Mario Carbone
speaker
319 appearances
1 recordings
1 series
first heard Apr 2025
last heard Apr 2025
Mario Carbone’s voice in public audio — every appearance, attributed to the second.
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Appearances
My ultimate goal, which I far exceeded, which is incredible, was just like make a name for myself in New York City, which seemed impossible. But I was going to give it my best shot. The best chefs in the world, the best restaurants in the world. There's so many of them. There's so much noise. There's so much talent. Can I make a name for myself in this city that I've always called home?
So to get that recognition from the New York Times, from the biggest publications of New York, from your colleagues, from your peers, I couldn't have thought of anything higher. And now we've expanded far beyond New York. But for me, that was always the goal.
Um, there's a, there's a great chef named Luciana who's in Miami. She was originally from Miami. She opened Carbone with us in New York. Who's opened a handful of restaurants in Miami. Who's been really successful. Um, but by and large, I'm really proud that most of the great talent in the company has risen within the company. So, um,
So the people that run this company, like the top 10 people in this company have been there since almost the beginning. Wow. They're partners in the company. They have ownership in it. Oh, wow. And they've been there forever. So I'm really proud that they haven't had to leave. And we've grown fast enough to where even their ambitions were met within the walls of the company.
Oh, yeah. Good call. It's very hard to find a restaurant that embodies New York quite like Katz's. Okay. I would send them to Katz's, maybe Peter Luger's. My dad's 84 years old, and his family would go to Katz's. I mean, and it's still... Wow. Fucking great. Complain all you want for what it costs. It's incredible.
It's one of the few old school places that are still around that are putting out product as good as they have since day one. It's incredible.
So I'm going to put Lucali up there because Mark's my cousin. That's your cousin? Basically.
Mmm, best burger. I love the age burger at Mineta Tavern. I still love that burger. And I'm going to throw in Hometown.
Billy's the fucking man, dude.
Nakazawa was a great call. I'll take Nakazawa.
Cafe China. Szechuan. Spicy as fuck. Mm-hmm. Indian food. I love Sichuan.
Indian food. Well, we're about to get Gymkhana from London, which is my favorite Indian food in the world. Have you been to Gymkhana? You're the whitest person.
mexican i just opened a great mexican restaurant in miami what is it it's called chateau it's an old french chateau that we made this like really dope mexican restaurant out of um because i actually got a chance to spend a bunch of time in mexico mexico city but traveling around a little bit to other regions as well um my favorite mexican here i mean cosme is amazing amazing yeah
I mean, I heard that voice. I know that that is the Jim Connor.
Pujol is incredible. Contramar, Pujol. Even their old breakfast spots called Cardinal. The old school Mexican breakfast spots like the Sedels of Mexico City. They're incredible.
I don't know if I have an answer for that. I don't know if I've done a lot of chocolate chip cookie research. Are you a sweets guy? I am a sweets guy. I'm a sucker. Italians are suckers for like sweet breakfasts. I don't know why. It's like they're a big pastry coffee culture. So I think I'm a sucker for that stuff too. Like all things from donuts to like all things croissant.
I love all that shit. Best bakery then? Best bakery... They're talking my fat ass language.
That's great.
They make some really incredible pastries and breads. Yeah. Balthazar's Bakery I've always loved. Yeah, it's fun. Always loved that. I love the old school donut shops like Peter Pan. Oh, Peter Pan's great, yeah. I love donuts. I fucking love donuts.
I would order like a dry pasta, not a fresh pasta, dry pasta. It's trickier to make. So something like a spaghetti or penne rigatoni, a dry pasta, cooked perfectly, cooked from scratch, al dente, sauced right. It's trickier. It takes a certain touch of someone that really knows what they're doing. Oh, interesting. Yeah. Fresh pasta is easier. It's more forgiving. It's soft. It's luxurious.
Showing 241–260 of 319 · page 13 of 16
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