Get tickets to Carbone Beach now: https://www.carbonebeach.com/
See omnystudio.com/listener for privacy information.
Listen
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:01):
In the Morning show.
Speaker 2 (00:04):
Mario Carbone is here and he's playing with a bottle
of Guy Fieri's barbecue sauce. Yeah.
Speaker 3 (00:12):
I mean, I didn't know if you were. This was
here intentionally, but apparently Chef Fiery was here yesterday.
Speaker 2 (00:17):
He was.
Speaker 3 (00:18):
I was just I was just taking a look at
the Flavortown here.
Speaker 1 (00:20):
Have you ever gone to Flavortown?
Speaker 3 (00:22):
I've never been to Flavortown? Is that like Barbaritaville?
Speaker 2 (00:28):
One province over? I'm gonna move mister Fierre's barbecue sauce.
Speaker 3 (00:32):
By the way, congratulations Chef Fiery.
Speaker 2 (00:34):
We were late getting started with Mario because he brought
a lot of food from from a palm to the
station and scary simp can we just delayed two minutes
until I finished my meat ball.
Speaker 4 (00:44):
Put some of the brown bourbon sugar on some of
your spicy RIGATONI.
Speaker 1 (00:49):
Do not put that on the spicy. Do not miss this.
Speaker 3 (00:53):
I had nothing but love for Chef Fiery.
Speaker 5 (00:55):
Well, everyone missed Sary's primetime moment where he walked in and
still see rerunants of it. He walked in eating a
and oly he got powdered sugar all over himself. His
face looked like he was face first at a pile
of cocaine.
Speaker 2 (01:07):
American blow. There is powdered sugar straight from Brooklyn Mario.
So much to talk about. Let's I know, because I'm
a big, huge fan of your sauces. Right, you have
these new simmer sauces. I want to talk about these first. Yep,
what is a simmer sauce?
Speaker 3 (01:22):
So it's basically the bas sauce of something that would
take you a really long time, So like if you're
making your chicken catchator, you're making bolonaise, so it's the
base of a longer recipe. And then from there you
just buy the protein and all the work has pretty
much been done. So like bowlonetes, for instance, you just
kind of brown the meats and then throw in the
jar because all of the the stewing of the onions
and the garlic and the tomato and the tomato paste
(01:44):
and all that's been done already. It's been cooked for
a long time. It's ready to go. You add your
protein to it because no one has time to cook,
even myself, so it keeps the whole meal at fifteen
minutes or so.
Speaker 1 (01:53):
Well, when can we get those when they.
Speaker 3 (01:56):
Are available slowly coming out. Whole Foods, I believe is
the first place that they go to because we have
a deal with them, but eventually it'll be nationwide.
Speaker 2 (02:03):
Nice genius. Another genius move from Mario. Let's go back
to my favorite of your sauces. Of course, it's especially
Rigatoni sauce. So Danielle walked in on Monday morning and
said it just didn't taste right. And I asked her
this question because I knew what the problem was. Put
did you put the cream in?
Speaker 6 (02:18):
So I was like, mind blown. I like it without
the It tastes good. No matter what you do, it
doesn't matter.
Speaker 1 (02:23):
But I said to my.
Speaker 6 (02:23):
Son the other night, because it's his favorite, he was like,
I can't believe it.
Speaker 1 (02:27):
All we have to do is at the cream I go.
I know, I had no idea. It was on the jar,
it's written right there. But I'll tell you what I thought.
Speaker 6 (02:33):
I thought you were selling that version and you had
to come to the restaurant for the other version.
Speaker 3 (02:38):
Well, the thing what happened was when we were developing
that sauce is it turns out the only way to
make a cream sauce kind of shelf stable. So it
doesn't have to be in the refrigerating section is to
use powdered dairy, and I wasn't willing to do that.
So the way I went around it was make the
bass sauce, then put a big label on it that
says buy cream or add cream, and that way it
can get close to the restaurant.
Speaker 2 (02:58):
But I didn't want to use like powder. Problem. Cows
do not shoot powder.
Speaker 3 (03:01):
Oh no, you got add a little bit. You got
add a little bit of a little bit of butter too. OK.
Speaker 2 (03:05):
Yeah, exactly. It was a big labels that I did.
It's a sizable lab So if you know Mario, you
know all about the carbone experience. There are so many
different things that are connected to your name and your brand.
But when you die, is this what you're gonna be
remembered as the Spicy s Frigatoni? Guy? I mean that
is that gonna be on your tombstone?
Speaker 3 (03:25):
It might be it, I mean, it's it's It's definitely
the hit song that I need to keep playing.
Speaker 6 (03:30):
Were there many versions of the Spicy Brigatoni until you said,
this is the one.
Speaker 3 (03:34):
That's actually one of the dishes that when we did
it in twenty twelve or so when we were making
the menu of Carbone.
Speaker 2 (03:40):
That one.
Speaker 3 (03:41):
Actually, I think maybe once I did it.
Speaker 2 (03:43):
Wow. Now every time I got a carbone, whichever corbone
it is, in this world of ours, the rigatoni has
to be on the tame coconut grove. The other night.
Oh yes, I was a coconut I keep I keep
tracks on you. I've been.
Speaker 3 (03:53):
When you make a reservation, my phone pops up and well.
Speaker 2 (03:55):
I tell you what we did. We were there was
some dear, dear friends who had never been to Carbone
and they were loving it. I mean, he owns an
Italian restaurant. He's one of the best chefs ever, and
he sat down to at your table and said, this
is the best veal, the best Rigatoni I've ever had.
