50 Most Interesting Restaurants

Dallas' 50 Most Interesting Restaurants, No. 38: Carbone's

Leading up to our annual Best of Dallas® issue, we're counting down the 50 most interesting restaurants in Dallas. These spots bring something unique or compelling to the city's dining scene, feeding both your appetite and soul. Find more interesting places on our all-new Best Of app for iTunes or Android.

Would you beliebe that just two years ago the best Italian American restaurant in Dallas was likely Maggiano's Little Italy? It's true. Red sauce joints in this city may have once put together respectable menus, but their offerings have since withered. Thankfully, Julian Barsotti has not only revived this classic American peasant food, he's taken the genre to places it's never been.


Just try and find handmade pasta at your local pizza and pasta joint. It doesn't exist. Handmade pasta is usually reserved for dishes that involve lobster meat and truffles -- that's how Barsotti got his start at his first restaurant, Nonna.

At Carbone's, the same level of craftsmanship is applied to the same spaghetti and meatballs you grew up with. Your childhood memories are in danger of ruin.

So are your lunch plans for next several weeks after you've discovered Carbone's. The sandwiches are simple, but they're all assembled with care and great ingredients. The mortadella in your Italian combo is made in-house, and the chicken parm sandwich is significantly more tender and juicy than other versions in town.

Pick up some Sunday gravy after your meal, take it home, and wait for your kitchen to smell like an episode of The Soprano's. Just like that Barsotti is spreading the prophecy all over town. It's a red-sauce revolution.

No. 50: Joyce and Gigi's No. 49: East Hampton Sandwich Co. No. 48: 20 Feet Seafood Joint No. 47: Taj Chaat House No. 46: Mot Hai Ba No. 45: La Nueva Fresh and Hot No. 44: Pera Turkish Kitchen No. 43: Tom's Burgers and Grill No. 42: Mughlai No. 41: Russian Banya No. 40: Off-Site Kitchen No. 39: Bachman Lake Taqueria

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Scott Reitz
Contact: Scott Reitz