Submitted by Carnal

Carnal restaurant at 1234 North State Street in Bellingham, WA is opening its doors to the general public on Friday, August 28th. As an enthusiast of the produce and aquaculture of the region, local partner Skip Williamson searched the nation to find the kind of innovative culinary artists who would do it justice. This isn’t Skip’s first time assembling a great team.

“Having learned from my experience producing several successful feature films, if you want to create an engaging movie, you team with a great director. Chefs are to directors as we hope our type of restaurant is to film” Skip said about his strategy. “Growing up in Gig Harbor and being an outdoor enthusiast, I feel blessed to be partnering with deeply talented chefs who fully embrace the lifestyle and culinary opportunities we have in our region.”

Carnal’s slow cooked bone-in beef short rib is finished over charcoal and brushed with bone marrow fat. Photo courtesy Carnal

“Deeply talented” may be an understatement. The core team of chefs at Carnal includes James Zamory, Aaron Saurer and Sean McDermott, who met while opening the NoMad in New York City (one Michelin star, three star New York Times). Their cumulative experience also includes Eleven Madison Park (winner of the Best Restaurant In the World), Roberta’s, and the Chef’s Table at Brooklyn Fare. Prior to expanding with this new venture, the talented young threesome won the hungry hearts of New Yorkers when they created one of the top grossing food stands at Smorgasburg; the country’s most well known and acclaimed outdoor food market in Brooklyn, NY. Their most popular item was a slow cooked bone-in beef short rib finished over charcoal and brushed with bone marrow fat, which will also be featured at the restaurant.

The menu will be highlighted by other wood fired meat and hyper-seasonal vegetables and seafood. Carnal’s cooking is creative, bright and innovative, while remaining approachable and satisfying to all. The menu for opening will be a limited patio offering of entrees and sides.

“We’re excited to show Bellingham what we can do and I expect opening the doors this weekend will be just the first step toward some amazing things in the future evolution of Carnal.” said Williamson

“Our path to get here has been as improbable as it has been challenging but we couldn’t be more excited and energized to finally have a home. The ingredients here are second to none and we can’t wait to give them the Carnal treatment.” said the chef partners.

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