"J. Carver’s is anything but modest. This is a Downtown steakhouse where opulence and decadence are on full display in a dimly lit dining room filled with small tables and booths covered in white tablecloths. Most of the steaks are dry-aged, pre-sliced, and priced by the ounce—these are meant to be shared. They’re cooked on a wood-burning grill and arrive with the distinctly charred crust to prove it. And instead of choosing from your standard sides, you get to have a little fun with “baked potato” gnocchi and blue crab fried rice that just might end up stealing the spotlight from the entrees. The biggest difference between here and sister restaurant, Red Ash, is that this dinner doesn’t also come with a five-month wait to get into. " - nicolai mccrary
