Carnal Cocina Artesanal — Restaurant in Los Angeles

My partner and I just moved into the wonderful city of Highland Park and we’ve been busy exploring all the fine eateries. Gotta say after experiencing Carnal, it is a standout. One of the finest dining experiences we’ve had since coming into town. Outside it’s not much to look at, inside about the same but with spacious ceilings - black. There were some nice accents and had a really good vibe. We were quickly greeted by the host Issac? Really cool and friendly, and we began to explore the menu. It was small but had some select standouts, we decided on the tlayuda, duck in mole, and octopus. They are working on their liquor license but the host encouraged us to pick up our own at the liquor store across the street - flask. No corkage fee. So we did. The Tlayuda came it first, this one like no other that I ever experienced, topped with a generous portion of fresh grade a blue fin tuna, guacamole and savory sauce - on top of a delicious and crunchy tortilla. It was incredible, I loved watching my partner Clara savor every bite. Next was the octopus, the presentation was immaculate, the portion generous, the taste….. perfection, in texture and taste. Last was the duck, perfectly cooked and doused in the most incredible mole, an elegant and very savoy cactus puree was served on the side. The server was very attentive throughout our dining checking in several times, even offered to bring us some of there handmade tortillas, these where not only delicious and an aid in soaking up the mole, they also were visually appealing, really nice texture - make sure to ask for them! All dished are served on these beautiful and traditional ceramic plates which enriches the experience even more. For desert we had a banana brûlée - heaven.

Overall Carnal was both a journey and an experience in culinary art. Superb ingredients with great service and masterful cooking. We will be back to explore their brunch menu and dishes that we...

The flavor profile is really unique, I love it. I do have a couple of suggestions (from positive intentions) because I really support local businesses in my neighborhood. I live a couple blocks away. First, place a “please wait to be seated” sign in the front entrance. This way the customers will know where to stand and they’ll be greeted in the front. During busy hours, it will become free advertisement as the line forms outside your restaurant. Lighting, incandescent (warm yellow) lights around the eating area and fluorescent in the kitchen area (this lighting is ok in that area). The dining area is too bright. Use a dimmer for the hanging lamps. Redirect the spot light on the art work wall. Create another mural on the opposite wall, by doing so it creates a more cohesive atmosphere. For ease of reference visit “hummingbird cevecheria” in echo park for lighting. Put some rechargeable small table warm lighting on the table. Never serve spicy appetizers at the very beginning and put spice warning in the menu. Tone down the spice level as the customers will chug a lot of liquids to recover. You want them hungry that will generate more revenue for your restaurant. Finally, fill the cubicles with anything that reflects the restaurant. Old memorabilia’s such as family photos, etc. Make the restaurant Oaxacan as you want them to see and feel when customers are in the restaurant. Put some lighting on this so it will be more interesting. Seat people in the community table to get a different feel of getting to know each other organically.

Thank you for reading. I really love the food. Please consider the ideas...

If you're browsing the reviews to convince you to try it, just know I have been back for their dinner service on three separate occasions and can't wait to come back for brunch. The first time here, it was a very busy night. The only seat left was at the bar. However, the staff were very accommodating and even stayed open later to serve all guests. As a seafoodie, the dishes that keep me coming back are the pulpo a la diabla, tlayuda de tsajo (tuna), and sopa de mariscos. The taco de chicharron is huge and also one of my favorites, especially with the pickled nopales served to top it off. Each dish is prepared to perfection, with complex flavors shining through. My compliments to the chef!

The service at Carnal makes you feel at home, warm like so with your tios and tias. Flor was incredible - sweet, attentive, and knowledgeable. On a slower night, my friends and I were served by Roberto and were delighted to learn more about Oaxacan cuisine and ingredients, not previously familiar with. All in all, a new highland...