April 17, 2024 • 23 mins
We welcome legendary chef Mario Carbone to the Mercedes Benz Interview Lounge to talk about Carbone Beach!
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Speaker 1 (00:02):
You know, New York City is a very special place,
and there are there are people who are just a
part of the New York City fabric. And even though
he tries to escape and go to Miami at all, entirely, uh, Mario,
Carbone is just a part of New York City. You
are just like the Empire State Building. I mean, you know,
not as tall.
Speaker 2 (00:22):
That's sure, the Empire State Building.
Speaker 1 (00:24):
No, no, no, you don't know this because you work too
hard the most incredible restaurants and of course now sauce
in a jar.
Speaker 2 (00:33):
You know.
Speaker 1 (00:34):
The thing is is you are to New York City
in the culinary scene. I mean it's major, and you
do you even stop to think about I'm sorry, am
I buttering your biscuit too much? Uh?
Speaker 2 (00:47):
No, you can butter my biscuit. No, I mean what
I stop and think about is the food that we
serve is Italian food, born in New York. So it's
really important to us. It's it's not necessarily that food
that you find you're traveling abroad in Italy. The food
that we serve at Carbone is New York Italian food, right,
So to be the sort of standard of that when
(01:07):
you're either either coming in as a tourist or you're
going out for that like quintessential New York night. That's
something that we preach at the restaurants and something that
is really really important to me as a born and
raised Italian New Yorker.
Speaker 1 (01:20):
Well it is, it just is, and I and wear
it proudly. I mean, you've worked hard for this in
your team, you guys, you're hard working. Restaurant business is
not for the fate of heart. No. No, it's not
going to be replaced by AI anytime soon. No, and
nor should it be. Yeah, but looking at what you
do here, not only with Carbone, but you have many
restaurants here in New York City. But is Carbone your baby? Still?
Speaker 2 (01:43):
Carbone is definitely my baby. It's my you know, my
family's name, and the one that I probably when I
walk into I get the most sentimental, sort of nostalgic
feelings of still.
Speaker 1 (01:55):
Right, yeah, because I remember we used to go to
that restaurant when it was Rocco.
Speaker 2 (01:58):
Yeah, Rocco. That was a fun started in the twenties.
You know, God knows what was going on in the
neighborhood back then, right and uh, and still you know,
if those walls could talk kind of place. You feel it,
you feel you feel it when you're in the room.
You're like, there's something to something about this room.
Speaker 1 (02:13):
Is it haunted?
Speaker 3 (02:14):
Probably Danielle will be there immediately.
Speaker 1 (02:19):
Okay. So, and when I was a kid, we used
to come to New York and my dad would drag
us to the Four Seasons. I mean when I was
a kid, when I was older, and of course I
hate it going because I was like, I didn't want
to put a suit on. You don't wear coat and tie?
Is it cot and Tye? Still it's not Cot and
Tye Still No. But that's the project that I'm probably
most proud of because of how difficult it was to
(02:42):
resuscitate that, you know, knowing that we were sort of
younger guys going in at this New York American stalwarth
you know, the most one of the most important dining
scenes in American food history, so that the job was huge.
It was like handing a young fashion to designer this
storied old house and being like, you know, don't mess
(03:03):
it up, you know, don't upset the customers that still
love it. But knowing your job is to bring new
blood into this thing. It's amazing. This is restaurant. It
has a pool. It's a pool room. Yeah, and I
was like it, it doesn't smell like an old chlorine
in here. It's actually the.
Speaker 2 (03:20):
Only restaurant in America where the inside is landmarked.
Speaker 1 (03:23):
It's great.
Speaker 2 (03:24):
Wow.
Speaker 1 (03:24):
Yeah, go, I mean it's one of those New York stories,
you say, go, am I going to be able to
get in if I go?
Speaker 2 (03:29):
No? Probably not great?
Speaker 3 (03:30):
Yeah, but we can.
Speaker 2 (03:31):
We can.
Speaker 3 (03:31):
We are allowed to call you.
Speaker 2 (03:33):
No, you shouldn't call me.
Speaker 1 (03:35):
We're just kept out forever.
Speaker 2 (03:37):
Yeah, we'll get your contact.
Speaker 1 (03:39):
And there are restaurants. There are restaurants in any city
in America. There are diff there's just a difficult table
to get to snag. I have two friends here who
would love to have an easier job at getting a
reservation at Carbone. Okay, you want to meet him? Hold on,
how do you? How do you work?
Speaker 2 (03:57):
This thing?
Speaker 1 (03:57):
Scary? Like its special guests one and two? Uh, it's
the VIP list girls, Meg and Audrey. You've heard the reviews, right, yes,
go cry about it.
Speaker 2 (04:09):
Go cry about it. And I'm pretty sure that they
just did a review of Luke Kelly where they said
that the spicy pasta there was better than mine?
Speaker 1 (04:17):
I think is that what you said? Hello Meg Audrey, Hello,
Hello Mario Carbone.
Speaker 3 (04:27):
It is an honor.
Speaker 2 (04:28):
Did you not say that Mark spicy pasta was better
than mine?
Speaker 3 (04:33):
I take you back.
Speaker 1 (04:34):
I take you back. I'm sorry you.
Speaker 2 (04:37):
Didn't think I saw that.
Speaker 1 (04:38):
You thought I missed that one. Go cry about it.
Speaker 2 (04:45):
I cried about it.
Speaker 1 (04:46):
Okay, Look, Meg and Audrey, you're both here right.
Speaker 3 (04:52):
Okayga's coming back in.
Speaker 1 (04:54):
Okay, she's coming back in. Okay. Look if we guarantee
you a reservation one of the hardest restaurants to get
a reservation, and will you be kind to Mario and
his restaurants please?
Speaker 3 (05:06):
Of course, we waited twenty four years for our reservation
at Carbone and we.
Speaker 2 (05:11):
Still can't get back in.
Speaker 1 (05:13):
So I am willing to do whatever it takes to
be able to get a standing table there, standing table.
Whoa whah whah, this got crazy?
Speaker 2 (05:22):
Any table any.
Speaker 3 (05:25):
So?
Speaker 1 (05:25):
Okay, So you're both here now right.
Speaker 3 (05:27):
I was shooting high.
Speaker 1 (05:29):
Okay, I don't think everyone's here. Well, look, just be nice.
