Saturday, March 30, 2013

GAEL GREENE GOES TO THE WRONG CARBONE





THE WRONG CARBONE !!!
OR IS IT THE RIGHT ONE?
CARBONE RESTORANTE 38th STREET
HELLS KITCHEN, NEW YORK



GAEL GREEN GOES TO WRONG CARBONE !!! 
The CARBONE BEFORE CARBONE !!!




The Carbone Before Carbone? What? There has been quite a bit of confusion of late in the New York and New York Italian Restaurant World ... The confusion is of Carbone and Carbone, Carbone Restorante of 38th Street in New York's Hells Kitchen and Carbone, thee "Carbone" of 181 Thompson Street in Greenwich Village ... As of this moment, Saturday March 30, 2013 thee # 1 Hottest Restaurant in Town, the restaurant of-the-moment and the one who is making all kind of noise in the Press, on the Internet and other media outlets is the Carbone on Thompson Street in the old "Rocco's Restaurant Space" in Greenwich Village, which that right there has caused quite a lot of commotion. The fat that the so-called Torrisi Boys took over the old and beloved Old-School New York Italian Red-Sauce Joint "Rocco's" has caused quite a stir.

For those of you who might not know, "The Torrisi Boys" are the team of Rich Torrisi, Mario Carbone, and Jeff Zalaznich, with Zalaznick the so-called "Money Man" and Carbone and Torrisi the Restaurant Guys and Chefs. This team exploded onto the scene about three years ago with their first place Torrisi Italian Specialties on Mulberry Street. The Guys had a great idea and concept. Torrisi Italian Specialties was a small place that barely sat about 30 people, I beleive. It was operated as a sort-of Italian-Deli during the day, selling mostly; Chicken Parm Sandwiches, Meatball Parms, and there famous Fresh Roast Turkey Sandwiches and other sandwiches, along with a couple soups and a few pastas. In the evening the place operated as a restaurant with one option a Five-Course Set Menu for $55 ... Both the lunch (daytime) and Dinner as the 5 Course Meal were excellent. Torrisi Italian Specialties quickly became a immediate and huge success as well as the two Co/Chef Owners Mario Carbone and Rich Torrisi became huge as Chef Personalities and media-darlings. Yes Torrisi was a great success and it was less than a year and a half when this team opened a second place next door, called "Parm" which served at both lunch and dinner the kind of food the original Torrisi Italian Specialties served just for lunch, Italian and Italian-American Classic, with a Chinese Ribs thrown in as a a quirky special. Once the opened the 2nd place Parm next door, they turned their first place Torrisi Italian Specialties into set menu dinner only restaurant with no more Lunch Time Italian Deli, that was Parm next door.

OK, move forward a couple years. The much loved Red-Sauce Classic Rocco's Restorante on Thompson Street is losing their lease. The landlord as in so many sad New York "Greedy Lanlord" stories jacks-up Rocco's Rent to a point where they can not afford to stay in business. Rocco's had been doing good business, but not gang-busters and not enough to support the huge rent increase, they lose their lease. In move The Torrisi Boys, Mario Carbone, Rich Torrisi, and Jeff Zalaznick. They sign a lease, and plan on opening what they call a 1950's Downtown New York Old School Italian Restaurant. They renovate the old Rocco's leaving the great old neon sign and superimposing in Neon Letters "Carbone," some locals, any of whom are hard-core old-school Italians from the neighborhood "Don't Like It." There's much action and talk on the internet on food and restaurant sites like, Grub Street, Eater, Chowhound and such. The talk on Carbone is both positive and negative.

Carbone opens to much fanfare in mid March 2013 to mixed reviews and comments on Eater, Chowhound and such. Carbone becomes the hottest ticket in town restaurant-wise. Many want to eat there and check it out. Tables are hard to come by, now the confusion. It seems as though "Carbone" is not the only Carbone in town? There's another one, and it's in midtown on 38th Street in Hells Kitchen, New York. It's own by an Italain from Italy, who has never head of Mario Carbone the Chef/Owner who the Greenwich Village restaurant Carbone is named after. Some people trying to get reservations and don't know any better, go on Open Table or call up the Hells Kitchen Carbone and get a reservation, "No Problem." But they get a reservation for a table at the wrong Carbone, not the one they were intending. Even the famed long time New York City restaurant critic Gael Greene made this mistake. So what's a person to do?

