Showing posts with label Mario Carbone. Show all posts
Showing posts with label Mario Carbone. Show all posts

Tuesday, April 21, 2015

Carbone Santina 2 Stars NY Times

SANTINA
in
THE MEATPACING DISTRICT

.
.
.
 CARBONE-NY-ME

photo Copyright Daniel Bellino-Zwicke

2 STARS FROM NEW YORK TIMES
The TORRISI BOYS




RICH TORRISI
&
MARIO CARBONE

Roast Peppers




RIGATONI

PASTA alla NORMA

.
.
1b7e8-screen2bshot2b2015-03-102bat2b11-26-192bpm





 ITALIAN GRAVY !!!!

SUNDAY SAUCE

by Daniel Bellino Z

.
.

SANTINA REVIEW NY TIMES

Friday, April 25, 2014

Colbert Celebrates at Carbone







Stephen Colbert
Arrives
At
CARBONE

On Thompson Street

GREENWICH VILLAGE NEW YORK




Jerry Seinfeld with David Letterman
On
LATE NIghT With DAVID LETTERMAN




GOT ANY KAHLUA?
The BIG LEBOWSKI COOKBOOK


Wednesday, March 19, 2014

Carbone Going Corporate


CARBONE
and
The Former ROCCO'S SIGN

Thompson Street
GREENWICH VILLAGE
NEW YORK


The juggernaut, as the New York Times recently called then, The Torris Boys (Major Foods) is going corporate. "Watch Out Boys and Girls," that means exclusiveness, cachet, and overall cool factor goes down. Major expansion, they going corporate, McDonaldesque if you will. Well not quite, but you know what I mean. The so called Torrisi Boys, Mario Carbone, Rich Torrisi, and partner Jeff Zalaznick who own and operate; Carbone, Parm (2 locations), Torrisi Italian Specialties, and ZZ plan on major expansion in the next couple of years with a large bakery/ restaurant downtown, that will partner with Melissa Weller and feature fresh baked; Bagels,Danish, Bear Claws, Challah Bread, yeast based and other baked goods. Jeff Zalaznick states, "It's going to be our version of Barney Greengrass."
     The partners whose Parm Restaurant on Mulberry Street next to their first place Torrisi Italian Specialties has been super successful from day one and quickly spawned a sister Parm at Yankee Stadium. The Torrisi Boys (Major Foods) plan on opening several more outposts of PARM all over New York, in; Battery Park, 2 in Brooklyn of which one be near to The Barclay's Center and another in Williamsburg, the Upper West Side and who knows where else? The New York Times says they plan on building Parm into a citywide Shake Shack style franchise. "Good Luck." Corporate, make a ton of money, but majorly lose cachet and so-called cool-factor. You can't have it all boys. They probably do.
    Most well-heeled New Yorkers hate chains a corporate conglomerates when it comes to restaurants. Many giant nation-wide food chains who've made it big in a large part of the country thought they'd come in to New York and knock-em-dead. Not! Discerning New Yorkers tend to like small independent restaurants, not corporate like Applebee's and Bennigans. When you see restaurants like Red Lobster and Olive Garden doing well around Times Square it's tourists and the less well healed New Yorkers going to them, the rest of us hate chain restaurants. 
    So it will remain to see what happens with Parm, Carbone and the now much smaller Major Foods (Torrisi Boys) empire. With a good number more Parm Outlets open, will the original loss it cachet and hot-factor? Who knows? Probably. And what of Carbone, the flagship of the corporation which has from day one and to this point (March 20, 2014) been uber-hot and still New York's Hottest Restaurant Ticket in Town? Time will tell, and ...


DBZ





PARM

Mulberry Street


Frank Sinatra & Dean Martin



FRANK & DEAN

NOW THAT'S COOL" !!!!











Monday, January 20, 2014

ROCCO'S CARBONE DANTE MILADY'S And GREEDY LANDLORDS





















The OLD ROCCO'S SIGN

The traditional Italian restaurant Rocco in Greenwich Village has closed due to “greedy landlords,” as Rocco’s owner Antonio DaSilva says on the now-defunct restaurant’s voice greeting.



