Vino has the DNA of Carbone, but it might be easier to get a seat. Vino maintains the old-school Italian-American charm that Carbone is so well known for.Here are four things to know about Vino.One dessert option is what co-founder Mario Carbone calls the "quintessential Italian-American street-fare fritter," a zeppole. It's served dramatically on the table, covered in powder sugar.
The menu consists of Italian-American classics that, mostly, aren’t on Carbone’s menu. Dinner might start with a charcuterie board or a vegetable antipasti platter, two shareable dishes that the chef wanted to serve at Carbone but didn’t have the space. “It didn’t work at Carbone because, honestly, [the original in New York] is a shoebox of a kitchen. ... I wanted this really precious platter of vegetables that was really not going to work,” he says.
In Dallas, it just might. The veg platter comes with roasted carrots, a pickle salad, a broccoli and pecorino and fritter, and the like. The menu also includes steamed lobster with Chinese-Italian influences: ginger, scallions and mirin alongside Italian sausage and chiles.Vino will be a flashy place but in its own Carbone-adjacent way: Pastry chef Stephanie Prida has created an adult ice cream sundae made with vanilla gelato, a scoop of Maraschino cherries and toasted almonds. It’s served in a big, vintage bowl, and shareable.Vino might become a place for Carbone hopefuls who can’t score a table.
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