Gavriel "Gabe" Don, a Baal Teshuva with close ties to the Chabad community, has been in the restaurant industry his whole life because he loves feeding people, as the hundred who have been at his Shabbos table can attest to. So, it was a natural progression when he opened Carbon Charcoal Grill and Bar in May of 2022.
Carbon isn't exactly "fast food," but it is fast in that it's convenient. This isn't a waiter service restaurant. No reservations are required. Customers come in and order through the fully automated system by either scanning the barcodes on their menus or using one of the two kiosks. When their food is ready, they will get a text to come and pick it up, and then they can be on their way or dine indoors.
There is a fully stocked bar, which provides a rural and modern speakeasy vibe. Carbon is the only CKH certified fleishig bar, making this a real treat for Lubavitch who hold by CHK (Crown Heights Kashrus). The bar and tables are designed with carbon fiber, which has a little to do with the place's name, though it's not the only reason they decided to call it Carbon.
To present his carbon (not spelled without the Korban, because we are still in golus) of meats to the people of Crown Heights, Gabe assembled a skilled team. Bosh Boshnak of GKR fame got in on the ground floor and worked in harmony with Argentinian Chef Benjamin, who is also a butcher. He breaks down the fresh American beef (the only kind they use) in-house, as well as their other meat options. Once the meat is butchered and broken down, it's put in their state-of-the-art 88 fresh wood and charcoal grill. This method is used to create a variety of popular dishes, such as the signature homemade empanadas, carbon roast beef sandwich (roast beef caramelized with onions and jus on ciabatta bread), and four different kinds of sausage (criollo, chorizo, herb chicken, or veal longoniza), which are seasoned with fresh herbs and stuffed in house.
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Fresh, flavorful sides and starters are also on the menu, the most popular being the cottage cut fries. All sauces are also made in-house. For dessert, Michelle Kogan, who has worked in Michelin star restaurants, catered the items on the menu to the atmosphere., creating dishes such as drunken plantains, fritters with two sauces, and grilled pineapple.
There’s also a scenic outdoor dining in the garden seats about 50 people. It’s an excellent place for parties and Sheva Brachos! Gabe wants you to come celebrate and eat way into the nights, with their new extended hours. Enjoy food as he has his whole life.
