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Carbone’s $50 Veal Parm, Big Lobster, ’50s Pop All Rock: Review

Rigatoni in spicy vodka sauce is served at Carbone restaurant in New York, U.S., on Tuesday, April 23, 2013. It is made with sweet butter, Calabrian chiles and al dente pasta. Photographer: Philip Lewis/Bloomberg via Getty Images
Rigatoni in spicy vodka sauce is served at Carbone restaurant in New York, U.S., on Tuesday, April 23, 2013. It is made with sweet butter, Calabrian chiles and al dente pasta. Photographer: Philip Lewis/Bloomberg via Getty Images
Carbone’s $50 Veal Parm, Big Lobster, ’50s Pop All Rock: Review
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Credit:
Bloomberg / Contributor
Editorial #:
167308354
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Bloomberg
Date created:
April 23, 2013
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Rights-managed
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Bloomberg
Object name:
ARTS DINE CARBONE