Smoke - Roasted Beet Steak

CARNE MARE

The Italian chophouse Carne Mare offers prime-aged beef, wagyu and prime rib, served with a selection of steakhouse contorni as well as seafood and housemade pastas. Cultivated by Chef Andrew Carmellini and Chef della Cucina Levi Raines, care and craftsmanship come together in this space to bring elevated Italian dining to the middle of the bustling Gulch.

While a steakhouse is not necessarily the first place a vegetarian would look for a meal, Carne Mare offers an excellent option to be finished tableside: a 12-ounce Smoke-Roasted Beet Steak, topped with goat butter. Diners can enjoy the sizzle of the dish as the beet is grilled right before them.