"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. Servers walk by with a small notebook that contains the available steaks for the day, most of which are priced by the ounce at a cost that reflects every minute of the 30 to 50 days that most of them get aged. Kick things off with some oysters and crudo, get some seared foie gras if you want the full luxe experience, then finish with a steak served next to a wood-roasted half Maine lobster. " - nicolai mccrary
J. Carver's