The name Carbone is a relic of Barsotti's past. His maternal grandparents (the Carbones) owned a deli and small grocery of the same name in New York long ago. Now he's recreating the same concept in Dallas, making many of the products in-house and sourcing from high-end small purveyors.
Large chalkboards hang over the deli counters, which serve as the menus and can change daily. Soups, salads, heroes, paninis and vegetables make up most of the lunch menu. Dinner is cured meats, antipasti, specialties, as well as some of the same from the lunch menu.
Heroes come in the form of roasted turkey, Italian combo, meatball, chicken parm and hot Italian beef. Soups include an escarole with white bean and a tomato basil. There is also a formaggi and Cuban panini.
The specialty platters include spaghetti Bolognese, spaghetti and meatballs, eggplant parm, tomato cheese and spinach lasagna, sausage and peppers and porchetta.
On Sundays there will be a "Sunday Supper," which will be the only table-service seating and for which the menu will change each week.
There are also many house-made pastas and grab and go dinners, all made in-house.
Barsotti is keeping things loose and will tweak the goods, menu and function as needed. His plan is to see what customers are drawn to, and make adjustments as needed. Here are some more photos:
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