THE OLD ROCCO'S SIGN

"Yes the Old Sign with CARBONE Superimposed
Over ROCCO

all photos Daniel Bellino-Zwicke



GREENWICH VILLAGES LOSES CHERISHED CAFFE RESTAURANT BAR 
            and BAKERY (Vesuvio's)


First it was Rocco's a couple years ago. Rocco's Restaurant on Thompson Street was just one of few surving Old-School Italian Red-Sauce Restaurants left in New York's Greenwich Village .. As per usual with greedy-landlords and insane skyrocketing rental priced, the rent on Rocco's was jacked-up by another "Greedy Landlord" and Rocco's was "pushed out of business" and forced to shut its doors after almost 90 years in busines (Since 1922).

Milady's, one of the last remaining old-school neighborhood bar was forced out of business by "greedy landlords" and served their last Beer to sad and loyal customers on Sunday, Juanuary 12, 2014 ...

The beloved classic Italian Caffe, "CAFFE DANTE" Closed on Sunday, January 19, 2014
"What is this World Coming to?"


Reported From The VILLAGER   ........ January 19, 2012



In November of last year, the New York City restaurant blog Eater reported that the traditional home-style dining spot’s lease was up at the end of 2011. And to renew that lease the landlord was asking for $18,000 a month — a $10,000 monthly increase from what DaSilva traditionally paid.
Assuming the lease are young up-and-comers Mario Carbone and Rich Torrisi, both chefs belonging to the Torrisi Italian Specialties team. Together with partner Jeff Zalaznick, the group operates a mini-chain of restaurants with two spots in Little Italy and a stand at Yankee Stadium.
Word is the Torrisi team struck a deal with Rocco restaurant’s landlord and then slyly advertised the restaurant takeover in a 16-second video on their Web site.
“It’s pretty bad and it’s a shame,” said Ralph Redillo, the superintendent of the restaurant’s building. “A lot of outsiders came into the neighborhood just for Rocco’s.”

Pat Gombos, a neighborhood regular of Rocco's says, “Great prices, great food and great atmosphere,  I’ll totally miss it.”








"La TAVOLA" Is GREENWICH VILLAGE ITALIAN




Tuesday, October 8, 2013

CARBONE OPEN For LUNCH

Breaking News






New York's Hottest Restaurant of 2013, "Carbone" is now open for Lunch .. Carbone, which has been serving dinner 7 nights a week since its opening in March, will now be open for lunch Monday - Friday along with Dinner 7 nights a week.

Saturday, September 14, 2013

CARBONE BABBO NOT THE BEST ITALIAN








Yes, the best Italian restaurant in Greenwich Village is “Not” CARBONE, “Not” Babbo, and certainly not one of New York’s most “Overrated Restaurants of all, the gossly overrated Il Mulino, which is over-priced, good, but no where near to the high exaltation that those who know little of what makes a great Italian Restaurant give to it.
Greenwich Village without question is tops in New York when it comes to having a string of New York’s best of the best Italian Restaurants. There’s Babbo, the Uber Hot “Restaurant of the Moment,” CARBONE. There is Lupa, which for me and quite a number of others The Batali Bastianich’s best restaurant in New York, not Babbo, no Del Posto. Yes, we will get to Greenwich Village’s Best Italian Resataurant in a string of not only the Village, but all New York. The Best is without question Bar Pitti on 6th Avenue near Bleecker Street and smack dab right next to arch enemy # 1 Da Silvano, a restaruant the gave birth to Bar Pitti but a few years ago had a “Nasty Nasty” highly publicized break-up between former 50 /50 Partners Silvano Marchetto the creator and still owner of Da Silvan which for a number of years rained supremme as New York’s # 1 Hottest Celebrity Restaurant of all (I myself was Maitre’d there during 3 of those years). Anyway Bar Pitti for those in-the-know and those who “Know” what they are talking about, and not some Food Critic that knows just a tiny fraction of what many eithers more cable know. Really seriously under quilified people who are put into place as critics by such, supposedly reputable publications as The New York Time and New York Magazine. It’s a sin.
So yes, Bar Pitti is tops. The food is amazing. And most important, it’s consistenly amazing. The food is always the same. Same being is that dishes like Coda d’Vaccinara (Braised Oxtails) Veal Milanese, Paparadell con Sugo di Cinghiale (Wild Boar Ragu) are authenticall and perfectlly cooked and done so each and every time they are done. If you get one of these dishes or any other on the menu or one of the daily specials, it will be the same if you get it today and then 3 weeks or 3 months down the road. The cooks in that kitcehn are conssitent, consistently good, and near flawless. The food is great, the ambaince and decor quite nice and fitting to what a Italian restaurant should be and that people expect, and not over contrived over-done like some joints such as SD 26 or Georgio Armani’s new restaurant Armani Restorante, both over-done, not warm and in the spirit of a truely great Italian Restaurant and one such as Bar Pitti. Yes, wonderful decor, great food, consisitency, good service, and a super great vibe created by the clientele that frequent the spot, many of whome are in publsihing, movies, advertising, and other high profile positions. 



