CARVE American Grille - Barton Creek
CARVE American Grille - Barton Creek
Available, February 14 - 15, 2025
Available Feb. 23, 2025For those that want to celebrate the following weekend and miss the Valentine's weekend frenzy.
Available Feb 12 - 16, 202512 oz. Filet Roast Prepared medium with Truffle Merlot and two steamed 4 oz. lobster tails with Lobster Beurre Fondue Butter.
Available Feb. 23, 2025For those that want to celebrate the following weekend and miss the Valentine's weekend frenzy. 12 oz. Filet Roast Prepared medium with Barnaise, Truffle Merlot, Roasted Peppercorn sauces and two steamed 4 oz. lobster tails with Lobster Beurre Fondue Butter.
With Asian slaw, Thai basil dipping sauce and roasted peanuts
Smoked bacon-wrapped pork belly with sherrybacon vinaigrette and braised red cabbage withGranny Smith apple
Large Gulf Shrimp butterflied, seasoned in Cajun spices and stuffed with pepper jack cheese and Serrano Pepper, rolled in bacon and grilled over a hickory fire, served on a smoked cedar plank.
Five French baguette crostinis over balsamic glaze and slaw, topped with bacon marmalade, shaved tenderloin and horseradish cream.
Cauliflower, Parmesan, Mozzarella mixed with Italian seasoning and roasted garlic made into sticks and oven baked. Served with a side of San Marzano sauce.
Roasted garlic and cauliflower puree, topped with roasted garlic cloves and chopped chives.
Smoked macaroni sauted with pepper jack, smoked yellow cheddar and smoked Gruyere, topped with seasoned Panko breadcrumbs and smoked Paprika.
Fried baby Brussels Sprouts, tossed in a sriracha caramel vinaigrette and red bell peppers, garnished with toasted sesame seeds and chives.
Spinach complimented by our creamy Bacon Bchamel, chopped onions, garlic and Pecorino cheese.
Includes one mini Wagyu Meatloaf Cupcake, 4 oz. Salmon Verdad fillet, one Shrimp Brochette, one Hog Heaven medallion (bacon-wrapped pork belly), Wood-charred Asparagus, and Roasted Fingerling Potatoes.
Were carving up something special Fridays from 11 AM to 5 PM. Its Smoked Strip Friday Lunch featuring an 8 oz. smoked, sliced New York Strip served with mashed potatoes for $17 every Friday. Any way you slice it, CARVE American Grille is the place for Friday lunch with friends or colleagues.
New York Strip smoked and cured for 24 hours, sliced into 12 ounce portions and broiled. Accompanied with Truffle Merlot demi-glace and caramelized onions.
16 oz. Prime Rib mesquite-fired, then caramelized and crusted, topped with CARVE Steak Butter and served with a twice-baked potato and creamy horseradish
Smoked bacon-wrapped pork belly with sherrybacon vinaigrette and braised red cabbage withGranny Smith apple
With Asian slaw, Thai basil dipping sauce and roasted peanuts
Creamy spinach artichoke dip enhanced with smoked bacon and pepper jack cheese
With CARVE Steak Butter, caramelized onions/garlic, pepper jack cheese and parmesan crust. Priced as each.
With CARVE Steak Butter, caramelized onions/garlic, pepper jack cheese and parmesan crust.
Corn chip-coated poblano pepper stuffed with pepper jack cheese and served with tomatillo salsa, cilantro crema and pico de gallo
Five French baguette crostinis over balsamic glaze and slaw, topped with bacon marmalade, shaved tenderloin and horseradish cream.
Lobster and shrimp mousse skewers rolled in homemade corndog batter and fried. Served with a side of cole slaw and accompanied with lemon aioli.
A homemade sourdough bread, sliced and toasted on the grill and served with a side of Italian herbs marinating in Extra Virgin Olive Oil.
3 popover rolls, topped with Gruyere cheese and baked. Served warm with a toasted onion butter.
Poached lemon dill salmon with red peppers, celery, Dijon and mayonnaise. Lightly breaded with panko breadcrumbs and flash fried. Served with a housemade remoulade.
A homemade beer dough topped with marinera sauce, a cheese blend of freshly grated mozzarella, Fontina and White Cheddar cheese, and topped with thinly sliced smoked New York Strip.
A homemade beer dough topped with Mission Figs, Fig Jam, Prosciutto, fresh mozzarella, shaved Parmesan, and topped with fresh arugula.
Pizza topped with spinach, roasted garlic, artichoke quarters and shaved Parmesan.