I've been to Carbone in Coconut g four times in
the past month. Oh wow, your turn.
Speaker 5 (04:10):
You must know someone to be able to do that.
But when we were talking about what's going to be
on your headstone.
Speaker 2 (04:15):
We're talking a lot about your death.
Speaker 1 (04:16):
Yeah, your death.
Speaker 5 (04:16):
Back to your death is the spicy rigatoni? What you
would want there? Or is there something else that people
are sleeping on that you're like no, this is the
thing you need to try.
Speaker 2 (04:24):
Good question.
Speaker 3 (04:24):
I've never thought like Mario Carbone nineteen eighty to whatever year,
inventor of the Spicy Rigatoni or my tombstone.
Speaker 2 (04:31):
Listen, that would be an honor. Okay, did you get
a better one, Mario Carbone? Try the veal. It's the
best in the city. Okay, you gotta gotta on my
death and death? What other death things that we talk about?
What an interview? So okay, while you're looking for the
simmer sauces and all the other sauces, make sure you
do pick up at least one jar of the Spicy
(04:51):
Rigatoni vodka sauce.
Speaker 6 (04:52):
Spicy Vodka says on the jar that I have like
ten jars at home by cream.
Speaker 2 (04:57):
We're getting ready for another year on the beach, in
my beach, of course, it's uh Carbone Beach and I
got to go for the first time last year. Can
I tell you how much fun that Friday was? It
was fun because Mario was like a little kid. You
were giggling because Jelly Roll was on stage doing this
performance that I didn't think Miami Beach would understand because
I didn't know if they would get jelly roll. His
(05:18):
performance was incredible, awesome, and he went on and on
about the spicy rig as he called it. But Mario
came over to our table and was like, is it
this great? Oh my god, Mario, my favorite weekend of
the year. I've never seen you so excited. I love
that weekend. What is so excited about those three nights
Miami Beach at It's this like really amplified version of
the thing I do all year. It's it's it's kind
of like it's a concert, you know. It's it's this
(05:38):
over the top meal. It's so celebratory. Everyone's in a
great mood. It is. It's in a huge, huge red
velvet tent and so that with chandeliers it makes it
feel like you're in a very opulent circus. So, uh thanks.
How was the table? The table? It was one of
the worst in the room. Let me prefaces by saying,
(05:59):
I don't like tables up front. I like tables on
the side of that about you, well, I like an
easy exit.
Speaker 6 (06:04):
You know.
Speaker 2 (06:04):
It's like when I went to class, I want to
be in the back of the glass. I don't want
to know the teacher. I want that same table this
year and it's by the swinging doors coming out of
the kitchen. It may have put Elvis down for the
worst table. It's okay, I'll pay big money for the
worst table. Thanks to the American Express, carbon Beach is
on again this year and you can just go on
and do a search for carbon Beach twenty twenty six.
You got to be there three nights, Friday, Saturday Sunday's
(06:25):
Friday Satay Sunday.
Speaker 5 (06:26):
Going back to this worst table situation, allegedly, do people
do that a little behind the scenes in a restaurant
if you know that there's someone who comes all the
time and your stuff doesn't really like them, because whatever reason,
do people deliberately put them at a crappy table.
Speaker 3 (06:38):
I mean, if my staff doesn't like them, they're not
coming all the time.
Speaker 1 (06:40):
Oh okay, I like that.
Speaker 3 (06:41):
Y have? I mean we keep pretty tight notes on
everybody good. So at the end of the night, we
know each restaurant is putting together their notes from the night,
both like the stats of like what happened financially, how
many people came in, and then they break down the tables.
So each waiter is kind of taking notes and that's
how we communicate to everyone in the cup.
Speaker 2 (07:00):
I love that.
Speaker 1 (07:00):
Okay, So what are things that are gonna get you
on the back poorly? You're not coming back, okay, I
never do never.
Speaker 2 (07:05):
For the record, he's loved.
Speaker 5 (07:06):
He is.
Speaker 1 (07:07):
I bet he is better than anybody.
Speaker 2 (07:09):
The febe Martini's overtip and if you're.
Speaker 1 (07:12):
Hot, he gives a bigger till there you go, there
you go.
Speaker 2 (07:14):
I mean, every time you sit down for a meal,
is it this ten plus rated meal that all chefs
would say this is a winner? Or do you ever
just eat because you're on the go and you need fuel? Now?
Of course?
Speaker 3 (07:24):
I mean I I eat like everybody else. I think
I'm not sure it's it's surprising to people, but like
I'm I eat like a totally normal person.
Speaker 1 (07:30):
My favorite fast food then fast food.
Speaker 3 (07:32):
I don't really eat nothing, and I haven't had fast
food in ten years.
Speaker 2 (07:38):
I mean, parme is as fast as you want. Yeah, okay, So, like,
do you have like a protein bar in your pocket
right now? Do you have one in my bag? What?
Speaker 1 (07:45):
What brand? Which favorite?
Speaker 2 (07:46):
I eat? David Bars? Oh?
Speaker 1 (07:48):
Yes, those are good.
Speaker 3 (07:49):
Those highest protein for lowest calories, David Bars, hard bowed eggs.
Speaker 1 (07:54):
You don't have a hard bold egg in your pocket.
Speaker 3 (07:56):
My pocket, you would know apples with me. I'm on
the go all day long, so I can't. I can't
eat Rigatoni all the time.
Speaker 2 (08:03):
So you know, when we see incredible shows, movies, whatever
about restaurant life? Maybe real, maybe not in the script.
Speaker 3 (08:12):
See what's your favorite restaurant movie? What's your favorite like
chef restaurant movie?
