'Carbone' on Serious Eats

Rich Torrisi and Mario Carbone Talk Italian American Fine Dining at Carbone

As someone who has over the last three years spent hours talking about food and the creative process with Rich Torrisi and Mario Carbone, I thought it would be interesting to talk to them one on one (or should I say one on two) about Carbone, their latest restaurant that focuses on Italian American fine dining. Their answers were always thoughtful, often surprising, and showed just how intellectually curious they are. So here goes. More

Coal-Oven Pizzerias in New York City

Adam, Any idea just how many pizza ovens in NYC are heated with coal? Mahalo, E.J.F. Dear E.J.F., I know you've emailed a couple times about this, and my apologies for the delayed response—things have been busy at the Slice–Serious Eats office. Anyway, off the top of my head, here are all the ones I can think of. Readers, if I've forgotten any, do let me know in the comments. Hasta la pizza, Adam... More

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