Carbone; 16.5

What You Should Know:

Chef Mario Carbone’s namesake restaurant possesses all the qualities of a quality red-sauce joint, with hints of luxury and extravagance. The pastas are the highlight of any meal, though everything from the bread to the fine tuned service are executed with precise detail.

What I Liked:

A soft, crunchy piece of garlic bread is accompanied with housemade mozzarella that bursts with flavor.

Rigatoni’s texture is bettered by a creamy vodka sauce with just the right amount of heat.

Lobster ravioli is topped with more lobster chunks for a dish that is as luxurious as the experience itself.

Is It Worth It:

The pastas hover around the $30 mark, and include surprisingly large portions that are easy to split.


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