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Featuring cuisine influenced by Brazil, Puerto Rico, Cuba, Mexico, Spain and Colombia, Carnivale -- with a kitchen headed up by executive Chef Rodolfo Cuadros, offers choices such as shrimp ceviche made with house-smoked chipotle, butternut squash and apples, a Peruvian roasted half-chicken and a rum-glazed pork shoulder with Puerto Rican rice and fried plantains. With its over-the-top decor, this 35,000-square foot space doesn't disappoint. Highlights include 35-foot high drapes, seven-foot high light fixtures, a jewel-colored skylight and a second-story wine wall backlit with vibrant colors.