Mario Carbone and Rich Torrisi are on a roll. Since opening the hit Torrisi Italian Specialties in early 2010 the two chefs can't seem to do wrong. Case in point: Carbone. The achingly popular place not only sticks to the Italian-American formula that has won Carbone and Torrisi acclaim but takes it a step further: the white-table-clothed Greenwich Village restaurant successfully emulates the Big Apple Italian restaurants of the 1950s with revived dishesl like veal Marsala,
ribeye Diana, and baked clams. It's not cheap, though, so bring a fat wallet.