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2025-02-24
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I’ve always wanted to come😋Carbone has such wonderful vintage American restaurant vibe, from their reception table to their interior…absolutely love it😊also love their “cheesy” staff uniforms lolWith the entire restaurant smelling like thick cheese made me extra hungry🤣so we started off with a huge board of tenderloin cold cuts, it was so tender and flavorful. With the black truffle dressing, the flavour stays in your mouth for hours(I’m exaggerating lol) and it follows with the Fusilli Al Ragu,
Carbone has such wonderful vintage American restaurant vibe, from their reception table to their interior…absolutely love it😊also love their “cheesy” staff uniforms lol
With the entire restaurant smelling like thick cheese made me extra hungry🤣so we started off with a huge board of tenderloin cold cuts, it was so tender and flavorful. With the black truffle dressing, the flavour stays in your mouth for hours(I’m exaggerating lol) and it follows with the Fusilli Al Ragu, think that’s what I’ve been smelling the whole time. The cheese was so thick, all the pasta was coated with it, given it kinda overpowered the Ragu but it’s still fantastic😋
The Funghi Trifolati…OMG, it’s the best mushroom dish I had yet😋I don’t know what sauce they cooked the mushroom with but I wanted to imitate it so badly and that’s how good it is😊
And lastly, the Chicken Parmesan came out of nowhere, it was a little dry, I reckon it will taste better if they could be more generous with the sauce and it should come before the pasta, cos all the other dishes totally overshadowed the chicken🧐and we were already quite full.
I can finally take Carbone off my list😊
張貼