Speaker 2 (08:15):
Restaurant? Oh god, there's so many. What was the one
where they came out and killed everyone? Oh that was
the menu? Yeah, I think that's your next goal, slaughter
them all. I would watch that, but I always like that,
And I've sat in on a few of these. The
meeting before service, that is an important moment for every
single person and it neutralizes everyone, but puts everyone into
(08:35):
neutral and then listen up and then and to draw
and then we open the doors. What is that like?
What what is it you want to say to all
of us working for you that night before you remember life?
Some of you're here, you fired me. I want to
keep my job this time? What is it you're telling
me that's going to get me through a night? So
representing it Premial meetings starts. It's usually around four four fifteen.
The first thing that's really important about it is it's
(08:57):
it's really militants, right, it's everyone's be quiet, Okay, we're starting.
The first person to speak is usually the chef, the chef.
This happens at every one of my restaurants all over
the world. The chef will stand up in front of
the whole group and he'll say good evening, and the
entire team in unison has to say chef, chef, nice
and like we're ready, Like we're there's a level of readiness.
Here are there other words we have to reply with.
Speaker 3 (09:19):
If the next person to speak, let's say it's a
general manager, her name is Nicole, She'll say good evening, everybody,
and then I'll say Nicole, and like it's just a moment. Okay,
I'm ready to look and I'm ready to receive.
Speaker 2 (09:29):
Let's have a meeting. I know this is this is
hard to do. You're gonna in your mind, you're going
to formulate a pre meal meeting with us, and there's
total silence. The chef walks in in Q talent, good evening, everybody,
Chef exactly, they're laughing. They're laughing tonight from the raw bar.
Speaker 3 (09:46):
We've got a big I tuna calibrese with a pickled
egg plant. We're gonna do the scallop from last night.
So we've got the Long Island scallops sliced thinly with
the blood orange and a little bit of fennel. And
we've got we've got forwarders of the Bronzino tonight, so
let's sell those and that's it. I think we've got
we got two fifty on the books tonight. Let's have
a great service. Thank you everybody.
Speaker 2 (10:04):
Chef question, Chef your last night' scallops? Are they fresh?
We're trying to get rid of last night's scallops? Should
we charged less because they're from last night? Oh?
Speaker 1 (10:14):
I gott fire him.
Speaker 3 (10:15):
I'm gonna feel like I got to fire him every time. Yeah,
I'm gonna write him up.
Speaker 1 (10:18):
I'm not gonna fire Okay, how many writers before you
get fired?
Speaker 2 (10:21):
This has got to be a second or third, right him? Yeah,
you're on your final wars question? Yeah, I mean do
you do you ever? Do you ever put out any
Just think about this tonight while you're serving our guests.
Just just a thought about where they're coming from, where
we're coming from. Any motivational things or is just here's
the specials, now, get your get yourselves out there and
do a good job.
Speaker 3 (10:40):
So I'll definitely, like I'll frame it with with any
information that I think they need to know. If I
start overwhelming them with information that that that's not useful,
then they're gonna wind up fumbling it later on tonight
when they're talking about it with a guest. So generally
they have like a one liner. So it's the one
line that they're gonna tell you about the dish, and
then if you show interest it later on, they've got
(11:01):
a secondary and a tertiary amount of information they can
go into. But if they give it all, then they're
just gonna stand there and they're gonna give you this
giant monologue and you're gonna get bored and you're gonna lose, like.
Speaker 2 (11:09):
Blah blah blah. Right, I'm standing in front of our
incredible staff, our family who's about to serve you. Remind
them that every single table has a story. In this room,
everyone is sitting at every table has a reason for
being here. It could be to celebrate and anniversary, it
could be just a date. It could be oh my god,
we finally made it to New York City and we've
got into reservation at the real famous Carbone, and maybe
(11:29):
there's someone here to toast goodbye to a friend who
passed away, or toasting a divorce or a marriage or whatever.
Everyone has a reason. I'm gonna I'm getting teary out
of thinking about it, because restaurants are such an important
meeting place. They are like the library used to be
in a small town, USA. The community would come together
to exchange ideas and conversation. In the vibe that has
(11:52):
exchanged in these restaurants is such an important part of
our lives. I know it's their lives as well. They're
there for more than just a meal. They're there just
to get the experience. And that's what your magic gives them.
That's your magic.
Speaker 3 (12:01):
It's a big responsibility. Yeah, they could have waited six
months for this table. They could have been saving up
that entire six months. This is this is such a
special meal. So trying to not just go through the
motions when it is a very busy restaurant. It's theater
for us, right, the closest thing to restaurants is theater.
At the same time, at the same night, we do
the same thing. We're in costume. At five o'clock, the
curtain goes up. It's a different audience every night, but
(12:21):
we're in character and we're doing the same thing every
single night. So to not take a night off take
a table for granted, you don't know what they're don
you don't know why they're there, You don't know what
they're celebrating or or what the reason is or how
hard it was to get in, So you know, try
to try to take everybody you know and treat everyone
with the same love, respectus as as Elvis a'ran.
Speaker 2 (12:41):
Please please try harsh, try higher. But there's another piece
of feater you're missing out when someone actually drops a
tray of food, please stand up and clap as loudly
as possible. And why do people do that better? That's
so awful when people start applauding when so, and I
think because.
Speaker 3 (12:55):
It makes people feel nervous and awkward, Like guess when
it happens, because this person's having is really awkward moment
and like they think they're breaking, they're breaking that moment
of awkwardness.
Speaker 5 (13:05):
So it's like if you tripped and fell, wouldn't you
want people to sort of laugh and be like, all right,
it's okay, or do you want people to really worry
and be like, oh, who's old?
