Carnal

Tucked into a narrow storefront in Highland Park, Carnal feels like stepping into someone’s passion project come to life. The space resembles a miniature theater with an open kitchen and hundreds of dried corn cobs hanging overhead, creating an atmosphere that’s simultaneously artful and unpretentious. This is Oaxacan cuisine reimagined by people who clearly love what they do, and that energy permeates every corner of the room.

The food here walks a fascinating line between tradition and creativity. Each dish arrives looking almost too beautiful to eat, yet nothing feels overwrought or pretentious. The Aztek Duck is a showstopper—silky mole negro cascading over perfectly cooked duck breast, with a huarache on the side for mopping up every last bit of that complex, nuanced sauce. The Pulpo a la Diabla showcases the kitchen’s mastery of chile peppers, combining the sweetness of chipotle, the smokiness of guajillo, and the heat of chile de arbol into a harmonious sauce that keeps evolving with each bite.

What sets Carnal apart is the intimacy of the experience. With just a handful of staff running the entire operation, you might find your host also preparing tableside presentations or offering deeply knowledgeable recommendations about the menu. The chef’s cousin is known to float through the room, sharing stories and suggestions with such warmth that you feel like a welcomed guest rather than just another customer. This personal touch, combined with thoughtful refreshments like house-made agua frescas and café de olla, creates a dining experience that lingers in memory.

Whether you’re coming for a leisurely brunch of chilaquiles with tender lengua or an evening of adventurous eating that includes grasshopper-topped tacos and that unforgettable banana brûlée, Carnal delivers something increasingly rare in the restaurant world: food that feels genuinely personal and boundary-pushing without ever feeling like it’s trying too hard.