| Abstrakt: |
"The idea to do what Carbone is, that's more acutely Mario's particular dream as a young chef", says Torrisi, whose name graced their first restaurant, Torrisi Italian Specialties. Carbone and Torrisi both eventually moved on: Carbone to wd~50, the Lower East Side mecca where Wylie Dufresne was cooking on the bleeding edge of molecular gastronomy, and then to Del Posto, the city's first Italian Italian restaurant in decades to score four stars from the Times, courtesy of then critic Sam Sifton. On a brisk Texas morning on the last day of March, I am sitting with Carbone at the new Carbone in Dallas, in the bones of a restaurant set to open, alarmingly, that night. The red-sauce joint on Thompson might be just one of the 30+ restaurants on three continents under the Major Food Group umbrella, but Carbone is the flagship restaurant and the one that bears his name. [Extracted from the article] |