He's sometimes you know, you get more in life if
you're polite. But you know I love you. I want
you to rip the hell out of everyone.
Speaker 3 (05:44):
No, you.
Speaker 1 (05:46):
Literally won that the Olympics and we're a huge fan.
Speaker 2 (05:52):
All right, we're gonna set it up. We're going to
choose a night where I'm in the kitchen and I'm
gonna make sure that you have a perfect meal.
Speaker 1 (05:58):
Look at that.
Speaker 3 (05:59):
Oh my god. Also, you're doing God's work with Teresa
as well. I'm sorry, I'm out of time.
Speaker 2 (06:03):
Thank you.
Speaker 1 (06:04):
Teresa is amazing.
Speaker 2 (06:05):
Yes, okay, yes, and.
Speaker 3 (06:09):
We heard that you have a Carbone Beach pop up
in Miami.
Speaker 4 (06:12):
We would love to come to that as well.
Speaker 3 (06:15):
Wow.
Speaker 2 (06:16):
Wow, I didn't realize I was Santa Claus.
Speaker 1 (06:23):
I tell you what. That's why he's here today. We're
here to talk about Carbone Beach. And I bet, I
bet if you're just nice, you'll get it. That's all
you gotta do. Be nice. It's all good, you know.
I love you.
Speaker 3 (06:33):
Yeah, or we'll go cry about it.
Speaker 1 (06:37):
We would love to see you in Miami, Megan Audrey,
the VIP list girls, we love you. You have a beautiful day,
and I'll talk to you soon and I owe you
a date out. We'll wait.
Speaker 2 (06:46):
Said hi.
Speaker 1 (06:48):
All right, there you go. So if you're wondering, turn
out if you wonder who they are, just gonna follow
vip list girls n y C on Instagram. I think
they're awesome there, I know. But when you have food
critics come in, usually they're hidden, they don't tell you
who they are.
Speaker 2 (07:04):
The funny thing about the food critic is, in this
day and age, people's opinions are so powerful that it's
really sort of minimized the food the professional food critic. Right,
because if you have a huge following and food is
your thing, like you're, you're a food critic now like
you're you can move the needle on restaurants. You can.
(07:25):
You can you can cause a stir, you can get
a line, or you can hurt a business like these.
These followings are huge, so it's it's over time, it's
minimized the power of the professional food critic.
Speaker 1 (07:37):
There you go, you know, do you Brian can't stop eating?
Speaker 3 (07:41):
He just got married.
Speaker 1 (07:42):
He's the greatest guy.
Speaker 2 (07:43):
I don't know if I know one.
Speaker 1 (07:44):
Oh you you got to get him in there. He's
just the nicest guy. And he always is nice. He's
he's yeah, you know, he doesn't eat bad restaurants. What
how much stock?
Speaker 2 (07:52):
Okay?
Speaker 1 (07:52):
Okay, can you speak into a microphone. How much stock
do you put in Google ratings because Scary refuses to
eat it places that are less than a four point three. Yeah,
if it's four point three or below, he wants.
Speaker 2 (08:02):
So we use all of those things as tools at
the restaurant. So in our sort of weekly meetings with
each general manager and chef, we'll pull up all of
the reviews that we can get our hands on. You know,
some of them are and you can filter through them.
You know which ones are genuine, which ones aren't, because
there's there's really useful information in those. You know, if
they had an experience that was good or bad, like,
(08:22):
that's something that we should know about. So we don't
avoid them. We print them all out and we look
at them weekly and and we use it as a tool.
Speaker 1 (08:30):
You know, if you go to a restaurant and something's
not right to you, say something, I believe they want
to hear that from you because it's good for them.
So don't be shy. Yeah, we want to get it right.
I mean, you're a paying customer. I mean we want
you to leave happy. And you know, even during the
course of a meal, if something didn't go right, there's
still while you're still there, there's still a chance to
(08:51):
recover that. You know that that guest scary when when
is such of you were a paying customer. No, I'm
still paying its free food all the time. It's just
such a little hord. What is one accent?
Speaker 4 (09:00):
But my question is you know, you know Major Food
Group is the parent group of course along with rich
Teresi and of course known for Teresa. You've got carbon
and he's got Teresi. But do you guys ever criticize
each other's dishes ever add stuff to the same I
think this could use a little bit more of this,
or maybe you should drop that. And how do you
guys work together on that? Because you guys are two
(09:20):
legends in there.
Speaker 2 (09:21):
We we thank you. We definitely trust each other very
very much, so we basically use each other like as
like a board of directors. Like if it's Teresa, he's
he's he's driving the ship, he's coming up with what
the concepts are, what he wants to serve. But then
he'll use me as like a fresh set of eyes
to come in and say what do you what do
you think about that? Because he trusts my opinion and
vice versa. So if I'm you know. What we try
(09:43):
not to do is is collectively work on something. That's
where it might get kind of contentious. It's like you're
doing this, I'm doing that, and then and then I
come in as a as a as a final sort
of set of eyes and say, yeah, I think that's great,
or here's what I would do with it. Because we
trust each other.
Speaker 1 (09:58):
Last time I saw you, you were having dinner at Tercy.
Speaker 2 (10:01):
Yeah, and you you you put.
Speaker 1 (10:03):
A bite of something in your mouth and you're like, hmm,
you didn't see me excited about it.
Speaker 2 (10:06):
I probably made it a note and.
Speaker 1 (10:10):
I made that up. I made is fabulous.
Speaker 3 (10:12):
Can I say something non food related? So you you
have great you have great clothes. I know you have
a line for men. Now you have a line for
women as well. But do you have a skincare line
because your skin is perfect?
Speaker 2 (10:23):
You have to you have to stand over the pot
of boiling pasta?
Speaker 1 (10:27):
Is that it is?
Speaker 3 (10:29):
Believe it?
Speaker 2 (10:30):
I don't believe in.
Speaker 3 (10:31):
Nope?
Speaker 1 (10:33):
Is this one?
Speaker 2 (10:34):
Is this a man?
Speaker 1 (10:35):
Which one? Which one? I'm thinking of? Apasta?
Speaker 2 (10:37):
Yes?
Speaker 1 (10:37):
Oh yeah, if you get it right, if you get
it right, well.
Speaker 2 (10:42):
I don't know what game we're playing.
