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Carbone Fever

2013_4_TorrisiCarbone.jpgHere's Rich Torrisi on the portions and prices at Carbone: "People are gonna talk shit all the time. The way we do portions at this restaurant, abundance is what we're going for, not shock value. Though for [the veal parm] in particular, maybe that's the big one. But for every single dish you should never think, 'Wow, why does that cost that much?'" [Serious Eats]


49 Collins Avenue, , FL 33139 Visit Website