Showing posts with label Parm. Show all posts
Showing posts with label Parm. Show all posts

Thursday, December 11, 2014

Dirty French 2 Stars NY TIMES PETE WELLS

Pete Wells of New York Times 2 Stars Dirty French
Dirty French Dining Room
Ludlow Street
Lower East Side of New York
Pete Wells, New York Times Food Critic gives Dirty French a lukewarm
2 Star Review .. Two Stars is not what you thrive for when you open a restaurant like this. You strive for 4 Stars, are happy if you get 3, not dejected with 2 but you really want at least 3 ..  So The Torrisi Boys Mario Carbone and Rich Torrisi are at it again, with their latest venture Dirty French, and as the name would imply, it's a French Restaurant serving French Food, but French Food The Torris Boys way, and we here it's most Rich Torrisi at the helm on this one.
Mario Carbone and Rich Torrisi actually met a  French Restaurant, Daniel Boulud's Daniel where they were both cooks, met, became friends, and the rest is New York Restauramt History as this dynamic due went on to creat the hugely popular Torrisi Italian Specialties, Parm, and uber hot Carbone, as well as an outpost of Parm at Citi Feild, and now Dirty French their first forray into the French Culinary World as owners.
Carbone and Torrisi though their frist few establsihments are Italian, the two have extensive training with French food in culinary school, at Daniel, and working abroad in French Restaurants. 
by Daniel Bellino Zwicke

Wednesday, March 19, 2014

Carbone Going Corporate


Thompson Street

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 ...



Mulberry Street

Frank Sinatra & Dean Martin