Speaker 1 (10:43):
But that's what I'm thinking of a pasta. The instructions
are in the title.
Speaker 3 (10:48):
Jimmy Fallon played this, Yeah.
Speaker 1 (10:49):
He stole it. I please don't do this on your show.
It's lame, but he did it. Anyways, I'm now thinking
of Aposta.
Speaker 2 (11:00):
I get nothing else.
Speaker 1 (11:01):
You have to write it downstairs, you know, or at
least text it to somebody.
Speaker 4 (11:04):
Yeah, don't look in.
Speaker 1 (11:07):
A way the other way. I mean, how many gosh,
how many different pastas have you been boiling in your lifetime?
Speaker 2 (11:13):
Are we talking about just noodle or preparation?
Speaker 1 (11:18):
Don't get is there a sauce involved. It's just a pasta.
It's it's it's it's a dough and you make up
it's just shape, all right.
Speaker 2 (11:30):
I'm just trying to get my bearings here on this game.
Speaker 1 (11:33):
Like Mario let me, I'm gonna put it up to
my forehead, which I don't know how that it helps.
But I'm thinking of a pasta and I wrote it down.
If you get it right on the first try, we
will talk about carbone Beach. You don't need us anyway,
we'll pretend you do. I'm thinking of positive and I'll
just think it through. Don't get all crazy. Just blurt
(11:55):
something out. What past am I thinking of? This music
is stupid?
Speaker 2 (12:03):
You're thinking of fuzzili?
Speaker 1 (12:05):
Oh god, it was Reggaetoni. And now we can't talk
about Carbone.
Speaker 2 (12:12):
All right, guys, Well thanks for having me.
Speaker 1 (12:17):
The whole reason he enjoy sauce a third year of
Carbone Beach at in South Beach. American Express of course.
Speaker 2 (12:26):
Thank you to our partners at Americas.
Speaker 1 (12:28):
Begged you to come back again. They love you. The
first year it was like, okay, we're going to try
to recreate great meals on a beach, which is not
easy to do.
Speaker 2 (12:37):
No, they were like, can you get real talent to
do this? And our first act was Andrea but jelly wow.
Speaker 1 (12:45):
We were good friends with his son. I'll tell you
got it. Now have him at the beach this year anyway.
So tickets of course at Carbone Beach dot com. If
you're a Platinum card member, you have early access to
tickets for the four night affair.
Speaker 2 (12:57):
So it's four nights on the beach. What's the difference
between each night? So different performer each night is the
main difference. The meal is basically the same from each night,
and it's really just so people are coming and going
during the course of the weekend. So just trying to
have an extended weekend for those who are aren't going
to be there, maybe all four nights.
Speaker 1 (13:18):
Do we know who's the performance? Are you? If you're
an a man, I know who they are? So you're
not going to.
Speaker 3 (13:22):
What about one of them? Can you give us one
of them?
Speaker 2 (13:25):
I don't think I'm allowed to.
Speaker 1 (13:26):
Then, don't you will do a rhymes with yeah? I'm
thinking of a performance? Is share performing? Sharon needs to
do Carbon Beach and I love that we're friends with her.
Can we get her own?
Speaker 2 (13:45):
And I would love that. I would love that she
costs a lot of money.
Speaker 1 (13:48):
I will try that out.
Speaker 2 (13:49):
Well, let's let's see what we can do.
Speaker 1 (13:50):
Okay, okay, so a different performer each night? And now,
but is the menu the same every night? The menu
the same every night? Yet?
Speaker 3 (13:57):
Right?
Speaker 1 (13:57):
What are you serving up?
Speaker 2 (13:57):
It's a It is an extravagant It's like base carbone meats,
like remember the medieval times restaurant.
Speaker 1 (14:04):
Yeah, it's like a big turkey.
Speaker 2 (14:07):
It's like an extra It's like gilded plates and giant, giant,
amazing portions of food.
Speaker 1 (14:12):
And you call the women wenches they do that, don't
do that anymore.
Speaker 2 (14:18):
There's a caviar like caviar stations and giant ice sculptures,
and it's really over the top. It's very like Roman Empire.
Speaker 1 (14:25):
Love that caviar stations. All this is there. Is it
sold out already?
Speaker 3 (14:30):
People?
Speaker 1 (14:32):
People want to know if it's a couple of.
Speaker 2 (14:33):
The days are sold out, but there are still tickets
available for the others. Okay, I think Thursday and Sunday,
Friday and Saturday or Saturday definitely sold out. I think
Friday's getting close, and then Thursday and Sunday is still available.
Speaker 1 (14:45):
So go to Carbonebeach dot com. It's pretty easy find
out for yourself. A question the origin of Aposta dish carbonaryl?
Speaker 2 (14:58):
Yes?
Speaker 1 (14:59):
Is it really guys who used to work in the
coal mines?
Speaker 2 (15:03):
No? So the origin create me from it because I
know I'm wrong. The origin of carbonara the American soldiers.
So the American soldiers that were in Italy were given
bacon and eggs as a good American, as good American
rations to make their breakfast. There became an abundance of
these American soldiers food rations in Rome, and the Roman
(15:25):
chefs took bacon and eggs and made carbonara out of it. Wow,
So the origin of that dish goes back to the
American the American soldiers in Rome.
Speaker 1 (15:34):
Once again Americans taking credit for everything we do. That's
a great story, though, Yeah, what have you What do
you learn? What do you love about the history of food?
I mean, do you get you're creating incredible dishes all
the time with your team, But what about the history
of food? Were you like a food history nerd at
some point in your life?
Speaker 2 (15:55):
I think you know, each project that we do is
I like to go down a pretty thorough research rabbit hole.
I like to try to make myself an expert on
whatever that topic is, and I do a ton of reading,
pulling old menus, trying to make something. You know, because
what we do is theater. It's the closest thing to
a restaurant is theater. You know. It's it's the exact
(16:17):
same actors every day at the exact same time, putting
on the exact same performance for a different group of people. Wow,
it's theater, and we try to set a really believable stage.
In carbones case, it's sort of like the Rayleiota era
nineteen fifties nineteen sixties, New York City. In the grill,
it's it's mad men, mad men, you know. And so
(16:39):
to set a really believable stage, you got to do
your homework. You got to make sure that everything is right.
The uniforms are right, the menus are right, the fonts
are right, the sound is right. And to do that,
that's a that's a research project.