BAR PITTI
BEST ITALIAN RESTAURANT GREENWICH VILLAGE
And ALL of NEW YORK

You can talk all you want about Babbo, which is good. I have had had numerous meals there. The experience is quite nice, with a wonderful warm ambiance, excellent servic and an area that they could teach Bar Pitti a thing-or-two. They have a great wine list, although not the best Italian List in the city as those who again don’t realy know have calaimed to it. That honor goes to Barbetta on West 46th Street which is so off-the-wall great, it makes Babbo’s fine wine-list look like childs play. If you don’t beleive me, check it out. The food at Babbo is very good, but I’ve got to tell you “not always.” I’ve had a few disappointing dished there, which were barely good and far from tasty. In the 21 years I’ve been eating at Bar Pitti I’ve never had such a dish that I’ve been disappointed with the way I have a couple times at Babbo, and I never remember being blown away with any dish the way I have been blown away by Bar Pitti’s Bolito di Manzo, Braised Oxtails, Tagiatelle with Black Summer Truffles or Trippa al Parmigiano, all Awesome. Hey, it may sound like I’m knocking Babbo. I’m not. It’s just that when so many think that one place is the best, and it really isn’t and it has more praise than it deserves and has been highly exalted by people like Frank Bruni and The New York Times and other prominent entities that irrisponsibly “miss-lead” the general public that doesn’t know any better. The general public is counting on entities like the New York Times to report factually. By buying a newspaper or magazine the are paying for good information and when publications like The NY Times, Time Out and othe publications put grossly under-qualified people in position as Food Critics when they know very little, and there are hundreds who know a thousand times fold more than a NY Times Food Critic, it’s is just plain wrong.
So, yes Babbo is dam good, though higher exalted then it really deserves, it’s not as far off the mark as one horrible restaurant around the block from it. A restaurant that is so Highly Over-Rated it’s sinful. This restaurant is IL Mulino, a restaurant that has good food, not great that is way over-priced expensive, the decor is dark and horrible, and the service annoyingly mechanical. The place is a Huge Dissapointement to those who actually know what constitutes a great restaurant, and more specifically a great Italian restaurant, one such as Bar Pitti … Basta !

DBZ


Wednesday, June 5, 2013

NEW YORK TIMES 3 STARS CARBONE





Pete Wells, The New York Times food critic gives Carbone 3 Stars, but his Review barely rates a Fair. It was an awful Blase Review of New York's Hottest new Restaurant, Carbone. Don't get your signals crossed, Wells didn't right badly about Carbone, it's just that his writing style of this article wasn't very good, it was again, in fact Blase and harkens back to the awful New York Times Reviews of Frank Bruni .. The article had no sustenance, no pizzazz. Wells told as that the Vongole could have been more flavorful, The Tira Mi Su wasn't that good, that the Veal Parm was the way you always hoped it would be. He liked the Rigatoni and Tortellini, as well as Lobster Fra Diavolo and Scampi.
We've been waiting a few months for The New York Times to review Carbone and we gotta say, the reveiw is a disappointment. Grub Street, The New York Observer, New York Magazine, and even The New York Post put out better reviews to The Times Blase one.
Pete Wells generally writes a good review, but this one, as The Big Boys in Brooklyn would say, Fuhgettabout-it !!! You get a "Satisfactory" on this one Pete. In the end, not many will remember how poorly this review was written, but the fact that Carbone got a 3 Star New York Times review.  And I'm sure Mario Carbone and Rich Torissi could care less that the piece wasn't written very well, but that they got 3 Stars. For now on, that's all they are anyone will say, Three Stars from The New York Times. Basta!

