Saturday, April 27, 2013


Carbone, 2013 New York's Hottest New Restaurant. Without Question? Here is a little round-up of Carbone so-far as of April 27, 2013, reviews, articles, snipits, Bits & Bites on The Hottest Restaurant in Town, The Town of Manhattan, New York, it's "Carbone."

HISTORY: Cooks/Chefs Rich Torrisi and Mario Carbone are both Graduates of The Culinary Institute of America in Hyde Park .. They both enhanced their culinary training with stints abroad, Torrisi in France and Carbone in Tuscany, Italy .. Both worked under top chefs in highly respected New York restaurants; Torrisi at; Aquavit,Cafe Boulud, and A Voce, Carbone at Babbo, Lupa, and with Daniel Boulud and Wylie Dufressne. Both met at The Culinary Institute and kept in touch and new each other from both being in the business in New York.
In 2009 Rich Torrisi and Mario Carbone joined forces to open their own place, Torrisi Italian Specialties. Torrisi Specialties had a great concept, operating as an Italian Deli by day, selling soup, mostly Snadwiches like their famed Roast Turkey, Chicken Parm, and Meatball Parm, as well as a few Antipasto, and Pasta Dishes. At night the place operated as a restaurant serving a Set-Menu 5 Course Dinner for $55.00 ...  The place was small and nicely outfitted with Italian American and Italian Food Products lining the walls serving as decor; Olive Oil, Canned Tomatoes, and Pasta. The place served great food, and was a instant and huge success. The critics, people, and bloggers loved them. A couple years later they opened Parm next door which is open for lucnh and dinner serving Italian Red Sauce style food, of: Chicken Parm Sandwich or Plate, Chicken Frances Plate or Sandwich,, Meatball Parms, Ziti and such. Parm has been a huge success from day one.
Move ahead to 2012 ... Rich Torrisi and Mario Carbone, along with business partner Jeff Zalaznick aquire the space that was formely the long-time Old-School Italian Red Sauce Joint, the much loved Rocco's ... The put together a plan for their latest ventured, fashioned after 1950's Dowtown New York Italian Red Sauce Joints. The restaurant will be named Carbone after Chef/Partner Mario Carbone.
Carbone opens to much fanfare both good and bad in March of 2013 .. Some love the place, some not, but mostly people love it. Some people, maybe old-school Italians or lovers of old-school Italian Red Sauce Restaurants are inrage that The so-called Torrisi Boys have taken over the beloved Rocco's and as they think pushed the people of Rocco's out with a
 unruly back handed deal. And the people who don't like Carbone and the people behind it' Torrisi, Carbone, and Zalaznick are hyper enraged when they see that the Carbone Team has kept the famed old Rocco's Sign and superimposed the name Carbone in neon over the old Rocco's sign. Much name calling and anger is vented on all the Foodie Comment Boards on Eater, Grub Street, Chow Hound and such ...



Gael Greene's Famed TWITTER TWEET March 29, 2013, After Going to The WRONG CARBONE, Carbone Restorante on West 38th Street 
in Hells Kitchen instead of "Hot" New CARBONE in 

Spent 20 minutes at wrong Carbone lasngt.Finally grumpy owner there gave me address of THE Essential new Carbone, Missed seeing TonyBennett.

Excerpt of Gael Greene's Reveiw After She Finally Makes it to The Right Carbone on Thompson Street in Greenwich Village, New York ...

"Some prices will seem scarily inflated: like $45 for hot or cold antipasto (dare I assume it will serve two?), $38 for an appetizer of scampi alla scampi, the $140 Mixed Grill Cacciatore for two. Our bill Friday night was $112 per person with tip. Not outrageous, considering the floorshow. And Carbone is fun.  Half of what I tasted was very good. But keep in mind this is really just an early first impression."



On Grub Street

Fran sits back in her chair and sighs. "The cheese was the best thing."
All told, the bill is $480 after tax and tip — a high price even by 2013 standards. But how well did Carbone do in re-creating the feeling of mid-century fine dining in Manhattan? "I absolutely love the atmosphere," Annebeth enthuses. "But I can't say it’s reflective of any particular time I can remember."




"As at their Nolita hot spots, the pair will breathe new life—with primo ingredients and Cafe-Boulud trained technique—into nonna standards, culled from old-school genre masters like RAO'S and the menu archives at the New York Public Library. The food-historical toques will dispatch chicken scarpariello (cotechino sausage, morel mushrooms and piquillo peppers), ragù-slicked tortellini and lobster Fra Diavolo. The retro-inspired decor in the time-honored Rocco’s space recalls 1950s New York: Servers bustle around the blue-and-white tiled floor (inspired by similar flooring seen in The Godfather) in vintage-style tuxes designed by Zac Posen. Sepia-toned art curated by cine-kid Vito Schnabel "

"CARBONE"  Garners 5 STARS 

"Whether you know a guy who knows a guy or simply scored your seat on OpenTable, you’ll feel like an insider as you pass under the antique neon sign hanging above the door, left over from Rocco, the 90-year-old joint this new hot spot replaced. Those swarming waiters ply every table with complimentary extras, swooping in with a hollowed cheese, big as a drum, stuffed with sharp chianti-soaked Parmesan nuggets, with smoky whispers of Broadbent ham carved from a haunch on a dining room pedestal."

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