Dana Rodriguez’s story has become Denver legend, at least to those in the restaurant world….[at Carne] It’s her rules, her menu, her swagger. Which is probably why the place feels more like a sexy 1970s basement than a stuffy red-meat palace. And why the bread service comes with coriander-, cumin-, and chile-heavy salsa macha alongside the herbed butter.”
“Most diners come to Carne for the steaks, which range from a well-priced tri-tip all the way up to a baller-level tomahawk. That tri-tip, served with romesco sauce and a custom-made link of Polidori chorizo, is the perfect introduction to Rodriguez’s cooking (if you need one). The dish is a little rowdy and a little classic; the fiery red-pepper-based sauce and chorizo keeps the chimichurri-rubbed steak on its toes.”
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