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
It only cooks in a few seconds. It's good with just plain butter. It's harder with a dry pasta. It's trickier. That's interesting.
We serve a fantastic, big, thick-cut pork chop with vinegar peppers, which is a classic Italian-American dish that I order a lot when I'm there as a customer. Um, which is really important to be a customer, like to sit in the seat of a customer. Yeah. Um, I get, I get a whole different set of notes than I do when I'm in the kitchen, but pork chop with vinegar peppers. Great dish. That's the one.
All right. What about at Teresa? A dish that doesn't get ordered that often. Um, His menu's smaller. He sells a lot of everything. The duck, the duck at Teresi. I've heard. He's a duck master. We used to have, we probably shouldn't say this, but we used to have
So when we first opened Dirty French on the Lower East Side, Rich had developed a technique for cooking duck where the duck had to age for 30 days like beef. And what would happen was the skin got super dry and crispy when you cooked it, but also it tenderizes the meat just like it does with beef. We were selling a lot of duck.
We couldn't hold all the ducks we needed in the restaurant to age them for 30 days. So we rented an apartment across the street. You know what? On Ludlow, across the street from the restaurant. And the landlord didn't care at all. The landlord had no idea what we were doing. We just moved refrigerators. There's no furniture.
It was just refrigerators in an apartment across the street on Ludlow Street and ducks hanging everywhere. throughout the apartment, aging in this apartment. And then every day at four o'clock, you'd see a cook come out with just a tray of ducks from this apartment into the restaurant.
I mean, no. We're trying to apply a pretty... You don't apply... For us, for example, we don't apply the same...
price structure to an expensive bottle of wine as you do to a less expensive bottle right so you're generally you're looking at like a three-time markup on a less expensive bottle of wine a hundred dollars or less and then as it gets more and more expensive the markup becomes smaller um so like if it costs us five hundred dollars we're not charging fifteen hundred dollars we're probably charging close to a thousand dollars on it while a bottle that costs us 30 might we might charge 90.
So there's a greater threshold on a less expensive bottle than there is on a more expensive bottle. Those margins are critical to the survival of a restaurant because at the end of the day, the final number at the bottom is generally a really small – like everyone – like if you know anything about restaurants, you know that they're generally going to close and that you don't make a ton of money.
So that money that's made in alcohol is critical to the life of a restaurant. Yeah. Also, as opposed to food, it's non-perishable. If you fucked up and you ordered 40 ducks this week and only 20 people ordered the duck, you're gambling on something that's very perishable. Now you're eating it for staff meal and you lost money.
So it's a very fine dance with food and perishable items to get the number right so that they don't come to the table and like, sorry, we're out of the duck tonight or we eat it for staff meal. What's in between those two is like really knowing how to run this business. And it's a fine dance.
I would go back to the implementing the bring a beer rule. You're going out on a date and you carry this gift for the kitchen. And she wants to, like, what are you doing? Why you got, like, a 12-pack Coors Light? Like, oh, no, it's a thing that we do for the guys. And, like, that's going to put you in a position of, like, who is this guy? He's a regular.
He got a carbon reservation, and he knows his place so well that he brought beers for the kitchen.
And then all of a sudden, they're going to start sending extras out, compliments of the chef. Now you look pretty great. Right. So I would go back to that strategy. Tell me about this F1 thing. F1 is our fourth year of doing it. I mean, obviously, Miami is at its capacity that weekend. The city's crazy. So the first year, we were sort of like, okay, well...
If the restaurant's so full, maybe we can do something else. There's such a demand for this weekend. What can we do that's over the top to meet the weekend? So we kind of devised this idea of throwing this really elaborate supper club, dinner party, where there's a performance, there's house bands, Ricky sings. Ricky can sing? Oh, yeah. He's Sinatra.
So there's about 400 or 500 people that come. We build this giant, amazing tent on the sand of Miami Beach. There's a headlining performer every year. The very first one we ever got was Andrea Bocelli, which was crazy. Wow. Wait, where in Miami Beach? It's on basically 21st and Collins on the beach.
what is that close to what it's like right where all the hotels are so like right behind the satai okay um on the actual sand we build the kitchen the whole thing friday saturday sunday night um in conjunction with f1 and it's it's pretty great i mean it's like it's a carbone meal but like plus plus plus it's like carbone meets uh form of the 12 caesars it's like really over the top um
and add all the live music, a giant ice sculpture, raw bar, and we throw everything at it. How does the average person go to something like this? Impossible. No, I mean, First Man Amex sells their tickets. You can buy tickets through them. You can buy tickets through us. You can get them at majorfoodgroup.com. You can get them through all the individual restaurants. We sell them on Instagram.
I think Saturday sold out, but we still have tickets for Friday.
Like the last performance last year was Lauren Hill and it was one of, wow. Lauren was one of the great ones we've ever had, but we've had some amazing ones, but Lauren brought the house down. She's one of my favorites ever.
Showing 261–280 of 319 · page 14 of 16
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