Drink and Dine
Laying the table.
New York Italian-American, brought over whole
CARBONE
Restaurant
The kitchen is Italian-American of a particular vintage — red sauce, veal, whole fish, and pasta in portions meant for a table rather than a plate.
Every steak and chop goes over charcoal, and the largest of them is a wagyu tomahawk of 1,400 grams.
The martinis come 3 ways and no others: dry, dirty, or a Vesper. Behind them sit a dozen classics and a case of cigars, and the bar stays open an hour after the kitchen has closed.
The lobster risotto takes 40 minutes and the menu says so under the name. Order it when you sit down.
Kismet Recommends
- Caesar alla ZZ
- Spicy Rigatoni
- Veal Parmesan
- Lobster Ravioli
- Scallops Rosmarino
The martinis come 3 ways and no others: dry, dirty, or a Vesper.
