Julian Barsotti has spiffed up Carbone’s and given it a different name, thanks to a legal dust-up between Barsotti and Dallas newcomer (and Manhattan import) Carbone. All’s well that ends well, and the new burgundy-colored booths, pressed tin ceiling, floral wallpaper, and wraparound bar lend a warmer feel to the space. Much of the classic Italian American menu remains (including the comforting lasagne bolognese and baked ziti), but now there’s an array of cocktails and new dishes too. Among our favorites: chilled crab claws laden with zesty salsa verde and served with garlic bread; linguine with white clam sauce; a generously portioned veal piccata topped with lemon-caper sauce and flanked by a side of spaghetti; and grilled spears of asparagus dressed in a spicy Calabrian chile oil. The well-chosen, reasonably priced wine list is a plus.
Back to Results
Formerly Carbone's, Barsotti's serves up classic Italian American dishes in a newly refreshed space.