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Mario Carbone & Rich Torrisi

New York, NY

Restaurants

Carbone

Atelier Crenn

New York, NY

 

Carbone is an Italian-American restaurant that pays homage to the essence of the great Italian-American restaurants of mid-20th century in New York, where delicious, exceptionally well-prepared food was served in settings that were simultaneously elegant, comfortable and unpretentious. The food nods to that same history, but take its culinary cues from the great talents and techniques of the present and of the future. Familiar dishes like Seafood Salad, Linguini Vongole, Lobster Fra Diavola, Chicken Scarpariello and Veal Parmesan elevated to a new level.
 

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Dirty French

Petit Crenn

New York, NY

 

Dirty French is a New York bistro created by Major Food Group.  The restaurant takes its culinary cues from the timeless dishes and preparations of the classic French bistro and enlivens them utilizing modern techniques and bold flavors. Dishes like Duck à l’Orange with ras el hanout and preserved oranges and Trout Amandine with sesame and apricots remain true to their French roots but are restyled with flavors that explore the breadth and depth of the global French culinary influence. Dirty French is located in the Ludlow Hotel in Manhattan’s storied Lower East Side.
 

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Santina

Petit Crenn

New York, NY

 

Santina is an award-winning coastal Italian restaurant by Major Food Group, located under the High Line in the heart of the Meatpacking District.  Santina specializes in light Italian cuisine with a focus on fish and vegetables, and the menu is entirely gluten free.  Santina has an ample space in the main dining room and a great outdoor patio.
 

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Sadelle's

Petit Crenn

New York, NY

 

Sadelle’s is a New York brunch institution located in the heart of Soho. Serving the best bagels in New York City, Sadelle’s offers quintessential classics like sliced-to-order salmon and sturgeon, chopped salads, and other New York classics in an updated, fun yet refined fashion.  Sadelle’s was voted 23 Best Restaurants for Brunch in New York City by Harper’s BAZAAR, 2017 Best Brunch Spots in NYC by Cosmopolitan, and our sticky buns were named as one of the Best Dishes in 2015 by The New York Times, among other accolades.

 

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ZZ's Clam Bar

Petit Crenn

New York, NY

 

ZZ's Clam Bar is a restaurant and cocktail bar located Thompson Street in Greenwich Village. It is a study in raw fish and cocktails from around the world prepared with only the highest quality ingredients. The menu features raw bar selections and small seafood plates accompanied by creative and unique cocktails.
 

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The Grill

Petit Crenn

New York, NY

 

THE GRILL is a historically-based American chophouse set in midcentury New York. It takes great inspiration from history, both the time the iconic Seagram Building was built (1958) and the classic midtown restaurants of that era. It is the precursor to the New York Steakhouse, when things were still intricate and elegant. 

 

THE GRILL is located in the most important restaurant space in American history. Designed by Ludwig Mies van der Rohe and Philip Johnson, it is the only landmark restaurant in New York. The food is a true homage to the classics, celebrating all the animals of the land and select treasures from the sea. There is extensive table-side preparation and service by THE GRILL's captains, who are meticulously dressed in tuxedos designed by Tom Ford.
 

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The Pool

Petit Crenn

New York, NY

 

THE POOL is a seafood restaurant located inside one of the most famous dining rooms in America. Designed by Ludwig Mies van der Rohe and Philip Johnson in the 1950’s, this restaurant is a landmarked architectural treasure that presents the bounty of the world's oceans to match. The greatest expressions of seafood in all of its forms: raw, cooked, and whole, are prepared with an eye towards simplicity and a focus on fun. Here, THE POOL hosts a celebratory experience for all of the senses, incorporating art, architecture, food, and drink. 
 

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The Lobster Club

Petit Crenn

New York, NY

 

The Lobster Club is a Japanese Brasserie by Major Food Group. It was designed by Peter Marino, and with chef Tasuku Murakami at the helm, this concept celebrates a unique interpretation of Japanese cooking and sushi. Classic techniques like tempura, gyoza, yakitori and robata are on display along with a focus on Teppanyaki and Sushi. Chef Murakami will source his fish through his personal relationships at Tokyo's Tsukiji market ensuring the highest level of quality. Everything on the menu has been designed to be shared, with the focus on food and fun, not formality.
 