Speaker 1 (16:49):
So people leave an experience that they've experienced at a
restaurant and not really knowing what it was. They loved
about it. The food was great, but there's so much
other stuff going on, Like like Mario's talking about, it
is it's a theater here, it's a stay, and it
is lighting. It is the smells, it's there was a
restaurant we used to go to, I forget where they
made it very clear, do not wear colonne or perfume
(17:11):
to our restaurant because they were afraid it would compete
with the food.
Speaker 2 (17:15):
Right.
Speaker 1 (17:16):
The thing is if you walked in smelling and they
would sniff you and they asked you to leave. Seriously,
a woman at front that sniffed you before you walked
into the restaurant. Yes, don't cloud up this food with
your hunt out number five. What would happen to the
people who naturally smell like garlic like some people we know.
I think it's more like the man made scent the garlic.
Speaker 4 (17:40):
Cutting MutS with scissors brilliant, I will that's instagrammable? Friends,
are you?
Speaker 2 (17:48):
But you can't you can't just cut any moods with scissors? Well? No,
the moots that we cut with scissors is freshly made mozzarella,
so it's like basically newborn MutS cirella. We make it
exactly when you order it, so it's kind of it's
really stringy, so you can't cut it with a fork
and knife. It's it's too stringy, it's too soft and
(18:09):
brand new, so we use scissors to cut it. If
you if you try cutting any other cheese with scissors,
you're gonna it's gonna look strange. But that's why we
use it. That's why we use it, and that's kind
of how you get that that that pull effect from it.
Speaker 1 (18:20):
It's a baby. And you know, back in the day
when the old chefs in Italy would get gas, that's
where they termed cut the cheese came from. Mario knows,
they all, they all know, Oh, Yeah, Look, let's talk
about the sauce. The sauce is right there.
Speaker 3 (18:43):
I love how he rot on each jar, he writes,
he wrote a little bit about each sauce, like this
is Carbone four cheese. He wrote, Carbone four cheese will
excite your palate with the sweet and flavorful blend of
one hundred percent Italian tomatoes and four classic Italian cheeses,
slow cooked to bring out a richness and flavor. This
four cheese sauce will have everyone craving for more.
Speaker 1 (19:03):
Did you really write that she's very good at that?
Did you write?
Speaker 2 (19:07):
I wrote every one of those bok.
Speaker 1 (19:10):
So, of course, Carbone it's right there. You can't miss it.
Speaker 2 (19:13):
Hit it.
Speaker 1 (19:13):
Uh, if you want to go to Carbone Finefood dot
com you can buy your sauces, or go to Carbone
Beach dot com to get on the beach for everything
has my name, our Ladyofroco dot com. You've got a
lot of websites. Yes, Uh. When did you decide to
(19:34):
come up with your own line of clothing?
Speaker 4 (19:36):
Uh?
Speaker 2 (19:37):
So, I think the real impetus was that this day
and age guys, my age dress horribly at the restaurants.
It's just it's just not acceptable. I think that they
buy really expensive hoodies and they think that they're wearing
nice clothes to dinner, and it got me worked up
(20:00):
guilty because women put tremendous effort into getting ready to
go out, and guys this day and age, especially guys
like my age and younger, don't care at all. They
put on a hat and a hoodie and they come
to the restaurant and it makes me crazy, So.
Speaker 3 (20:15):
You ask them to remove the hat at the table.
Speaker 2 (20:17):
I try not to cause a scene as much as
I'd like to, So I thought the best way to
affect that was to try to take the fan base
of the restaurant, the fan base of the things that
I do, and put something together that would make that
would be comfortable for them, but would make sense in
the dining room, and hope to even remotely affect what's
going on out there. Because it's just not it's not cute.
(20:40):
It's not it's not cute.
Speaker 1 (20:41):
I'm glad you said something about that.
Speaker 2 (20:42):
It's bad.
Speaker 1 (20:43):
Yeah, yeah, but you should have your store in the
front and force them to buy your clothing. Then they
may come to suveo shop. So you don't sell hoodies
that's what you're saying.
Speaker 2 (20:52):
We do not sell.
Speaker 3 (20:53):
Yeah, and you just have a woman's line now right
you just how long ago did you start that?
Speaker 2 (20:57):
Well, it's it basically, it's it's it's virtually unie so
women buy it. Definitely Leans men's wear, but women do
buy it, so it's not a full fledged women's women's line.
Speaker 1 (21:08):
Got a question? Can you please ask mister carbon how
to reheat penny? I'm a mom of three young toddlers.
It's a bitch to reheat penny because it heats all hard.
Speaker 2 (21:23):
Maybe make less penny. Why make a truckload of kids?
Speaker 1 (21:35):
And she's saying reheat she made it already. This is true.
Reheating pasta is kind of a weird thing. I would
start with maybe portion control control. This is the segment where.
Speaker 2 (21:49):
It takes a couple of minutes to make penny, it's
gonna take almost as long to reheat it.
Speaker 1 (21:53):
It's true. It's true. By the way, ya, let me
speak to mister Carbone. Not a good idea. So times,
sometimes you put a dish on the menu, people don't
eat it. Sometimes the answers are not what you're looking
to hear. Sometimes, all right, let's recap. Let's recap, shall
we of course all things Carbone and incredible, incredible restaurants
(22:15):
here in New York and beyond us. I know you
just my My family in Dallas love so that. They
said we went to Sodel's. Your guy, Mario. I said
he didn't a restaurant in Dallas, but yes he does.
I'll up you do of all places Dallas, Texas. Now
they finally get great bagels. All right, So if you
want to go check out year three thanks to American Express,
(22:36):
it's back with Mario Carbone at Carbone Beach. Go to
Carbone Beach dot com and you are a platinum card member.
They like you more. I'm kidding, I don't know. And
of course the sauce. We love the sauce. And I
always have jars in my.
Speaker 3 (22:51):
House flavors of this sauce. That's a lot.
Speaker 1 (22:54):
And he has no problem if you want to doctor
it up, feel free. You're creative, creative, get nuts. But Mario,
we love you. Thank you for coming in here.
Speaker 2 (23:03):
Thank you so much for having me. It's always a pleasure.
Speaker 1 (23:04):
I think we've abused you, enougher, that is right, but
you weren't very kind to that mother.
Speaker 2 (23:14):
She needed to know the truth.
