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Why Carbone Is on Our Top 50 Italian Outside Italy

Carbone, under Mario Carbone, Rich Torrisi, Jeff Zalaznick's direction, is ranked #4 on our Top 50 Italian Restaurants Outside Italy. The regional Italian register: Italian-American (Bronx Sicilian roots).

The pasta-making method: Fresh extruded plus dried. The signature dish: Spicy rigatoni alla vodka, veal parmesan, lobster ravioli, Caesar tableside.

The wine program: Italian-American by-the-bottle; Tuscany and Piedmont strong.

The chef pedigree: James Beard Best New Restaurant 2013; Major Food Group flagship. The family lineage: Carbone family Bronx Sicilian lineage; Carbone himself trained at Torrisi Italian Specialties.

How to Book Carbone

The booking lead time: 10 to 14 weeks; reservations open at 10 AM exactly thirty days out. Reserve through OpenTable, Resy, or the restaurant's own booking portal where applicable; many of the best Italian restaurants outside Italy require dedicated concierge or hotel-based bookings during peak season.

Order the regional pasta. The kitchen's strongest expression at Carbone is the Spicy rigatoni alla vodka, paired with a producer from the chef's training region.

The dress code: Smart elegant; the captain in burgundy tuxedo sets the tone. The dinner spend: 200 to 320 USD per person at dinner before wine. The kitchen at Carbone is rated 9/10 for food and 10/10 for ambience in our editorial scoring.

Why Carbone Is Worth the Pilgrimage

"The Italian-American restaurant that defined the modern era. The captain in the burgundy tux, the Caesar tableside, the spicy rigatoni vodka. The hardest reservation in New York for ten straight years."

Our editorial scoring places the food at 9/10, ambience at 10/10, and value at 7/10. The Italian-American (Bronx Sicilian roots) register is structural; the chef lineage and the kitchen's calibration produce the dinner that rewards the booking effort.

Address: 181 Thompson Street, Greenwich Village
Founded: 2013
Chef: Mario Carbone, Rich Torrisi, Jeff Zalaznick
Regional origin: Italian-American (Bronx Sicilian roots)
Pasta method: Fresh extruded plus dried
Signature dish: Spicy rigatoni alla vodka, veal parmesan, lobster ravioli, Caesar tableside
Wine program: Italian-American by-the-bottle; Tuscany and Piedmont strong
Booking lead: 10 to 14 weeks; reservations open at 10 AM exactly thirty days out
Dinner price: 200 to 320 USD per person at dinner before wine
Best for: Italian Pilgrimage, Anniversary, Closing a Deal, Birthday Dinner, International Italian Travel

View Carbone on Restaurants for Kings →

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