Andrew Schulz's Flagrant with Akaash Singh
Andrew Schulz's Flagrant with Akaash Singh
"The whole point of this journey if you follow it back to your ancestors my ancestors from Southern Italy leaving a place to come to the United States for the betterment of the next generation right the entire point of the experiment was for us to assimilate into just becoming Americans and to so I eventually become less and less Italian as each generation passes you become just Americans that was the whole point of this assimilation." — Mario Carbone
"For me, restaurants are most closely so most closely similar to theater. You build a stage, you're telling a story, you're in costume, you're trying to make this believable play that starts at the exact same time every day with the same cast in same uniform for a different audience. It's theater." — Mario Carbone
"The New York Times review will take that position and they'll wait for New York magazine and the post and all the other publications to to weigh in and then they'll go last and then initially are those other guys saying who the fuck are they those were all mixed back." — Mario Carbone
Chef Mario Carbone shared insights into the highly sought-after reservation system at his flagship restaurant, Carbone. He explained that securing a table is not about luck but a strategic process involving customer data, regular patrons, and a deep understanding of business economics. The conversation delved into the perceived value and limitations of Michelin stars, suggesting they have become more of a business venture for the publishing company due to scale and market reach, rather than solely a reflection of culinary excellence. Carbone also highlighted the shift in power from traditional critics to the customer, emphasizing the impact of social media and online reviews.
The discussion then explored the evolution of the restaurant industry, from early career experiences at renowned establishments like Daniel Boulud's to the entrepreneurial journey of creating his own restaurants. Carbone detailed the collaborative process with his partners, emphasizing the blend of artistic vision and business acumen required for success. He touched upon the challenges of maintaining consistency across multiple locations and the importance of brand preservation, likening restaurants to theatrical productions that aim to transport diners to another time and place, specifically the Italian-American experience of the 1950s.
Finally, Carbone reflected on the cultural significance of Italian-American cuisine, viewing his restaurants as a "functioning museum" that preserves a specific era of immigrant identity while embracing American assimilation. He also offered recommendations for experiencing New York City's culinary scene and shared personal insights on customer service, dining etiquette, and the art of building a lasting restaurant brand.