Mario Carbone at Sadelle's


Mario Carbone is a Chef and Managing Partner at Major Food Group (MFG). After finishing The Culinary Institute of America, he worked at Batali & Bastianich to join the opening team at Lupa Osteria Romana in Greenwich Village. Following Lupa, he went to work at a small family run restaurant on the western coast of Tuscany called La Dogana. It was here, he would learn to understand and appreciate the history and culture of Italians and their food.


  • One Star
    Michelin Guide
  • Nominee for Best Chef: New York City
    James Beard Foundation
  • Nominee for Best New Restaurant (Carbone)
    James Beard Foundation
  • Favorite Restaurant Newcomers
    The New York Times
  • Best New Chefs
    Food & Wine
  • Restaurant of the Year
    Eater Awards
  • ChefsFeed Winner
    One of the Best Things to Eat in NYC

My Restaurants

  • Santina
    820 Washington St
    New York, NY
  • Dirty French
    180 Ludlow St
    The Ludlow Hotel
    New York, NY
  • Parm
    Yankee Stadium
    Bronx, NY

Where I Eat

Behind the Scenes

Fluke fin sashimi
"Masa makes his own great ponzu for this obscure treat. Chewy (in a good way), interesting to eat, and above all, very tasty."
Dry & sautéed string beans
"Make sure to order yours with pork. These blistered green beans are one giant umami bomb, with much of the flavor coming from the dried shrimp and pork. You can almost get away with saying you're eating vegetables."
Chef Mario Carbone reviews  at
Crispy fish taco
"It takes about six seconds for your tacos to arrive after you order them. They're filled with the crispy fried fish du jour and topped with shredded cabbage. Two come with every order, so use both the green and red hot sauces sitting on the table. Then wash it down with some watermelon juice."
Chef Mario Carbone reviews  at
Whole fire roasted eggplant
"It takes about 15 minutes to get, but it's well worth the wait. After it comes out of the oven, the charred skin gives it a smokey component. The kicker is that they bust it open tableside and finish it with olive oil and salt. Clean livin.'"
Bone-in New York strip steak
"I love Minetta Tavern's famous bone-in strip steak because the deliciously funky aged beef is perfectly charred."
Chef Mario Carbone reviews  at
Spaghetti w/ Dungeness crab
"This spaghetti is spicy with jalapeños and full of beautiful crab meat and briny sea flavor. It's topped with breadcrumbs and scallions."

From My Menu

Chef Mario Batali reviews Honey roasted turkey sandwich at Parm
$$ | Italian
1 Review
"Parm's turkey is slow-roasted like porchetta—so simple, so dreamy, so perfect."
Chef Brooks Headley reviews Potato and egg hero at Parm
$$ | Italian
1 Review
"People piss their pants over the chicken parm and turkey sandwiches, and yeah, they're good—but my favorite is the potato and egg with provolone on a sesame seed hero. It's phenomenally simple but tastes out-of-this-world and is best eaten at 35,000 feet above the Atlantic on a plane trip to Portugal (I did this)."
Chef Michelle Mah reviews Guanciale e Pepe at Santina
$$$ | Italian, | Modern
Meatpacking District
1 Review
"Italians make pork fried rice??? Whaaa??? Short grain rice made with pork, black pepper and parmigiana! So good and unexpected!"