After a long wait for the most anticipated restaurant, Carbone is finally opening to serve the most authentic and genuine Italian experience to Texans through its signature menu and fantastic restaurant designs according to a Dallas Observer article from April 12. They say,
“Major Food Group (MFG), the group behind Carbone as well as 30 other restaurants, hotels and private clubs globally, has opened its first true bar suited for dining. MFG also recently opened Sadelle’s in Dallas.
In addition to some of Carbone’s staple dishes, the menu at Vino includes new items like their signature thin-crust square pizza along with handmade pasta, grand salumi boards and a constantly changing selection of dishes. Don’t fret, you can get the $25 Caesar on this side too. After dinner, guests can enjoy freshly made table-side gelato.
The space was designed by Ken Fulk, who over the years has created a range of restaurant spaces together with MFG, including the Carbone locations in Dallas, Miami, and Las Vegas.
According to Fulk, the space “celebrates a leisurely European mindset, with hand-painted pharmacy cabinets, gilded mirrors, and a wall of windows that allows for excellent people watching, while the al fresco experience — surrounded by citrus trees in oversized terra cotta pots — easily provides the ideal place to linger.”
But what is truly outstanding is the wine collection of over 1,000 bottles from different parts of Italy that will sit right inside the restaurant according to a Robb Report article from April 6. They say,
“Vino’s wine collection, meanwhile, is extensive and extravagant. There are close to 1,000 bottles, representing most of Italy’s 20 wine regions. Guests can sample off-the-beaten-path selections like negroamaro from Puglia, lagrein from Trentino-Alto Adige, aglianico from Basilicata and fumin from Val d’Aosta.
“We’re easily sitting on a million dollars of wine on any given night,” Carbone says. “We’ve been able to put together a list that just goes far deeper in vintages than anybody else. Our vertical of Sassicaia goes into and through the ’80s. The whole wine room is glass-enclosed. We intended it to be a showcase. You can see all the sommeliers in there pulling bottles.”
Carbone emphasizes that his restaurant is not just about the menu and designs but altogether an experience that will truly make them feel remarkable and special. Needless to say, he hopes to bring Italy to his customers.
