Carne Mare
A playful take on the classic American chophouse imbued with Chef Andrew Carmellini's signature Italian flair, Carne Mare ("meat" and "sea"), nods to its waterfront location at Pier 17, bringing together prime cuts of beef, fine seafood, luxe Italian eats, and innovative techniques. Some menu standouts? A Gorgonzola-cured wagyu striploin, black sea bass wrapped in fig leaves, and - wait for it - mozzarella sticks topped with caviar. Um, yes please.
Carne Mare, 89 South St.
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