Wednesday, May 8, 2013

CUOZZO DOESN'T Say "VEAL IS BEST In CITY" HE GIVES CARBONE 2 STARS




UNLIKE VIRGIL SOLOZZO in THE GODFATHER
CUOZZO DOESN'T Say "VEAL IS THE BEST In THE CITY"





Finicky (Notoriously "Off The Mark") New York Post Food Critic Steve Cuozzo gives Carbone a luke-warm 2 Stars and quotes The Godfather, saying" The Veal is not the Best in The City," a line made famous by Al Litieri as Vrigil Sollozzo tells crooked New York City Police Captain McColskey, when he ask, "How's the Italian Food in this restaurant (Louie's)?" Solozzo tels him to get the Veal, it's the best in the city. Well Cuozzo definitely didn't think that of the Veal at Carbone.

Cuzzo on Carbone's Pasta 

"Pasta monotonously lacked contrast or texture. Only one of six I tried rang the bell: modestly named, immodestly priced ($30) spaghetti de mare. The joy lay less in showoff elements like rock shrimp, bay scallops and razor clams, than in crackling tomato, garlic, chili, parsley and garlic. Most others evoked mediocre trattorias, especially dry and clumpy angel hair begging for more olive oil."

Cuzzo on Carbone's Clams:

Clams three ways batted .333; while oreganata clicked, neither lardo on top of casinos, nor sea urchin in a “fantasia” preparation was my idea of heaven.
Steve Cuozzo's Fianl Statement on Carbone:
"A restaurant born of so much talent and expectation should dazzle us from inizio alla fine. Carbone flickers like a teasing moon through billows of pomp — in a town full of truly great Italian places, it’s an offer I’ll gently refuse."







$50.00 VEAL PARMESAN Is ENOUGH For TWO



NEW YORK TIMES REVIEW "THE BIGGY" YET To COME



CARBONE vs CARBONE








THE RIGHT CARBONE!
OR IS IT WRONG?



Alessandor Altigieri (Owner Carbone Restorante 38th Street) has been getting a lot of extra business lately at his restaurant 
Carbone Restorante (aka The Wrong Carbone) in Hells Kitchen New York ... The source or root of the extra business is coming from an unlikely source, a rival New York restaurant, Carbone, New York's # 1 Hottest Restaurant of The Moment a.k.a. "The Right Carbone" down on Thompson Street in Greenwich Village.
Altigieri says he has been getting reservations request and delivery orders from people thinking they are ordering from the hot Carbone of the moment ... Altigieri also says, "Many people from Long Island or other places (New Jersey & Westchester) come by Limo, they "Eat" at my restaurant (by Mistake) and when they are finished they are very Happy ...











THE WRONG CARBONE!
OR IS IT RIGHT?














ROBERT DiNERO
as YOUNG "VITO CORLEONE"
THE GODFATHER PART II

Saturday, April 27, 2013

CARBONE ROUND-UP






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 acquire the space that was formerly 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

"GAEL GREENE GOES To WRONG CARBONE" !!!

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

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

Excerpt of Gael Greene's Review 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."






Waiter Mixes CAESAR SALAD

TABLE SIDE at CARBONE




NIGHT of The NONNAS: 

TWO ITALIAN GRANDMOTHERS REVIEW CARBONE

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."



*********************************************************************************






TIME OUT NEW YORK


The Feed: FIRST LOOK at CARBONE



"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 
From TIME OUT NEW YORK




"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."
Screenshot 2020-04-07 at 10.46.48 PM

Carbone

by Daniel Bellino Zwicke

Copyright 2020  Daniel Bellino Zwicke 

.
/
Copyright 2018 Daniel Bellino Zwicke

ROCCO'S


GREENWICH VILLAGE 

NEW YORK



Screenshot 2020-04-07 at 10.51.50 PM


The Old Rocco's

Greenwich Village New York
Photo Daniel Bellino Zwicke 2005



Screenshot 2020-04-07 at 10.52.13 PM


Carbone




5e1d6-1mangiaaa


MEMORIES of ITALIAN FOOD

ITALY NEW YORK & NJ

STORIES with RECIPES












.



.