Serving carved-to-order prime rib, a wide selection of appetizers, classic salads, grilled steaks, fresh seafood, poultry dishes, and large sides.
Reservations recommended.
This restaurant was reviewed in the October 2008 LVA; some of the information contained in this review may no longer be accurate. Carve’s $20-$30 price range for steaks puts it right in the mix among the city’s best-value steakhouses. We had a good 16-ounce rib eye for $22 and rack of lamb for $23. The main play here, though, is prime rib, with three cuts priced at $17.49 for 12 ounces, $21.99 for 16 ounces, and $27.99 for 20 ounces. We didn’t try one, because of an upcoming prime rib comparison that will include Carve, but we eyeballed a couple of enormous cuts that were walked past our table. One price that jumped out is $13 for a dozen oysters on the half-shell or Rockefeller. The oysters were small and not worth even this low price raw, but they worked just fine to make a surprisingly delicate Rockefeller. Ask your server about the quality of the current batch before choosing raw or cooked. Desserts are also enormous at $7 each.