Carne Mare
Chophouse restaurant · Financial District ·
Seafood, oysters & prime-aged beef with Brooklyn Bridge views
Seafood, oysters & prime-aged beef with Brooklyn Bridge views
"Tucked into the Seaport, Carne Mare feels like a classic Italian chophouse with a distinct Seaport vibe; I was transported to a small East Coast town and appreciated the harbor and sailboat views while dining." - Sophie Mendel
"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 $150 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, molly fitzpatrick
"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
"Near the Seaport, a vegan ‘steak’ inspired by the chef’s wife is presented with theatrical tableside service: an extra-large beet ($36) is cured in smoked salt, herbs, and garlic, then roasted and finished on the grill; the dish is carved tableside — the only steak on the menu to get this treatment — topped with beet juice and served with a side of goat butter. Chef Andrew Carmellini explains, “She used to be a vegetarian, and I wanted to create something for her and everyone else who doesn’t eat beef.” For lunch, playful items like mozzarella sticks and caviar are offered for $14 each." - 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.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