Fluke fin sashimi
$$$$, Japanese, Asian, Sushi, Midtown
"Masa makes his own great ponzu for this obscure treat. Chewy (in a good way), interesting to eat, and above all, very tasty."
ChefMario Carbone
New York
About Mario Carbone
Mario Carbone is a Chef and Managing Partner at Major Food Group (MFG). After finishing The Culinary Institute of America, he worked at Batali & Bastianich to join the opening team at Lupa Osteria Romana in Greenwich Village. Following Lupa, he went to work at a small family run restaurant on the western coast of Tuscany called La Dogana. It was here, he would learn to understand and appreciate the history and culture of Italians and their food.
My Venues
- Carbone
- 181 Thompson St
- New York, NY
- Carbone Italian Restaurant
- Aria Resort & Casino
- Las Vegas, NV
- Dirty French
- 180 Ludlow St
- The Ludlow Hotel
- New York, NY
- Parm
- Yankee Stadium
- Bronx, NY
- Parm
- 248 Mulberry St
- New York, NY
- Sadelle's
- 463 W Broadway
- New York, NY
- Santina
- 820 Washington St
- New York, NY
- ZZ's Clam Bar
- 169 Thompson St
- New York, NY
Accolades
- One StarMichelin Guide
- Nominee for Best Chef: New York CityJames Beard Foundation
- Nominee for Best New Restaurant (Carbone)James Beard Foundation
- Favorite Restaurant NewcomersThe New York Times
- Best New ChefsFood & Wine
- Restaurant of the YearEater Awards
- ChefsFeed WinnerOne of the Best Things to Eat in NYC
Where I Go Out
Crispy fish taco
$$, Mexican, Full Bar, Tacos, Nolita
"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."
Whole fire roasted eggplant
$$, Pizza, Italian, Ukrainian Village
"It takes about 15 minutes to get, but it's well worth the wait. After it comes out of the oven, the charred skin gives it a smokey component. The kicker is that they bust it open tableside and finish it with olive oil and salt. Clean livin.'"
Bone-in New York strip steak
$$$, Burgers, Modern, American, Steakhouse, Greenwich Village
"I love Minetta Tavern's famous bone-in strip steak because the deliciously funky aged beef is perfectly charred."
Bacon-cheddar burger
$$$, Wine Bar, American, Bar, West Village
"This is a perfectly executed burger served unexpectedly at a bar. The bun is nicely toasted, the burger is the exact temperature you order it and the condiments are fresh. Most importantly, it's served til 4 a.m.!"
Regular slice
$, Pizza, West Village
"There's lots of fancy pizzas in NY, but this is where you go to get the perfect, quintessential slice. Because of the high turnover at the Carmine Street location, slices here are always hot out of the oven at any time of day or night. Go elsewhere for garlic knots."
At My Venues
Chopped salad
$$, Italian,
"From the mushrooms to the roasted tomatoes and bitter greens... this is a salad"
