Carbone: The World’s Most Star-Studded Restaurant Launches in London

Some restaurants achieve cult status, however Carbone transcends this distinction. Although established in New York's Greenwich Village over 12 years ago, the Italian-American establishment remains one of the city's most sought-after destinations.

Obtaining a reservation resembles acquiring Glastonbury tickets; securing a table necessitates setting an alarm, checking in precisely at 10am, and incessantly scrolling the screen, frequently with little success.

This is unsurprising given its star clientele. On any particular evening, one might find oneself dining beside Rihanna, Drake, Beyoncé, or Leonardo DiCaprio. Barack Obama was observed at the location during his presidency, allegedly seated at table 45 and requesting a dirty martini. Although the original Carbone attracts the most celebrity appeal, all eight global branches are highly successful in their own locales, from Las Vegas to Dubai. Every summer, celebrities gather at a secret location in Miami for Carbone Beach, the annual supper club associated with the Miami Grand Prix, with prior attendees including Travis Kelce, Jamie Foxx, Winnie Harlow, and LeBron James.

Carbone London has commenced operations in Mayfair this week, appropriately situated within the former American Embassy, adjacent to the new Chancery Rosewood. One month before to the launch, I received an initial preview and the opportunity to meet the namesake founder, Queens-born celebrity chef Mario Carbone, along with co-owner Jeff Zalaznick.

Initial impressions? In quintessential Carbone fashion, the restaurant captivates with striking surroundings that evoke vintage New York opulence: envision checkerboard marble floors, sumptuous burgundy banquettes, black-and-white striped seating, and elaborate mosaic crockery. The establishment spans two levels, featuring an expansive main eating area situated down a crimson staircase, certain to attract numerous Instagram enthusiasts in London. Art has consistently played a crucial role in Carbone’s restaurants, and the British location is no exception, showcasing an amazing collection collected by art dealer Vito Schnabel, which includes works by Rene Ricard, Ai Weiwei, and Rita Ackermann.

Carbone and Zalaznick, who established the original Carbone under the Major Food Group in 2013 with partner chef Rich Torrisi, had consistently aimed for a London opening since inception. “London and New York have consistently resembled sibling cities,” states Carbone during our meeting in the private dining room of the London restaurant. This has consistently been our aspiration to be in another large city worldwide.

In the first stages of Carbone, the duo undertook multiple excursions to London in pursuit of an ideal location, although none met their criteria. They were determined to secure a residence in Mayfair and opted to bide their time until the ideal opportunity presented itself; ultimately, after more than a decade, their perseverance was rewarded. "It exceeds our expectations, situated in the original American embassy and a historically significant location in Mayfair; it was undoubtedly worth the wait," states Zalaznick.

The Menu

What items are available on the menu? Carbone specializes in Italian-American comfort cuisine, as Zalaznick articulates: ‘Our aim is not to provide you with unfamiliar dishes, but rather to you the finest rendition of those you already know.’

Patrons anticipating the signatures will not be let down. All the beloved dishes are available: the iconic spicy vodka rigatoni, the Caesar alla ZZ salad, the veal parmesan, the lobster ravioli, and the lemon cheesecake. "The majority of the essential menu items are present, the dishes that I believe patrons anticipate," states Carbone. Additionally, there are UK-specific offerings, such as a scallops rosmarino appetizer featuring Scottish diver scallops. If a minor modification will enhance a dish's appeal to you, feel free to request it; unlike many exclusive restaurants, the culinary staff here is accommodating to replacements. The restaurant's motto of gracious hospitality is prominently stated at the top of the menu: 'a piacere', which translates to 'how you like it'.

There is an abundance of theatre to anticipate as well. The Dover sole piccata is deboned at the table, while desserts are presented on a platter for selection (choose the bananas foster, and it will be flambéed before you).

Jeff Zalaznick and Mario Carbone (c) Sofi Adams

The Service

The Service is performed as a performance. Carbone employs dynamic captains in Zac Posen tuxedos rather than traditional waiters. What are the prerequisites? "One must be an individual who has devoted their life to this craft," asserts Zalaznick. This is not your secondary employment.

Initially, they underwent training at 'captain camps' located in Carbone's residence in Manhattan. “We approached it akin to a film – the screenplay, the rhythm of meal consumption, followed by guiding them through that experience.” However, this does not imply that the captains should refrain from expressing their personality. Zalaznick remarks, "That was one of the aspects I despised about these fine dining establishments." “All individuals behaved identically – they resembled automatons.”

An essential aspect is maintaining composure while attending to prominent individuals. “We exercise great caution in caring for individuals, remaining acutely aware of their anonymity and ensuring they are treated equitably,” states Carbone. “Their greatest desire is to avoid being coddled, as they have spent their entire lives being treated with excessive attention.”

The ability of the London branch to attract a comparable caliber of guests remains uncertain. Will Paul Mescal attend dinner? Is it possible that this will be the location for Victoria Beckham's next birthday celebration? Carbone is primarily focused on getting premier chefs; he claims that his ideal diner would be Marco Pierre White.

He emphasizes that one cannot manufacture a celebrity restaurant; it emerged organically with Carbone. Exhausted by the constraints of fine dining, the founding trio aimed to establish a new benchmark — a venue offering exceptional cuisine and polished service inside a more casual, enjoyable atmosphere. It was successful. “The only course of action is to establish an exceptional restaurant and provide exemplary care to patrons, and success will naturally ensue,” he states. “We are thrilled to become the next exceptional amenity of Mayfair.”

Opening on 17 September 2025, reservations can be made at carbonelondon.com