Speaker 2 (13:11):
He might to shutter a hip. I don't know, because
I think when someone who is working, especially for a
restaurant like a carbone, drop something, they're very embarrassed because
that's not the stage you want to drop.
Speaker 1 (13:21):
Something didn't happen.
Speaker 2 (13:25):
I feel so awful for them, I really do.
Speaker 1 (13:27):
Do they have to pay for like all the dishes
they break?
Speaker 4 (13:29):
And if I worked for you and I'm a great
and how did you get how did you get the show?
Speaker 2 (13:35):
Who hired you? I never hired him? Fire him, meatball.
Speaker 4 (13:40):
I'm intelligent, I actually follow the protocol, but I am clumsy.
Speaker 2 (13:44):
I'm a clutch I break stuff. Do you have you
ever had.
Speaker 4 (13:47):
To like terminate somebody because it was just, you know,
just dropping stuff all over the place and as an embarrassment.
Speaker 2 (13:55):
I don't. I hope banswers, yes, I don't.
Speaker 3 (14:01):
I think maybe, you know, maybe glass polishing is not
for you, you know, I'm like, maybe you're better soon
as a bar back, you know, like, uh go get
that case of gingerrel out of the basement.
Speaker 2 (14:09):
As long as plastic jugs were fine. I want to
get back to the simmer sauce, and then you've got
to run for your life. But I got a friend
of ours, Aaron, who's the manager of Odeon. He can
be across that cavernous room full of noise and echoes whatever.
Someone can drop anything, a piece of silverware, a glass plate.
He can tell you boo immediately what glass or what
what fork or what knife it is? Can you do that?
(14:32):
You can't do that. It's it's such a magic, magical thing.
He's like fork. But I'll say you in the middle
of the sent It'll be we'll have a conversation. Oh
so yeah, I think blah salad fork. Yes, and we're talking.
We drove, we drove last week in salad plate and
then what we were thinking about. This guy's weird. Okay,
(14:54):
this is the simmer sauce. Oh, this is cold. This
is not simmer sauce. The blue label simmer sauce. Okay,
so I label classic classics. Okay here, So if this
is restaurant quality, bowldonnais an under thirty minutes.
Speaker 3 (15:07):
Oh wow, because normally, I mean, if you make Bowona's
in Bologna, it takes like it's simmers on a stove.
Speaker 2 (15:12):
For hours, in twelve hours to get there.
Speaker 3 (15:14):
Well, yeah, that's not yes, yes, it takes quite some
time to get to bologna. Okay, here it's only missing
the protein beef and pork. Yeah, So this where're we're
gonna we're gonna start selling it close to where the
refrigerator proteins are in the supermarket, so that you pick
that up instead of getting cream for the baka sauce.
You're gonna pick that up and you're gonna get a
pound of ground ground beef and you're gonna go home
and you're gonna add these two things together like this,
(15:35):
because protein is all the rage. A lot of get
your face.
Speaker 6 (15:38):
Kids, A lot of people have stomach issues. And this
is the low FOD map marinarosauce, which not a lot
of what marinara sauce.
Speaker 2 (15:48):
No, you say it's low what low FOD map?
Speaker 6 (15:50):
So if you go to the gas strove, because I
know I've had this issue, so it's it eliminates like
certain things that give you digestive visions, like if you
have irritable bal syndrome or something like that.
Speaker 1 (15:58):
Right, we come gi issue, Yes, and not a.
Speaker 6 (16:01):
Lot of places you can get sauce that is gentle
on your stomach.
Speaker 1 (16:05):
And this is if you're married.
Speaker 2 (16:11):
Delicato. I never never heard of low fod Man. Maybe
that's my issue. I cannot I canno. Thank you enough
for coming in to see us. It's always a joy
to have you here. You know where you're the presidents
of your fan club.
Speaker 3 (16:22):
I appreciate that. Thank you for having me. I think
I think you only do it for the free lunch.
Speaker 1 (16:25):
But it's okay, I'm doing that.
Speaker 2 (16:29):
Now get out of here because we're out of food.
Mario Carbone, of course, pick up his sauces. He's had
out and of course now the simmer sauces. Make sure
you go online do a search for Carbone Beach if
you want to join us on the beach during F
one and Miami Beach. That's gonna be a lot of fun.
So thank you for coming. Oh this is just in
across his desk, Rachel. Where's Rachel? Oh no, she wants
a reservation at Teresi for Saturday. Oh my god, like
(16:51):
this Saturday.
Speaker 1 (16:54):
She's in charge of the picture. So you want your
picture to look good, you better give.
Speaker 2 (16:57):
Her your photos and also easily file that away Teresa,
Another hard to get reservation. One of my favorite restaurants anyway,
Mario Carbone. We love you, Hey, games Go Head,
In the Morning show.
Speaker 2 (00:04):
Mario Carbone is here and he's playing with a bottle
of Guy Fieri's barbecue sauce. Yeah.
Speaker 3 (00:12):
I mean, I didn't know if you were. This was
here intentionally, but apparently Chef Fiery was here yesterday.
Speaker 2 (00:17):
He was.
Speaker 3 (00:18):
I was just I was just taking a look at
the Flavortown here.
Speaker 1 (00:20):
Have you ever gone to Flavortown?
Speaker 3 (00:22):
I've never been to Flavortown? Is that like Barbaritaville?
Speaker 2 (00:28):
One province over? I'm gonna move mister Fierre's barbecue sauce.
Speaker 3 (00:32):
By the way, congratulations Chef Fiery.
