The signature pasta at Carbone and their most sought-after dish. Hand-cut rigatoni is tossed in a sauce that balances sweet tomato, the warm burn of vodka, and a gentle chili tingle. The sauce clings to each piece of pasta without being heavy. The dish arrives on hand-painted plates created by nonnas in Southern Italy, adding to the theatrical presentation.
Tips from diners
Order this as your main pasta. It's the signature for a reason and appears on nearly every table in the dining room.
Pair this with the Chicken Scarpariello or a simple grilled fish. The richness of the sauce pairs well with proteins that have some acidity.
Littleneck clams on the half shell are topped with a garlic-herb breadcrumb mixture and baked until the breadcrumbs turn golden and the clams release their brine. The result is a warm, briny starter that's both comforting and refined. The breadcrumb topping adds texture and a savory crunch.
Tips from diners
Order this first and savor it while looking out at the South Beach scene. The warm clams pair nicely with a cold white wine.
This is Caesar salad refined through technique and ingredient quality. The salad is assembled tableside, where the server whisks together anchovies, Pecorino Romano, garlic, and egg yolk with olive oil to create the emulsion. The finished salad features crisp romaine and oversized, garlicky croutons that don't soften immediately. The balance between the sharp cheese and the creamy, anchovy-forward dressing is what sets this apart.
Tips from diners
This is an excellent opening course before your pasta. The richness doesn't overwhelm and the acidity cleanses the palate.
A classic reinterpreted with care. Thin veal cutlets are pounded, breaded, and pan-fried until golden. They're then layered with fresh mozzarella and a bright tomato sauce, and finished under the broiler. The crust stays crispy, the cheese melts into crevices, and the tomato provides acidity that cuts through the richness.
Tips from diners
Pair with the Spicy Rigatoni Vodka and share both — one is a proper portion for one person, but two can make a full meal from these two dishes.
A premium opening that showcases pristine beef tenderloin sliced translucent-thin and arranged on a cold plate. The slivers are dressed with white truffle shavings (when in season), sharp Pecorino Romano, and a bright squeeze of fresh lemon. The result is a delicate, mineral-forward dish that highlights the quality of the beef and truffle.
Tips from diners
This is the dish to order when you want to signal elegance. The truffle presence depends on season, so ask your server about current availability.
Carbone opened in Miami Beach in 2021 as a Major Food Group concept featuring Chef Mario Carbone's refined interpretations of Italian-American classics. The dining room, designed by legendary interior designer Ken Fulk, has become one of South Beach's hardest reservations. The menu sources premium ingredients and executes dishes with fine-dining precision while maintaining the warmth of a classic red-sauce establishment.
Carbone is one of Miami's hardest tables. Book via Resy 60 days in advance. Even with a reservation, plan to wait 10-20 minutes at the bar during peak hours. Calling the restaurant directly at the phone number above can sometimes yield last-minute cancellations.
The restaurant only opens for dinner (5:30 PM), but weeknight dinners before 7 PM are quieter than weekend evenings. Monday and Tuesday nights offer the best chance of a faster table and less noise.
Complimentary bread basket arrives immediately with multiple types of bread, salumi, cheese, and marinated vegetables. Come hungry and make this part of the experience — the basket alone shows the restaurant's commitment to abunbalance.
The burgundy-vested service captains are trained to enhance the romance of the evening. They're familiar with the menu and will guide you toward complementary dishes if you ask for suggestions.
Page last updated: