Chef Andrew Carmellini opened Carne Mare in the Gulch last winter with the intention of creating a night out, and that he did. From the interior’s old-school Italian steakhouse vibes to the wine list largely focusing on Italian varietals, you might swear the cast of Goodfellas just rolled up in the joint. But it’s Carmellini’s open-fired steaks that really steal the show: prime rib roasted in a porchetta-spiced rub for 12 hours, 40-ounce tomahawks and gorgonzola Wagyu strips, to name a few. And the baked spumoni for two flambéed tableside? Consider yourself served!
