Food Court: Carbone Makes a Case for the Greatness of the Red-Sauce Joint
One of the things I’ve always liked about Rich Torrisi and Mario Carbone is that they’ve never lacked an extremely clear vision or the culinary chops to execute that vision clearly.*
At their first restaurant, Torrisi Italian Specialties, they made the case, through seven irresistible courses like fresh gnocchi made from upstate ricotta and da Read More