GAEL GREEN MAKES A MISTAKE at CARBONE

GAEL GREENE'S TWITTER TWEET  @GaelGreene
Spent 20 minutes at wrong Carbone lasngt.Finally grumpy owner there gave me address of THE Essential new Carbone, Missed seeing TonyBennett.


EATER Guest Comments about Gael Greene 
at "Wrong" Carbone: 
  

GUEST Comment 1 :  She probably would have had a better dinner if she stayed at her first stop.

GUEST Comment 2 :  Step 1:   Go to Hell's Kitchen Carbone.
                                      Step 2:   Create a Yelp account.
                                      Step 3:   Review Old Carbone and Post to New CARBONE.

GUEST Comment 3 :   Perhaps she went to all the wrong restaurants? 
                                      That would mean that all her Reviews are Wrong!?

GUEST Comment 4 :   DUMBASS !!!!






The INFAMOUS CARBONE SIGN !!!








The RIGHT CARBONE !
OR IS IT WRONG?





BEST BANH MI SANDWICH In NEW YORK







The Banh Mi in America. It's one of the hottest sandwiches in New York, I guess in places like Los Angeles, San Fransisco, Seattle, Boston, and Portland, Or. Well they are big in New York. There are Bahn Mi shops all over the city, but after trying a few, of which some are grossly overpriced. Why would I pay $8.50 for one when I can get the "Best" at Saigon on Broome Street in Chinatown. I just won't do it. It's absurd.
OK, the recent article in the New York Times, on "The Banh Mi Sandwich in America" was pretty good, except for one "Huge Mistake. Jordan Michellman states that a Banh Mi always begins with a Baguette and dressed with an Aioli spread infused with pork, garlic and fish sauce. Here is the quote, "They all begin with a whole baguette, preferably baked in-house and dressed with an aioli spread infused with pork, garlic and fish sauce. These ingredients then hold a wide variety of fillings: barbecue pork, fried tofu and thick-sliced ham are the most common options, along with pork pâté, grilled chicken, meatballs, sauteed vegetables and, occasionally, whole sardines." End quote.
Wrong Jordan. Yes they all do begin with a Baguette, but not the Aioli as you state. I've eaten Banh Mi in a number of places in Vietanm, in New York, in Washington D.C., and Montreal and never had Aioli on them. That's an American thing. Anyway, just wanted to set the record straight for the people. Aioli is an American thing. Yes the Banh Mi is a mixture of French and Vietnamese cuisines coming together, but the French contributions ends with the Baguette and sometimes pork pate.
One of the very important things that Jordan stated, was that you should never pay more than $6.00 for one. I couldn't agree more. But living in new York, where I can get the Best Banh mi in town for $4.50 at Saigon on Broome Street in Chinatown, I'd go one step further in saying, I won't pay more than $4.50 for a Banh Mi. Not until Saigon raises their prices that is.

DBZ




THE BEST BANH MI in NEW YORK
ALSO THE # 1 BEST SANDWICH DOLLAR-for-DOLLAR
In NEW YORK
SAIGON, BROOME STREET, CHINATOWN, NEW YORK

Friday, March 29, 2013

CARBONE THE GOOD THE BAD And THE UGLY





THE GOOD


1)   These Guys are Accomplished Cooks and have done good things as
       far as Italian Restaurants 
and Italian Food is concerned.

2)    Good intentions, by the team at Carbone.

3)    Nice Decor.

4)    It's in Greenwich Village.

5)    Many Good comments on; Eater, Chowhound, Foursquare, Yelp, and ...
 


