Carne Mare Is Chef Andrew Carmellini’s Lively Take on the Italian Chophouse

When Chef Andrew Carmellini opened Locanda Verde in 2009 inside the Greenwich Hotel, he launched his NoHo Hospitality Group into the lexicon of New Yorkers and visitors, creating an Italian taverna-style oasis that has remained on the city’s must-try list for more than a decade. Since then, Carmellini has expanded with more than a dozen restaurants and bars across three cities. And while many of his fine dining spots take themselves less seriously than others, his latest venture may be his most playful yet.

On June 8, Carmellini opened Carne Mare, a restaurant more than three years in the making, at Pier 17 of the revitalized South Street Seaport. The bi-level waterfront spot was designed by Martin Brudnizki and has swanky features like polished wood and brass tables, sumptuous leather banquettes, Art Deco-esque mirrors, and nautically inspired wall sconces, bringing a stylish and celebratory vibe to the Seaport.