Embrace the Hot Restaurant Dupe

Can’t get a reservation at Polo Bar? Why not try Carne Mare instead? In this week’s Where to Eat NYC, NYTimes Senior Food Critic Nikita Richardson encourages us to “Embrace the Hot Restaurant Dupe.”

“Andrew Carmellini’s attractive surf-and-turf restaurant has, conveniently, large leather booths, wonderful service and Italian-leaning takes on chophouse classics. You can get a reservation just about any time, and it comes with a lovely view of the East River and the Wavetree, the last iron-hulled, fully rigged three-masted iron sailing ship in the world.” Pictured: The Milanese cowboy veal chop at Carne Mare.

Vanguard built out this 10,000 SF restaurant on behalf of Howard Hughes Holdings Inc., NoHo Hospitality Group, and Chef Andrew Carmellini in 2021. Designed by MBDS Architects with CSS Architects Inc., as AoR, the two-level dining room features a new curved stair, elevator and dumbwaiter, upholstered banquette seating units and millwork serving stations with custom lamps, lighting with controls, indoor/outdoor sound system, and new storefront and signage.