Some Good Comments Made on Foursquare, Yelp, and Twitter




RUTH REICHEL  TWITTER TWEET     @ruthreichL  on TWITTER
Dinner tonight:Carbone. Perfectly cast. The past on a plate. Great soundtrack.
To eat? Baked clams.Truffled carpaccio. Zuppa di pesce.


FRANK BRUNI  Tweet  @FrankBruni
Smashing dinner at NYC's new Carbone. If u go don't miss caesar salad, carpaccio w/black truffles, spicy rigatoni vodka, cheesecake. f u go don't miss caesar salad, carpaccio w/black truffles, spicy rigatoni vodka, cheesecake." 

Mathew W. on FOURSQUARE
The Veal Parm is out of this World!

George K. YELP
Incredible! My wife and I went there last night and had the best meal we've had in a long time. The T Bone steak is amazing!!!!! 
The Bow Tie pasta with lobster is one of a kind. Great atmosphere and staff!



THE BAD


1)    $87.00 For Lobster Fra D'Avlo Special
2)    What some deem insanely Over-Priced Specials and some Menu Items.
3)    $50.00 for Veal Parmigiano "VP" aka Veal Parm
4)    Zac Posen Unifroms
5)    Many Bad comments on Eater, Chowhound, Foursquare, Yelp, and ...
6)    Slammed by Two Italian Grandmothers on Grub Street
7)   $52.00 for Veal Marsala



THE UGLY

1)    Zac Posen Uniforms

2)     $45.oo Per Person for Hot Antipasto    

 3)    The took over the Old Rocco's space and many long-time Rocco's fans
        (and Local Italian Residents) are  outraged that
 they did, and that they
         are using Rocco's old sign and have Carbone superimposed over

         the old Rocco's sign with a big "Neon Carbone"

4)      Some followers on Eater, Yelp, Foursqure, etc., are getting downright
          nasty with their comments of Carbone the Restaurant and as many call
          them "The Torrisi Boys" meaning Mario Carbone, rich Torrisi, and
          Jeff Zalaznick


Guest Commentor on EATER "Cynical Criminal"

says, "These sc#mbags should cease and desist from using Rocco's imagery on
their website and TAKE DOWN IMMEDIATELY The SIGN of The FAMILY from whom they 

stole the restaurant from after 100 years."

Thursday, March 28, 2013

CARBONE SLAMMED by GRUB STREET READERS And TWO ITALIAN GRANDMOTHERS




Carbone gets mixed reviews from Hugh Merwin, Grub Street and a coupled Italian Grandmothers ... Wow, that's a new tactic. And as the fourth-wheel in the equation Christopher Bonanos stated,"The Ladies Dined, then Took The Place Out."  Well sort of. Overall it seemed as though these two Grandmothers weren't that crazy about Carbone, but did not totally trash it, as many readers have, and the internet is filled with both disdain and adulation for the team of Carbone and Torrisi, depending on who you talk to. Some love and adore these guys and what they do, while many have nothing but disdain for them, as most of the readers comments bare out in the Grub Street piece "Night of Nonnas" Two Italian Grandmothers Review Carbone." The readers comments are pretty negative as concerns Carbone, with people complaining about the
 "HIGH-PRICED VEAL PARM at $52.00"  One comment said, "Go to Dominicks on Arthur Avenue," another said "Carbone was a big dissapointment," One person Dittoed that, while another reader said, "If you want great Old-School Italian Food (the kind Carbone is said to be aiming at)  At Reasonable Prices, Go to Monte's around the block on Macdougal Street."
Well, it seems to me, if you are trying to evoke a great ol Old-School New York Italian Restaurant of 1950's as these guys have promoted as thier Mission Statement, "You Don't Charge $52.00 for Veal Parmigiano,  $52.00  for Veal Marsala, nor $33.00 for Chicken Scarpariello." 
"It's Chicken fellas!"
Well the two Italian grandmothers Fran and Annebeth didn't like the Ravioli al Caruso, Annebeth said it tasted like a Chicken Liver Pierogi. They liked the Caesar Salad, and the Cheese "Parmigiano Reggiano" which they said was the best thing. They liked the Black Bowties with Lobster . The ladies said they liked the decor, but overall did not like the food, and siad that's what you want most in a good meal, good food.
 So it looks as though Carbone and Torrisi have some hurdles to overcome and time will tell if they do. Their first two restaurants have both been going with major success and most people love them, though it seems as though Carbone is not off to the flying start that Torrisi Italian Specialties and "Parm." have both seen, I for one wish these guys good look, and I think they'll make it. But I do think they do have to get real with the prices, and forget about $52 and  $33 Chicken dishes. That is, if Carbone and Torrisi want "Carbone" to be as they say, an Old-School 1950's style Downtown new York Italian Restaurant and not Expensive-Luxury like Cipriani, 
Del Posto, or that over-rated rip-off joint IL Mulino.




