Carbone Fever

Here'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]