Carne Mare

This surf-and-turf spot from Andrew Carmellini is a masterclass in pleasing a crowd. Plush booths, easy-drinking cocktails, mozzarella sticks with caviar (!) and the fun-and-funky aged, Gorgonzola-cured Wagyu striploin all make for a standout high-end chophouse experience in a city increasingly full of them. 

The vibe: The wooden paneling, deep yellows and reds, plush curved booths and glowing lamps are giving “first 90 minutes of James Cameron’s Titanic” (complimentary). Expect lots of business associates, finance-meets-marketing Bumble dates and slices of birthday cake coming out of the kitchen. 

The food: It is a chophouse, so don’t miss that Gorgonzola striploin. If you’re not a fan of the funk, skip the shareable steaks, too, which are both dry-aged, and go for the boneless rib eye or the center-cut filet mignon. For those who lean more “surf” than “turf,” there are grilled oysters, a classic jumbo Gulf shrimp cocktail and spicy lobster spaghetti. 

The drink: House cocktails like the Granita (Campari, grapefruit, limoncello, vermouth, prosecco) and the Verde (Japanese whisky, Lustau Vermut, Genepy, basil) join an extensive list of aperitivi that showcase the breadth of bitters. 

Time Out tip: If you’re not ready to splash out for a $155 steak, stop by on weekdays from 4–6pm, when happy hour features $11 “Tiny Mare’tinis” plus $2 oysters.