Classic chicken soup made with house chicken broth filled with hearty vegetables, delicate mix of herbs and shredded chicken breast.o
A Savory 14-hour broth slow simmered with beef, pork and chicken bones, enhanced with ginger, turmeric, and aromatics and garnished with mirepoix, fine herbs and tapioca pearls. Enhance to a French Onion Soup +$3.00
An iceberg wheel served with cherry tomatoes, blue cheese, bacon, green onions and house-made buttermilk vinaigrette.
Romaine hearts grilled over a hickory flame and topped with a zesty house-made Caesar and accompanied by country bread toast points and an aged smoked Pecorino Romano.
A blend of green and red cabbage, carrots, green onions, mint, basil, zucchini tossed in a Thai Basil dressing.
Gold and red beets roasted and grilled over an open flame, sliced and topped with radicchio, feta, pine nuts, grapefruit slices, and pomegranate seeds tossed in a beet vinaigrette and dressed with a Greek yogurt dressing and olive oil.
Sliced heirloom tomatoes and avocado and red onions seasoned and topped with a zesty Dijon vinaigrette.
Smoked NY Strip sliced and topped with caramelized onions, bell peppers and Gruyere cheese in a toasted Challah hoagie bun and served with a side of savory au jus. Served with a side of crispy onion strings or French Fries with Sriracha ketchup.
Atlantic salmon fillet with caper dill aioli, confetti slaw and pickles on a toasted brioche bun
A blend of ground chuck, short ribs, and brisket grilled and topped with a choice of cheese and served on a challah bun. Served with a side of crispy onion strings or French Fries with Sriracha Ketchup.
A butcher's blend burger patty, topped with 3 hog heaven medallions and bacon jam, Gruyere. Served with pickled jalapenos and a house made slaw. Served with a side of crispy onion strings or French Fries with Sriracha Ketchup.
10 oz. whole ribeye steak served on a hoagie roll with fried onion strings, garlic aioli. Served with a side of crispy onion strings or French Fries with Sriracha Ketchup.
(Cowboy Style): Pork Chop seasoned, breaded and fried. Topped with a homemade sausage gravy, scallions and fresh thyme. (Garden Style): Pork Chop seasoned, breaded and fried. Topped with an Arugula and Heirloom tomato salad tossed with basil, Extra Virgin Olive oil and fresh squeezed lemon juice.
7-8 oz. Redfish, seasoned with creole seasoning and olive oil, cooked over an open flame and topped with fresh basil pesto. Accompanied with a side of wood-charred asparagus topped with Balsamic Syrup and Pecorino Romano cheese.
Brick oven half chicken with roasted smashed fingerling potatoes.
8 jumbo shrimp breaded in a seasoned flour and fried. Tossed with Szechuan peppercorn, Fresno Chiles and Cilantro leaves. Served over a bad of crispy thin-cut fries and a side of Sriracha ketchup and green tartar sauce.
Two Wagyu meatloaf cupcakes topped with a Sriracha glaze, whipped potato icing, peas and diced carrots finished off in the pizza oven. Served with a side of au jus.
With Grilled Asparagus
Buttermilk-fried with vanilla waffles, apple syrup and fruit trio.
Homemade BBQ sauce basted on the ribs and complemented by a multi-color slaw with a light, creamy vinaigrette. Served with a side of BBQ sauce.
Hearty braised chicken breast with vegetables, topped with a flaky butter crust and garnished with truffle oil and peelings
Three colossal pan-seared scallops served with Paccheri noodles tossed with a vegetable medley in a creamy Alfredo sauce, placed over a bed of San Marzano sauce
Steamed spaghetti squash with mixed seasonal vegetables, basil marinara, toasted pine nuts and parmesan (vegan optional)
8 oz filet mignon, wrapped in bacon, seasoned with a CARVE smoke seasoning and smoked with cherry wood. Served with caramelized onions and topped with CARVE steak butter.
22 oz bone-in ribeye seasoned and broiled at 2000 degrees. Served with caramelized onions and topped with CARVE steak butter.
Grilled Ribeye topped with a sweet and savory teriyaki glaze and a fresh pineapple chutney
CARVE - Hand Selected USDA Upper Choice. Ribeye, NY strip and tenderloin steaks custom-cut to order and available raw for take-home with CARVE Steak Butter. 25% discount applied by the ounce.
CARVE - Hand Selected USDA Upper Choice. Ribeye, NY strip and tenderloin steaks custom-cut to order and available raw for take-home with CARVE Steak Butter. 25% discount applied by the ounce.
CARVE - Hand Selected USDA Upper Choice. Ribeye, NY strip and tenderloin steaks custom-cut to order and available raw for take-home with CARVE Steak Butter. 25% discount applied by the ounce.