                Vincent Motta

Wednesday, March 27, 2013

SOPHIA LOREN MAKING PIZZA




Sophia Loren tries her hand at making Pizza. Brava Sophia "Sophia Bella"







SOPHIA LOREN
in A Scene From 
"IT STARTED IN NAPLES"
STARRING LOREN With CLARKE GABLE
Here LOREN SINGS  In a Night Club in CAPRI
"Tu Vuo Fa L'Americana"
"I WANT To Be AMERICAN"

THIS SONG Tu Vuo Fa L'Americano Was Also Sung
by JUDE LAW And MATT DAMON
In The TALENTED Mr. RIPLEY
Also STARRING; GWYNETH PALTHROW,
KATE BLANCHETT & PHILIP SEYMOUR HOFFMAN
and Was Shot in ROME, VENICE, NAPLES,
The AMALFI COAST and SAN REMO, ITALY








Italian Singer
MAT DAMON & JUDE LAW
SING
Tu Vuo Fa AMERICANO
In Underground JAZZ NIGHT CLUB
in NAPOLI



Dr. OZ HOT NEW FAT BURNER WEIGHT LOSS SECRET "GARCINIA CAMBOGIA"

Saturday, March 23, 2013

SHITTY MUSIC OVER-PRICED COCKTAILS & CABLE BILLS "WHAT IS THIS WORLD COMING TO" ???




A COUPLE OVER-PRICED COCKTAILS
PEGU CLUB
HOUSTON STREET, NEW YORK, NY



What is going on people? What has happened to this world, to New York? What has happened to Music, they don't make any today. "No Good Music, nothing but trash for music for the past 15 years or so. What happened to all the Great Pop, Rock, and R&B Music they "Used to Make." Why did they stop making great music and decide to create Shit like they make today, what they so wrongfully call music. It's just a bunch of "Rap Crap" and other types of Garbage Noise that many "Think" is music.
    When did people start paying for Television, so much anyway. It's ridiculous. I know a guy who is paying over $300 dollars for his internet and Cable TV. I told him that that was ridiculous and absurd. I told him, do you realize that you're going to pay $33,000 in ten years time for your internet and TV ... He was stunned. He never thought about it. I do. I'm pretty good at math and great at making calculations of monthly bills and what a Cel Phone, internet, Cable TV, and rent will cost you a Year, 5 Year, and 10 Years. This guy never did that. He just thought in terms of 1 month, not what it cost in 5 or 10 years time. And when I told him the 10 year cost which I figure out in my head in about 10 seconds. He was stunned! As for me, I "Cut The Cable" 2 1/2 years ago. I've saved $2,500 since than, and that will double to $5,000 in 2-and-half more years. But that's not the end of it. At the same time, I changed my 
Cel Phone service and save $300 a year, so in this five years time I will have saved $6,500 by cutting the cable which I hated and got tired of paying that absurdly high bill. And mine was just $135 a month, not $33o .. Hold on now. That's not the end. I just signed a new Hot Spot Internet deal which will save me$200 a year, so by the time the 5 years rolls around, I will have save $7,000 ... Yes $7,000 ... And I do save it ...

