What are the opening hours?

Monday 5pm - 9pm Tuesday 5pm - 9pm Wednesday 5pm - 9pm Thursday 5pm - 9pm Friday 4pm - 10pm Saturday 4pm - 10pm Sunday 4pm - 9pm

CARNAL

Name: CARNAL
Address: 1234 N State Street, Bellingham, WA, 98225, US
Telephone: +13603063587
Price range: $$

A New York food tent turned restaurant and fine food company located in Bellingham, Washington

12/13/2025

The stocking stuffer that won’t get returned.

10-pack of our chef-crafted beef sticks — black truffle, black garlic — ready to ship.

Order by Monday. Ships for Christmas.

carnaljerky.com (link in bio)

12/11/2025

🎄Black garlic/black truffle meat sticks are the ideal stocking stuffer…

🥩 10 packs are now just $24.99… get your orders in now 🏃‍♂️

👉 Order through link in bio or at carnaljerky.com

11/27/2025

We usually go all out for thanksgiving but you know what, it feels pretty great to not do so for once. Wishing everyone a happy thanksgiving with food that is cooked well and seasoned properly. And if it isn’t, drink enough until it is. See you all soon ✌️🦃

11/24/2025

Finally getting around to posting some pictures from the final service. Thank you thank you thank you again to all these people and to everyone who has dined with us over the years. We look forward to doing much more of the same very soon. I will be posting updates on construction shortly.

10/25/2025

Three vegetarian dishes that would satisfy any carnivore…

🍝 Radiatori glazed with celery root, walnut, and black truffle
🥕 Roasted carrots with hoja santa, pumpkin seed, and caramelized fennel
🎃 Twice cooked honeynut squash with stracciatella, pickled shish*to, and salsa macha

Second to last Saturday, let’s go ✌️🫶

10/23/2025

A dish that continues to improve as time goes on… grilled half chicken with smoked corn Alabama white sauce, charred corn/tarragon relish and a dusting of huitlacoche powder before it heads to the dining room 🐔🌽🪄

10/22/2025

The fish set that will send us off into the sunset… wood fired black cod, a leek sauce made with toasted sorghum cream, leek confit in brown butter, and grilled marinated maitake mushrooms. Rich, nutty, and pleasantly acidic.

10/21/2025

🍠🥩 Sometimes well prepared meat and a uniquely complex sauce are all you need…

Grilled skirt steak is brushed with sweet potato leaf butter then garnished generously with sweet potato beef jus.

The jus starts with roasted beef bones, caramelized aromatics, red wine, fresh bay leaves, and an entire case worth of roasted sweet potato skins. It cooks gently overnight and is strained in the morning, at which point it is joined by freshly pressed sweet potato juice.

The whole thing reduces over the course of 8 hours and is strained again. It is seasoned with a reduction of verjus and balsamic and a touch of cayenne. The result is the purest and boldest union of beef and sweet potato flavor.

Last but not least, the pulp left over after juicing is roasted then dehydrated and ground into a fine powder that we shake atop the dish before it walks to the dining room. I’m proud of how it turned out and hope you’ll enjoy it while you still can.

10/20/2025

Mark your calendars—again.
 The morning after our final service, we’ll be throwing a pizza party and market of sorts. It’s meant to celebrate both the closing of this chapter and the beginning of the next. I’m excited to meet and talk with the people who’ve supported us most over the years.

We’ll be offering our two favorite sourdough pizza flavors by the slice and emptying out the fridge of beer and wine. There are also plenty of items we’ve collected over the years that won’t be transferring to the next concept. What exactly? We’ll see. But I definitely want to find homes for the food-byproduct art—relics of a very special moment in time.

I’m also working on an extra-special piece featuring wood chips from our final stash and dust from the last charcoal we’ll cook over. It’s by far the largest piece I’ve ever done. We’ll be raffling it off, with everyone receiving a ticket upon entry. If the piece sucks—or it’s too big for your space—we’ll choose another.

I think it’ll be really fun to reveal a canvas made from such unique materials on our final day in the building.

I’m sure more ideas (and probably a few surprises) will come together as we keep planning. Around 4 or so, we’ll transition into a private party for our staff, family, and friends—a proper sendoff.

See you on the 2nd.

10/19/2025

Happy Saturday ✌️

Bidding farewell to a few flavors and still welcoming new ones. Get one last taste of Carnal in this space before it’s too late. Stay tuned for the details of a pizza party we are throwing on the 2nd of November. I will be announcing that this Monday.

10/15/2025

Sacred Shadows — built on a base of tequila infused with hoja santa, a Mexican herb with a cool, anisey edge. A touch of absinthe deepens the flavor while toasted pumpkin seed orgeat adds warmth and texture. Fresh lemon cuts through with brightness, tying it all together into something creamy, herbaceous, and right for the season.

On the menu now until we bid farewell to this chapter 🥂✌️

📸:

Address

1234 N State Street
Bellingham, WA
98225

Opening Hours

Monday	5pm - 9pm
Tuesday	5pm - 9pm
Wednesday	5pm - 9pm
Thursday	5pm - 9pm
Friday	4pm - 10pm
Saturday	4pm - 10pm
Sunday	4pm - 9pm

Telephone

+13603063587

Website

http://www.eatcarnal.com/

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