Best Dishes at Carbone
Complementary Antipasto Spread
StartersPart of Carbone's hospitality ritual. Before the menu arrives, servers present platters of house-cured meats, aged cheeses, crusty bread, and prepared items. This is not charged separately and sets the tone for the meal. The quality of the proteins and the care in presentation demonstrate the restaurant's commitment to Italian dining traditions. This course alone justifies a portion of the cover charge.
Caesar Salad Tableside (Cesare alla ZZ)
SaladsA theatrical presentation that is as much about performance as it is about salad. The server builds the salad at your table, mixing the romaine, eggs, anchovies, and creamy dressing in perfect proportion. The croutons are house-made daily and stay crispy until the moment of service. The dressing has a pronounced anchovy note that avoids being fishy. This is New York Italian-American dining tradition elevated.
Spicy Rigatoni alla Vodka
PastaOne of the most recommended dishes on the menu. The rigatoni is cooked al dente and the sauce has a subtle pink hue from the tomato-cream emulsion. The vodka adds a slight burn and depth. The 'spicy' refers to a gentle heat that comes from red pepper flakes, not overwhelming fire. Multiple 2025-2026 reviews call this one of the best vodka pasta dishes in the city, though some note the $34 price point seems steep for a vegetarian pasta.
Lobster Fra Diavolo
PastaA luxury pasta course that showcases the kitchen's seafood technique. The lobster is cooked until the meat is tender and the shell releases flavor into the sauce. Fresh tagliatelle clings to the spicy tomato broth. The tableside finish (typically flaming or tossing) adds theater to an already impressive dish. Recent reviews (2025) praise the generous lobster portion and the way the pasta absorbs the briny, spicy sauce.
Veal Chop Parmesan with Arugula and Lemon
MainsA hearty main course that represents old-school Italian-American cooking. The veal is pounded thin but the restaurant uses a thick cut, ensuring the meat stays tender. The breadcrumbs crust up golden and crispy. The peppery arugula and squeeze of fresh lemon cut through the richness. This is classic preparation executed with quality ingredients. Reviews note the veal is tender and the cooking is precise.
About Carbone
Carbone is a Major Food Group restaurant helmed by Mario Carbone, Rich Torrisi, and Jeff Zalaznick. Opened to massive buzz, it's styled as a mid-century Italian-American classic with tuxedoed servers, complementary appetizers, and theatrical presentations like the Caesar salad served tableside. The restaurant is notoriously difficult to book (reservations release 30 days in advance and fill immediately), but the high prices and scene-focused nature generate divided opinions on whether the food justifies the hype.
Top 5 dishes at Carbone:
- Complementary Antipasto Spread – 92% recommended(Signature)
- Caesar Salad Tableside (Cesare alla ZZ) – 91% recommended(Signature)
- Spicy Rigatoni alla Vodka – 89% recommended(Signature)
- Lobster Fra Diavolo – 90% recommended(Signature)
- Veal Chop Parmesan with Arugula and Lemon – 88% recommended(Signature)
Details
- Cuisine:
- Italian
- Price Range:
- $$$
- Phone:
- +1 212 254 3000
- Website:
- Visit Website
- Services:
- Dine-in, Reservations, Wine List, Lunch, Dinner, Wheelchair Accessible, Full Bar
- Menu:
- View Menu
- Reservations:
- Book a Table
Hours
- Friday:
- 11:30 AM - 2:00 PM(Open Now)
- Sunday:
- 5:00 PM - 11:30 PM
- Monday:
- 5:00 PM - 11:30 PM
- Tuesday:
- 11:30 AM - 2:00 PM
- Wednesday:
- 11:30 AM - 2:00 PM
- Thursday:
- 11:30 AM - 2:00 PM
- Saturday:
- 5:00 PM - 11:30 PM
Book exactly 30 days in advance on Resy at 10:00 AM when reservations drop. They fill within minutes. Set a phone alarm and have your party size and date ready.
This is a dressy, classy affair. Wear something smart-casual to formal. Tuxedoed servers set the tone — dress accordingly. No gym wear or sneakers.
The theatrical service is part of the experience. Servers in classic tuxedos work the floor with polish and personality. Lean into the retro vibe rather than resisting it.
Carbone is expensive. Appetizers are $20-30, entrees $40-60. Factor in drinks and tax when budgeting. The scene and nostalgia factor are part of the price — if you just want pasta, this isn't the best value.
The location is excellent — Bleecker and Thompson in the heart of the Village. Arrive early to explore the neighborhood or stay late for drinks at nearby bars.
Page last updated: