There’s something about the 1950s that stirs something in everyone. From the music to the hairstyles to the clothes, the ’50s were all about an idealized America, a notion that resonates to this day. And thanks to the efforts of chef Mario Carbone, the spirit of mid-20th century New York City is alive and well at Aria at Carbone.
Before your meal even starts, you’re served fresh-baked bread, pickled cauliflower and soppressata made in Chicago, while a server carrying a large block of Parmesan reggiano cheese carves out a few chunks. After choosing a cocktail like the classic Manhattan, Mai Tai or whiskey sour, be sure to try a few appetizers. Crab cakes carciofi is enormously flavorful and greatly benefits from being perched atop artichoke. Or try beets Siciliana, featuring two different varieties in a balsamic sauce.
Main courses range from lobster ravioli, stained with squid ink and served with bits of lobster in a cream sauce, to fettuccine con funghi, jam-packed with mushrooms in a white sauce. Veal Parmesan, using thick, juicy cuts of meat, is easily a highlight. Sausage and cherry tomatoes stud the rich chicken scarpariello.
Desserts include Nutella-infused tiramisu, lime-flavored cheesecake, carrot cake and a chocolate torte. If you ask nicely, you’ll be brought a small bowl of assorted nuts, a nutcracker and tangerines to round out the conversation while you sip on house-made limoncello. You may never want to leave.
At a Glance
Servers at Carbone are called “captains” and are dressed in burgundy uniforms
Decor recalls 1950s New York City, with tall upholstered booths and a large chandelier in the center of the dining room
Music at Carbone comes courtesy of some of the biggest hits of the ’50s and ’60s
Aria, 5-10:30 p.m. Mon.-Sat. 877.230.2742