Speaker 1 (23:17):
The truth hurts. Mario, thank you.
You know, New York City is a very special place,
and there are there are people who are just a
part of the New York City fabric. And even though
he tries to escape and go to Miami at all, entirely, uh, Mario,
Carbone is just a part of New York City. You
are just like the Empire State Building. I mean, you know,
not as tall.
Speaker 2 (00:22):
That's sure, the Empire State Building.
Speaker 1 (00:24):
No, no, no, you don't know this because you work too
hard the most incredible restaurants and of course now sauce
in a jar.
Speaker 2 (00:33):
You know.
Speaker 1 (00:34):
The thing is is you are to New York City
in the culinary scene. I mean it's major, and you
do you even stop to think about I'm sorry, am
I buttering your biscuit too much? Uh?
Speaker 2 (00:47):
No, you can butter my biscuit. No, I mean what
I stop and think about is the food that we
serve is Italian food, born in New York. So it's
really important to us. It's it's not necessarily that food
that you find you're traveling abroad in Italy. The food
that we serve at Carbone is New York Italian food, right,
So to be the sort of standard of that when
(01:07):
you're either either coming in as a tourist or you're
going out for that like quintessential New York night. That's
something that we preach at the restaurants and something that
is really really important to me as a born and
raised Italian New Yorker.
Speaker 1 (01:20):
Well it is, it just is, and I and wear
it proudly. I mean, you've worked hard for this in
your team, you guys, you're hard working. Restaurant business is
not for the fate of heart. No. No, it's not
going to be replaced by AI anytime soon. No, and
nor should it be. Yeah, but looking at what you
do here, not only with Carbone, but you have many
restaurants here in New York City. But is Carbone your baby? Still?
Speaker 2 (01:43):
Carbone is definitely my baby. It's my you know, my
family's name, and the one that I probably when I
walk into I get the most sentimental, sort of nostalgic
feelings of still.
Speaker 1 (01:55):
Right, yeah, because I remember we used to go to
that restaurant when it was Rocco.
Speaker 2 (01:58):
Yeah, Rocco. That was a fun started in the twenties.
You know, God knows what was going on in the
neighborhood back then, right and uh, and still you know,
if those walls could talk kind of place. You feel it,
you feel you feel it when you're in the room.
You're like, there's something to something about this room.
Speaker 1 (02:13):
Is it haunted?
Speaker 3 (02:14):
Probably Danielle will be there immediately.
Speaker 1 (02:19):
Okay. So, and when I was a kid, we used
to come to New York and my dad would drag
us to the Four Seasons. I mean when I was
a kid, when I was older, and of course I
hate it going because I was like, I didn't want
to put a suit on. You don't wear coat and tie?
Is it cot and Tye? Still it's not Cot and
Tye Still No. But that's the project that I'm probably
most proud of because of how difficult it was to
(02:42):
resuscitate that, you know, knowing that we were sort of
younger guys going in at this New York American stalwarth
you know, the most one of the most important dining
scenes in American food history, so that the job was huge.
It was like handing a young fashion to designer this
storied old house and being like, you know, don't mess
(03:03):
it up, you know, don't upset the customers that still
love it. But knowing your job is to bring new
blood into this thing. It's amazing. This is restaurant. It
has a pool. It's a pool room. Yeah, and I
was like it, it doesn't smell like an old chlorine
in here. It's actually the.
Speaker 2 (03:20):
Only restaurant in America where the inside is landmarked.
Speaker 1 (03:23):
It's great.
Speaker 2 (03:24):
Wow.
Speaker 1 (03:24):
Yeah, go, I mean it's one of those New York stories,
you say, go, am I going to be able to
get in if I go?
Speaker 2 (03:29):
No? Probably not great?
Speaker 3 (03:30):
Yeah, but we can.
Speaker 2 (03:31):
We can.
Speaker 3 (03:31):
We are allowed to call you.
Speaker 2 (03:33):
No, you shouldn't call me.
Speaker 1 (03:35):
We're just kept out forever.
Speaker 2 (03:37):
Yeah, we'll get your contact.
Speaker 1 (03:39):
And there are restaurants. There are restaurants in any city
in America. There are diff there's just a difficult table
to get to snag. I have two friends here who
would love to have an easier job at getting a
reservation at Carbone. Okay, you want to meet him? Hold on,
how do you? How do you work?
Speaker 2 (03:57):
This thing?
Speaker 1 (03:57):
Scary? Like its special guests one and two? Uh, it's
the VIP list girls, Meg and Audrey. You've heard the reviews, right, yes,
go cry about it.
Speaker 2 (04:09):
Go cry about it. And I'm pretty sure that they
just did a review of Luke Kelly where they said
that the spicy pasta there was better than mine?
Speaker 1 (04:17):
I think is that what you said? Hello Meg Audrey, Hello,
Hello Mario Carbone.
Speaker 3 (04:27):
It is an honor.
Speaker 2 (04:28):
Did you not say that Mark spicy pasta was better
than mine?
Speaker 3 (04:33):
I take you back.
Speaker 1 (04:34):
I take you back. I'm sorry you.
Speaker 2 (04:37):
Didn't think I saw that.
Speaker 1 (04:38):
You thought I missed that one. Go cry about it.
Speaker 2 (04:45):
I cried about it.
Speaker 1 (04:46):
Okay, Look, Meg and Audrey, you're both here right.
Speaker 3 (04:52):
Okayga's coming back in.
Speaker 1 (04:54):
Okay, she's coming back in. Okay. Look if we guarantee
you a reservation one of the hardest restaurants to get
a reservation, and will you be kind to Mario and
his restaurants please?
Speaker 3 (05:06):
Of course, we waited twenty four years for our reservation
at Carbone and we.
Speaker 2 (05:11):
Still can't get back in.
Speaker 1 (05:13):
So I am willing to do whatever it takes to
be able to get a standing table there, standing table.
Whoa whah whah, this got crazy?
Speaker 2 (05:22):
Any table any.
Speaker 3 (05:25):
So?
Speaker 1 (05:25):
Okay, So you're both here now right.
Speaker 3 (05:27):
I was shooting high.
Speaker 1 (05:29):
Okay, I don't think everyone's here. Well, look, just be nice.
He's sometimes you know, you get more in life if
you're polite. But you know I love you. I want
you to rip the hell out of everyone.