Speaker 2 (00:34):
We were late getting started with Mario because he brought
a lot of food from from a palm to the
station and scary simp can we just delayed two minutes
until I finished my meat ball.
Speaker 4 (00:44):
Put some of the brown bourbon sugar on some of
your spicy RIGATONI.
Speaker 1 (00:49):
Do not put that on the spicy. Do not miss this.
Speaker 3 (00:53):
I had nothing but love for Chef Fiery.
Speaker 5 (00:55):
Well, everyone missed Sary's primetime moment where he walked in and
still see rerunants of it. He walked in eating a
and oly he got powdered sugar all over himself. His
face looked like he was face first at a pile
of cocaine.
Speaker 2 (01:07):
American blow. There is powdered sugar straight from Brooklyn Mario.
So much to talk about. Let's I know, because I'm
a big, huge fan of your sauces. Right, you have
these new simmer sauces. I want to talk about these first. Yep,
what is a simmer sauce?
Speaker 3 (01:22):
So it's basically the bas sauce of something that would
take you a really long time, So like if you're
making your chicken catchator, you're making bolonaise, so it's the
base of a longer recipe. And then from there you
just buy the protein and all the work has pretty
much been done. So like bowlonetes, for instance, you just
kind of brown the meats and then throw in the
jar because all of the the stewing of the onions
and the garlic and the tomato and the tomato paste
(01:44):
and all that's been done already. It's been cooked for
a long time. It's ready to go. You add your
protein to it because no one has time to cook,
even myself, so it keeps the whole meal at fifteen
minutes or so.
Speaker 1 (01:53):
Well, when can we get those when they.
Speaker 3 (01:56):
Are available slowly coming out. Whole Foods, I believe is
the first place that they go to because we have
a deal with them, but eventually it'll be nationwide.
Speaker 2 (02:03):
Nice genius. Another genius move from Mario. Let's go back
to my favorite of your sauces. Of course, it's especially
Rigatoni sauce. So Danielle walked in on Monday morning and
said it just didn't taste right. And I asked her
this question because I knew what the problem was. Put
did you put the cream in?
Speaker 6 (02:18):
So I was like, mind blown. I like it without
the It tastes good. No matter what you do, it
doesn't matter.
Speaker 1 (02:23):
But I said to my.
Speaker 6 (02:23):
Son the other night, because it's his favorite, he was like,
I can't believe it.
Speaker 1 (02:27):
All we have to do is at the cream I go.
I know, I had no idea. It was on the jar,
it's written right there. But I'll tell you what I thought.
Speaker 6 (02:33):
I thought you were selling that version and you had
to come to the restaurant for the other version.
Speaker 3 (02:38):
Well, the thing what happened was when we were developing
that sauce is it turns out the only way to
make a cream sauce kind of shelf stable. So it
doesn't have to be in the refrigerating section is to
use powdered dairy, and I wasn't willing to do that.
So the way I went around it was make the
bass sauce, then put a big label on it that
says buy cream or add cream, and that way it
can get close to the restaurant.
Speaker 2 (02:58):
But I didn't want to use like powder. Problem. Cows
do not shoot powder.
Speaker 3 (03:01):
Oh no, you got add a little bit. You got
add a little bit of a little bit of butter too. OK.
Speaker 2 (03:05):
Yeah, exactly. It was a big labels that I did.
It's a sizable lab So if you know Mario, you
know all about the carbone experience. There are so many
different things that are connected to your name and your brand.
But when you die, is this what you're gonna be
remembered as the Spicy s Frigatoni? Guy? I mean that
is that gonna be on your tombstone?
Speaker 3 (03:25):
It might be it, I mean, it's it's It's definitely
the hit song that I need to keep playing.
Speaker 6 (03:30):
Were there many versions of the Spicy Brigatoni until you said,
this is the one.
Speaker 3 (03:34):
That's actually one of the dishes that when we did
it in twenty twelve or so when we were making
the menu of Carbone.
Speaker 2 (03:40):
That one.
Speaker 3 (03:41):
Actually, I think maybe once I did it.
Speaker 2 (03:43):
Wow. Now every time I got a carbone, whichever corbone
it is, in this world of ours, the rigatoni has
to be on the tame coconut grove. The other night.
Oh yes, I was a coconut I keep I keep
tracks on you. I've been.
Speaker 3 (03:53):
When you make a reservation, my phone pops up and well.
Speaker 2 (03:55):
I tell you what we did. We were there was
some dear, dear friends who had never been to Carbone
and they were loving it. I mean, he owns an
Italian restaurant. He's one of the best chefs ever, and
he sat down to at your table and said, this
is the best veal, the best Rigatoni I've ever had.
I've been to Carbone in Coconut g four times in
the past month. Oh wow, your turn.
Speaker 5 (04:10):
You must know someone to be able to do that.
But when we were talking about what's going to be
on your headstone.
Speaker 2 (04:15):
We're talking a lot about your death.
Speaker 1 (04:16):
Yeah, your death.
Speaker 5 (04:16):
Back to your death is the spicy rigatoni? What you
would want there? Or is there something else that people
are sleeping on that you're like no, this is the
thing you need to try.
Speaker 2 (04:24):
Good question.
Speaker 3 (04:24):
I've never thought like Mario Carbone nineteen eighty to whatever year,
inventor of the Spicy Rigatoni or my tombstone.
Speaker 2 (04:31):
Listen, that would be an honor. Okay, did you get
a better one, Mario Carbone? Try the veal. It's the
best in the city. Okay, you gotta gotta on my
death and death? What other death things that we talk about?
