New York City's Carbone Debuts New Look on Las Vegas Strip

 

Marking Major Food Group’s first domestic expansion outside of New York City, Mario Carbone, Rich Torrisi, and Jeff Zalaznick introduced their concept, Carbone, a successful restaurant in New York City’s Greenwich Village, to Las Vegas. Located in the ARIA Resort & Casino, the restaurant offers classic Italian-American cuisine with captain tableside service, world-class-sourced ingredients, and award-winning culinary craftsmanship.

“The glamour, history and attitude of Las Vegas make it a perfect fit for Carbone,” says Zalaznick, managing partner. “We are not just replicating the New York City restaurant; our guests will experience a Carbone specifically for Las Vegas.”

Chef-partner Carbone adds, “It is very exciting to be a part of the booming food scene happening on the Las Vegas Strip. We are committed to bringing Las Vegas a truly memorable dining experience that is unlike anything this city has seen.”

Carbone enlisted San Francisco-based designer Ken Fulk to create an atmosphere that parallels the theatrical edge and Italian vibe of the restaurant. The space has been transformed into a series of rooms that progressively transport guests into inviting, yet contrasting ambiances with a vintage Las Vegas swagger.

The Blue Room is awhite loggia, available for private dining, and opens through a series of elliptical arches to a blue environment that welcomes guests into the restaurant and the front bar area. The Blue Room features vaulted ceilings with golden-tipped lighting and walls composed of tiles from New York subway stations. Retro flooring mirrors the design of the iconic Las Vegas Sands’ pool as seen during the Rat Pack era. Guests can sit at a vintage mahogany bar with gold detailing set in front of an antique mirror reflecting the classic cocktail program it houses. 

The Red Room is inspired by the Milan Opera, and the main dining room exudes glamour with its floor-to-ceiling Murano Glass Crystal Chandelier that was originally commissioned for a Ferrari showroom in the 1960s. Towering arches with custom golden keystones frame semi-private backlit banquettes trimmed with red velvet backs and leather seats.

Adding an element of sophistication, Carbone in Las Vegas is filled with artwork by renowned artists. Throughout the restaurant, guests can enjoy special pieces from the likes of Julian Schnabel, Richard Serra, David Hockney, and more.

Carbone is presenting elevated Italian-American cuisine into the fine-dining realm.Carbone’s famous Spicy Rigatoni Vodka, Veal Parmesan, Lobster Fra Diavola, and Meatballs are on the menu along with seasonally changing specialties. The menu will continue to evolve and introduce dishes entirely exclusive to the Las Vegas location.

Carbone brings its waiters—known as “Captains”—to Las Vegas to guide guests through the dining experience with a New York edge. Each waiter was hand selected by the Carbone family to ensure the caliber of service that has become synonymous with the restaurant. Las Vegas’ more spacious dining room allows the Captains to create an even greater spectacle with the restaurant’s famed tableside presentations.

Carbone’s beverage program reflects the restaurant’s philosophy of providing guests a product hard-to-find with a vintage flair.Carbone’s enthusiasm for collecting vintage rum comes alive in a distinctive after-dinner experience. A beautiful cart rolls tableside following dessert, offering some of the rarest rums in the world that each share a piece of history. Guests can savor sought-after labels like the Black Tot British Royal Naval Rum, which was the last rum ration ever issued aboard ships of the British Royal Navy; or the Appleton 50-Year Rum, created when Jamaica hand-selected its best barrels to age for five decades, celebrating 50 years of independence.

Carbone also brings its own flavors to mid-20th century cocktails with exclusive ingredients and creative craftsmanship. Examples include a Mai Tai made with an almond syrup "orgeat" developed specifically for Carbone’s Mai Tai recipe, as well as The Stinger that nontraditionally utilizes vanilla-infused maple syrup and muddled mint to perfectly balance and showcase the Armagnac base. 

Carbone’s rich and flavorful food presents pairing opportunities as the wine selection, comprised of 550 labels, explores some of the best options from Italy, America, and France. The program includes legendary vintages that extend back to 1929.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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