Carnal Pops Up at Parlor & Yard
Brooklyn-based barbecue wants to ignite your primal urges
By Thea Newell,
2:23PM, Wed. Feb. 22, 2017
Brooklyn’s Carnal has taken up a temporary residency at Dunlap ATX's West Sixth bar Parlor & Yard, offering a small, meat-heavy menu to fuel your night of drinking.
Started by Kentucky-born Aaron Saurer and New York native James Zamory, Carnal strives to deliver a fresh take on Southern slow-cooked meats that, although simple, promise big flavors. Saurer and Zamory call on their New York fine dining backgrounds to create a barbecue-style menu that focuses on bold sauce pairings and veggie side dishes that are just as hearty as the mains.
Offerings include a short rib burger, roasted lamb breast with merguez, and grilled zucchini with toasted farro, ricotta, basil, and lemon. Their Austin menu serves the same choice meats as those served at their Brooklyn open-market locations, where they currently serve 500-700 short ribs per weekend, but the Parlor & Yard location has allowed them to expand their menu to offer even more self-proclaimed untraditional barbecue.
Parlor & Yard provides a welcome home to the meat-fest, with their artificial grass side patio and collection of backyard barbecue-themed cocktails. Parlor & Yard’s kitchen offers Saurer and Zamory, who usually operate out of the famous Brooklyn Smorgasburg Flea Food Market, the chance to explore new menu items, and expand on their passion for slow roasting, braising, and confit cooking. This is the first food residency the West Sixth bar has done, and forgoes the bar’s usual menu offerings of casual bar food for high-quality items that still pair well with the bar’s laid-back, summer backyard party theme.
Carnal’s menu is available Tue.-Thu., 4-10pm and Fri.-Sun., 2-8pm through March.
Carnal at Parlor & Yard
601 W. Sixth, 512/765-4820