What an interview? So okay, while you're looking for the
simmer sauces and all the other sauces, make sure you
do pick up at least one jar of the Spicy
(04:51):
Rigatoni vodka sauce.
Speaker 6 (04:52):
Spicy Vodka says on the jar that I have like
ten jars at home by cream.
Speaker 2 (04:57):
We're getting ready for another year on the beach, in
my beach, of course, it's uh Carbone Beach and I
got to go for the first time last year. Can
I tell you how much fun that Friday was? It
was fun because Mario was like a little kid. You
were giggling because Jelly Roll was on stage doing this
performance that I didn't think Miami Beach would understand because
I didn't know if they would get jelly roll. His
(05:18):
performance was incredible, awesome, and he went on and on
about the spicy rig as he called it. But Mario
came over to our table and was like, is it
this great? Oh my god, Mario, my favorite weekend of
the year. I've never seen you so excited. I love
that weekend. What is so excited about those three nights
Miami Beach at It's this like really amplified version of
the thing I do all year. It's it's it's kind
of like it's a concert, you know. It's it's this
(05:38):
over the top meal. It's so celebratory. Everyone's in a
great mood. It is. It's in a huge, huge red
velvet tent and so that with chandeliers it makes it
feel like you're in a very opulent circus. So, uh thanks.
How was the table? The table? It was one of
the worst in the room. Let me prefaces by saying,
(05:59):
I don't like tables up front. I like tables on
the side of that about you, well, I like an
easy exit.
Speaker 6 (06:04):
You know.
Speaker 2 (06:04):
It's like when I went to class, I want to
be in the back of the glass. I don't want
to know the teacher. I want that same table this
year and it's by the swinging doors coming out of
the kitchen. It may have put Elvis down for the
worst table. It's okay, I'll pay big money for the
worst table. Thanks to the American Express, carbon Beach is
on again this year and you can just go on
and do a search for carbon Beach twenty twenty six.
You got to be there three nights, Friday, Saturday Sunday's
(06:25):
Friday Satay Sunday.
Speaker 5 (06:26):
Going back to this worst table situation, allegedly, do people
do that a little behind the scenes in a restaurant
if you know that there's someone who comes all the
time and your stuff doesn't really like them, because whatever reason,
do people deliberately put them at a crappy table.
Speaker 3 (06:38):
I mean, if my staff doesn't like them, they're not
coming all the time.
Speaker 1 (06:40):
Oh okay, I like that.
Speaker 3 (06:41):
Y have? I mean we keep pretty tight notes on
everybody good. So at the end of the night, we
know each restaurant is putting together their notes from the night,
both like the stats of like what happened financially, how
many people came in, and then they break down the tables.
So each waiter is kind of taking notes and that's
how we communicate to everyone in the cup.
Speaker 2 (07:00):
I love that.
Speaker 1 (07:00):
Okay, So what are things that are gonna get you
on the back poorly? You're not coming back, okay, I
never do never.
Speaker 2 (07:05):
For the record, he's loved.
Speaker 5 (07:06):
He is.
Speaker 1 (07:07):
I bet he is better than anybody.
Speaker 2 (07:09):
The febe Martini's overtip and if you're.
Speaker 1 (07:12):
Hot, he gives a bigger till there you go, there
you go.
Speaker 2 (07:14):
I mean, every time you sit down for a meal,
is it this ten plus rated meal that all chefs
would say this is a winner? Or do you ever
just eat because you're on the go and you need fuel? Now?
Of course?
Speaker 3 (07:24):
I mean I I eat like everybody else. I think
I'm not sure it's it's surprising to people, but like
I'm I eat like a totally normal person.
Speaker 1 (07:30):
My favorite fast food then fast food.
Speaker 3 (07:32):
I don't really eat nothing, and I haven't had fast
food in ten years.
Speaker 2 (07:38):
I mean, parme is as fast as you want. Yeah, okay, So, like,
do you have like a protein bar in your pocket
right now? Do you have one in my bag? What?
Speaker 1 (07:45):
What brand? Which favorite?
Speaker 2 (07:46):
I eat? David Bars? Oh?
Speaker 1 (07:48):
Yes, those are good.
Speaker 3 (07:49):
Those highest protein for lowest calories, David Bars, hard bowed eggs.
Speaker 1 (07:54):
You don't have a hard bold egg in your pocket.
Speaker 3 (07:56):
My pocket, you would know apples with me. I'm on
the go all day long, so I can't. I can't
eat Rigatoni all the time.
Speaker 2 (08:03):
So you know, when we see incredible shows, movies, whatever
about restaurant life? Maybe real, maybe not in the script.
Speaker 3 (08:12):
See what's your favorite restaurant movie? What's your favorite like
chef restaurant movie?
Speaker 2 (08:15):
Restaurant? Oh god, there's so many. What was the one
where they came out and killed everyone? Oh that was
the menu? Yeah, I think that's your next goal, slaughter
them all. I would watch that, but I always like that,
And I've sat in on a few of these. The
meeting before service, that is an important moment for every
single person and it neutralizes everyone, but puts everyone into
(08:35):
neutral and then listen up and then and to draw
and then we open the doors. What is that like?
What what is it you want to say to all
of us working for you that night before you remember life?
Some of you're here, you fired me. I want to
keep my job this time? What is it you're telling
me that's going to get me through a night? So
representing it Premial meetings starts. It's usually around four four fifteen.
The first thing that's really important about it is it's
(08:57):
it's really militants, right, it's everyone's be quiet, Okay, we're starting.
The first person to speak is usually the chef, the chef.