Speaker 3 (05:44):
No, you.
Speaker 1 (05:46):
Literally won that the Olympics and we're a huge fan.
Speaker 2 (05:52):
All right, we're gonna set it up. We're going to
choose a night where I'm in the kitchen and I'm
gonna make sure that you have a perfect meal.
Speaker 1 (05:58):
Look at that.
Speaker 3 (05:59):
Oh my god. Also, you're doing God's work with Teresa
as well. I'm sorry, I'm out of time.
Speaker 2 (06:03):
Thank you.
Speaker 1 (06:04):
Teresa is amazing.
Speaker 2 (06:05):
Yes, okay, yes, and.
Speaker 3 (06:09):
We heard that you have a Carbone Beach pop up
in Miami.
Speaker 4 (06:12):
We would love to come to that as well.
Speaker 3 (06:15):
Wow.
Speaker 2 (06:16):
Wow, I didn't realize I was Santa Claus.
Speaker 1 (06:23):
I tell you what. That's why he's here today. We're
here to talk about Carbone Beach. And I bet, I
bet if you're just nice, you'll get it. That's all
you gotta do. Be nice. It's all good, you know.
I love you.
Speaker 3 (06:33):
Yeah, or we'll go cry about it.
Speaker 1 (06:37):
We would love to see you in Miami, Megan Audrey,
the VIP list girls, we love you. You have a beautiful day,
and I'll talk to you soon and I owe you
a date out. We'll wait.
Speaker 2 (06:46):
Said hi.
Speaker 1 (06:48):
All right, there you go. So if you're wondering, turn
out if you wonder who they are, just gonna follow
vip list girls n y C on Instagram. I think
they're awesome there, I know. But when you have food
critics come in, usually they're hidden, they don't tell you
who they are.
Speaker 2 (07:04):
The funny thing about the food critic is, in this
day and age, people's opinions are so powerful that it's
really sort of minimized the food the professional food critic. Right,
because if you have a huge following and food is
your thing, like you're, you're a food critic now like
you're you can move the needle on restaurants. You can.
(07:25):
You can you can cause a stir, you can get
a line, or you can hurt a business like these.
These followings are huge, so it's it's over time, it's
minimized the power of the professional food critic.
Speaker 1 (07:37):
There you go, you know, do you Brian can't stop eating?
Speaker 3 (07:41):
He just got married.
Speaker 1 (07:42):
He's the greatest guy.
Speaker 2 (07:43):
I don't know if I know one.
Speaker 1 (07:44):
Oh you you got to get him in there. He's
just the nicest guy. And he always is nice. He's
he's yeah, you know, he doesn't eat bad restaurants. What
how much stock?
Speaker 2 (07:52):
Okay?
Speaker 1 (07:52):
Okay, can you speak into a microphone. How much stock
do you put in Google ratings because Scary refuses to
eat it places that are less than a four point three. Yeah,
if it's four point three or below, he wants.
Speaker 2 (08:02):
So we use all of those things as tools at
the restaurant. So in our sort of weekly meetings with
each general manager and chef, we'll pull up all of
the reviews that we can get our hands on. You know,
some of them are and you can filter through them.
You know which ones are genuine, which ones aren't, because
there's there's really useful information in those. You know, if
they had an experience that was good or bad, like,
(08:22):
that's something that we should know about. So we don't
avoid them. We print them all out and we look
at them weekly and and we use it as a tool.
Speaker 1 (08:30):
You know, if you go to a restaurant and something's
not right to you, say something, I believe they want
to hear that from you because it's good for them.
So don't be shy. Yeah, we want to get it right.
I mean, you're a paying customer. I mean we want
you to leave happy. And you know, even during the
course of a meal, if something didn't go right, there's
still while you're still there, there's still a chance to
(08:51):
recover that. You know that that guest scary when when
is such of you were a paying customer. No, I'm
still paying its free food all the time. It's just
such a little hord. What is one accent?
Speaker 4 (09:00):
But my question is you know, you know Major Food
Group is the parent group of course along with rich
Teresi and of course known for Teresa. You've got carbon
and he's got Teresi. But do you guys ever criticize
each other's dishes ever add stuff to the same I
think this could use a little bit more of this,
or maybe you should drop that. And how do you
guys work together on that? Because you guys are two
(09:20):
legends in there.
Speaker 2 (09:21):
We we thank you. We definitely trust each other very
very much, so we basically use each other like as
like a board of directors. Like if it's Teresa, he's
he's he's driving the ship, he's coming up with what
the concepts are, what he wants to serve. But then
he'll use me as like a fresh set of eyes
to come in and say what do you what do
you think about that? Because he trusts my opinion and
vice versa. So if I'm you know. What we try
(09:43):
not to do is is collectively work on something. That's
where it might get kind of contentious. It's like you're
doing this, I'm doing that, and then and then I
come in as a as a as a final sort
of set of eyes and say, yeah, I think that's great,
or here's what I would do with it. Because we
trust each other.
Speaker 1 (09:58):
Last time I saw you, you were having dinner at Tercy.
Speaker 2 (10:01):
Yeah, and you you you put.
Speaker 1 (10:03):
A bite of something in your mouth and you're like, hmm,
you didn't see me excited about it.
Speaker 2 (10:06):
I probably made it a note and.
Speaker 1 (10:10):
I made that up. I made is fabulous.
Speaker 3 (10:12):
Can I say something non food related? So you you
have great you have great clothes. I know you have
a line for men. Now you have a line for
women as well. But do you have a skincare line
because your skin is perfect?
Speaker 2 (10:23):
You have to you have to stand over the pot
of boiling pasta?
Speaker 1 (10:27):
Is that it is?
Speaker 3 (10:29):
Believe it?
Speaker 2 (10:30):
I don't believe in.
Speaker 3 (10:31):
Nope?
Speaker 1 (10:33):
Is this one?
Speaker 2 (10:34):
Is this a man?
Speaker 1 (10:35):
Which one? Which one? I'm thinking of? Apasta?
Speaker 2 (10:37):
Yes?
Speaker 1 (10:37):
Oh yeah, if you get it right, if you get
it right, well.
Speaker 2 (10:42):
I don't know what game we're playing.
Speaker 1 (10:43):
But that's what I'm thinking of a pasta. The instructions
are in the title.
