Carbone New York
Italian restaurant · Greenwich Village
181 Thompson St, New York, NY 10012
:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/19863266/CARBONE_1002.jpg "Carbone New York by Gary He")
/cdn.vox-cdn.com/uploads/chorus_image/image/66629267/CARBONE_IG_Live_talk.0.jpg "Carbone New York by Gary He")
Highlights
Upscale Italian-American fare in a retro-glam space
Upscale Italian-American fare in a retro-glam space
"We visited Carbone London on opening night, Wednesday 17 September. We do not accept press invites or free meals. We got our Carbone booking the same way we get every other booking; with some old-fashioned refreshing. We’ll be back to try more of the menu, and give a fully rated review." - Jake Missing
"Carbone is secretly the best at lunch, and that’s also when it’s easiest to secure a table. (Not actually easy though—just slightly easier.) During the day the curtains are pulled back to let the daylight into this cult-famous Italian restaurant, nobody seems to care how long you stay, and it's something of a revelation to drink a Negroni surrounded by people who probably don't have to worry about a day job. Reservations are released online 30 days in advance at 10am. Walk-ins are not accepted. Best of luck." - willa moore, bryan kim, molly fitzpatrick, will hartman, sonal shah
"Verdict: Carbone is overhyped. It’s so overhyped that you’ll hear people claim that the food here isn’t even any good. That is untrue. The red sauce Italian food at Carbone is consistently delicious. This is just such a sceney restaurant, and there are so many other places where you can get excellent Italian food in this city. The only real reason to struggle for a table here is if you want to sit in a chair that Rihanna might have once occupied. Reservations are released online 30 days in advance at 10am. Walk-ins are not accepted. Best of luck." - bryan kim
"Calling these baked clams is selling them short, because it's not just one type of baked clams. It's three. There's clams oreganata, shining almost green from the sheer amount of oregano, but also baked clams covered in a translucent layer of lardo, and Mario Carbone's signature clams, each of which are topped with a small dollop of sweet uni. Make sure to order these (if you ever actually manage to get a table here). They’re luxurious. Reservations are released online 30 days in advance at 10am. Walk-ins are not accepted. Best of luck." - willa moore, molly fitzpatrick, neha talreja
"After a big win in the Garden, there’s nothing better than a big family meal at Carbone. Yellowtail special to start, scratch that: bread basket to start. The classic spicy rigatoni is a must and then throw some lobster ravioli in and you have a potent one-two punch. Can never choose between the dover piccata or bass Allison, but they’re both winners in my book." Reservations are released online 30 days in advance at 10am. Walk-ins are not accepted. Best of luck." - andrew steinthal