Take your ribs to the next level with the CARVE Rib Rub. This gluten-free seasoning enhances the natural richness of ribs, whether you're smoking, grilling, or baking, this rub brings bold flavor to your home-cooked meals.
12 oz. CARVE Smoked Sliced NY Strip, 16 oz. Sliced Caramelized Prime Rib, 12 oz. Sliced Chateaubriand; Half Hog Heaven, 4 Shrimp Brochette, and 4 Lobster Corn Dog Balls served with 3 different sauces: au jus, Truffle Merlot and miso butter
Roasted corn, corn meal, garlic, jalapenos, scallions and Pecorino Romano Cheese pureed and topped with homemade brown sugar granules and roasted.
Fried baby Brussels Sprouts, tossed in a sriracha caramel vinaigrette and red bell peppers, garnished with toasted sesame seeds and chives.
Carrots, yellow squash, zucchini, roasted red and gold beets and Brussels Sprouts seasoned and sauteed in olive oil, and finished in the pizza oven.
Fingerling potatoes roasted and smashed, cooked in Carve's fireworks marinade and topped with chives, rosemary and extra virgin olive oil.
Roasted garlic and cauliflower puree, topped with roasted garlic cloves and chopped chives.
Cremini mushrooms sauted in Burgundy wine, chicken stock, herb-garlic butter and diced yellow onions.
Potato wedges fried, seasoned and topped with truffle oil, potato haystack and Parmesan cheese. Garlic Aioli is served on the side.
Thin-Cut French fries seasoned with Kosher salt and served with a side of Sriracha ketchup.
Whipped potatoes with bacon, scallions, capers, purple onions and shredded smoked cheddar for the ultimate loaded whipped potatoes.
Banana cream pie parfait with vanilla custard, graham cracker crumbs, bananas and caramel sauce
Layers of graham crackers, rich dark chocolate and house made marshmallows torched to order and served tableside under a dome of apple wood smoke.
Fresh lemon curd and orange shortbread coated in vanilla bean meringue and flamed with Grand Marnier
Rich dark chocolate ganache torte garnished with edible flowers
Bite-sized Lemon Tart, Mini Banana Cream Pie and Bite-sized Torched S'more
Toasted graham shell filled with lemon-vanilla cream covered in warm Montmorency tart red cherries and a cloud of meringue
Rosti potato crust fire roasted in our pizza oven toppedwith scrambled eggs, bacon and cheese
Toasted crostini topped with shaved beef tenderloin, bacon jam and Barnaise (egg) sauce
Sourdough Country toast topped with sliced avocado, smoked Atlantic Salmon, dill cream spread, Aleppo Pepper, Maldon Sea Salt, Tangerine Oil and dill.
Scrambled eggs with yellow onion, red bell pepper, poblano pepper, garlic and tortilla chips and served over salsa and accompanied with tortilla haystack, diced avocado, pico de gallo, Cotija cheese, cheddar cheese and micro cilantro.
Smoked NY strip shaved with peppers, onions andGruyere cheese on a toasted hoagie with over-easyeggs and crisp onion strings. Served with a side of au jus and crispy fried onion strings or French Fries.
An 8oz filet sliced into 2 medallions and each topped with a poached egg and dijonnaise, served on top of a toasted English muffin.
Fresh cut fruit: banana, kiwi, raspberries, blue berries and pineapple. Served with a side of vanilla cream.
A blend of ground chuck, short ribs, and brisket grilled and topped with a choice of cheese and served on a challah bun. Served with French Fries and ketchup.
Three chicken fingers breaded in seasoned flour and fried and served with a side of fries and ketchup.
Pizza topped with pizza sauce, mozzarella and Fontina and cut into 4 slices. | VE
Fried chicken tenders and half of a waffle served with butter and maple syrup.
One scrambled egg, half a waffle and a slice of bacon served with butter and maple syrup.
food
food
steak, food
chicken wings and fried chicken, food
food, dessert
pizza, food
food
interior
outside
interior
Banana Cream Pie- Double
Calamari Fritti
CARVE cocktails
Cordon Bleu
Long Bone Chicken-Fried Pork Chop - Cowboy-Style
Lobster Corn Dog
outside
Chicken and waffles. Sweet and savory.
DESSERT TRIO FOR TWO
Perfect medium rare served on a sizzling platter with onions.
Signature Wagyu Meatloaf Cupcakes
Roasted Garlic Cauliflower Puree (GF) (V) (Ve)
Carve Board for 4
Tenderloin Toast
Zac G.
