Carmine - Newburyport

My wife and I have not eaten at Carmine because when I go to their reservations, they post that turn times for 2 ppl is 1 hour. I find it very rude that the owners would limit our dining experience to 1 hour when I’m spending more than $100 for dinner. Frankly, 1 hour is not enough time for dinner if you’re ordering cocktails, appetizers, entrees and dessert unless they intend rush the food to you so they can get you out in an hour. I assume they’re booking another reservation for the table in an hour, so it’s likely to become very uncomfortable if you have not finished dining in that hour. As a result, I will not make a reservation at Carmine because I find this written policy to be very disrespectful to me as the consumer. I understand that they are a small restaurant and want to turn over their tables as quickly as possible, but I will not go to a restaurant that threatens to ask me to leave because I don’t eat as quickly as they want me to.

This was a most unusual experience, and I 'm not sure I 'd go back. On one hand, it was chic and lively and a lot of fun on the other hand some of their practices not only have I never encountered before, but definitely would take some getting used to.Drinks were outstanding, prices were fine vibe was convivial. Food was excellent even. Meatballs, beet salad, wine, expensive steak, rappini, good bread, and beautiful pasta, there were 4 of us. Service was professional, competent and friendly. So why did I leave Wondering if I would return?Some of the unique things we encountered Which taken individually are no big deal but all in all made me say, huh? there is no place to wait for your table. Once seated, It is very tight quarters and very loud. which is fine as we enjoy this but it would not be possible to have a pleasant or relaxed evening with say...the in laws.I loved that the chairs were higher than normal not quite counter height. It felt good to not be so low to the ground.The waitress who started us out was outstanding, and then we got CJ totally professional and friendly but I 'd like to give some feedback about feedback after a delicious meal. I was asked how everything was and I told him I was going to give him some feedback for the kitchen... The $60 steak was cooked perfectly and delicious but it was drowning in what I felt was a toxic balsamic vinegar sauce. The food and plate were covered in a giant pool of balsamic vinegar, it had from my perspective ruined the plate. The steak, fried potatoes and vegetable were all swimming so I didn 't Feel any of it was edible. I wasn 't gonna send it back because the steak was delicious So that was a decision that I made. I just sort of lifted up the meat and tried to scrape off the sauce, and eat the steak off the corner of the plate But there was no way to get a single bite without this sauce. So I shared this point with CJ. instead of saying thank you for that feedback you 're right that looks like a lot of sauce CJ said I 've never heard that before . And then sort of walked away. Well CJ you have heard it now. It 's just a weird way to receive some feedback I 'm telling you this is my opinion and this is my experience and you can look down and see that it can 't be denied, so just say right, I get it that, it does look like a lot of sauce. I 'll mention it to the kitchen. I just really can 't comprehend why him not hearing it before has any relevance to my observations. so forget the normal classic response of what can I do to make you happy or let me make it up to you or Let me buy you a drink or I 'll take it of off the bill or any number of ways that people could respond in this situation. For the record, I was not wanting or expecting anything, except an acknowledgment of my feedback.Next it was time for dessert but we 're told they have no desserts of the solid kind but liquid desserts were available. Surprising but OK that 's how they do it. Smart for turnover purposes but felt clearly It was time for us to give up our Table. It did seem that the evening wasquite concluded properly, dessert is something most will anticipate… so there 's that.Lastly, the most unbelievable thing happened to me as I 'm getting to the street to get into my car. One of the hosts I think came running out waving an envelope he said you left behind. Apparently I had left behind a bank envelope filled with cash or maybe it fell out of my coat under the table I didn 't ask. I was just so shocked that somebody was returning, a big fat envelope clearly filled with cash, so I want to say thank you to Guy with the red hair and beard as I 'm sure there was a bit of devil/angel on the shoulder situation going through his mind. In fact, in retrospect, I should 've taken 100 out and give it to him, but it all happened so fast but I am very grateful.It 's good to be open to new way of doing things, so this is not necessarily a negative review but I 'm not sure

One the plus side the food is very good. Portions are adequate. It’s a small place but a nice atmosphere.One the negative side it is pretty expensive. For example- a can of IPA is $11. I’ve never paid that much ever for a beer. As stated, the food is good, but probably close to double what you pay for such a meal locally. They give you bread but only two small pieces.On top of that they charge you a fee for the kitchen help.I’m local, but I won’t be coming back.

We found this quite by accident as we had no specific place in mind for dinner. Very happy we took a chance as everyone in our party of 5 loved our dishes. Very small venue so reservations probably necessary. Bar seating is available. The chairs were not very comfy but I think that is by design.

An absolute pleasure and beyond perfect experience, every single time. George, JoJo, Nicole, and the entire staff provide an incredible service , without fail. The kitchen staff? I am speechless, as they always cook to perfection.If you go anywhere else in NBPT, it’s your mistake.