Speaker 3 (10:48):
Jimmy Fallon played this, Yeah.
Speaker 1 (10:49):
He stole it. I please don't do this on your show.
It's lame, but he did it. Anyways, I'm now thinking
of Aposta.
Speaker 2 (11:00):
I get nothing else.
Speaker 1 (11:01):
You have to write it downstairs, you know, or at
least text it to somebody.
Speaker 4 (11:04):
Yeah, don't look in.
Speaker 1 (11:07):
A way the other way. I mean, how many gosh,
how many different pastas have you been boiling in your lifetime?
Speaker 2 (11:13):
Are we talking about just noodle or preparation?
Speaker 1 (11:18):
Don't get is there a sauce involved. It's just a pasta.
It's it's it's it's a dough and you make up
it's just shape, all right.
Speaker 2 (11:30):
I'm just trying to get my bearings here on this game.
Speaker 1 (11:33):
Like Mario let me, I'm gonna put it up to
my forehead, which I don't know how that it helps.
But I'm thinking of a pasta and I wrote it down.
If you get it right on the first try, we
will talk about carbone Beach. You don't need us anyway,
we'll pretend you do. I'm thinking of positive and I'll
just think it through. Don't get all crazy. Just blurt
(11:55):
something out. What past am I thinking of? This music
is stupid?
Speaker 2 (12:03):
You're thinking of fuzzili?
Speaker 1 (12:05):
Oh god, it was Reggaetoni. And now we can't talk
about Carbone.
Speaker 2 (12:12):
All right, guys, Well thanks for having me.
Speaker 1 (12:17):
The whole reason he enjoy sauce a third year of
Carbone Beach at in South Beach. American Express of course.
Speaker 2 (12:26):
Thank you to our partners at Americas.
Speaker 1 (12:28):
Begged you to come back again. They love you. The
first year it was like, okay, we're going to try
to recreate great meals on a beach, which is not
easy to do.
Speaker 2 (12:37):
No, they were like, can you get real talent to
do this? And our first act was Andrea but jelly wow.
Speaker 1 (12:45):
We were good friends with his son. I'll tell you
got it. Now have him at the beach this year anyway.
So tickets of course at Carbone Beach dot com. If
you're a Platinum card member, you have early access to
tickets for the four night affair.
Speaker 2 (12:57):
So it's four nights on the beach. What's the difference
between each night? So different performer each night is the
main difference. The meal is basically the same from each night,
and it's really just so people are coming and going
during the course of the weekend. So just trying to
have an extended weekend for those who are aren't going
to be there, maybe all four nights.
Speaker 1 (13:18):
Do we know who's the performance? Are you? If you're
an a man, I know who they are? So you're
not going to.
Speaker 3 (13:22):
What about one of them? Can you give us one
of them?
Speaker 2 (13:25):
I don't think I'm allowed to.
Speaker 1 (13:26):
Then, don't you will do a rhymes with yeah? I'm
thinking of a performance? Is share performing? Sharon needs to
do Carbon Beach and I love that we're friends with her.
Can we get her own?
Speaker 2 (13:45):
And I would love that. I would love that she
costs a lot of money.
Speaker 1 (13:48):
I will try that out.
Speaker 2 (13:49):
Well, let's let's see what we can do.
Speaker 1 (13:50):
Okay, okay, so a different performer each night? And now,
but is the menu the same every night? The menu
the same every night? Yet?
Speaker 3 (13:57):
Right?
Speaker 1 (13:57):
What are you serving up?
Speaker 2 (13:57):
It's a It is an extravagant It's like base carbone meats,
like remember the medieval times restaurant.
Speaker 1 (14:04):
Yeah, it's like a big turkey.
Speaker 2 (14:07):
It's like an extra It's like gilded plates and giant, giant,
amazing portions of food.
Speaker 1 (14:12):
And you call the women wenches they do that, don't
do that anymore.
Speaker 2 (14:18):
There's a caviar like caviar stations and giant ice sculptures,
and it's really over the top. It's very like Roman Empire.
Speaker 1 (14:25):
Love that caviar stations. All this is there. Is it
sold out already?
Speaker 3 (14:30):
People?
Speaker 1 (14:32):
People want to know if it's a couple of.
Speaker 2 (14:33):
The days are sold out, but there are still tickets
available for the others. Okay, I think Thursday and Sunday,
Friday and Saturday or Saturday definitely sold out. I think
Friday's getting close, and then Thursday and Sunday is still available.
Speaker 1 (14:45):
So go to Carbonebeach dot com. It's pretty easy find
out for yourself. A question the origin of Aposta dish carbonaryl?
Speaker 2 (14:58):
Yes?
Speaker 1 (14:59):
Is it really guys who used to work in the
coal mines?
Speaker 2 (15:03):
No? So the origin create me from it because I
know I'm wrong. The origin of carbonara the American soldiers.
So the American soldiers that were in Italy were given
bacon and eggs as a good American, as good American
rations to make their breakfast. There became an abundance of
these American soldiers food rations in Rome, and the Roman
(15:25):
chefs took bacon and eggs and made carbonara out of it. Wow,
So the origin of that dish goes back to the
American the American soldiers in Rome.
Speaker 1 (15:34):
Once again Americans taking credit for everything we do. That's
a great story, though, Yeah, what have you What do
you learn? What do you love about the history of food?
I mean, do you get you're creating incredible dishes all
the time with your team, But what about the history
of food? Were you like a food history nerd at
some point in your life?
Speaker 2 (15:55):
I think you know, each project that we do is
I like to go down a pretty thorough research rabbit hole.
I like to try to make myself an expert on
whatever that topic is, and I do a ton of reading,
pulling old menus, trying to make something. You know, because
what we do is theater. It's the closest thing to
a restaurant is theater. You know. It's it's the exact
(16:17):
same actors every day at the exact same time, putting
on the exact same performance for a different group of people. Wow,
it's theater, and we try to set a really believable stage.
In carbones case, it's sort of like the Rayleiota era
nineteen fifties nineteen sixties, New York City. In the grill,
it's it's mad men, mad men, you know. And so
(16:39):
to set a really believable stage, you got to do
your homework. You got to make sure that everything is right.
The uniforms are right, the menus are right, the fonts
are right, the sound is right. And to do that,
that's a that's a research project.
