Carmel marks the sixth restaurant from Baum and Oliva Restaurant Group to open since 2015, which includes Bellina Alimentari and Atrium at Ponce City Market and Aziza and Falafel Nation at Westside Provisions District.
Taking inspiration from the coastal communities of California, the Yucatan Peninsula, and Baum’s upbringing near Mount Carmel, Israel, along the Mediterranean, expect dishes from Acapulco native chef Luis Guevara Salgado like a grouper torta, ceviche and tuna tartare, Bacalaito crab fritters, and snapper a la talla roasted in the restaurant’s wood-burning oven.
Look for a trio of brioche doughnuts filled with vanilla pastry cream and strawberry jam, braised mushroom sourdough toast topped with ricotta and fresh greens, and entrees of chilaquiles and bone marrow served with a poached egg and escabeche vegetables during Sunday brunch. Friday and Saturday nights see Carmel remain open and serving bar snacks until midnight.
The bar, overseen by longtime Oliva Restaurant Group beverage director Demario Wallace and Baylee Hopings, continues the coastal theme in the cocktails using base spirts of rum, mezcal, and pisco. Wine manager David Chapman (Kimball House, Aziza) pulled together a bottle and by-the-glass list for Carmel highlighting producers prioritizing organic and sustainable farming practices and vineyards found throughout the Pacific Coast.
Baum again tapped Atlanta design firm Smith Hanes Studio to create a breezy space that includes a bar area with a rattan-wrapped bar and lighted drinks rail. A wood-framed window opens up onto the patio to provide an indoor-outdoor feel. The dining room features warm wood tones throughout, along with green velvet banquette seating and booths.
Carmel is open for lunch, Monday through Saturday, and dinner daily. Sunday brunch begins at 11 a.m.
Open Monday - Saturday, 11 a.m. to 4 p.m.; Dinner daily starting at 5 p.m.; Sunday brunch, 11 a.m. to 3 p.m. Late-night snacks, Friday and Saturday.