Sbe, the leading global lifestyle hospitality company, and Disruptive Restaurant Group, a division of sbe, are behind the opening of the contemporary steakhouse Carna by Dario Cecchini at Baha Mar resort destination in Nassau, The Bahamas. Carna, the world-famous butcher’s first dining concept in North America, joined an array of sbe restaurants throughout the $4.2 billion Baha Mar resort destination including Fi’lia, Katsuya, Cleo, Bungalow, Bond, Privilege, Monkey Bar, and Umami.
The unique dining concept was conceptualized by award-winning Dario Cecchini, the legendary eighth-generation celebrity butcher from the village of Panzano in the Chianti region of Tuscany, Italy. After taking over the family business from his father in 1976, Cecchini found his mission – to protect the art of butchery with the belief that all cuts of meat can be utilized when cooked properly, eliminating waste and promoting sustainability.
“The way a butcher hones his craft is by finding love in what he does,” said Dario Cecchini. “The profound respect we have for the animal translates into the way we transform it from a simple cut of meat to something personal with its own unique history. Carna’s prime location as part of Baha Mar in The Bahamas allows me to educate guests from around the world on the art of butchery while providing an unforgettable dining experience in this beautiful beachfront destination.”
The menu at Carna by Dario Cecchini highlights prime cuts of the finest steaks sourced directly from farmers in the world’s most prominent locales, including Catalonia, Spain, and Cecchini’s hometown. The steaks are dry rubbed with Dario’s signature Profumo del Chianti sea salt and cooked on a charcoal grill to fully express each flavor profile. Once prepared, the cuts are served tableside by Carna’s Head Butcher. Focusing on unrivaled quality and all-natural ingredients, Carna also serves fresh seafood and harvest vegetables, as well as an extensive international wine list.
Signature dishes at Carna include Cecchini’s specialties such as: Chianti Wagyu Beef Tartare – Truffle Aioli, Watercress, Quail Egg Yolk -, Panzanese Steak – 32oz Wood Grilled Linz Heritage Black Angus Prime -, Tuscan Porterhouse – 32oz 21-Day Dry Aged Linz Heritage Angus Prime -, and Wood Grilled and Broiled Tomahawk – 54oz Darling Downs F1 A4 Wagyu.
Handling the day-to-day duties is Executive Chef Thomas E. Griese, who previously worked at Chef Michael Mina’s Mina Group. Before opening Carna, Griese traveled to Panzano to train under the Cecchini at his Tuscan restaurant and perfect Cecchini’s traditional butcher cuts and signature menu items that now are featured at Carna in The Bahamas. Joseph Yalung will work closely with Chef Thomas as Carna’s Head Butcher.
Featuring indoor and outdoor seating, Carna showcases modern design elements with a bold, earthy color scheme by James Beard Award Winning design firm Meyer Davis. Guests arrive in an intimate welcome, making their way through beautifully-detailed butcher and wine cases, highlighted by soft pin lighting, inspired by the classic glass cases of elegant jewelry stores. They continue on to enter a grand, glowing main bar and a sleek dining room, worthy of the exquisite meals served within.
Ilona Catani Scarlett