724 N Milwaukee Street , Milwaukee, WI 53202
Ratings & Reviews
96% Positive Reviews
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Milwaukee’s premier steakhouse, Carnevor is one of Wisconsin’s most acclaimed fine-dining destinations. As a restaurant that consistently tops year-end “Best Of” lists, Carnevor has been lauded for its rich variety of menu options- from the luscious barrel-cut beef, dry-aged New York Strips, and bone-in filets to its exquisite wine list boasting over 400 bottles for each guest’s pairing pleasure. Guests may invite up to 40 guests for a memorable dinner or cocktail hour in any of Carnevor’s private and semi-private dining rooms.
“The pleasure of dining came in the moment I bit into what probably was among the best steaks I had ever eaten.”
Dennis R. Getto ***1/2
Milwaukee Journal Sentinel
• Carol Deptolla’s Top 30 Restaurants 2011 & 2012
• Wine Spectator Award of Excellence 2012
• Zagat Rated Since 2009
• Top Upscale Restaurants – The Business Journal 2004 through 2012
• Best Steakhouse in Milwaukee- The Shepherd Express 2012
724 N Milwaukee Street , Milwaukee, WI 53202Get Directions
HoursMon-Wed • 5:00 pm - 10:00 pm
Thu-Sat • 5:00 pm - 11:00 pm
Dining InformationAward Winning Wine List
Extensive Wine List
Take Out Meals
Additional ServicesMeeting Facilities
Payment DetailsAmerican Express
Executive Chef Jarvis Williams
Starting out as a dishwasher at the age of fifteen, Jarvis Williams realized that the kitchen was where he wanted to spend his working days. Teamwork and attention to detail was always something that Jarvis wanted to be apart of. After a few years of scrubbing pots and pans, the opportunity arose to move up to the hot line a few nights a week at a hotel in downtown Milwaukee. From there, Jarvis realized his passion for the culinary arts and decided to attend the Pennsylvania Institute of Culinary Arts in Pittsburgh.
After culinary school, Jarvis headed further east to the spectacular Mohonk Mountain House in upstate New York to complete his externship with acclaimed Executive Chef Brent Wertz C.E.C, focusing his attention on the fundamentals of high volume cooking without sacrificing quality. Upon completing his externship, Jarvis stayed on board for an additional six months to hone his skills under Wertz’s watchful eye. In the fall of 2001, Jarvis returned to his hometown of Milwaukee, WI where he joined the prestigious Bartolotta restaurant group, where he worked under Executive Chef Juan Urbieta at Ristorante Bartolotta. Chef Juan’s passion for rustic Italian cuisine taught Jarvis the value of respect and pride needed to make delicate pastas, long, laborious sauces, and to become a careful butcher.
Jarvis’s dedication and passion for his craft landed him positions in some of the other Bartolotta houses including Lake Park Bistro, and Bacchus. From there, arose the opportunity to become the Executive Chef for Milwaukee’s Premier Steakhouse, Carnevor. This opportunity has given Jarvis the ability to showcase his hard work through rustic, contemporary American fare for the last 5 years.