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A horseshoe bar anchors the ground floor of Andrew Carmellini's Italian steakhouse at the South Street Seaport, with Tuscan leather banquettes, Venetian mirrors, and East River views upstairs. The menu signals more ambition than the genre usually delivers, from tableside salads to a gorgonzola-cured Wagyu strip loin that earns the detour onto the menu. Sharply dressed servers, the whole production.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Sorrento arancini
“The Sorrento arancini are redolent of lemon, octopus carpaccio is enhanced with crispy pepperoni, and salads prepared tableside all signal a more thoughtful approach than most other menus in this genre.”
Michelin Guide -
Octopus carpaccio
“The Sorrento arancini are redolent of lemon, octopus carpaccio is enhanced with crispy pepperoni, and salads prepared tableside all signal a more thoughtful approach than most other menus in this genre.”
Michelin Guide -
Gorgonzola-cured Wagyu strip loin
“among the many cuts and sizes, the unique gorgonzola-cured Wagyu strip loin is certainly a highlight.”
Michelin Guide
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