CARBONE

CARBONE GOING CORPORATE

CARBONE
and
The Former ROCCO’S SIGN

Thompson Street
GREENWICH VILLAGE
NEW YORK



The juggernaut, as the New York Times recently called then, The Torris Boys (Major Foods) is going corporate. “Watch Out Boys and Girls,” that means exclusiveness, cachet, and overall cool factor goes down. Major expansion, they going corporate, McDonaldesque if you will. Well not quite, but you know what I mean. The so called Torrisi Boys, Mario Carbone, Rich Torrisi, and partner Jeff Zalaznick who own and operate; Carbone, Parm (2 locations), Torrisi Italian Specialties, and ZZ plan on major expansion in the next couple of years with a large bakery/ restaurant downtown, that will partner with Melissa Weller and feature fresh baked; Bagels,Danish, Bear Claws, Challah Bread, yeast based and other baked goods. Jeff Zalaznick states, “It’s going to be our version of Barney Greengrass.”
     The partners whose Parm Restaurant on Mulberry Street next to their first place Torrisi Italian Specialties has been super successful from day one and quickly spawned a sister Parm at Yankee Stadium. The Torrisi Boys (Major Foods) plan on opening several more outposts of PARM all over New York, in; Battery Park, 2 in Brooklyn of which one be near to The Barclay’s Center and another in Williamsburg, the Upper West Side and who knows where else? The New York Times says they plan on building Parm into a citywide Shake Shack style franchise. “Good Luck.” Corporate, make a ton of money, but majorly lose cachet and so-called cool-factor. You can’t have it all boys. They probably do.
    Most well-heeled New Yorkers hate chains a corporate conglomerates when it comes to restaurants. Many giant nation-wide food chains who’ve made it big in a large part of the country thought they’d come in to New York and knock-em-dead. Not! Discerning New Yorkers tend to like small independent restaurants, not corporate like Applebee’s and Bennigans. When you see restaurants like Red Lobster and Olive Garden doing well around Times Square it’s tourists and the less well healed New Yorkers going to them, the rest of us hate chain restaurants. 
    So it will remain to see what happens with Parm, Carbone and the now much smaller Major Foods (Torrisi Boys) empire. With a good number more Parm Outlets open, will the original loss it cachet and hot-factor? Who knows? Probably. And what of Carbone, the flagship of the corporation which has from day one and to this point (March 20, 2014) been uber-hot and still New York’s Hottest Restaurant Ticket in Town? Time will tell, and …




DBZ






PARM

Mulberry Street


Frank Sinatra & Dean Martin


FRANK & DEAN

NOW THAT’S COOL” !!!!






Dom DeMarco For The Love of Pizza

Image

“Yes!!!” Eating Pizza Made by The Maestro DOM DeMARCO

Is a Religious Experience !!!

 

Much has been said of the now famed Pizzeria (DiFarra Pizza) on Avenue J in Brooklyn, New York the Capital of Thee Best Pizza in the whole United States of America, bar-none, even Manhattan. Brooklyn lays claim to the Top two Pizzerias in the country, the top of the list 1 and 2, number 1, The Best and number 2, the second best. Well no, I don’t know if I should put it that way, as it sound s as one is better than the other, which is not ht e case, as they are both equally good, equally Great and equally the Best Pizza and the Best Pizzerias in the United States, though they are are little different than one another. The Pizza at both Totonno’s on Neptune Avenue in Coney Island, Brooklyn, New York and Di Farra Pizza on Avenue J in Brooklyn are both otherworldly specimens of some the Finest Pizza on other and the Undisputed Best Pizza in America.

Wow, got off on a tangent about both Di Farra and Totonno’s when I just intended to talk about Di Farra Pizza, Dom DeMarco the Maestro of Di Farra’s and the Religious experience that it is to go there, watch Dominic masterfully make Pizza after glorious Pizza (without the help of anyone else), to watch in awe and anticipation and Salivation til you finally get yours (after about a hour or hour and a half wait), you hold it in your hand like a precious baby, and then to sink your teeth into it, savoring each wondrous bite after the other. “Yes,” it is truly a religious experience, that is, if you are a great lover of this wonderful invention, created in Napoli, spread throughout the the Italian Peninsular and then across the Atlantic to America from Italian Immigrants where Gennaro Lombardi opened the First Pizzeria in America on Prince Street in New York City some 100 years ago or so.

