Carnes Steakhouse — Restaurant in San Juan

We decided to go for New Year’s Eve because they didn’t have a prix fixe menu. At least it wasn’t promoted anywhere, and I looked at their socials. But when we arrived, we were told that we had a choice of the “New Year’s” prix fixe menu with a set price or their regular menu, which we preferred and decided to sit down. Soon after, we were told that the chef couldn’t do the “à la carte” menu and only the prix fixe menu was available, to which we agreed since it would’ve been difficult to get another reservation at that time on New Year’s Eve and with the majority of the island without electricity. The menu included a kids option at $25, but when asked, the waiter didn’t know what it was and had to ask the chef. Only two options were available, at more than $10 more than the options for kids in the regular menu. So we made our selection and tried to make the best of the evening. The menu included a bottle of sparkling wine, which we had to ask for since we weren’t offered any drinks after our first courses we brought. Sadly, it was at room temperature and not enjoyable. The first course was only one dish, which we thought had to be shared. Shortly after, the same dish was brought, but this time it was two dishes, which we told the waiter that we had already received one, so she took away one dish and left the other. Only one course for the child menu, by the way. So they brought our kid’s dish, which she didn’t like, and when asked for the other option given for the kids menu, we were told that it wasn’t available because the fryer hadn’t even been turned on. At that point, it was obvious that everything in the evening was being improvised and hadn’t been organized whatsoever. When we asked for the check, the full price for the kids menu was being charged, expecting it included other dishes because it was more than double the price on the regular menu. It definitely ruined the evening and obviously won’t...

A neat, open kitchen setup that allows one to see the cooks, smell and hear the sounds as food is being cooked.

Jazz music in the background made it very pleasing for ordering a bottle of red.

The waiter seemed in a hurry while explaining and taking our order but we just chucked it to lack of employees. We were gonna order separate steaks but were persuaded into choosing a tomahawk steak for the table. It was a special occasion and one likes to think that the waiter of a “fine” restaurant knows best.

You see, funny thing about an open kitchen is that you can actually watch the cooks take a frozen tomahawk in a plastic bag and put it in water while you sip your wine. With your eyes you can follow that tomahawk from the sink water to the barbecue green eggs out back. Looking around to see others with tomahawks made me feel like this meat was being pushed for quick sale.

Steak showed up at a reasonable time but it was lacking flavors, maybe some weight and too much frill.

Potatoes were decent, a bit salty.

When the plates were cleared, the wooden tablet left a puddle of grease that was wiped down with a nasty rag and left a film of grease for us to look at. I fingered the word “CLEAN” on the table . Lol. Come on guys…. That nasty rag made me curious of the ones the cooks were using in the kitchen in...

Upon entering it was a cool ambiance to have an open expo/ kitchen where you can see your food being cooked and attended to. At night time if you happen to sit next to the window it has a great view of the farris wheel lit up at night.

Unfortunately there was a miscommunication with our order this night which really affected the service and food preparation. We had ordered a Porterhouse where our server even repeated back to us. Few moments later the Chef came over to ask how our salad (Sara) was which was a great refreshing start. But he asked about our order and had verified it was incorrect, where they then proceeded to get it correct.

Unfortunately due to the issue, delay there was poor quality control. Once the Porterhouse cooked we were severed 2 cold sides Potatoes and roasted vegetables. The Porterhouse was even under cooked (rare) when asked to be cooked medium. Yes it is served on a hot plate so I had to butterfly some pieces of the steak to get our cook somewhat right.

At the end we didn’t eat much of our sides but did enjoy the porterhouse. Ran out of the dessert(Berry compote). But was given a Thank you loaf (Pound cake).

Then our check was delivered incorrectly. Thankfully my wife checked or I would have paid for it. Overall too expensive for quality and service...