This happens at every one of my restaurants all over
the world. The chef will stand up in front of
the whole group and he'll say good evening, and the
entire team in unison has to say chef, chef, nice
and like we're ready, Like we're there's a level of readiness.
Here are there other words we have to reply with.
Speaker 3 (09:19):
If the next person to speak, let's say it's a
general manager, her name is Nicole, She'll say good evening, everybody,
and then I'll say Nicole, and like it's just a moment. Okay,
I'm ready to look and I'm ready to receive.
Speaker 2 (09:29):
Let's have a meeting. I know this is this is
hard to do. You're gonna in your mind, you're going
to formulate a pre meal meeting with us, and there's
total silence. The chef walks in in Q talent, good evening, everybody,
Chef exactly, they're laughing. They're laughing tonight from the raw bar.
Speaker 3 (09:46):
We've got a big I tuna calibrese with a pickled
egg plant. We're gonna do the scallop from last night.
So we've got the Long Island scallops sliced thinly with
the blood orange and a little bit of fennel. And
we've got we've got forwarders of the Bronzino tonight, so
let's sell those and that's it. I think we've got
we got two fifty on the books tonight. Let's have
a great service. Thank you everybody.
Speaker 2 (10:04):
Chef question, Chef your last night' scallops? Are they fresh?
We're trying to get rid of last night's scallops? Should
we charged less because they're from last night? Oh?
Speaker 1 (10:14):
I gott fire him.
Speaker 3 (10:15):
I'm gonna feel like I got to fire him every time. Yeah,
I'm gonna write him up.
Speaker 1 (10:18):
I'm not gonna fire Okay, how many writers before you
get fired?
Speaker 2 (10:21):
This has got to be a second or third, right him? Yeah,
you're on your final wars question? Yeah, I mean do
you do you ever? Do you ever put out any
Just think about this tonight while you're serving our guests.
Just just a thought about where they're coming from, where
we're coming from. Any motivational things or is just here's
the specials, now, get your get yourselves out there and
do a good job.
Speaker 3 (10:40):
So I'll definitely, like I'll frame it with with any
information that I think they need to know. If I
start overwhelming them with information that that that's not useful,
then they're gonna wind up fumbling it later on tonight
when they're talking about it with a guest. So generally
they have like a one liner. So it's the one
line that they're gonna tell you about the dish, and
then if you show interest it later on, they've got
(11:01):
a secondary and a tertiary amount of information they can
go into. But if they give it all, then they're
just gonna stand there and they're gonna give you this
giant monologue and you're gonna get bored and you're gonna lose, like.
Speaker 2 (11:09):
Blah blah blah. Right, I'm standing in front of our
incredible staff, our family who's about to serve you. Remind
them that every single table has a story. In this room,
everyone is sitting at every table has a reason for
being here. It could be to celebrate and anniversary, it
could be just a date. It could be oh my god,
we finally made it to New York City and we've
got into reservation at the real famous Carbone, and maybe
(11:29):
there's someone here to toast goodbye to a friend who
passed away, or toasting a divorce or a marriage or whatever.
Everyone has a reason. I'm gonna I'm getting teary out
of thinking about it, because restaurants are such an important
meeting place. They are like the library used to be
in a small town, USA. The community would come together
to exchange ideas and conversation. In the vibe that has
(11:52):
exchanged in these restaurants is such an important part of
our lives. I know it's their lives as well. They're
there for more than just a meal. They're there just
to get the experience. And that's what your magic gives them.
That's your magic.
Speaker 3 (12:01):
It's a big responsibility. Yeah, they could have waited six
months for this table. They could have been saving up
that entire six months. This is this is such a
special meal. So trying to not just go through the
motions when it is a very busy restaurant. It's theater
for us, right, the closest thing to restaurants is theater.
At the same time, at the same night, we do
the same thing. We're in costume. At five o'clock, the
curtain goes up. It's a different audience every night, but
(12:21):
we're in character and we're doing the same thing every
single night. So to not take a night off take
a table for granted, you don't know what they're don
you don't know why they're there, You don't know what
they're celebrating or or what the reason is or how
hard it was to get in, So you know, try
to try to take everybody you know and treat everyone
with the same love, respectus as as Elvis a'ran.
Speaker 2 (12:41):
Please please try harsh, try higher. But there's another piece
of feater you're missing out when someone actually drops a
tray of food, please stand up and clap as loudly
as possible. And why do people do that better? That's
so awful when people start applauding when so, and I
think because.
Speaker 3 (12:55):
It makes people feel nervous and awkward, Like guess when
it happens, because this person's having is really awkward moment
and like they think they're breaking, they're breaking that moment
of awkwardness.
Speaker 5 (13:05):
So it's like if you tripped and fell, wouldn't you
want people to sort of laugh and be like, all right,
it's okay, or do you want people to really worry
and be like, oh, who's old?
Speaker 2 (13:11):
He might to shutter a hip. I don't know, because
I think when someone who is working, especially for a
restaurant like a carbone, drop something, they're very embarrassed because
that's not the stage you want to drop.
Speaker 1 (13:21):
Something didn't happen.
Speaker 2 (13:25):
I feel so awful for them, I really do.
Speaker 1 (13:27):
Do they have to pay for like all the dishes
they break?
Speaker 4 (13:29):
And if I worked for you and I'm a great
and how did you get how did you get the show?
Speaker 2 (13:35):
Who hired you? I never hired him? Fire him, meatball.
Speaker 4 (13:40):
I'm intelligent, I actually follow the protocol, but I am clumsy.
Speaker 2 (13:44):
I'm a clutch I break stuff. Do you have you
ever had.
