Carnal Prime

Carnal Prime is a recent addition to Santiago’s rapidly expanding list of premium-quality steakhouses. There are many steakhouses in Latin America that offer beef imported from the USA with a USDA grade of Prime or High Choice. The standard cuts on Carnal Prime’s menu fall into this second classification. I believe that Carnal Prime, may in fact be the only steakhouse in the city importing the beef on their menu from the USA.

The menu indicates that both USDA Prime and Wagyu are also offered, subject to availability. But that menu is not posted online and is only available on request.

All of the steaks on the standard menu are derived from the Angus Aberdeen breed.

Something else that distinguishes Carnal Prime from other steakhouses in the city is the fact that Carnal Prime uses neither wood embers nor charcoal to cook their steaks. They use an infra-red broiler similar to what’s used at the famed Ruth’s Chris steakhouses in the United States. Which method is better? That’s a matter of personal preference. Some patrons will prefer the smoky taste of a wood-fire-grilled steak. But the infrared broiling method provides an extraordinarily “crisp” sear that cannot be achieves on a wood grill. A steak “purist” might prefer the steak without the smoky taste of a flame-grilled cut of beef which arguably masks the natural flavor of the steak.

Carnal Prime’s décor is impressive. The restaurant just recently opened in Santiago’s posh neighborhood of Vitacura, within a stone’s throw of a handful of the city’s most notable restaurants, including La Mar, Osaka and Boragó. And the luster is still shining bright on all those new furnishings.

The décor is contemporary with just enough warm elements of wood paneling and stone to give it a bit of a steakhouse personality. The ambiance is very similar to that of nearby steakhouse, Ox.

But the two steakhouses diverge once you turn your attention to something other than the carpet and tableware.

As I stated, Carnal Prime’s cuts are grilled on an infrared grill, Ox grills the steaks over charcoal. The beef at Carnal Prime is imported from the United States, while Ox sources its beef locally. I would contend that the country of origin is irrelevant provided the restaurant offers consistent quality. Any rancher with grass and sufficient rainfall and the right breed of cattle can produce superior-quality beef regardless what country that rancher calls home.

I’ve had the standard ribeye steaks at both restaurants and have noticed no significant difference in either fat content nor taste or texture. The ribeye I ordered at both steakhouses was of very high quality with little or no waste, which is rare for a ribeye.

More than likely the choice of which restaurant you choose will depend more on factors related to something other than the beef on the menu.

If you’re dining with vegetarians or diners that prefer fish, you’re going to being looking for a restaurant that has quality non-beef options.

Carnal Prime scores high marks for supplementing the steaks with lots of interesting alternatives. For example, they have a raw bar with a variety of raw seafood offerings, including oysters on the half-shell. And they offer a variety of gourmet burgers. Based on my experience at the restaurant in Lima, this is one restaurant that knows how to build a quality burger.

The restaurant also offers a host of quality appetizers, salads and side dishes, such as Burrata cheese, panko crusted shrimp, and a classic iceberg wedge salad. And a few pasta dishes to boot.

The wine list is first-class. If you’re looking for a high-quality wine and a reasonable price? The Errazuriz Max Reserva Cabernet Sauvignon is an excellent choice.
Carnal Prime publishes their menu with prices online. Ox provides a menu, but no prices. This means that diners are faced with the inconvenience of having to call to confirm prices. We prefer the former policy that Carnal Prime offers. Carnal Prime does have an online reservation procedure. However, it requires email confirmation. We prefer a system that provides immediate confirmation, like what is provided by third party reservations systems.

This restaurant chain has a proven reputation and provides an infrared grilling method you won’t find at any of the city’s other restaurants. It also offers a menu with imported beef, but that distinction may be more hype than substance. The raw bar and the availability of burgers is another distinction.

If you’re like me, you love variety and an occasional change of scenery. So, having the option of another restaurant in Vitacura offering premium-quality steaks will be viewed by most, like me, as a welcomed addition to Santiago’s blossoming culinary landscape.