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No expense was spared in the design of restaurateur Andrew Carmellini's Italian chophouse, located at Pier 17 in the South Street Seaport, where a bustling horseshoe-shaped bar anchors the ground floor and a team of sharply dressed servers manage the upstairs dining room, outfitted with Tuscan leather banquettes, Venetian mirrors and charming views of the East River.
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. High quality steaks are seasoned and cooked deftly; and among the many cuts and sizes, the unique gorgonzola-cured Wagyu strip loin is certainly a highlight.