And now, to this other insane matter, and absurd thing that has happened and people just except it. The insane practice of Overpriced Cocktails ... When did this happen? Well I can sort of pin point it. It was a few years ago. Well about 10 or 12 years already I guess. Dam, "time Flies." It was when people started opening hipper cocktail lounges and Bartenders really started experimenting, reading and researching old Bar Books, making great old drinks, obscure ones, and creating new ones. This was good, all except for one bad aspect, and a travesty to the spirit of good drinking. And that is, I'm sure you can guess by now, the insane practice of charging $16.00 or more for cocktails that are gone in about 3 sips. This is insane. And sadly now it is th norm in many places around New York, Bars, Cocktail Lounges, and restaurants, the insane, thoughtless, inconsiderate, and greedy practice of $16.00 and up cocktails. Hey, even $14.00 cocktails is insane and grossly overpriced. What's a person to do. Don't go you say. Yeah, that would be good, well if we had more of a choice, but it seems like 85% or more of the drinking establishments in New York have the inflated overpriced cocktails and beers. Yes, beer too. With $8, 9, and even $10 Beers. So if you were in a place that had $8 beers, and you wanted to have 3, it would cost you almost $30 for 3 measly beers, with tip. And forget about 3 Cocktails made by the so-called Mixologist. You're talking $55 to $60 for 3 friggin drinks. You gotta agree friends, "That's Insane."


    Many people are out of work, and many who are working, are taking home Half-as-Much Money or more of what they used to make. People have had to buckle down and give up or curb many things they enjoyed previous to the current state of our economy, which is in almost a Depression Era State.
     Yes, everybody says that we are not in a Depression, we're in a recession. Those are the Rich and Well-Off, The 1%-ers  talking. To many, the state of our Union and their feelings are of Depression.
   So the practice of overpriced $16 drinks at many of New York's Cocktail Lounges, bars, and restaurants is a ridiculous crushing blow that knocks socializing out of whack. You should be able to have 2 beers for about $10 including tip, and about $16 for tow drinks including tip. That's reasonable. That's what most people pay around America, and even less. But we don't live in America, we live in the greatest City in The World, New York, and Cocktails and Beers here can be oh-so-dear. "Expensive!" Expensive as Hell, "Ridiculously Expensive." It's absurd and outrageous, with many places thinking it's normal and OK to charge $16.00 or more for a measly little Cocktail made by a friggin so-called "Mixoligist." Ha! It's not OK, what's a person to do?
So yes, we live in New York, and having a couple cocktails here can be a costly undertaking.. What is a Poor Working Guy or Working Girl to do???
   Yes. you could choose not to go to these places. But there's another point. You should be able to go. You shouldn't be cut out because your not a 1%-er, that you don't make an upseen amount of money, that you make an average salary (or less) and these places should be affordable to someone making an average weekly income, but you can't. Why? "Fuckin ^16 Cocktails" that's why! Grossly insane "Over-Priced Cocktails" that only the Rich can really afford, or someone who's dumb enough to "throw away their money" and live above their means. Yes, they could buy the drink, they have the money, but anyone making $50,000 a year or less, really these $16 drinks are above your means. You could actually buy them, but it doesn't make sense. You should not spend $55 to $60 on 3 measly "Over-Contrived Overpriced Mixologists Concoction," it's Ludicrous! Are you dumb? I hope not. Many people are, the kind of people who will pay a $300 plus internet Cable Bill and throw away $30,000, for something you can get free, or if not free, far less than $30,000 .... Now that's Dumb!!!! And that's why businesses take advantage of people. They're Dumb ....

