When I think of NYC-style Italian restaurant Carbone, I think of three dollar signs. Yes, the food is good. Yes, the atmosphere is vibey. But to enjoy both, you’d best be prepared to splash out. And many do, given that the spot is packed even on weekday evenings, with friends, colleagues and lovers enjoying the sights (charming tableside service) and smells (including the perennially popular sizzling pancetta).
This white truffle season, Carbone is giving diners even more reasons to splash out. Newly appointed head chef Jack Carson (who owned now-closed Creole restaurant Restoration) has created three dishes for the occasion using these “white diamonds” from Alba, Italy.
There’s a truffle egg crostini ($588) made with lightly whipped scrambled egg on fluffy milk toast.
There’s a house-made truffle fettuccine with Sardinian butter ($748).
And there’s a ricotta tortellini ($888) that packs quite a punch, showcasing a surprisingly intense filling.
We also tried extra white truffle ($188/gram) on the carpaccio Piedmontese ($288), which is deliciously nutty, and the truffle creamed corn ($246), which offers a whole lotta cheesiness.
If you’re looking to indulge in some white truffle this season without committing to a whole menu, see if these simple, delicious dishes at Carbone tempt your appetite. We’re looking forward to seeing how Chef Carson might mix things up moving forward. We hear he proposed to his missus at the restaurant, so Carbone is clearly a special place for him already.
This write-up is based on a complimentary media tasting provided in exchange for an honest review and no monetary compensation. The opinions expressed here represent the author’s.
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