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Carbone brings the hearty red-sauce dishes of Italian-American cuisine to Hong Kong

Carbone brings the hearty red-sauce dishes of Italian-American cuisine to the city, writes Charley Lanyon

Reading Time:3 minutes
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Veal parmesan with "gravy". Photo: Bruce Yan

Carbone, New York City's Greenwich Village red-sauce staple, has kept diners and critics buzzing since it opened last year.

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The concept from chefs Mario Carbone and Rich Torrisi - former lieutenants of Daniel Boulud and Mario Batali - of revisiting and refining the glory days of Italian-American cuisine has garnered attention for its over-the-top theatrical style and earned breathless reviews in magazine and .

Both publications mentioned celebrity diners and a bacchanalian dedication to (over) indulgence, complete with monster portions and sagging dessert carts.

Now the madness is coming to Hong Kong. Carbone represents a partnership between Black Sheep Hong Kong and New York's Major Food Group, and will replace Bisous in the LKF Tower.

Much of the menu doesn’t even exist in Italy. But it is still recognisable as Italian food
MARIO CARBONE 

Speaking to Mario Carbone and his business partner Jeff Zalaznick on the phone in New York, I ask if they are worried that Hong Kong diners wouldn't know what to make of this self-referential, unabashedly American concept.

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