There’s a new steakhouse slated to open this fall in Downtown Milwaukee.
Carbon Steak is the name of the new concept, which will open in the East Town neighborhood at 725 N. Milwaukee St. That's the site of the former SURG event space, The Garden.
Described as a modern interpretation of the traditional steakhouse, Carbon will focus on sourcing high-quality ingredients and providing exceptional service for customers.
Design for the new concept, which aspires to offer an aesthetically elegant atmosphere, will be executed by the design team at Kahler Slater.
Carbon Steak is the first restaurant concept to be operated by Volante Group, a new family-owned and operated hospitality company founded by Balbir Singh, 40-year hospitality veteran and founder of Maharaja Indian Restaurant.
Bell Super LLC, an affiliated real estate holding company led by Balbir Singh, purchased the James Conroy building at 725-729 N. Milwaukee St. in November of 2020. The Volante Group reopened Lucid Lounge, the upscale nightclub originally founded by the SURG Restaurant Group, at 729 N. Milwaukee St., in April of 2021 with assistance from industry veteran Sean Pliss.
"Our family has been in this industry for decades,” notes Prince Singh of Volante Group. “And we still love seeing guests, old and new, enjoying a simple night out or choosing to celebrate milestone events with us, including engagements and wedding receptions. It's truly our honor to help make those special moments life-long memories.”
"We have put our heart and soul into this industry, and we will carry over that same passion to Carbon. The concept itself has been in the works for several years in various forms, locations, and cities. It was finally the right time and place to bring our vision to fruition.”
Singh says that additional details about the concept will be shared in the coming weeks.
In the meantime, industry professionals interested in a new career opportunity with Volante Group can apply for a variety of positions online at carbonsteak.com.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club.
When she’s not eating, photographing food, writing or recording the FoodCrush podcast, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
.jpeg)