Back to Di Farra and Pizzaiolo Extraordinaire, Mr. Dominic DeMarco. It is Dominic that makes Di Farra what it is, it certainly isn’t the Pizzeria itself which is ultra plain and even appalling to some. Mr. DeMarco’s pizzas are just about as close to absolute perfection in the Pizza Making World, a world in which New York City excels and has only one rival in Naples, Italy and the whole of Italy itself. Mr. De Marco has the magic touch, with perfect dough, the perfect balance of ingredients, tomato and other ingredient ratio to cheese, and this include Mr. Demarcos judicious use of Olive Oil which is right-on and a little magic touch that whoever complains about it, just does not know there Pizza and Italian Food on a whole. We Italians love our olive oil. And those who complain are unaware that it is a condiment that adds the final last touch to many dishes before they are eaten. Dominic knows this and should not be discourage against his generous use of it by those who do not understand the proper essence of the Italian Table. So please, keep your traps shut, if you don’t like it don’t eat it, this countries finest examples of the Pizza Art.

And on to the religious experience of Di Farra, Dom DeMarco and the mans artistry with Pizza. There is nothing quite like it in the entire Pizza World. There does not exist, to my knowledge any place in the world that has an elderly man making a hundred plus Pizzas a day in a place that has endless lines, day and night. Pizza that are so perfect, words can not describe People line up for greatness and artistry, and for a couple of slices of the most marvelous pizza this side of Naples, and to watch this passionate little old man work his heart out, not getting, not allowing anyone else to make a pie at his beloved Pizzeria. The man is elderly. He’s worked his whole life. He makes such a magical thing that people line up each and every day to see him and eat one of his many masterpieces. With business like this, he could hire to other Pizzaiolos to help him, doubling or tripling his business and and financial intake. He could hire two guys and make pizza aloing with them, or sit back and get three guys to do it. At his age, he’s entitled to. But know, Dom DeMarco loves what he does, he loves his Pizza, each and every one that passes that counter and into thousands of appreciative hands. The man feels that no one else can make a Pizza the way he does; and wants; he grinds

chunks of Peceriono Romano in an old hand cranked meat grinder and sprinkles on each pie just before serving, along with cutting fresh Basil onto the Pizza at the last moment after Dom’s prerequisite drizzling of the Olive Oil giving two different taste and contrast on the same pie, one baked on (Cheese) and one applied at the last moment, devoid of the hot oven heat. Dom guilds the Lilly, so to speak. This is truth, not just a figure of speech.

Yes Dom makes each and every Pizza that goes out or is consume on the spot, at DiFarra’s. No one else has his skills, his passion and love for the Pizza, thus he does it all himself. And this my friends is the reason that going to Di Farra’s to watch Dominic the maestro in action, all by himself while hundreds of people line up every day, waiting an hour and a half to two hours just to get a Pizza (not just any old Pizza mind you). “It’s a Religious Experience.” Truly! A show and there is nothing like it in the World, Dom DeMarco, a man and his Pizza, America’s Best, and something to rival that other World Pizza Capital, Napoli.

 

by Daniel Bellino Zwicke

 

SUNDAY SAUCE

SUNDAY SAUCE

 

 

SCERET ITALIAN RECIPES

SCERET ITALIAN RECIPES

Chianti Comes To Town

Image

Sassello and awesome reserve production CHianti from Castello Verrazzano

by Luigi Cappellini

Image

Daniel Bellino-Zwicke and Cavalier Luigi Cappellini of Castello Verrazzano at DeGrzia Restaurant

New York  …

Yes Chianti came to town the other day. The town? New York City. The Chianti, Castello Verrazzanno … Luigi Cappellini of Castello Verrazzano (Owner) visited with me and tasted me on his latest offerings from his equisite wine estate in Greve in Chianti Classico .. Chianti Classico is the great wine region in Tuscany that produces Italy’s most storied wine “Chianti” along with Vin Santo and porprietory Super Tuscan Wines .. Mr. Cappellini is the proud owner of one of Chianti Classico’s and Italy’s finest most beautiful wine estates. They produce three different Chianti wines; a Chianti normale, Chianti Riserva, and a special limited edition Cru Chianti in Sassello which was formally bottled as a Super Tuscan but has by a good choice of Mr. Cappellini been made and classified into Chianti Classico Riserva status. Luigi brought the Sassello to me to taste along with other fine wines. Let me tell you, when I tasted the Sassello, it blew my wine. The “Sassello” Chianti Classico Riserva 2007 is one of the finest wines that I have tasted of a few thousand wines this year. The wine has everything going on for it, and I’m not going to go into some drrwn out boring discription other than to say it was delicious, tasty, “In Perfect Balance,” and just one of those extra special wines. I love it, and ordered 2 6 packs on the spot. We have many great wines in our extensive cellars of Big Names of great prestige and storied vintages, and I can easily say, that when we take delivery of this wine next week it will be among our greatest wines in our cellars of a couple thousand, the wine is great as great can be, “Basta!”

