✠ CARNEM ET IGNEM ✠
A steakhouse in a deconsecrated chapel.
Fire only. Candlelight only. No clocks.
Ordo Carnis
Each cut is aged in the reliquary below the nave, blessed with salt, and finished over vine embers. Weights are before the fire takes its tithe.
1.2 kg on the bone · 45 days in the dark · for two penitents, or one unrepentant
400 g · 60 days · cap left gloriously intact, seared until it confesses
12 hours in the ember pit · lacquered in its own reduction · falls from the bone at a glance
celeriac, whole-roasted in ash for six hours · the cut for those who renounce meat · still gets the good knife
900 g · 90 days · the last one each night is rung out on the chapel bell
Beneath the nave
Where the crypt once kept saints, we keep sirloins. Pink salt bricks line the walls, the air holds at two degrees, and every cut rests in silence until it is called upstairs.
Communion