Overview

Carbone: Red Sauce, Glamour, and the Future of Dining In 2013, three outsiders - Mario Carbone, Jeff Zalaznick, and Rich Torrisi - opened an unapologetically brash Italian-American restaurant in Greenwich Village. At a time when New York dining was obsessed with foraged ingredients, quiet minimalism, and chef-driven austerity, Carbone was loud, theatrical, and fun. It was also impossible to get into unless you were Beyoncé, Jay-Z, or the Kardashians. A decade later, Carbone has become more than a restaurant. It is an empire spanning Miami, Las Vegas, Hong Kong, Riyadh, and now London's Mayfair - the holy grail of global dining. But can a fantasy built on Sinatra swagger, red sauce classics, and the myth of exclusivity thrive in a city known for restraint and tradition? This book tells the full story of Carbone: the dream that started in Greenwich Village, the ""red sauce renaissance"" it helped ignite, the theatre of its captains and dining rooms, the celebrity power that fueled its rise, and the cultural questions its global expansion poses. Along the way, it explores why people crave dining as spectacle, how nostalgia became a luxury commodity, and what Carbone reveals about globalization, glamour, and the way we eat now. Carbone: Red Sauce, Glamour, and the Future of Dining is not just about one restaurant. It is about food as culture, memory, and myth. It is about the tables where desire, theatre, and belonging collide. And it is about why, in the end, we hunger for more than a meal.

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