Luigi also brought his 2009 Chianti  normale and Chianti Reserva 2007, both quite tasty. Unfortunately, I wasn’t tasted on their (Verrazzano’s) great Vin Santo, which I’ve drank on numerous occasions in Greve at the Verrazzano Estate .. I wasn’t tasted on it, as the importer Palm Bay does not import that particular wine from Verrazzano, but I can tell you from experience, the wine is nutty, lush, and just perfect …

One wine that Luigi tasted me on and of which I just bought 2 cases as I love it, is a wine called Verrazzano Rosso, with a subtitle of MiniTuscan … The wine is super tasty and very affordable … It is made of Sangiovese, Cannaiolo, Mavasia, and a tiny bit of Trebbiano. This wine is made in the classic true old style of Chianti of which white grapes were allowed in the blend of mostly Sangiovese Grapes along with the native Cannaiolo, and white native grapes Trebbiano and Malvasia. The wine is quite tasty of medium body and ripe as well as a tad of bitter fruit flavors. As I said, this wine as made in the way that Chianti used to be made with native grapes of the Chianti Classico wine region. The laws and rules of what is a Chianti Classico by the law of the Italian Goverment and Chianti Consorzio were changed in 1996 to incude the sacraligious inclusion of international grapes like Merlot and Cabernet Sauvignon … For those who know me, they know I distane this practice along with a few other people who are Chinati lovers and purest. We wish for the laws to change back and exclude all “non-native Grapes” like Merlot, Cabernet Suavignon and any others, and for Chianti to incude only native grapes and a blend of mostly Sangiovese and including small amounts of native grapes like; Cannaiolo, Colorino, Malvasia Nero, and very tiny amounts if a property so chooses of the white grapes of Trebbiano and Malvasia Bianco. This is true CHianti and the kind of Chianti Luigi Cappellini makes at the Verrazzano Estate.

Daniel Bellino Zwicke

CHIANTI

CHIANTI

"La TAVOLA" is Greenwich Village Italian by Daniel Bellino Zwicke

“La TAVOLA” is Greenwich Village Italian by Daniel Bellino Zwicke

WHAT WINE For SUNDAY SAUCE? ITALIAN GRAVY?

Image

Wine for Sunday Sauce? What do you drink? Which wine pairs best with Sunday Sauce, thee Supreme Dish of Italian-America? Is it Chianti, most iconic of all Italian Wines? Perhaps Aglianico or Piedrossa from the region of Campania where the roots of Italian-American Sunday Sauce Gravy begin? Or a Sicilian Wine like Nero d’Avola or Norello Mascallese? If you trace the roots of Italian-American Sunday Sauce and the people who created it, Sicilians are among the top of the list. Now, I know since you came to this page that bottle of Carlo Rossi “Paisano” just had to catch your eye. And I’m sure most of you are asking the question, “Carlo Rossi Paisano, are You Kidding?” The answer. “No, Not Really.” Well I’m not saying it’s the best choice. OK so we have to match a good wine with that fabulous Sunday Sauce of yours. What to drink?

I’m here to tell you, it can be one or more of many wines, and don’t count a wine like Carlo Rossi Paisano out. “You’re Joking?” You say. No. Listen, this can be your wine, maybe not. I myself have drank some of the World’s Priciest, and so-called greatest wines in the World, “Trophy Wines,” like; Sassicaia, Gaja Barbaresco. La Tache, Chateau Petrus, Cahteau Haute Brion, Petrus, Chateasu Cheval Blanc, Chateau Latour, all the great Brunello and barolo wines, great vintage Champagnes, you name it, “I’ve had it.” And with my knowledge of wine, I can tell you, a lot of it is hype, and Marketing BS, and sometimes not. And I’ll tell you this, do not be so much of a snob, a Wine Snob. You see that Carlo Rossi, with all the prestigous wines that I’ve consumed over the years, I’m not above drinking that. Carlo Rossi .. The wine has special meaning and affection for me. It’s one of  the two wines my uncles always bought for our Sunday Family Meals. Meals of Meatballs, Sunday Sauce “Gravy,” Ravioli, Veal Marsala, Chicken Cactitore. My Uncles Tony and Frank always had either Carlo Rossi paisano or Gallo Hearty Burgungy on hand. They were their wines, and they only had other wines if someone brought something like Bolla Valpolicella, Rufino Chianti or some other wine. Now don’t get me wrong, I’m not saying Paisano or Gallo Hearty Burgundy are great wines, “No.” But they are not that bad. They are Italian-American Wines made by Italian-Americans and have social significance to Italian-Americans. These wines are part of our history, as are the wines from the great Robert Mondavi, The Mondavi Family, Francis Ford Coppola and other Italian Families in America.