Dec 16, 2024
Carve's gimmick is copious use of smoke and fire: even the desserts involve taking a torch to some Smores. As steakhouses go, this helps give it a unique identity, but thankfully, Carve proved to be more than just sizzle.Our group of seven split a spinach artichoke dip starter and a few sides for the table: truffle steak fries, mac and cheese, and charred brussels sprouts. I then went with a smoked sliced New York strip. Service was attentive throughout the meal, and we didn't have long to wait for anything.Across the board, the food was very good. This was my first time trying a smoked steak, and it won't be my last. It was tender with a nice crust, and it paired well with caramelized onions and a truffle merlot sauce. The "steak fries" were definitely closer to potato wedges, but they were crisp, salty, and tasty just the same. I tend to avoid Brussels sprouts unless they are prepared especially well, and Carve's qualify: the char and the sweet sauce eradicated any trace bitterness.Carve exceeded expectations even for an upscale (read: expensive but not fine dining) meal. If you have an occasion to celebrate, it's well worth a look.
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Michelle W.
Dec 11, 2024
My coworker suggested Carve American Grille as a halfway point to meet up and I'm so glad we picked this spot! Making a reservation was simple and easy, and I'd highly recommend it--when we arrived on a Wednesday evening, it was busy, but thanks to our reservation, we were seated immediately.The service was exceptional. Our server was amazing--knowledgeable, attentive, and helpful with menu and drink recommendations. I tried the Orange You My Favorite Mule and the Daiquiri Down Under, and both were absolutely delicious. For starters, we had the gruyere topped popovers and the filet tenderloin toast, which came highly recommended by our server. Both were excellent choices! The Gruyère was so big! Thankfully it's hollow inside. I didn't want to get stuffed from bread. The tenderloin toast comes with five pieces. It's an explosion of flavors; bacon jam and horseradish cream. We also shared the Cheffy Whipped Mashed Potatoes, which were creamy and flavorful. You can definitely share this as the three of us shared it. The capers in the mashed potatoes was an interesting choice. It was good. They know what they are doing when combining flavors and ingredients. For my entrée, I had the Fireworks Chicken. It comes out with a sparkler on it. The chicken was very tender and easy to cut, and the potatoes it came with had a nice spice and kick to them. The restaurant itself was clean and inviting. The bathrooms were spotless, and I appreciated the separate family bathroom--thoughtful details like that make a difference. Parking was a breeze, which is always a plus!Knowing that Carve is a sister restaurant to Perry's Steakhouse (which is on my list to try), I was really impressed with this first experience. I'll definitely be coming back again for the great service, drinks, and atmosphere.
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Ruben C.
Dec 7, 2024
For an eatery affiliated with Perry's Steakhouse, my expectations were pretty high as I love everything about Perry's.We ordered the lobster corn dogs, firecracker chicken and grilled salmon sandwich. For drinks we ordered the espresso martini and their spicy mezcal margarita.Drinks and app came first. Those little lobster corn dogs were pretty damn fantastic and I was literally fighting the wife for them. She enjoyed her martini but my Mezcal Rita was warm - warmer than room temp. I didn't think much of it as I thought, "well maybe that's they way the serve it." While good, it was weird drinking a warm beverage that's normally serve cold. When I finished it, the server approached me and asked if I wanted another one. I paused and then asked about the drink's temp and it was supposed to be served warm. She apologized and let me know that the Margarita is one of their few drinks they have on draft. She said she'd get the bartender to ice it down if I wanted another one, to which I agreed. The second was much better but left me wondering what the hell was going on with the draft system.The meals arrived and while the chicken was good, the fingerling potatoes were just overdone; like they'd been in the oven too long as inside around the skin was drier than what you'd normally expect. My salmon sandwich really good with a really good seasoning on it. Onion rings and their spicy ketchup was were damn good too.Our server was great and just wish some of these little hiccups had been spotted prior to us getting our drinks and food. Kinda left us expecting a bit better experience for our first time there.
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Kent R.
Jan 12, 2025
Had a nice evening at Carve. Very crowded and loud but we were seated "outside" which sound bad at first but turned out well. Cozy and quiet next to a fire. Food was the highlight. Salmon. Ribeye and lobster corn dogs were excellent and reasonably priced. Sadly our wait staff was no good. Maybe just a bad day but she had zero personality, slow and it appeared we were a bother just being there to dine. We will be back as hopefully this staff concern was a one off.
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Scott S.