Tuesday, March 19, 2013

BELLINO & MINETTA BURGER vs OZERSKY & BLACK LABEL

  Screen Shot 2014-10-10 at 1.14.05 PM photo Copyright Daniel Bellino-Zwicke     Image   MINETTA BURGER "IT'S BETTER THAN THE BLACK LABEL BURGER" Minetta Tavern, Greenwich Village, New York, NY   "Yes," Minetta Tavern's Second-Tier Burger, The "Minetta Burger" is without question thee "Better Burger" served at Minetta Tavern. Noted Foodie, Writer (The Hamburger) Burger Authority Josh Ozersky would disagree. Well, Mr. Ozersky is entitled to his opinion, as well as I and Thousands of others and the majority who like the Minetta Burger better than the now Highly Touted Minetta Tavern Black Label Burger, who some feel is the top burger in New York, even the World some say.
So, I'm wondering if some say the Minetta Black Label Burger is New York's Best and even the World's, does that make The Minetta Burger, according to myself and the majority of those polled, "New York's" even the World's Best Burger. "Not quite."
This is a very subjective matter and one of personal taste. I can see why Mr. Ozersky loves the Minetta Tavern Black Label Burger so much, proclaiming it New York's Top Burger and I believe he "May" said it is The Best in The World, but I'm not absolutely sure, so don't quote me on that. Yes it is a Good Burger, and if you feel it is Great, than Yes it is Great to You and Everyone else who says it is Great. As for me, without question the "Minetta Burger" is Better, "Hell, It's Tastier" and that's all that counts isn't it. And I'll tell you why it's tastier.
First off, the Blend and Quality of meat in the Minetta Burger is "Better for a Burger." Note that I don't say that the meat is just better, but better for making a Burger. Why? Well, Dry-Age Meat with it's powerful gamey taste is not the best taste for Ground-Meat and a Hamburger. Fresher Meat that has not been aged, is much Better for a Burger, an it Taste a Hell of a Lot Better than ground dry-aged beef which did you Know that in it's aging process is actually deteriorating? Some people like that taste. Fine. I do not, especially in ground meat and in my Burger. I'd much rather have my ground meat for a Burger Fresh.
And did you know that the Ground Meat Blend from Pat La Frieda for the Minetta Burger is a Blend of Prime Beef Short Rib, Beef Brisket, and Beef Clod, and this blend was La Frieda's "Premium Blend" before he came up with the Black Label Blend which is Dry-Aged Rib Steak, and cost a lot more, thus the more Expensive Price of Minetta Tavern's Black Label Burger at $26.00 for the Cheaper and Superior $17.00 "Minetta Burger."
Just because something is more Expensive, does not make it better, and the Minetta Burger vs The Black Label Burger is a Classic example of more Expensive not being better than cheaper.
Why? Well, because of our current state of a bad economy, New York Steak Houses, Restaurants, and Meat Purveyors such as Pat La Frieda and others found that expensive cuts of Beef like Prime Sirloin Steaks and Prime Dry Aged Rib Steaks were not selling as well as they used to. Expensive, people have less money. Put 2-And-2-Together. So, these meat purveyors found themselves not selling as much as the High-Ticket Cuts. What to do? Well, as a result of a Bad Economy and Boggers Loving Burgers for there Affordability and Blogability, Burgers have become Insanely Popular in the past four years or so. Pat La Frieda has a great idea, make and Market Ground High-End Cuts of Dry-Aged Beef, give it a Fancy name, "Black Label," and the rest is part of Hamburger History.
As for me, I'll take the Better Tasting Burger that just so happens to be substantially cheaper to boot, the Minetta Burger.
 
 
by Daniel Bellino Zwicke
screen-shot-2016-10-02-at-1-19-48-pm
R.I.P. JOSH
Sadly since this posting Josh Ozersky passed away ... Josh was greatly loved by Foodies and Gourmands everywhere, but nowhere more than from his home-town fellow New Yorkers who called Josh our own .. Josh had a wonderful down-to-earth everymans look at the World of Food and dining out, and as a food-writer Josh had no equal with his special brand of food-writing and reporting that was uniquely Josh Ozersky. You've sadly passed Josh, but you'd be happy to know your great food jounalism is till remembered and much loved, as are you.
4e89f-bi-leb-small
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[caption id="attachment_1571" align="aligncenter" width="263"]SUNDAY SAUCE SUNDAY SAUCE[/caption]