So what am I saying? What wines to drink with the Sunday Sauce or any home-made Italian American Meal? Well, actually most of the time I do drink wines from Italy with my Sunday Sauce or whatever Italian food we’re making. The Carlo Rossi is just when we eat over Uncle Tony’s house with Uncle Frank and all the wonderful meals with Aunt Fran, Aunt Helen, Mommy, Cousin Tony, and my brothers and sister and the whole family. No, I’m not above drinking Carlo Rossi or Gallo if my Uncles are serving it. When we’re eating at home, we usually love to drink Chianti, most times, sometimes Barolo, Barbera, or Brunello. But most often it’s Chianti which I love and it goes quite well with just about anything we eat, especially Meatballs, Sausage, and Sunday Sauce. Chinati comes from Tuscany and is a medium bodied wine made mostly from Sangiovese (The Blood of Jobe), and with small percentages of other native Tuscan grapes like; Colorino, Malvasia Nero, Cannaiolo, or Ciegolo. 

One thing I must say is, that I usually don’t like wines like Big, concentrated Cabernet Sauvignon or Syrah from California or Australia. To me, these are the last wines I would ever want to drink with Italian food. Reason. These wines are usually to rich, and because of that, they clash with the food instead of complementing them. the wines you want to drink should have good flavor, but be light to medium in body and weight. Not Bif, Fat, Rich, and concentrated. “No Bueno!”

Daniel Bellino-Zwicke

Image

Image

La TAVOLA Is Aailable in Paperback and KINDLE on AMAZON.com

Clemenza’s Meatball Sunday Sauce

Image

Well, it seems we’ve been waiting forever, 41 years to be exact since the release of one of America’s most epic movies, The Godfather by Italian-American Director Francis Ford Coppola. What have we been waiting for? A book dedicated to the legendary scene when Corleone Family Caporegime Peter Clemenza teaches Michael Corleone (Al Pacino) how to make “Sauce,” Sunday Sauce that is, aka Gravy, the beloved, monumental, most important dish in all of Italian-America, its cooking, eating and gathering of the family. Clemenza fries up some garlic with tomatoes and Tomato Paste, then “throw in your Meatballs and Sausage,” he adds a little wine, a bit of sugar, and that’s his secret. It’s a piece of movie, AMerican, and Italian American History, purely classical and it’s in Daniel B. Bellino’s new book Clemenza’s Meatball Sunday Sauce, the most anticipated cookbook of 2013 ..

Yes, Clemenza’s Meatball Sunday Sauce “Gravy” recipe is in their in all its fabulousness, as is Charlie & Big Paulie’s Goodfellas Sunday Sauce and Henry’s Veal & Peppers recipes. LEarn how to make Meatballs, Pasta Fazool, Spaghetti with Tomato Sauce, Mussels Marinara and much more. Daniel even includes the top secret recipe for Salsa Segreta, the “Secret Sauce” of beloved (now defunct) New York Italian favorite restaurant Gino’s …

There’s Daniel’s own famed Sunday Sauce and Amatriciana recipes and much more. This book is an absolute Gem “Must Have” for anyone interested in the wonderful Food and History of Italian-American, Italian Food and of course the star of the show, Sunday Sauce. You will delight in every recipe and the whimsical stories and anecdotes of the Italian American lifestyle, particularly in New York and of Mob Movies. As I’ve said it is a must have and especially now with Daniel’s generous introductory offer of just .99 Cents a copy. It’s a steal.

ClemzaMBSunSauceCOVER copy

Carbone -Torissi Boys “ZZ Clam Bar” Opening Soon

Plans for Carbone – Torissi Boys Lobster Club that 3rd partner Jeff Zalaznick was hot on have been scrapped. The Carbone – torissi Team is opening a small clam-bar instead (12 seats) called ZZ Clam Bar a couple doors downstream from their highly sucessful “Carbone” Old-School Red-Sauce Italian Joint. This teams first venture was named after Rich Torissi, the 2nd “Carbone” after Mario Carbone, and now ZZ Clam Bar will be named after Jeff Zalaznick and his nickname “ZZ”

 

 

 

ITALIAN-AMERICAN NEW YORKERS ADVENTURES of The TABLE

ITALIAN-AMERICAN NEW YORKERS ADVENTURES of The TABLE

CARBONE REPORT CARD

Image

 

 

NEW YORK MAGAZINE 1 STAR  …  Adam Platt

NEW YORK TIMES   3 STARS   of Possible 4  … Pete Wells

NEW YORK POST 2 STARS of Possible 4 .. Steve Cuozzo

BLOOMBERG NETWORK  3 1/2 STARS

THE NEW YORK OBSERVER …. Joshua David Stein says “Carbone Makes a Case Greatness In A Red Sauce Joint”

GAEL GREEME The Insatiable Critic Gives CARBONE (Greenwich Village) High Marks After Going to “Wrong Carbone” in Hells Kitchen ...

BLOGS OVERALL:  Most like or Love Carbone. Some Don’t, but Carbone defiantely comes out on the Plus Side with Bloggers.

 

 

 

 

Image

 

 

 

Mangia Bene!

Mangia Bene!