We’ve combined a steak house with a gastro pub to create Mr. Carny’s – a gastro steak bar.

MR. CARNY’S delivers the next step in the carnivore’s evolution by offering steakhouse style fast casual classics. This along with a comfortable and familiar environment gives patrons a place to eat, drink and be merry.

When guests are ready to eat, they order from the server or just walk up to the open face kitchen to place an order with the cashier. The chef hand carves sandwiches right at the counter or throws a steak on the grill and brings it to the table when it’s ready.

Mr. Carny’s offers amazing giant sandwiches for lunch, eggs all day and steaks. Our baked potatoes are served the right way, with sour cream, chives and of course bacon and butter. Speaking of bacon, our bartenders gladly bring out bacon standing in a pint glass for our bar patrons to get the appetite going. After dinner, guests can have another drink as they join friends old and new in a group song. Visit the gallery for some classic songs the whole bar can sing together. (words will be on the tv’s for those that need to cheat).

And forget the napkin. Mr. Carny’s brings back the tradition of using an apron instead of a napkin. Custom aprons are available for sale so guests can keep the tradition alive.

At Mr. Carny’s you can get the steak without the pretentiousness of a steak house. Skip the fuss and still get the food.

HISTORY – The modern steakhouse we know today has two direct ancestors the chophouse and the beefsteak banquet. Both arose in mid-19th century New York City, a town that got the best beef cuts the country had to offer because only there did diners have enough money to pay for them. Beefsteak banquets were primarily political affairs for men-only, held as candidate fundraisers or to celebrate a recent election victory. They got their name from what was served: sliced beef tenderloin, each piece served on a slice of white bread like an open-faced sandwich. The bread was rarely eaten and the slices were stacked beside each plate as an informal scorekeeping system for how much beef was consumed by the patrons. No self-respecting gourmand wanted to fill up on bread when there was so much beef and beer available!

Time and the tides of change evolved the beefsteak banquet into the steakhouses we have today and have had for generations. Mr. Carny’s is where we go tomorrow.