If you purchase an independently reviewed product or service through a link on our website, Rolling Stone may receive an affiliate commission.
Few restaurants have amassed a dedicated following quite like Carbone, the Italian-American hotspot that’s earned raves from celebrities and foodies alike. Operated by Major Food Group, the namesake restaurant of Chef Mario Carbone started in New York’s Greenwich Village and has since expanded to locations in Las Vegas, Miami, Dallas and worldwide. The secret to Carbone’s success: good food, good service, good ambience… and perhaps...
Few restaurants have amassed a dedicated following quite like Carbone, the Italian-American hotspot that’s earned raves from celebrities and foodies alike. Operated by Major Food Group, the namesake restaurant of Chef Mario Carbone started in New York’s Greenwich Village and has since expanded to locations in Las Vegas, Miami, Dallas and worldwide. The secret to Carbone’s success: good food, good service, good ambience… and perhaps...
- 12/7/2023
- by Tim Chan
- Rollingstone.com
Chef Mario Carbone is unwilling to compromise on pre-cooked risotto.
Steadfast in his belief that the dish should be made to order, the Queens-bred culinarian has never served the Italian rice staple on any of his menus, not once during his last 10 years at the helm of Major Food Group’s Carbone, his eponymous restaurant with co-founders Rich Torrisi and Jeff Zalaznick that became a culinary-cultural movement.
“It takes 40 minutes to make. There’s no way of speeding that up. The only way to do it would be to pre-cook it, and I am unwilling to serve that dish precooked,” he says.
In this era, however, time is a luxury that Carbone can afford. With the opening of Mfg’s Zz’s Club New York at Hudson Yards, a private membership club, people will pay a $20,000 initiation fee and $10,000 annually to access Lobster Risotto all’Arrabbiata at Carbone Privato, one...
Steadfast in his belief that the dish should be made to order, the Queens-bred culinarian has never served the Italian rice staple on any of his menus, not once during his last 10 years at the helm of Major Food Group’s Carbone, his eponymous restaurant with co-founders Rich Torrisi and Jeff Zalaznick that became a culinary-cultural movement.
“It takes 40 minutes to make. There’s no way of speeding that up. The only way to do it would be to pre-cook it, and I am unwilling to serve that dish precooked,” he says.
In this era, however, time is a luxury that Carbone can afford. With the opening of Mfg’s Zz’s Club New York at Hudson Yards, a private membership club, people will pay a $20,000 initiation fee and $10,000 annually to access Lobster Risotto all’Arrabbiata at Carbone Privato, one...
- 11/29/2023
- by Melinda Sheckells
- The Hollywood Reporter - Movie News
If you purchase an independently reviewed product or service through a link on our website, Rolling Stone may receive an affiliate commission.
When it comes to food, few chefs in the U.S. have amassed a following quite like Mario Carbone. The 42-year-old has won as many accolades as he has social media mentions for his namesake Italian restaurant, which draws lines outside its locations each night that run as long as the contact list in the tastemaker restaurateur’s phone.
Carbone (the restaurant) has earned the praise of both...
When it comes to food, few chefs in the U.S. have amassed a following quite like Mario Carbone. The 42-year-old has won as many accolades as he has social media mentions for his namesake Italian restaurant, which draws lines outside its locations each night that run as long as the contact list in the tastemaker restaurateur’s phone.
Carbone (the restaurant) has earned the praise of both...
- 2/28/2022
- by Tim Chan
- Rollingstone.com
IMDb.com, Inc. takes no responsibility for the content or accuracy of the above news articles, Tweets, or blog posts. This content is published for the entertainment of our users only. The news articles, Tweets, and blog posts do not represent IMDb's opinions nor can we guarantee that the reporting therein is completely factual. Please visit the source responsible for the item in question to report any concerns you may have regarding content or accuracy.