Carbone Italian Restaurant Lower West Side of NYC
https://www.carbonenewyork.com/about.php
Carbone is an Italian-American restaurant created by Mario Carbone, Rich Torrisi and Jeff Zalaznick.
The restaurant pays homage to the essence of the great Italian-American restaurants of mid-20th century in New York, where delicious, exceptionally well-prepared food was served in settings that were simultaneously elegant, comfortable and unpretentious.
The food nods to that same history, but takes its culinary cues from the great talents and techniques of the present and of the future.
Enjoy familiar dishes like
Seafood Salad,
Linguini Vongole,
Lobster Fra Diavola,
Chicken Scarpariello and
Veal Parmesan:
Each dish is elevated to a newer higher level of traditional Italian culinary delight.
THE TEAM
MARIO CARBONE
RICH TORRISI
JEFF ZALAZNICK
https://www.carbonenewyork.com/menus.phpSee
POLICIES
Kindly note, guests are required to submit a $50 per person (plus tax) deposit upon booking. This deposit will go towards the total of your final bill.
For lunch, deposits will be refunded for cancellations made 12+ hours prior to the reservation. Cancellations within 12 hours of the reservation time will forfeit the deposit.
Deposits for dinner reservations will be forfeited if canceled after 12:00 PM on the day of the reservation.
We take reservations for Carbone exclusively on Resy. We release tables 30 days in advance for lunch and dinner. You can add yourself to the notify me list up to 30 days in advance. Once reservations become available, you will get an alert and be able to book.
For larger parties, please contact our events department at events@majorfood.com
Carbone offers an extensive wine selection. Should you choose to bring your own wine, the corkage fee is $95 per 750mL bottle.
Please note that we do not permit guests to bring any bottle that we currently offer on our list. Please contact the restaurant with any questions.
RESERVATIONS
To change or cancel an existing reservation, inquire about allergies or dietary restrictions, or coordinate a prepay, please email us at info@carbonenewyork.com
To reserve at one of our sister restaurants, please click here or email us at reservations@majorfood.com
Make Your Reservations At This Web Page
https://www.carbonenewyork.com/contact.php
BE SURE to read the Policies for payments and Dress Code.
DRESS CODE
Guests are encouraged to dress for the occasion. Any guest who does not appear sufficiently well-presented may be refused entry. No shorts, open-toed shoes, or tank tops. Athletic wear and baseball caps are kindly prohibited.
Policies are located here: https://carbonenewyork.com/about
181 Thompson Street
between Bleecker & Houston
New York, NY 10012
Greenwich Village
Buona cena al Carbone!
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Editor’s Note: I want to explain a bit more about why Carbone is occasionally accused of being a bit too expensive.
I completely disagree with that assessment, and here’s why
The people who say these things are people who are seeking another way to earn extra money and they go onto You Tube and compare Carbone to another restaurant also owned by the same restaurant group. That restaurant is named Torrisi. Right now Torrisi is a little less expensive. The food is good, but it’s a different concept for an Italian restaurant.
They’re getting started so they naturally will hold prices down and suffer with a lot of work for a low profit ratio.
These critics who make these comparisons know nothing about the cost of maintaining a restaurant. They do not realize that buying the best and freshest ingredients always costs more.
They know nothing as an executive chef knows, about wet cost (brought to the kitchen) and dry cost (the price after the steak or fish has been “cooked.”) To put this simply they know what they like and now they are self styled food critics who know too little about cooking and restaurant management.
There’s one young man who made a video about Torrisi and we watch him eating and nodding his head. He is not well dressed. He is not well mannered. With his cell phone looking up from his plate he does not make an attractive or gracious picture.
He admits Torrisi’s food is very good, and is more along modern culinary trends. They do not specialize in tradition. He complains that it cost him about $85 for a very good lunch. If I am honored to write up an advertising page for Torrisi I will not use his video. I hope the owners can arrange a professional group involved in T.V. production and broadcasting to make a more attractive and gracious video for themselves, for YouTube and for the restaurant owners, because they certainly deserved to be displayed in a more attractive light.
To add to the misery we have more thieves running around the city and now several better class restaurants will be forced to hire armed guards and these guards will need to keep the doors locked, open a door, let someone in, and then close and lock the door again.
I presently write from The Philippines and this is the sort of thing I experience every time I go to the bank, and there are also armed guards at a big grocery super-market type store here. This armed guard habit (I’m sad to say) will become a modern inconvenience for New York City too, eventually. The thieves have moved from department and big box stores to holding up diners at their tables. The diners are afraid to resist and say “no”. I think they should refuse.
I think the thieves wouldn’t dare to actually shoot someone in a restaurant or a Diamond District Jewelry store. They don’t want to be on the police watch list for that sort of felony.
The laws must be reversed. New York City needs more police funding and theft of anything worth more than six dollars should be a felony, in my opinion.
The price of labor is rising. These working people need to eat and pay rent too, you know. …And the taxes are added, and added. And added! The employer pays about twice the price for the employee when you add in the taxes he must pay to employ this person.
Carbone specializes in Traditional Italian Cuisine. They hold to the highest standards they can maintain. You would find better food preparation even in Rome!
But, let’s be sure you understand what the food critics never tell you.
Carbone is offering food and an entertaining historic experience. The ambiance, is very upper class 1920 – 1950 in its decoration. The restaurant looks like the sort of place that would be dining to the music of Tommy Dorsey and his orchestra and entertained by singers like Frank Sinatra.
Waiters quickly ghost around with silver trays draped with white towels and place all the food before you in the most proper upper class presentation. Even the table cloths may be ever so carefully draped and folded to present a most beautiful table setting. All of this requires time and work as a young, flexible person squats or sits on a child’s chair working around the table folding and working the table cloth draping to look perfect.
Sales work, anywhere you go, is about teaching and explaining features and benefits, and explaining the future, or the experience the buyer will enjoy. 80% of everything that happens in the U.S. Economy happens because someone “sold” something to someone else. That’s not evil. Selling food with ambiance is likewise not evil.
Let’s suppose you are a married woman and you have decided you want to give your husband a gift. He needs a new and perhaps slightly larger blue pin stripe suit. So you visit me at Nordstrom’s Department Store and I lay out this blue suit for you and I also display colored shirts, explaining that colored shirts are “in fashion” again, light yellow, light pink, and light blue. And then I display a burgundy silk tie and a darker blue ascot. By the time we’re done you’ve bought all of it, chosen three more ties, and a second pair of trousers, and a new pair of formal shoes in burgundy with white tops. It cost you over a thousand dollars, but you expected that.
I didn’t force you to buy.You came in to inquire. I sold you good quality products. You left apparently happy with the purchase and my recommendation for a good local tailor. Was that evil?
So you go to a restaurant and get the ambiance and the experience of dining in a fine Traditional Italian Restaurant with the best food available, and preparation done as close to perfection as anyone can attain.
You got the experience of dining in a Restaurant in Rome without the cost and exhaustion of traveling there. If you are likely to go to a theater for the experience of a show, Ballet, a movie or an orchestra or opera, or take your children to Disneyland for the experience, why is it somehow wrong for a restaurant to provide a fine upper class Traditional Italian Dining experience? I hope you see my side of this discourse.
All of the better restaurants in town can justify their price with excellent food and a wonderful experience. There are many Italian Restaurants in NYC. There is Only One “Carbone,” and to have their experience and their quality of cooking you must go there.
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