Experience the Italian Feel of South Beach’s Carbone

There are tried and true dishes like caesar salad that, at one point in time, were a signature dish to try but today are considered restaurant staples that don’t get much attention and may be deemed “trite”. However, once these longtime favorites are approached by the talented culinary hands of talented chefs like Thomas Keller, everything changes. He is the brains behind the recently debuted Carbone Miami, a new South Beach experience near Continuum South Beach.

Carbone Miami comes from New York’s Lower Manhattan and it showcases how common dishes you may not give much thought to can be re-interpreted in different ways to create something new. The restaurant’s spicy rigatoni vodka has become something of a social media staple. Even with its popularity, Carbone’s plates still manage to concentrate on remaining straightforward.

The easiest of dishes still focus on ensuring that proper consideration goes into the dish’s execution. For example, Carbone begins with freshly extruded rigatoni that is prepared daily. Slow-cooked tomatoes, two types of tomato sauce, heavy cream, and Calabrian chilies make up the sauce. The pasta is fried just right, tossed in the sauce, and delivered directly to the table to wait for its closeup and eventual consumption are part of the process and the Carbone experience.

The flagship Carbone made its debut in 2012 by its namesake, Chef Mario Carbone, along with restaurant partners Jeff Zalaznick and Rich Torrisi, a trio belonging to Major Food Group, also known as Carbone’s parent company. The chef had a single goal in mind: to maintain the legacy of the New York Italian-American red-sauce restaurant and keep it going which chef Carbone believes was slowly being lost.

A man that calls the Culinary Institute of America his alma mater, Carbone honed his skills at several of New York’s top Italian restaurants before he decided to open his own red-sauce experience. He trained at the Babbo by Mario Batali and Joe Bastianich and also played a role in the opening of Lupa Osteria Romana of the partnership. Carbone also contributed to Daniel Boulud’s and Wylie Dufrense’s kitchens. And he worked at La Dogana, a restaurant on Tuscany’s west coast, where he found that New York Italian was a far cry from an Italian experience.

Carbone has only been open for a couple of weeks but is already generating buzz. The social media famous rigatoni can be purchased for a handsome $33 and comes served ready for snapping and sharing photos on your favorite platform. The restaurant’s address is 49 Collins Avenue, not far from the Continuum condos for sale. Reservations are required.