In the bustling world of culinary experiences, one name stands out for its ability to blend nostalgia with modern flair—Carbone. Known for its classic Italian American fare and high-energy ambiance, Carbone has transcended being just a restaurant. It’s an experience that transports you back to New York City’s iconic red-sauce joints while serving dishes with precision and passion.

The Rise of Carbone

Founded in 2011 by Jeffrey Zalaznick, Mario Carbone, and Rich Torrisi, Carbone began as a small, unassuming spot on Thompson Street. It was more than just another restaurant; it was an homage to the Italian-American dining scene that these young restaurateurs saw as undervalued.

“In 2012, when we were barely in our thirties, the three of us banded together to bring new energy and soul to the fine-dining landscape by building an Italian American restaurant. A red-sauce joint,” they wrote in the forward for their book.

More Than Just a Restaurant

The essence of Carbone lies not only in its food but also in its ability to revive a fading tradition and make it relevant again. Today, it operates as both a private club and a culinary empire with locations spread across major cities like New York, Las Vegas, Miami, and Dallas.

A Culinary Journey Through Pages

Carbone’s influence extends beyond its dining rooms. With the release of their new book by Assouline, readers are invited to delve deeper into the stories that make Carbone so unique—a blend of oral history and cherished recipes.

The Signature Dishes

This cookbook isn’t just about replicating dishes; it’s a storybook filled with insights on how each plate came to be. From their renowned tableside Caesar salad to the linguine vongole, every recipe is a testament to tradition reimagined.

Secrets in Every Recipe

• Their signature rigatoni alla vodka captures the essence of Italian comfort food with a luxurious twist.
• Mario’s Meatballs are a revelation, featuring sweet Italian sausage and milk-soaked bread for an unmatched flavor profile.

Discovering Mario’s Meatballs

A standout dish from their book is the iconic Mario’s Meatballs. These aren’t your average meatballs; they’re a labor of love, combining Italian culinary techniques with rich flavors.

The Recipe Unveiled

Serves 6 | Prep Time: 35 minutes | Cook Time: 1 hour

Ingredients:

Meatballs

• 2 1/4 cups day-old or stale white bread, crust removed, cut into 1/2-inch cubes
• 1 cup plus 3 tbsp whole milk
• 3 tbsp olive oil
• 1 1/2 cups finely chopped yellow onion
• 12 garlic cloves, finely chopped
• 1/3 cup finely chopped flat-leaf parsley
• 2 tbsp kosher salt
• 1 1/2 pounds ground beef, preferably 80/20
• 12 ounces sweet Italian sausage, casings removed
• 1 large egg, lightly beaten
• 1 cup finely grated 24-month-aged Parmigiano-Reggiano

Tomato Sauce

• 5 1/2 cups canned crushed tomatoes
• 3 1/2 tsp kosher salt
• 2 1/4 tsp granulated sugar
• 1 tbsp olive oil

To Serve:

• Olive oil as needed to cook
• 3/4 cup finely grated 24-month-aged Parmigiano-Reggiano, plus more for garnish
• 1/4 cup finishing olive oil
• Picked basil leaves, fried, to garnish

Directions:

Begin by soaking the bread in milk. Simultaneously, prepare a mixture of onions and garlic sautéed until soft, then combine with parsley, salt, meats, egg, Parmigiano-Reggiano, and soaked bread to form meatballs.

Cook these gently fried delights in olive oil before nestling them into a rich tomato sauce. Bake until they reach the perfect internal temperature for tenderness and flavor depth.

To serve, top each meatball with a drizzle of finishing olive oil and a sprinkle of freshly grated Parmigiano-Reggiano. Garnish with fried basil leaves for that final touch of Italian charm.