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“We no doubt knew we had something special on our hands,” remembers Zalaznick.Īccording to MacAllen, before Carbone, old-school Italian joints had been slowly disappearing due to food trends and gentrification. His enthusiastic review (headline: “A red sauce joint steals the show”) put Carbone on the proverbial map with New York trend-chasers and the culinary elite, building a foundation for a fervent following. The acclaim for its cuisine popped up in major press right away, most notably from the New York Times food critic Pete Wells. “They raised prices and raised the bar, making what had been casual food into something fancy,” he says. Photograph: Bloomberg/Getty ImagesĪccording to Ian MacAllen, the author of the recent book Red Sauce: How Italian Food Became American, Carbone signified a gentrification of red sauce. Rigatoni in spicy vodka sauce is served at Carbone in 2013. But in reality, we were just three native New Yorkers trying to do right by what we were trying to create.” “The early buzz was, ‘Who do these kids think they are, charging these prices and wearing tuxedos?’ There was a community taking offense that we were trying to act like an older, more established group. “It was somewhat spotty in the beginning,” Mario remembers. Think $50 for veal parmesan, long before inflation had taken hold in the US. After all, the trio was relatively young and inexperienced while their prices were eyebrow-raisingly expensive. Italian New Yorkers and food critics were initially skeptical. Though Carbone is haunted by the rich and famous now, it wasn’t an immediate success. “We had his whole family in and everyone wore Yankees hats and they tipped them to the captain.” “When Derek Jeter played his last game as a Yankee, he flew back from Boston that night so he could have dinner at Carbone, too,” Mario recalls. Tony Bennett dined there (that one was a highlight for Mario), and so have Adele and Drake. Bad Bunny went the weekend of his historic residency at Yankee Stadium, later visiting the night before the Met Gala with Kendall Jenner two days later Rihanna and A$AP Rocky stopped in. Selena Gomez took Brooklyn Beckham and his wife for a night out Rosalía celebrated her birthday there.

The byproduct of that is a very high-quality clientele.”

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“We understand how to take care of people and create an environment people want to be in. “We created that culture,” he says of a see-and-be-seen atmosphere, seemingly looking at the operation as less like a restaurant and more like a club. Zalaznick, who energetically answers questions like a macho football coach giving his team a pep talk, isn’t ashamed of the glitzy reputation the brand has cultivated. Photograph: Alexander Tamargo/Getty Images for American Express Presents Carbone Beach Rich Torrisi, Jeff Zalaznick and Mario Carbone in Miami last week. But its success was built on Carbone, with its old-school Italian restaurant pastina, along with an inherent exclusivity in a relatively small space that regularly lures high-powered diners. In addition to Carbone locations everywhere from Las Vegas to Hong Kong, Major Food Group’s empire encompasses 50 restaurants with a range of cuisine. The name was meant to be tongue-in-cheek since it was originally a bare-bones operation, starting with the launch of a sandwich shop in 2009 (according to Mario, the sentiment was “let’s be major”.) But the moniker was a self-fulfilling prophecy, and the company grew into a globe-trotting juggernaut of restaurants, hotels and private clubs. Ten years, ago Mario Carbone and Torrisi joined with business brain Jeff Zalaznick to launch Major Food Group. (They eventually scored a seat in January when the pop star sold his $200m music catalog.) As was breathlessly reported by the tabloids at the time, they were (gasp!) turned away last summer after arriving without a reservation.

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“But when President Obama was still president and he came to Carbone, that was like, ‘Oh my God, the leader of the free world is stopping by for pasta.’” (The 44th president sat at table 45 and ordered a dirty martini.) Snagging a seat at Carbone’s flagship New York location has become a power move that not even the A-listers Justin and Hailey Bieber can always finagle. “The list of people I’ve gotten a chance to cook for has been pretty remarkable,” says Carbone’s business partner, Chef Rich Torrisi, with wide-eyed enthusiasm.

Ten years after a space in time youtube