The little things, as Mario says, are beautifully simple but impossibly difficult to do. Like bringing the world’s best-tasting tomatoes grown in the volcanic ash and picked by hand in Italy to a table in America. Crafting a recipe with the right ingredients. Slow batch cooking the sauce. After all, anybody who knows how to do things right (and we do), knows what matters. It’s what makes the best sauce. It’s what sets the scene.
Born and raised in Queens, Mario has spent the majority of his life studying the culinary arts. At fifteen years old, Mario was cooking fried calamari and red sauce in neighborhood restaurants in Queens. At 22, he graduated from The Culinary Institute of America. At 32, he and his partners at Major Food Group opened Carbone on Thompson St in the legendary Rocco’s Restaurant space. Mario has been awarded Best New Chef in America by Food & Wine Magazine and nominated for several James Beard Awards.
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