"Since the menus at Red Ash and J. Carver’s overlap by about 75%, this is the first place you should look for a comparable alternative. The biggest difference is that J. Carver’s leans a little more into the steakhouse side of things, with a dimly lit interior that feels less industrial warehouse and more classic fine dining. The menu features a lot of the same dry-aged steaks, priced by the ounce, plus a handful of pastas and bruschettas, many of which are the same as their Red Ash counterparts. You can typically get in without a reservation on weeknights, or with a reservation just a few days ahead of time for peak weekend dining hours. " - nicolai mccrary
Nicolai McCrary