On The Making Of Carbone
Zalaznick: "My idea was, 'let's do this food the best way possible.' We love Italian-American food already. It's our favorite thing to eat."
Carbone: "We ate at every old school, Italian-American place in all five boroughs. We fully downloaded what was going on at all of them. All the little quirks, the little moves that each one did that made them unique. There's a bit of all those places in Carbone and a style of service that we grew up loving."
On What Their Last Carbone Meal Would Be
Carbone: "Definitely a prosciutto and mozzarella to start, then the spicy vodka rigatoni, the pork chop and peppers, and obviously, some carrot cake."
Zalaznick: "I would probably have a Caesar alla ZZ, I'd have burrata with caviar. Then, I'd have my posillipo pan roast AOP. And then I'd have a branzino."
On Creating Experiential Fine Dining
Zalaznick: "Every detail has been paid attention to, from the art to the music to the service, the way they talk to you, to the best food being the main pillar at the same time. But it's an experience. It's a night out. Carbone is your night out. Carbone is the show. It's not the dinner before the show."
Carbone: "We only build things that we want to be in, we want to hang out in, we want to have fun in."