CARBONE London is significant for the Major Food Group brand, given that it’s the brand’s largest location to date.
Nico Schnico
Chances are you’ve likely heard the name CARBONE mentioned at least once. The restaurant, which went viral after it opened its original location in 2012, is a concept that was conceived in New York City. Paying homage to the historic Italian restaurants of New York, the Major Food Group spot went viral for its celebrity customer base and signature dishes (like the Spicy Rigatoni Vodka). In the years since the original debut, there are now CARBONE’s across the globe in locations like Hong Kong, Dubai, Doha, Miami Beach and Riyadh. This fall, the brand expanded to Europe with its first location in London.
“Since the day after we opened CARBONE in New York, we envisioned bringing the restaurant to London, so this moment represents the culmination of years of patience, planning, and persistence,” explains Jeff Zalaznick, co-founder and managing partner of Major Food Group. “We’ve always felt that London was the most natural fit for CARBONE outside the United States. We spent years coming here, learning the market, canvassing every possible location, and quickly realized Mayfair was the only place that made sense.”
As the ninth CARBONE, the opening is pretty significant for the Major Food Group brand, given that it’s the brand’s largest location to date. Set within The Chancery at The Rosewood within the former American Embassy, the two-level layout has a sweeping staircase alongside a beautiful terrace. The menu at every CARBONE remains largely the same, featuring mostly signature dishes like the Spicy Rigatoni Vodka, Veal Parmesan, Caesar alla ZZ and Lemon Cheesecake.
There are now CARBONE’s across the globe in locations like Hong Kong, Dubai, Doha, Miami Beach and Riyadh.
Douglas Friedman
For the London location, the brand also opted to introduce new additions to the menu. “London presented us with an exciting opportunity to create new dishes that celebrate the incredible local and seasonal ingredients available here,” explains Mario Carbone, co-founder and managing partner of Major Food Group. “Diver scallops from Scotland appear in our Scallops Rosmarino starter, while live langoustines flown in daily from Scotland star in our Scampi alla Scampi. For the first time, we’re serving Lobster Risotto alla Arrabbiata, which was made possible by the scale of this kitchen. We’ve also introduced Stuffed Quail with Sausage and a New York Strip and Filet that showcase grass-fed English beef from Lake District Meat Co. For dessert, English dairy shines in both our Strawberry Panna Cotta and Stracciatella Tiramisù.”
In addition, the spot also features an extensive wine list of over 2,000 selections and a cellar that holds more than 10,000 bottles. More than twenty of these are by the glass and the wine program, which places a focus on Tuscany and Piedmont, is carefully sourced and curated by corporate wine director John Slover. However, classic cocktails (like Martinis, Manhattans, Negronis and Gibsons) are available, too.
While there could be other CARBONE locations in Europe in the future, the brand intends to hone in on making this location the best it can be.
Nico Schinco
While there could be other CARBONE locations in Europe in the future, the brand intends to hone in on making this location the best it can be. “We’ve invested a lot of time in London and are committed to being part of this city long-term,” says Zalaznick. “Europe is very much on our minds, but for now, our focus is on making sure CARBONE London thrives and feels like a true part of the fabric of this city.”
However, CARBONE Dubai just debuted this month and CARBONE Riviera at the Bellagio in Las Vegas will open later this year.
Dining and Cooking