After six weeks chef Julian Barsotti is making some changes to Carbone’s, his Italian-American Deli. Most of you know, it’s not unusual for any new business to bend and stretch original plans once customer feedback starts pouring in. Barsotti is dedicating to improving. “In the first few weeks we were figuring out our identity and it drove me crazy because we didn’t have a clear concept to evolve within,” Barsotti said. “Now I have clear vision and I am excited about how we can deliver hospitality and create delicious Italian American food. I also learned that working in a set menu format is contrary to my ingrained cooking philosophy.”
Some of Barsotti’s new plans call for more Texas produce, a menu that will change with the seasons, lower prices on dried pasta ($8), and increased the size and filling of pasta ratio in their raviolini. “I am making and effort to source more American artisan dry goods for the market component,” Barsotti said. “I recently sourced heirloom dried runner cannellini beans for retail sale.” He also says: “We are putting up a bunch of salumi and will have some unique salames at both restaurants in the near future. Stuff like cresponi, felino, fegatino and hunters loop that you rarely see outside of Italy.”
His also altered the deli’s concept:
We will keep our counter service model during lunch and serve a menu that consists of sandwiches, salads, and soups. We may add a few pastas in the future. I have changed dinner to table service. First come, first served. From 2:30 to 5:30 there is a limited menu in addition to the market items. On Sunday we open at 10:00 and will serve brunch until 2:00. Sunday dinner, the family style tasting menu, will start at 5:30. We will take reservations for that dinner and the cost will be $45 or $50 depending on the menu. All menus are available to view on the website.
