Carne Mare

The story

Carne Mare, New York City: Italian Chophouse by Andrew Carmellini at Pier 17

Carne Mare is an Italian chophouse at 89 South St. in New York City, listed as Recommended by the Michelin Guide in 2026. Chef Andrew Carmellini runs the kitchen with Chef della Cucina Dwight Sanon, pairing steakhouse cuts with an Italian-leaning menu.

Steaks, seafood and pasta

Prime-aged beef is the main attraction, from an 8 oz center-cut filet mignon to a 40-day dry-aged porterhouse served as Bistecca Fiorentina. Wagyu appears as a bavetta steak and a gorgonzola-cured striploin, and a porchetta-spiced prime rib roasts for 12 hours. Pasta stays in the Italian column, with a dry-aged beef bolognese lasagna and spicy lobster spaghetti.

Oysters and starters

Dinner can begin at the raw bar with Fiddlehead, Glidden Point, Moonstone and Olde Salt oysters, or with grilled oysters in oreganata butter. Mozzarella sticks arrive with caviar. Wagyu beef tartare comes with tonnato and gnocco fritto, and a Sicilian Caesar is finished with toasted sesame and egg mimosa.

The room on Pier 17

Martin Brudnizki Design Studio designed the two-story space, which looks out over the Manhattan waterfront and the Brooklyn Bridge. Downstairs there is seating indoors and out, a wrap-around bar and a wood-fired oven. A grand staircase leads up to a banquette-filled dining room with an open chef's kitchen.

Cocktails and wine

House cocktails include the Torino, built on mezcal and Cocchi di Torino, and the Granita, with Campari, grapefruit and Prosecco. A spirit-free list sits alongside them. The wine program earned a Wine Spectator Best of Award of Excellence in 2023.