Oct 21, 2024
Carve is the Del Frisco's Grill to Del Friscos, and it does a great job at being what it is. I am a huge Perry's fan and also love their recent Mexican offering in the Grove. I've been to Carve a bunch of times - drinks, happy hours, brunch, and also tried it for a regular dinner. So, the place is in a great spot on the Southwest Parkway, really nice vibe and decor, and it's fun.However, while the food is good here I wouldn't come here for a steak again. I very much enjoyed most of their food - the fried poblano pepper, the steak fries, the shrimp - ppl I was with had a steak sandwich (like a French Dip) and the pot pie.I went with the cowboy ribeye, and it's not bad - it's pretty good...but it's served on this skillet like Chilis Fajitas and it becomes the greasiest mess one can ask for. So the steak does taste good, I feel like for a regular steak experience i'd just go to Perry's (or some of the other great steakhouses in ATX).But, for everything aside from straight steaks, I can't wait to come back to Carve!
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Allison S.
Aug 4, 2024
Meatloaf cupcakes were great! Service was amazing, ambiance is perfect for a date or catch up with friends. Not too Loud. Parking wasn't horrible at this location. No complaints, will be back :)
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Peyton G.
Nov 27, 2024
Top tier food and service. This was the best steak I've ever had at a restaurant. It was perfectly medium rare, and so hot and fresh. The smoked mac and cheese was actually smokey and delicious. My drink was perfectly balanced between unsweet and too sweet. I additionally got the soup, and while it wasn't what I was expecting it was great. Because it was my birthday, they gave a free chocolate mousse. I shared with my boyfriend but it was not a big enough piece to split for 4. It was impeccable though. Will be here again.
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Crystal R.
Nov 18, 2024
I would call this relaxed luxe. Not as upscale as we thought it would be. Building was beautiful. The vibe of everyone was very relaxed. We did have reservations, but you do not need them on a Sunday. To start as we entered, the hostess might have been having a bad day, but she was not friendly and seemed annoyed. Our table service overall was good. However, our drinks both were forgotten at the start. It was our first time here, and I had to ask questions about the menu, and I missed the special menu on the table that was slightly hidden, or I would have actually ordered that. Food: to start we ordered the bread and the Brussels. The bread tasted burnt and was very crispy, you don't actually get much "bread", it was almost like the skin of bread. The Brussels we took the Sriracha off because we do not like spicy and they were pretty bland.The lobster corndogs, wow! Did not expect that to be so good. No fishy taste and the dipping sauce was great.The steak was very good, cooked well and seasoned good. I got blue cheese on my topping. We did split a steak because the minimum is 14 ounces and we both don't eat that much. They do split it in the back for you so you can get separate toppings if you would like.The potatoes were very good and flavorful. The dessert was a fun show, but the taste was lacking. Basically taste burnt and the gas from the torch. Oh and we did get a Mocktail, which was pretty good actually.Overall, it was good. Would go back with different expectations.
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Nancy G.
Sep 27, 2024
This was my second time going to CARVE and the food was just delicious. The service was great, our waiter was so nice and recommended dishes he thought we'd like. Nice dim place, a bit loud, but food made up for it. I got the salt and pepper shrimp, which were very surprisingly good, the sauce it comes with had this taste I could figure out what it was but it was really good. I wish they served more because of how good it was. This was my second time getting the fireworks chicken, always cooked so nicely and so juicy! The smoked Mac and cheese might be a top Mac and cheese for me, it's just so good, cheesy and smoked. The mashed potatoes are good, pairs really good with the chicken and Mac and cheese. Looking forward to going back soon!
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Jim F.
Feb 24, 2025
Meat was far from meeting my expectations! My family ordered the carve board for 4. None of the beef offerings matched the tenderness or quality of a first rate steakhouse. The NY strip and prime rib were far too chewy, with too much sinewy fat. The filet mignon should have been much more tender also. Their hog heaven" rollups were our last hope, but they too were overly chewy. None of us enjoyed the lobster corn dog rolls (couldn't detect any lobster or lobster flavor in the corn meal.) they should change the name of this item to lobster hush puppies. Lastly, the shrimp brochettes were tasteless.Dessert wasn't much better. Banana cream pie ( not a slice of pie but rather a cup of banana pudding mixed with graham cracker crumbs) was overly sweet. The cherries jubilee made for an exciting flambé presentation, but the cherries sat on a graham cracker disk which was as hard as a rockWith one drink apiece our final bill came to about $350. In my opinion the quality and flavor of steaks at Texas Road House matches what Carve serves up.
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Rated: 4 (815 reviews) · $$
New American, Breakfast & Brunch, Steakhouses
Rated: 4.1 (177 reviews)
New American, Breakfast & Brunch, Steakhouses
