Nestled at Pier 17, Carne Mare is where upscale steakhouse flair meets Italian charm, boasting stunning water views and standout dishes like Gorgonzola-cured Wagyu.
"Carne Mare, an already supremely indulgent restaurant, has doubled down for New Year’s Eve, with a menu marked by luxurious proteins and even richer desserts. Choose from king prawns and hamachi crudo, dover sole and wagyu striploin, and baked spumoni for two, flambeed tableside. Reservations can be made on its website." - Ellen Fort
"Located near the Seaport, offering a vegan steak inspired by a vegetarian dish, showcasing a large beet cured in smoked salt, herbs, and garlic." - Shivani Vora
"No expense was spared in the design of restaurateur Andrew Carmellini's Italian chophouse, located at Pier 17 in the South Street Seaport, where a bustling horseshoe-shaped bar anchors the ground floor and a team of sharply dressed servers manage the upstairs dining room, outfitted with Tuscan leather banquettes, Venetian mirrors and charming views of the East River. Inspector notes: 'High quality steaks are seasoned and cooked deftly; and among the many cuts and sizes, the unique gorgonzola-cured Wagyu strip loin is certainly a highlight.'" - MICHELIN Guide
"No expense was spared in the design of restaurateur Andrew Carmellini's Italian chophouse, located at Pier 17 in the South Street Seaport, where a bustling horseshoe-shaped bar anchors the ground floor and a team of sharply dressed servers manage the upstairs dining room, outfitted with Tuscan leather banquettes, Venetian mirrors and charming views of the East River.The Sorrento arancini are redolent of lemon, octopus carpaccio is enhanced with crispy pepperoni, and salads prepared tableside all signal a more thoughtful approach than most other menus in this genre. High quality steaks are seasoned and cooked deftly; and among the many cuts and sizes, the unique gorgonzola-cured Wagyu strip loin is certainly a highlight." - Michelin Inspector
"Appropriately for a seaport, this two-story restaurant looks like the dining area on a cruise ship, all warm wood paneling, leather seating, and a grand staircase. The signature $135 gorgonzola-cured Wagyu striploin is one of the best steaks we’ve ever had. We only wish it was bigger–think of it as the beef equivalent of Beluga caviar. We’re also fans of their free milk bread and the spicy crab lettuce cups, but the rest of the food is a mixed bag." - Kenny Yang, Matt Tervooren, Hannah Albertine
