Carbone is a New York-Italian restaurant that pays homage to mid-20th Century New York, where delicious, exceptionally well-prepared Italian food was served in settings that were simultaneously elegant, comfortable and unpretentious. An extension of the New York City institution, Carbone Hong Kong brings the charm and splendour of the original to the heart of Central district.
Mario Carbone was born and raised in an Italian-American home in Queens, New York. Carbone humbly started cooking fried calamari and red sauce in neighbourhood restaurants at age 15, which led to further studies at the prestigious Culinary Institute of America. After graduating, Carbone trained with some of New York City's top chefs, including Daniel Boulud, and spent extensive time cooking in Italy. In 2009, with partner Rich Torrisi, he opened an Italian-American deli called Torrisi Italian Specialties, which quickly evolved and began serving an innovative prix fixe dinner in the evenings. In 2010, they teamed up with Jeff Zalaznick to form Major Food Group. Major Food Group opened his namesake restaurant, Carbone, in March 2013 in the legendary Rocco’s Restaurant space on Thompson Street, New York. Soon afterwards it received numerous accolades, including a coveted one Michelin star rating, a dazzling five-star review from Time Out New York and three stars from The New York Times.