Inside the grand plan to bring Italian restaurant Carbone and brunch spot Sadelle’s to Dallas

After an opulent restaurant called Carbone opened in New York City in 2013, operators looked to other glitzy cities where customers might be willing to spend big bucks on fabulously flashy Italian food. Carbone then opened in Las Vegas, Hong Kong and Miami.

Dallas will be added to the list in late 2021, when Carbone is expected to open in the Design District.

Jeff Zalaznick, Mario Carbone and Rich Torrisi are the co-founders of the Major Food Group, which runs Carbone, Sadelle’s and other restaurants.

“It’s not just a restaurant, it’s a night out,” says Jeff Zalaznick, co-owner of parent company Major Food Group. “The whole idea of ​​Carbone is that it’s not just the best food you’ve ever eaten or the best rendering of those dishes. It’s also an experience. “

Zalaznick and his partners are getting big and brave in Dallas by opening a second restaurant this year, an all-day dining restaurant for breakfast, lunch, and dinner called Sadelle’s in Highland Park Village, where Royal Blue Grocery was.

Maybe it was about real estate. And opportunities: “We have identified some interesting areas,” says Zalaznick. “One was the Design District, one was Highland Park Village.”

They went with both of them.

With Carbone and Sadelle arriving in Dallas, MFG and her Dallas partner Stephen Summers are betting that North Texas diners are ready for two out of town restaurants with over-the-top personalities.

“I really think that enough people have always wanted it,” says Zalaznick of extravagant restaurants like Carbone.

“But I think now, what everyone’s been through in the last few years, even more people want it.”

What is Sadelles?

Sadelle's is named after co-founder Jeff Zalaznick's great-grandmother.  The coleslaw (left in the picture at the back) is her original recipe. Sadelle’s is named after co-founder Jeff Zalaznick’s great-grandmother. The coleslaw (left in the picture at the back) is her original recipe. (Anthony Mair)

Sadelle’s is an ode to Zalaznick’s great-grandmother, who loved to cook. Her original coleslaw recipe is unchanged on the menu and many of the other dishes were inspired by her.

Zalaznick calls Sadelles “a brunch phenomenon,” in which the 80-seat NYC restaurant will cater for over 1,000 people from breakfast to dinner on Saturdays.

Sadelle’s is probably best known for their homemade bagels, some of which are served with New York ingredients like smoked salmon and cream cheese. But there is more.

If Sadelle's all-day dining restaurant is known for one thing, it is bagels.  Sadelle's originated in New York and expanded to Las Vegas.  A restaurant is scheduled to open in Dallas by the end of 2021.If Sadelle’s all-day dining restaurant is known for one thing, it is bagels. Sadelle’s originated in New York and expanded to Las Vegas. A restaurant is scheduled to open in Dallas by the end of 2021.(Evan Sung)

“Our breakfast sandwiches, our omelettes, our chopped salads, our grilled cheeses, our burgers, our chicken sandwiches, the pancakes: many of the dishes there have cult status,” says Zalaznick.

The average check is about $ 40 per person.

In Dallas, Sadelle’s will be primarily a seated restaurant, but there will also be a market selling sandwiches, coffee, wine, and bagels to take away. For the first time, Sadelle’s will sell breakfast tacos, a nod to his new dig in the Lone Star State.

“We take exactly the same philosophical approach as we did with Carbone’s Italian food, however [with] all-day breakfast, lunch and dinner, ”says Zalaznick.

“Of course you’ve eaten french toast before, but hopefully this is the best french toast you’ve ever had,” he says.

Sadelle’s will be at 1 Highland Park Village, Dallas. It is scheduled to open at the end of 2021.

What is carbon

Carbone's tangy Rigatoni vodka is one of his bestsellers. Carbone’s tangy Rigatoni vodka is one of his bestsellers. (Noah fuck)

This Italian restaurant with “lust for excess”, as the New York Times once said, is MFG’s flagship. Zalaznick founded it – and all other MFG restaurants – with chefs Mario Carbone and Rich Torrisi.

“Our dream, everyone raised in New York, was to open our idealized version of the New York-style Italian restaurant that we have eaten all our lives,” says Zalaznick.

But if you’re expecting a little red sauce with checkered tablecloths, Carbone isn’t for you: this is a fabulous feast.

Customers spend an average of $ 150 per person on beefed up versions of New York classics like tangy rigatoni vodka and lobster fra diavolo. Carbone has been awarded a Michelin star for five years in a row starting in 2014.

The Dallas restaurant is moving to where Wheelhouse and Sassetta were in the Design District. The two-for-one restaurant has a breeze in the middle, a unique facility that allows Carbone to have two personalities: an intimate, private restaurant on one side with a “very glamorous entrance,” says Zalaznick, and an indoor area – an outdoor wine bar that serves a mix of Carbone classics and some new dishes like pizzas.

Carbone will be at 1617 Hi Line Drive in Dallas. It is scheduled to open at the end of 2021.

For more food news, follow Sarah Blaskovich on Twitter @sblaskovich.

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