This swanky steakhouse isn’t just for grand dinners on the waterfront. Carne Mare recently introduced a brunch service featuring dishes like a Soft Scramble Crostino with prosciutto, Pane al Latte French Toast, and a perfect plate of Steak & Eggs. Many dishes have the same decadent quality New Yorkers have come to expect from this Italian chophouse considered as one of the best restaurants in town, so guests can top their Chop House Benedict with ossetra caviar or finish off the meal with a slice of 17-Layer Chocolate Cake. Plus, get some of the dinnertime favorites from Andrew Carmellini’s menu like the House Wedgini salad or 12-ounce Gorgonzola-Cured Wagyu Striploin at brunch as well.
On those days when you want to go big with a decadent meal—which we are all deserving of right now—head to Carne Mare. This two-story Italian steakhouse in Seaport opened last summer and is the latest restaurant from chef Andrew Carmellini and his NoHo Hospitality Group (Locanda Verde, Bar Primi, The Dutch). With a menu from chef de cuisine Brendan Scott (Lafayette), go for drinks or to eat solo at the ground floor dining room’s gorgeous horseshoe bar, or work your way up the grand spiral staircase to the second floor for banquettes and views of the East River. But no matter where you’re planted, prepare yourself for a full-throttle chophouse experience with an array of steaks and meat along with Italian specialties.
When chef and restaurateur Andrew Carmellini debuted his Italian-style chophouse in Seaport earlier this year, mozzarella sticks were the spot’s unexpected hit. One may not expect the dish to stand out alongside decadent options like a sirloin cured in gorgonzola cheese and a 45-day dry-aged porterhouse steak, but these aren’t just any old mozz sticks. Carne Mare’s version comes a bit oversized for maximum cheese-pull potential and the starring feature is a dollop of caviar resting upon each stick—making it the ultimate high-low food experience.