The NEW YORK ITALIAN FOOD & WINE GUY Blog is dedicated to many things, but mainly to three very GREAT ONES being NEW YORK, ITALIAN FOOD, and ITALIAN WINE. What's greater than these?
Showing posts with label Greenwich Village Italian. Show all posts
Showing posts with label Greenwich Village Italian. Show all posts
Welcome "Carbone" with No Regrets to Rocco's ... Yes, this
is what I for one am hoping to say after the most anticipated new New
York Restaurant "Carbone" has opened and is in operation, which is
supposed to be this coming Friday, March 9, 2013 ... We have already
said goodbye to an old friend, Rocco's .. Well, me for one, as I am
certain that of all the throngs of followers who are sure to pack into
Rocco's from day 1 (Friday 3/913) it is also almost certain that I will
amongst the very few, 1% of the total who will pack Carbone and have
eaten at its predecessor Rocco's. Yes, I enjoyed eating at Rocco's a
number of times over the years. Rocco's was one of just a few Old School
Red-Sauce Italian Restaurant left in New York. I dying breed, much
loved but going the way of the DoDo Bird. Rocco's was solid, old school
Italian New York, decor, food, and service.
Well the guys who have taken over the old Rocco's space, Chef/Owners
Mario Carbone and Rich Torrisi it so happens are the new keepers and
reviver's of the so-called Red-Sauce joints. Restaurants that have
become a dying breed and much maligned, it now seems is the hot new
thing in Italian eating in New York. First spawned by The Two Frankies,
Frank Castronovo and Frank Facanelli .. The two Frankeis were the first
to do it back in 2006 by opening a Old School Italian Red Sauce
Restaurant in Carroll Gardens Brooklyn. A casual Italian Restaurant that
featured Red-Sauce Italian American favorites like; Meatballs,
Braciole, and homemade Cavatelli. The restaurant with a nice casual
decor, good service, tasty old New York Italian Food favorites at fare
prices and the passion of the two Frnakies proved to be a winnining
combination and instant hit at Frankies Spuntino which with a few short
years gave birth to two more Frankies restaurants in Manhattan's lower
East Side and in Greenwich Village. Shoot ahead
about four years and we have Mario Carbone and Rich Torrisi opening a
great little Italian Trattoria that operates as a very-casual sort
Italian Deli serving Meatball Parm Sandwiches, fresh Roast Turkey
Sandwiches, and Meatball Parm Sandwiches, Soup, and a few pastas by day
and a 5 Course Set Menu as a restaurant my night. This little Italian
Deli/Trattoria that featured Italian and Italian American Food with a
bit of a modern twist and the Carbone-Torrisi touch. And quite a good
touch at that. Torrisi was wonderful executed by Torrisi and Carbone and
their place Troorisi Italian Specialties was pretty much a well
deserved instant success. With this quick and wonderful success of
Torrisi Italian Specialty it wasn't long before the boys opened their
second restaurant to be called PARM which featured Updated Red-Sauce
Italian-American Food. The restaurant Parm was opened right next door to
Torrisi. Parm was even more of an instant success than Torrisi Italian
Specialty and from day # 1 has been packed day and night every single
day, and i do man packed and I do mean every single day. A huge Success!
Now we come to the unfortunate demise of Rocco's, of which the owner
was unable to support a huge jump in his Rent once his old lease was
expired. he decided to throw in the towel, and close Rocco's ... A sad
day in Greenwich Village, and a sad day for me. But when I heard that
Torrisi and Mario Carbone who I had worked with at Del Posto would be
opening a new place in the old Rocco's space, my sadness quickly waned.
These guys do things right. I really like Torrisi Specialties and Parm
and was excited at the prospect of Mario opening a new place around the
block from my apartment. Funny thing, when
you go into this new restaurant that used to be Rocco's, you are most
likely to see many dishes that you would have seen at Rocco's. Dishes
like Baked Clams, Lobster Fra d'Avlo, Spaghetti or Linguine Vongole,
Veal Picatta, Braciole, and such.
"You’re
seeing more protein at the table now, because they can afford it.
They’re becoming more American. They’re embracing what it means to be
American. They’re like: ‘I’m going to have protein for days. I’m going
to show off. We’re going to have meatballs tonight, and they’re
huge!’ ” ....... Mario Carbone ......
“It’s midcentury, Italian-American fine dining,” “When you look at the menu at this restaurant,” he said, “it’s going to look very familiar, which is the goal.” “The
table should be covered with food,” Mr. Carbone said. “If we do this
right, you should not be able to see the cloth.” says Mr. Carbone
So yes, we Welcome Carbone. I do for one, and one who has actually
eaten at Rocco's numerous times over the years. I loved Rocco's and was
sorry to see them go. But they are gone and nothing I can do about that.
I can turn my back against Carbone, but knowing Mario and what a fine
Chef and restauranteur he is, I'm certainly not going to do that. I will
welcome Carbone, both the restaurant and Mario into my neighborhood and
I spotted I enjoyed over the years, Rocco's. And I'm looking forward to
having many fine meals and wonderful times at Carbone over the years to
come. "I'm sure I will."