Speaker 4 (13:47):
To like terminate somebody because it was just, you know,
just dropping stuff all over the place and as an embarrassment.
Speaker 2 (13:55):
I don't. I hope banswers, yes, I don't.
Speaker 3 (14:01):
I think maybe, you know, maybe glass polishing is not
for you, you know, I'm like, maybe you're better soon
as a bar back, you know, like, uh go get
that case of gingerrel out of the basement.
Speaker 2 (14:09):
As long as plastic jugs were fine. I want to
get back to the simmer sauce, and then you've got
to run for your life. But I got a friend
of ours, Aaron, who's the manager of Odeon. He can
be across that cavernous room full of noise and echoes whatever.
Someone can drop anything, a piece of silverware, a glass plate.
He can tell you boo immediately what glass or what
what fork or what knife it is? Can you do that?
(14:32):
You can't do that. It's it's such a magic, magical thing.
He's like fork. But I'll say you in the middle
of the sent It'll be we'll have a conversation. Oh
so yeah, I think blah salad fork. Yes, and we're talking.
We drove, we drove last week in salad plate and
then what we were thinking about. This guy's weird. Okay,
(14:54):
this is the simmer sauce. Oh, this is cold. This
is not simmer sauce. The blue label simmer sauce. Okay,
so I label classic classics. Okay here, So if this
is restaurant quality, bowldonnais an under thirty minutes.
Speaker 3 (15:07):
Oh wow, because normally, I mean, if you make Bowona's
in Bologna, it takes like it's simmers on a stove.
Speaker 2 (15:12):
For hours, in twelve hours to get there.
Speaker 3 (15:14):
Well, yeah, that's not yes, yes, it takes quite some
time to get to bologna. Okay, here it's only missing
the protein beef and pork. Yeah, So this where're we're
gonna we're gonna start selling it close to where the
refrigerator proteins are in the supermarket, so that you pick
that up instead of getting cream for the baka sauce.
You're gonna pick that up and you're gonna get a
pound of ground ground beef and you're gonna go home
and you're gonna add these two things together like this,
(15:35):
because protein is all the rage. A lot of get
your face.
Speaker 6 (15:38):
Kids, A lot of people have stomach issues. And this
is the low FOD map marinarosauce, which not a lot
of what marinara sauce.
Speaker 2 (15:48):
No, you say it's low what low FOD map?
Speaker 6 (15:50):
So if you go to the gas strove, because I
know I've had this issue, so it's it eliminates like
certain things that give you digestive visions, like if you
have irritable bal syndrome or something like that.
Speaker 1 (15:58):
Right, we come gi issue, Yes, and not a.
Speaker 6 (16:01):
Lot of places you can get sauce that is gentle
on your stomach.
Speaker 1 (16:05):
And this is if you're married.
Speaker 2 (16:11):
Delicato. I never never heard of low fod Man. Maybe
that's my issue. I cannot I canno. Thank you enough
for coming in to see us. It's always a joy
to have you here. You know where you're the presidents
of your fan club.
Speaker 3 (16:22):
I appreciate that. Thank you for having me. I think
I think you only do it for the free lunch.
Speaker 1 (16:25):
But it's okay, I'm doing that.
Speaker 2 (16:29):
Now get out of here because we're out of food.
Mario Carbone, of course, pick up his sauces. He's had
out and of course now the simmer sauces. Make sure
you go online do a search for Carbone Beach if
you want to join us on the beach during F
one and Miami Beach. That's gonna be a lot of fun.
So thank you for coming. Oh this is just in
across his desk, Rachel. Where's Rachel? Oh no, she wants
a reservation at Teresi for Saturday. Oh my god, like
(16:51):
this Saturday.
Speaker 1 (16:54):
She's in charge of the picture. So you want your
picture to look good, you better give.
Speaker 2 (16:57):
Her your photos and also easily file that away Teresa,
Another hard to get reservation. One of my favorite restaurants anyway,
Mario Carbone. We love you, Hey, games Go Head,
Elvis Duran and the Morning Show ON DEMAND News
Popular Podcasts
Stuff You Should Know
If you've ever wanted to know about champagne, satanism, the Stonewall Uprising, chaos theory, LSD, El Nino, true crime and Rosa Parks, then look no further. Josh and Chuck have you covered.
Dateline NBC
Current and classic episodes, featuring compelling true-crime mysteries, powerful documentaries and in-depth investigations. Follow now to get the latest episodes of Dateline NBC completely free, or subscribe to Dateline Premium for ad-free listening and exclusive bonus content: DatelinePremium.com
The Girlfriends: Trust Me Babe
When a group of women from all over the country realise they all dated the same prolific romance scammer they vow to bring him to justice. In this brand new season of global number 1 hit podcast, The Girlfriends, Anna Sinfield meets a group of funny, feisty, determined women who all had the misfortune of dating a mysterious man named Derek Alldred. Trust Me Babe is a story about the protective forces of gossip, gut instinct, and trusting your besties and the group of women who took matters into their own hands to take down a fraudster when no one else would listen. If you’re affected by any of the themes in this show, our charity partners NO MORE have available resources at https://www.nomore.org. To learn more about romance scams, and to access specialised support, visit https://fightcybercrime.org/ The Girlfriends: Trust Me Babe is produced by Novel for iHeartPodcasts. For more from Novel, visit https://novel.audio/. You can listen to new episodes of The Girlfriends: Trust Me Babe completely ad-free and 1 week early with an iHeart True Crime+ subscription, available exclusively on Apple Podcasts. Open your Apple Podcasts app, search for “iHeart True Crime+, and subscribe today!