"When Italian American chophouse Carne Mare opened in New York City, Eater named its gorgonzola-cured wagyu strip one of the city’s greatest steaks. Just months later, lauded chef Andrew Carmellini opened a second location of the handsome restaurant in the Gulch, where you can watch the team prepare that fabulous wagyu strip and other impeccable steaks in the glass-walled show kitchen with a wood-fired grill. Save room for dessert, anchored by a 17-layer chocolate espresso cake and baked spumoni for two, flambéed tableside." - Jackie Gutierrez-Jones, Eater Staff
