It’s been two years since the New York Post first reported that chef Andrew Carmellini would join the likes of Jean-Georges Vongerichten and David Chang in opening a restaurant at the multimillion-dollar Pier 17 development, where the Fulton and Bar Wayo arrived last year.
Now we know exactly what Carmellini had up his sleeve. According to a rep, the new project has been dubbed Carne Mare and will be a new take on the classic Italian chophouse, featuring aged steaks, fish and seafood, pricey cocktails, and a small selection of pastas. Meanwhile, the wine list will pull largely from Italy’s Chianti, Etna, and Taurasi regions. The space itself will be outfitted with all the telltale signs of fine dining, including a “large horseshoe bar,” a spiral staircase, and “chic banquettes.” The 11,000-square-foot restaurant is expected to open in May.
This is just one of several new projects from the 2020 James Beard nominee for Outstanding Chef, including ventures in Detroit and Baltimore. Locally, he’s got a new NoMad restaurant in the pipeline and will open a second location of his popular soft-serve–and–burgers concept Mister Dips at Pier 17 in time for summer.
