Carversteak, the beloved modern steakhouse in Las Vegas from Carver Road Hospitality, opens in Midtown [305 W 48th St, New York, NY]. Spearheaded by CEO Sean Christie and the team behind award-winning Carversteak Las Vegas, Carversteak NYC marks the restaurant’s first national expansion, joining the group’s New York portfolio alongside Rosevale Cocktail Room and Starchild Rooftop.
The menu, led by Executive Chef Daniel Ontiveros (previously of Joël Robuchon at The Mansion at MGM Grand, and also currently the chef of Carversteak in Las Vegas) is anchored by a robust steak program alongside elevated interpretations of steakhouse classics, playful shareable small plates, and refined raw bar selections. The beverage program, overseen by Francesco Lafranconi, Carver Road Hospitality’s Vice President of Beverage and Hospitality Culture, highlights freezer martinis and innovative cocktails inspired by traditional steakhouse flavors. Designed by David Rockwell and his renowned architecture and design firm Rockwell Group (Nobu, COQODAQ,, Din Tai Fung NYC, The Corner Store), the 124-seat space draws inspiration from storied neighborhood steakhouses where New York’s theater community has long gathered, blending rich wood detailing, custom leather banquettes, and brass accents.
The menu begins with shareable small plates such as Short Rib Croquettes, served with shallot marmalade, pickled mustard seeds, and gochujang aioli; Wagyu Cheese Steak Bites with caramelized onions, aged provolone moray, and truffle, served on a buttered parker house roll; and Caviar & Potato Popsicles, a homemade hashbrown topped with crème fraîche, egg, chives, and caviar. Additional starters include salads like Baby Gem Caesar with everything frico, white anchovy, garlic crumble, and parmesan; and Steakhouse Wedge, with bacon, egg, beer battered onion ring, and Point Reyes Blue Cheese. Raw bar offerings range from Crispy Rice Bites with spicy salmon, avocado, and yuzu vinaigrette, to Hamachi with yuzu, thai chilies, charred avocado and coriander-peanut crunch inspired by Thai flavors, as well as the Golden Tower, a tableside presentation served with dry ice, featuring oysters, colossal shrimp, clams, pei mussels, crab cocktail, lobster and daily ceviche. Carversteak NYC’s Regiis Ova Caviar Service features Siberian, Golden Kaluga and Ossetra with traditional accoutrements, blinis and mini hash browns.
The steak program –the centerpiece of the menu – includes prime cuts such as Eye of Rib, Petite Filet, and a Dry Aged 40oz Carversteak Branded Tomahawk for Two. Wagyu options include Snake River Farms American Wagyu Rib Cap and Australian Wagyu F-1 Hanger Steak, in addition to aged cuts like the21-day aged NY Striploin; Bone-In Ribeye rubbed with black garlic and koji and an exclusive 28-day aged, 12 oz Kansas City cut from Flannery Beef. House-made sauces such as bearnaise, red wine bordelaise, and chimichurri, in addition to enhancements like jumbo lump crab and roasted bone marrow, are also available.