Mario Carbone at Sadelle's

Bio

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.

Accolades

  • 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

From My Menu

Chef Mario Batali reviews Honey roasted turkey sandwich at Parm
$$ | Italian
Nolita
1 Review
"Parm's turkey is slow-roasted like porchetta—so simple, so dreamy, so perfect."
Chef Brooks Headley reviews Potato and egg hero at Parm
$$ | Italian
Nolita
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!"