ANTHONY BOURDAIN Parts Unknown CNN






Premiere Episode of New One-Hour Weekend Series Explores Food and Culture of Myanmar
Anthony Bourdain Parts Unknown, hosted by the world-renowned chef, bestselling author and Emmy winning television personality, premieres on Sunday, April 14, at 9pm, ET.
The one-hour weekend lifestyle series follows Bourdain as he travels the across the globe to uncover little-known areas of the world and celebrate diverse cultures by exploring food and dining rituals. Known for his curiosity, candor, and acerbic wit, Bourdain takes viewers off the beaten path of tourist destinations – including some war-torn parts of the world – and meets with a variety of local citizens to offer a window into their lifestyles, and occasionally communes with an internationally lauded chef on his journeys.
The premiere episode of the Anthony Bourdain Parts Unknown offers an inside look at Myanmar. In his maiden voyage to the country formerly known as Burma,Bourdain and his crew discover the fabled beauty and local cuisines of a country that had been, up until recently, off-limits to outsiders.  Future episodes include tours of Libya, Colombia, the Quebecois side of Canada, Koreatown in Los Angeles, Tangier, Peru and the Congo.
Following original episodes of Anthony Bourdain Parts Unknown on Sunday nights at 9pm, encores will air on Friday nights at 11pm, Saturday nights at 9pm, and Sunday nights at 8pm. (all times Eastern)
In addition to his work on Parts Unknown, Bourdain will be traveling the United States in the spring to bring his “Guts & Glory” tour to live audiences beginning April 12 in San Francisco through May 13 in Washington D.C.
Anthony Bourdain Parts Unknown is produced by Zero Point Zero Production with Executive Producers and Founders Chris Collins and Lydia Tenaglia, along with Executive Producer Sandra Zweig. The Emmy award winning Zero Point Zero Production has produced programs with Anthony Bourdain for more than a decade, including Anthony Bourdain: No Reservations, The Layover, A Cooks Tour, and Decoding Ferran Adria.
CNN Worldwide, a division of Turner Broadcasting System, Inc., a Time Warner Company, is the most trusted source for news and information. Its reach extends to nine cable and satellite television networks; one private place-based network; two radio networks; wireless devices around the world; CNN Digital Network, the No. 1 network of news Web sites in the United States; CNN Newsource, the world’s most extensively-syndicated news service; and strategic international partnerships within both television and the digital media.


Viewers can find updates, behind-the-scenes photos, and exclusive content fromAnthony Bourdain Parts Unknown by following the show’s Twitter account@partsunknownCNN, and accessing the CNN Parts Unknown Facebook page. During each show, viewers are invited to go to the live blog atCNN.com/partsunknown and join in the conversation using the #PartsUnknown hashtag on Twitter.


   "KITCHEN CONFIDENTIAL" by Anthony Bourdain Is Thee Greatest Book Ever    
                                 Written on the Restaurant Business and the Book that made Tony Famous. We Love
                                 and Highly Recommend it ...

Wednesday, March 13, 2013

WE HAVE A NEW POPE "POPE FRANCIS"



POPE FRANCIS 
IS OUR NEW POPE
From ARGENTINA
Former CARDINAL BERGOLIO




This Man is our NEW POPE "POPE FRANCIS" of Buenos Aires ARGENTINA Will Be Wearing The RED SHOES ...
Pope Francis is The Holy Catholics Church First Jesuit Pope ever.

CONCLAVE of CARDINALS ..WHAT Are THEY EATING?





BEAN SOUP
Can The Cardinals Be Eating
Something Like This?




The cardinals locked away to choose the next pope will be served plain but wholesome food — and nothing so delicious that they will want to drag out their deliberations, an Italian newspaper reported on its website on Tuesday.
The nuns who will cook for the 115 cardinals during the papal conclave at their Casa Santa Marta residence “are already preparing meals of soup, spaghetti, small meat kebabs and boiled vegetables”, the Corriere della Sera reported.
“All of the cardinals consider these dishes as rather forgettable compared to the menus at the restaurants in Rome.
“Perhaps this food, similar to that served in hospitals, will help to speed up the choice of a successor,” it concluded.
The Canadian cardinal Thomas Christopher Collins joked about the fare on offer at the conclave as he went to a restaurant near the Vatican, the Venerina, two days before the conclave began.
“Make me a nice dish of carbonara,” he asked the waiter, referring to the classic Italian spaghetti dish with a cream sauce containing ham and eggs. “Because after the third day of the conclave, if we haven’t elected a pope, they’ll give us dry bread and water.”

