Carne Mare is a chophouse and seafood restaurant by renowned New York chef Andrew Carmellini and Noho Hospitality. 

The two-story restaurant and bar is located in the historic South Street Seaport area in Downtown Manhattan. 

Photography by Read McKendree 

Harking back to the simple steak houses and fish restaurants of Venice, Seaport Chophouse has been elevated to accommodates today’s metropolitan dining scene. A mixture of high and low materiality is blended together to create a restaurant that matches the reputable cuisine of Andrew Carmellini. 

Entering at ground floor level, guests are welcomed into a light-filled bar area where light bites are served before taking the grand, sweeping staircase up into the main dining room. A central, tile-fronted bar with brass and timber gantry is accessorized with verdant planting whilst low-level bar lamps and leather upholstered bar stools lend a glamorous and intimate ambience for those enjoying pre-dinner drinks. Rustic terracotta floor tiles blend with a colour palette of burnt orange and pale yellow whilst Venetian-inspired mirrors are accented by lantern-style lighting and large, overhead industrial chandeliers. 

On the second floor a more glamorous aesthetic is introduced to the scheme where leather upholstered banquettes in canary yellow are mixed with comfortable tub armchair seating. Timber topped tables are dressed with warm glowing lamps and a timber parquet floor sweeps across the whole area. Whether dining as part of a group or simply with one other, diners can expect privacy thanks to frosted glass screens which divide the restaurant floor into areas. The same industrial-inspired chandeliers hang overhead and are contrasted against brass-finished lamps which are dotted throughout. A carefully curated selection of artwork draws the narrative together, ensuring Cane Mare fits into the neighborhood seamlessly. The feeling is as if it's always been here. 

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