Carbone's vongole captures the simplicity of coastal Italian tradition — fresh linguine tossed with Manila clams in a light white wine and garlic broth, finished with parsley and a drizzle of olive oil. The pasta is cut by hand and has an artisanal texture that catches the sauce. Multiple diners report it tastes identical to the New York original.
Tips from diners
Arrive hungry — the portions are generous and meant for sharing. A single linguine can easily feed two diners.
An iconic Carbone signature — a thinly pounded veal cutlet, breaded and pan-fried until the crust shatters, then topped with San Marzano tomato sauce and molten mozzarella. The dish is finished tableside and arrives as an oversized presentation, sharing-friendly and substantial. Reviewers note it's equally famous at the original New York location and executed with care in Dubai.
Tips from diners
Order it to share — the portion is massive and meant for the table. It arrives on a large plate and draws looks from nearby tables.
Book well in advance — Carbone fills up quickly, especially for Friday and Saturday dinner service. Weekday early seating (around 6:15pm) has shorter waits.
Carbone's meatballs are braised for hours until tender, then finished in San Marzano sauce. A dollop of fresh ricotta sits atop each meatball, adding creaminess to the rich sauce. Reviews consistently praise the texture — neither dense nor loose, struck with careful hand-rolling. They arrive in a cast-iron dish meant for sharing.
Tips from diners
Order early in your meal — these are perfect for the whole table to share while waiting for mains.
A standout from the menu — hand-cut rigatoni tossed in a vibrant San Marzano tomato sauce with garlic and a restrained kick of chili. The heat builds slowly and complements the acidity of the sauce without overpowering the pasta's subtle sweetness. It's less about fire, more about balance.
Tips from diners
Order extra bread — this pasta sauce is too good to leave on the plate.
Live lobster is split and sautéed, then tossed with spaghetti in a fiery tomato broth infused with white wine and chili. Chunks of tender lobster meat fold throughout the pasta. It's one of the most theatrical dishes Carbone serves — dramatic, generous, and meant to impress.
Tips from diners
Request it plated tableside if possible — the presentation is part of the experience. Ask your server in advance.
Carbone opened on Palm Jumeirah in October 2025, marking the acclaimed Greenwich Village institution's first Middle East location. The menu honors 1950s Italian-American traditions with signature dishes like oversized veal parmigiana and handmade pastas, all served with theatrical flair beneath a soaring jellyfish tank — one of the largest aquariums in the world.
The jellyfish tank above the dining room is stunning but can be distracting — request a table away from directly below if you prefer to focus on your meal.
Booking opens three months in advance. Reserve the moment your dates are eligible — tables fill instantly, especially weekends.
Smart casual is the stated dress code, but most diners dress for the occasion. Avoid beachwear and flip-flops.
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