Born and raised in Queens, Mario Carbone grew up visiting New York’s iconic Italian eateries with his first-generation Italian-American parents. These mid-20th-century establishments shaped his vision for Major Food Group (MFG), the forward-thinking restaurant group he co-founded with Rich Torrisi and Jeff Zalaznick.
Mario’s culinary journey began in local kitchens, followed by training at The Culinary Institute of America and a stint at a family-run Tuscan restaurant. These experiences culminated in creating Carbone, a landmark Italian-American restaurant with six outposts spanning Miami, Las Vegas, Hong Kong, and beyond.
Mario holds a particular fondness for Carbone Dallas. We caught up with him to discuss its unique charm, including the Tonight’s Special series, where Mario steps into the kitchen to surprise diners with creative new dishes.
“I just want smiles. I just want people to be excited about what we’re cooking,” says Mario.
Read on as Mario shares the passion and creativity behind Carbone’s global success.
What inspired you to bring Carbone to Dallas, and how does the city fit into your vision for the brand?
“We’ve settled into Dallas really nicely since opening here in 2022. To use the cowboy boot analogy, we’ve broken them in. It’s a pleasure to be past the opening phase and to have built trust with our guests. With the team firmly established, we can now focus on running weekly specials and hosting unique events. We’ve even encouraged diners to try new dishes beyond their usual favorites, which has been incredibly rewarding. It’s been a great experience—I’ve visited about eight times this year, and I’m looking forward to returning even more often.”
How does Dallas’s hospitality culture resonate with your approach to restaurant management and guest experiences?
“It’s truly a perfect match for Carbone. Even before opening our outpost here, I experienced the dining scene and got a feel for Texas hospitality—it’s everything I believe in and love. It’s about being entertaining and welcoming, offering big, shareable portions, and creating an atmosphere that’s neither pretentious nor stuffy. That style of dining and hospitality is exactly what we do, and it’s deeply embedded in the DNA of this city and state. I was confident from the start that Carbone would be embraced here, and it’s been incredible to see that happen.”
Let’s talk about the menu. What dishes are special to the Carbone’s Dallas location?
“Our menus are pretty consistent across all locations—I want guests to experience the dishes they’ve heard about and expect when they visit. With social media and other outlets, people often arrive with a clear sense of what the restaurant and ambiance are all about, and I want to ensure we deliver on that. At the same time, I’m always working on new ideas, and Dallas offers a fun outlet for experimentation. For example, I’ve enjoyed stepping into the kitchen myself to create dishes for guests without announcing them in advance. It’s a way to encourage regulars to trust us and try something new while still ensuring they can enjoy their go-to favorites.
We’ve also launched the “Tonight’s Special” program, which takes the concept of nightly specials to a new level. Rather than a typical specials menu, our waitstaff introduces an ever-changing selection, from the raw bar to seasonal offerings like truffle dishes or unique steak cuts. Some of it is planned, but much of it is spontaneous, letting guests experience something exciting and unexpected. It’s all about having fun—grab a seat, open a bottle of wine, and let’s enjoy the evening together.”
How did you blend the classic, midcentury New York Italian restaurant style Carbone is so well-known for with the local Dallas roots in the design?
“Well, first, we wanted to ensure that no two Carbone restaurants are exactly the same. While there’s always a throughline with materials and style, it was important that each location felt distinct. Ken Fulk, the design mastermind behind the brand, and I visited the space in Dallas’s Design District, which was essentially two restaurants facing each other with a big courtyard in the middle. That unique layout inspired us to create something special—a giant glass atrium that serves as a temperature-controlled indoor-outdoor room. It’s a standout feature that sets Dallas apart from our other locations.
As we crafted the interiors, we remained committed to honoring the late 1950s to 1960s midcentury Italian-American restaurant style. To me, that era of fine dining strikes a balance—sophisticated yet approachable, with generous portions instead of microplates and dots of oil. It was essential that we wove this first-generation Italian-American heritage into the details, ensuring the core spirit of Carbone remained intact while embracing what makes Dallas unique.”
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