steak about an inch thick. I think the chef cooks with a timer to approximate the doneness of the meat, and I think he has a particular time setting across all cuts of steak. She wanted hers Medium well.... it came in Medium Rare with a nice jiggly red center. Pink we can eat.... red, needs a deep breath and close the eyes. Halfway through I told her to return it so it could be finished..... we did and to our surprise when it came back, chef just seared the outside again. Still the jiggly red in the middle. Maybe it was the Lords gently way of schooling us to learn to eat our steaks rare. Moving on, my Tommy Chops were spot on and very filling. They were thick chops with a pesto glaze that still had the natural flavor of the pork shine through. It was a refreshing take on that entree. Also, any restaurant that doesn’t serve buttered corn, carrots and peas as a side dish is outstanding in my book. So all of you who serve frozen corn and carrots as a side.... if you’re a chef, y’all should rot in an infernal cell for doing so. Karnevore’s grilled tomatoes and french beans is a nice touch and doesn’t at all downplay the spectacular appeal of the protein itself. Overall it was pleasant, the gallery’s object d’art accounts for a sublime dining experience. The owners were very gutsy to utilize an open kitchen, we all know how hard it is to keep appearances in those glass boxes. The air handlers were very appreciated too. We didn’t smell like used kitchen oil at all. Its the little things that add up that matter. We see everything! Bwahahahahaha