Sunday, March 10, 2013

ITALIAN IN GREENWICH VILLAGE






ITALIAN IN GREENWICH VILLAGE

Restaurants, Caffes, Pastry Shops, Pork Stores, Pizzerias

THE BEST of NEW YORK ITALIAN FOOD 
IS IN "GREENWICH VILLAGE"

MAP of Greenwich Village Italian

1)    Da Silvano
2)    John's Pizzeria
3)    Raffetto's Pasta
4)    Porto Rico Coffee   
5)    Caffe Reggio
6)    Bar Pitti
7)    Carbone
8)    Joe's Dairy ... Fresh Made "Mozzarella"  
9)    Minetta Tavern .. "Yes It's Italian" Born Italian ...
10)  Rocco's Italian Pastries
11)  Faicco's Pork Store & Italian Specialties
12)  Florence Prime Meats  "INVENTED THE NEWPORT STEAK" 


















Friday, March 8, 2013

BATALI NOT THE ONLY MARIO IN TOWN



Yes Boys and girls "Mario Batali" is no longer the only Mario in Town ! The town of Greenwich Village that is where Mario Batali has been The King Mario for some years now with such renowned restaurants as; Po', Babbo, and Lupa .. Here comes Mario, Mario Carbone that is, a former employee of Mr. Batali at Del Posto where Mario Carbone was a Sous-Chef before opening two renowned restaurants of his own, Torrisi Italian Specialties and "Parm" both side-by-side in 
Noho / Little Italy ...
Mario Carbone is now opening his namesake restaurant "Carbone" in the old Rocco's space on Sullivan Street across from Mario Batali's Roman Trattoria "Lupa." Mario Carbone with Co-Chef and Business Partner Rich Torrisi unlike Batali who mostly serves hard-core-authentic Italian Cuisine (of Italy) with Batali twists here-and-there will be serving Italian-American Classics. Mario Carbone that is. Carbone promises old New York Italian Favorites like; Baked Clams, Meatballs, Linguine Vongole (Clam Sauce), Lobster Fra D'Avlo and other Italian and Italian-American Classics. Carbone also says that they are looking to evoke 1950's Downtown New York Italian style restaurant.
Torrisi and Carbone have done a fine job with their two previous restaurants Parm and Torrisi Italian Specialties and we're hoping they will continue, and expect they will at "Carbone." These guys are loved by their followers, yet disdained by some and have already receive quite a bit of negativity on the Internet it seems from the mainly fans of Rocco's who don't want to see these guys at Rocco's and in the neighborhood. I for one used to go to Rocco's and loved the place. I also like what Torissi and Carbone are doing, and I'm looking forward to Carbone being quite good. If I can't have Rocco's, I'll take Carbone, and am hoping and betting this Mario is gonna be a Winner in The Village, and Greenwich Village Italian and the long honored history it has. good Luck boys!




Daniel Bellino-Zwicke

Wednesday, March 6, 2013

WELCOME CARBONE With NO REGRETS of ROCCO'S




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."



Daniel Bellino-Zwicke


Note: I will be going to eat at Carbone soon, hoefully this Friday, but certainly very soon. And when I do, I shall report back, and I'm betting that I will love it, and again Welcome Carbone and No Regrets for Rocco's ..... 
      
            Daniel 





DINING ROOM at CARBONE
To EVOKE 1950's DOWNTOWN ITALIAN NEW YORK 
CARBONE  ...  181 Thonpson Street, Greenwich Village, New York, NY









READ ABOUT "ROCCO'S" SUNDAY SAUCE, SINATRA and ITALIAN-AMERICAN
GREENWICH VILLAGE  NEW YORK in "LA TAVOLA"

                   


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