Speaker 1 (16:49):
So people leave an experience that they've experienced at a
restaurant and not really knowing what it was. They loved
about it. The food was great, but there's so much
other stuff going on, Like like Mario's talking about, it
is it's a theater here, it's a stay, and it
is lighting. It is the smells, it's there was a
restaurant we used to go to, I forget where they
made it very clear, do not wear colonne or perfume
(17:11):
to our restaurant because they were afraid it would compete
with the food.
Speaker 2 (17:15):
Right.
Speaker 1 (17:16):
The thing is if you walked in smelling and they
would sniff you and they asked you to leave. Seriously,
a woman at front that sniffed you before you walked
into the restaurant. Yes, don't cloud up this food with
your hunt out number five. What would happen to the
people who naturally smell like garlic like some people we know.
I think it's more like the man made scent the garlic.
Speaker 4 (17:40):
Cutting MutS with scissors brilliant, I will that's instagrammable? Friends,
are you?
Speaker 2 (17:48):
But you can't you can't just cut any moods with scissors? Well? No,
the moots that we cut with scissors is freshly made mozzarella,
so it's like basically newborn MutS cirella. We make it
exactly when you order it, so it's kind of it's
really stringy, so you can't cut it with a fork
and knife. It's it's too stringy, it's too soft and
(18:09):
brand new, so we use scissors to cut it. If
you if you try cutting any other cheese with scissors,
you're gonna it's gonna look strange. But that's why we
use it. That's why we use it, and that's kind
of how you get that that that pull effect from it.
Speaker 1 (18:20):
It's a baby. And you know, back in the day
when the old chefs in Italy would get gas, that's
where they termed cut the cheese came from. Mario knows,
they all, they all know, Oh, Yeah, Look, let's talk
about the sauce. The sauce is right there.
Speaker 3 (18:43):
I love how he rot on each jar, he writes,
he wrote a little bit about each sauce, like this
is Carbone four cheese. He wrote, Carbone four cheese will
excite your palate with the sweet and flavorful blend of
one hundred percent Italian tomatoes and four classic Italian cheeses,
slow cooked to bring out a richness and flavor. This
four cheese sauce will have everyone craving for more.
Speaker 1 (19:03):
Did you really write that she's very good at that?
Did you write?
Speaker 2 (19:07):
I wrote every one of those bok.
Speaker 1 (19:10):
So, of course, Carbone it's right there. You can't miss it.
Speaker 2 (19:13):
Hit it.
Speaker 1 (19:13):
Uh, if you want to go to Carbone Finefood dot
com you can buy your sauces, or go to Carbone
Beach dot com to get on the beach for everything
has my name, our Ladyofroco dot com. You've got a
lot of websites. Yes, Uh. When did you decide to
(19:34):
come up with your own line of clothing?
Speaker 4 (19:36):
Uh?
Speaker 2 (19:37):
So, I think the real impetus was that this day
and age guys, my age dress horribly at the restaurants.
It's just it's just not acceptable. I think that they
buy really expensive hoodies and they think that they're wearing
nice clothes to dinner, and it got me worked up
(20:00):
guilty because women put tremendous effort into getting ready to
go out, and guys this day and age, especially guys
like my age and younger, don't care at all. They
put on a hat and a hoodie and they come
to the restaurant and it makes me crazy, So.
Speaker 3 (20:15):
You ask them to remove the hat at the table.
Speaker 2 (20:17):
I try not to cause a scene as much as
I'd like to, So I thought the best way to
affect that was to try to take the fan base
of the restaurant, the fan base of the things that
I do, and put something together that would make that
would be comfortable for them, but would make sense in
the dining room, and hope to even remotely affect what's
going on out there. Because it's just not it's not cute.
(20:40):
It's not it's not cute.
Speaker 1 (20:41):
I'm glad you said something about that.
Speaker 2 (20:42):
It's bad.
Speaker 1 (20:43):
Yeah, yeah, but you should have your store in the
front and force them to buy your clothing. Then they
may come to suveo shop. So you don't sell hoodies
that's what you're saying.
Speaker 2 (20:52):
We do not sell.
Speaker 3 (20:53):
Yeah, and you just have a woman's line now right
you just how long ago did you start that?
Speaker 2 (20:57):
Well, it's it basically, it's it's it's virtually unie so
women buy it. Definitely Leans men's wear, but women do
buy it, so it's not a full fledged women's women's line.
Speaker 1 (21:08):
Got a question? Can you please ask mister carbon how
to reheat penny? I'm a mom of three young toddlers.
It's a bitch to reheat penny because it heats all hard.
Speaker 2 (21:23):
Maybe make less penny. Why make a truckload of kids?
Speaker 1 (21:35):
And she's saying reheat she made it already. This is true.
Reheating pasta is kind of a weird thing. I would
start with maybe portion control control. This is the segment where.
Speaker 2 (21:49):
It takes a couple of minutes to make penny, it's
gonna take almost as long to reheat it.
Speaker 1 (21:53):
It's true. It's true. By the way, ya, let me
speak to mister Carbone. Not a good idea. So times,
sometimes you put a dish on the menu, people don't
eat it. Sometimes the answers are not what you're looking
to hear. Sometimes, all right, let's recap. Let's recap, shall
we of course all things Carbone and incredible, incredible restaurants
(22:15):
here in New York and beyond us. I know you
just my My family in Dallas love so that. They
said we went to Sodel's. Your guy, Mario. I said
he didn't a restaurant in Dallas, but yes he does.
I'll up you do of all places Dallas, Texas. Now
they finally get great bagels. All right, So if you
want to go check out year three thanks to American Express,
(22:36):
it's back with Mario Carbone at Carbone Beach. Go to
Carbone Beach dot com and you are a platinum card member.
They like you more. I'm kidding, I don't know. And
of course the sauce. We love the sauce. And I
always have jars in my.
Speaker 3 (22:51):
House flavors of this sauce. That's a lot.
Speaker 1 (22:54):
And he has no problem if you want to doctor
it up, feel free. You're creative, creative, get nuts. But Mario,
we love you. Thank you for coming in here.
Speaker 2 (23:03):
Thank you so much for having me. It's always a pleasure.
Speaker 1 (23:04):
I think we've abused you, enougher, that is right, but
you weren't very kind to that mother.
Speaker 2 (23:14):
She needed to know the truth.
Speaker 1 (23:17):
The truth hurts. Mario, thank you.
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