Chef Jackie Carnesi, known for her creative Tex-Mex influenced cuisine, has launched a new seafood-focused raw bar in Brooklyn. Earlier this year, Carnesi closed her chapter at Kellogg’s Diner in Williamsburg, a nearly century-old establishment she helped revitalize in 2024 alongside owner Louis Skibar. Their collaboration had introduced a fresh take on the diner’s menu, blending traditional American fare with Carnesi’s distinct culinary style.
In March, Carnesi announced her departure from Kellogg’s Diner to pursue a project centered on New York seafood. The new venue, which opened recently, emphasizes raw bar offerings and aims to showcase seafood sourced from the region. This marks a shift from her previous Tex-Mex approach to a more focused exploration of local seafood varieties.
The decision to open a raw bar aligns with a growing trend in Brooklyn dining, where chefs are increasingly highlighting local ingredients and simpler preparations that emphasize freshness. While details about the exact location and menu offerings remain limited, the venture reflects Carnesi’s continued interest in evolving her culinary portfolio.
Louis Skibar, who collaborated with Carnesi at Kellogg’s, remains active in the Williamsburg restaurant scene, though he is not involved in the new raw bar project. Carnesi’s move underscores the dynamic nature of Brooklyn’s dining landscape, where restaurateurs and chefs frequently pivot to new concepts in response to changing tastes and market conditions.
As the new raw bar establishes itself, it will be worth observing how it fits within the competitive seafood market in Brooklyn and whether Carnesi’s creative approach to ingredients translates effectively in this more specialized format.
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