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Sadelle's Vegas

Petit Crenn

Las Vegas, NV

 

The best breakfast in Las Vegas is here! Sadelle’s will satisfy your every craving, with breakfast, lunch, and dinner, all day long. Indulge in Sadelle’s NYC signature dishes like Fried Chicken, Sticky Buns, Chopped Salads, and the Sadelle’s tower, elevated to a level above. Brunch in Las Vegas like never before. Enjoy a feast for the senses as you dine overlooking the Bellagio’s famous conservatory.
 

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Carbone Vegas

Petit Crenn

Las Vegas, NV

 

This celebrated concept from Mario Carbone, Rich Torrisi and Jeff Zalaznick pays homage to the Italian-American restaurants of the mid-20th century – an era of glamour, showmanship and tableside service. The New York-inspired cuisine is influenced by that same time in history, but takes its culinary cues from the great talents and techniques of today showcasing elevated classics such as Lobster Fra Diavolo, Chicken Scarpariello, Veal Parmesan and Octopus Pizzaiolo.

 

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Chef's Story

In 2009, Marion Carbone and Rich Torrisi opened a deli on Mulberry Street called Torrisi Italian Specialties, where the duo served their own take on classic Italian-American sandwiches. The deli quickly evolved and began serving an innovative prix fixe dinner in the evenings.

 

In 2010, Mario and Rich teamed up with Jeff Zalaznick, a fellow restaurant visionary who shared their passion. Together, the trio formed Major Food Group (MFG), a new breed of restaurant group seeking to operate restaurants that are respectful of the past, exciting for the present, and sustainable for the future. MFG's restaurants are conceptualized to uphold the highest level of food quality and fine dining service in a fun and inviting atmosphere for the guest.

 

Mario Carbone

Mario was born and raised in Queens, New York. After years of working weekends and summers in local eateries, Mario attended The Culinary Institute of America (CIA) in Hyde Park, New York. He worked as an apprentice at Babbo, and following his graduation from CIA, Mario returned to Batali & Bastianich to join the opening team at Lupa Osteria Romana in Greenwich Village. Following Lupa, Mario went on to work at a small family-run restaurant on the western coast of Tuscany called La Dogana.

 

Upon returning home, Mario worked for two masters with very different approaches. First came an opportunity to learn from Daniel Boulud, who taught precise, classic French cuisine at the highest level. Mario then went on to work for Chef Wylie Dufresne, and again with his mentor Mark Ladner to open Del Posto. Feeling the urge to spawn off on his own, Mario left the restaurant after two and a half years to pursue his dream of being an Executive Chef.

 

Rich Torrisi 

Rich Torrisi grew up in Westchester, New York. From a very early age he took to cooking. After years of making his way through local kitchens near his native Hudson River, Rich took the next step in his culinary career by attending the Culinary Institute of America (CIA) in Hyde Park, New York. After a successful externship at Aquavit, Rich continued to hone his skills under Marcus Samuelsson for the next two years while completing his bachelor's degree at the CIA. Following his graduation, Rich began to work under Chef Andrew Carmellini at Café Boulud, who would became a mentor over the course of his career. Rich spent over four years at Café Boulud. At the end of his tenure at Café Boulud, he knew it was time for him to travel to France and cook in as many Michelin starred restaurants as possible. Upon returning home, Chef Carmellini called upon Rich to once again team up on a new project called A Voce.

Dominique Crenn
Dominique Crenn

Major Food Group

In 2011, MFG opened Parm, a casual dining experience that celebrates classic Italian-American food. Upon opening, Parm received two stars from The New York Times and was named as one of the 101 Best Places to Eat in North America by Newsweek. MFG has since opened outposts of Parm on the Upper West Side, in Battery Park and inside the Barclays Center in Brooklyn.

 

MFG then set their sights on the ambitious venture of resurrecting Italian-American fine dining. In March 2013, they opened Carbone, an homage to the great Italian-American fine dining establishments of mid-century New York. Upon opening, Carbone received a dazzling five out of five stars from Time Out New York, four and a half stars from Bloomberg three stars from The New York Times, and has received one Michelin star every year since 2014. Since then, they have opened outposts of Carbone in Hong Kong and in Las Vegas.

 

Later that year, MFG opened ZZ's Clam Bar to celebrate the group's passion for raw fish and well-crafted cocktails. Since its opening, ZZ's Clam Bar has received three stars from GQ Magazine and Bloomberg. It was also credited by The New York Times for ushering in a new age of raw eating in New York City and serves as the hub of cocktail creativity for the group. In 2014, it was nominated as the Best New Bar in America by Tales of the Cocktail.