At Carbone, the porterhouse is both a throwback to New York's fine dining steakhouse tradition and something totally new.
'Carbone' on Serious Eats
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.
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 responsethings have been busy at the SliceSerious 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...