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- Carbone Restaurants
Carbone, created by Mario Carbone, Rich Torrisi and Jeff Zalaznic, offers an elevated Italian-American dining experience with iconic dishes and timeless ambiance at locations worldwide
- Carbone New York
Carbone, located in NYC's Greenwich Village, is an Italian-American restaurant by Mario Carbone, Rich Torrisi, and Jeff Zalaznick, offering a quintessential New York dining experience
- Book Your Carbone Reservation Now on Resy
Carbone is Chef Mario Carbone’s homage to 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
- Carbone Miami
The Carbone menu features classic Italian-American dishes prepared with only the most exceptional ingredients and fine-dining techniques Favorites like Caesar Salad alla ZZ, Carpaccio Piemontese, Baked Clams, and Veal Parmesan reach thrilling new heights
- Carbone Dallas
Carbone Dallas, located in the Design District, is an Italian-American restaurant by Major Food Group, offering classic dishes in an elegant setting
- Our Story | Carbone Fine Food
With its menu inspired by the great, NYC red-sauce joints of the past, Carbone is the place to see and be seen Located on historic Thompson Street under the neon glow of the original Rocco sign, Chef Mario and crew serve up his award-winning fare in an anything-can-happen atmosphere
- Carbone (restaurant) - Wikipedia
Carbone is an Italian-American restaurant chain with locations in the Greenwich Village neighborhood of Manhattan and elsewhere It is operated by Major Food Group, which also operated ZZ's Clam Bar
- Carbone’s set to close June 27 after 93 years
Carbone’s Restaurant, an iconic Italian-American eatery in Hopkinton at the border of Southborough and Ashland, will be closing on June 27 after 93 years in operation The town is negotiating with the owners to purchase the land for town and open space use, Assistant Town Manager Lance DelPriore confirmed in an email to the Independent Friday
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