Zagat

"This high-end New York City import on the second level of Aria serves up elevated takes on traditional Italian-American fare, including lobster fra diavolo."

Thrillist

"Even the menu impresses with dishes that go beyond your mother's meatball marinara, with stunners like the lobster fra diavolo."

Pete Wells

"The two-and-a-half pound lobster fra diavolo is both brash and polished, the huge portion galvanized by Calabrian chiles and soothed by Cognac."

Mike Dunphy

"And then, the food. It’s literally some of the best Italian that Downtown has to offer, but we suggest the Lobster Fra Diavolo. It’s classically inspired but creative enough to hold your attention."

Gayot

"Grand lobster fra diavolo turns heads."

Helen Rosner

"Carbone's clams casino are tender and smoky, finished not with bacon but with a melting, translucent rectangle of lardo."

Sierra Tishgart

"Carbone is a great hole-in-the-wall restaurant! We sampled a selection of baked clams casino, and bread sticks with Parmigiano Reggiano."

Erin DeJesus

"Where to Eat Clams Casino Across America: Carbone - This NYC "new classic" famously offers co-chefs Mario Carbone and Rich Torrisi's take on the "red sauce" experience. And as to be expected, its take on clams casino gets a minor modern upgrade: the clams are finished with lardo instead being baked with bacon."

Michael Scivoli

"Personally, I could’ve eaten spicy salami and bread and been satisfied. But Carbone’s standouts, chicken scarpariello and lobster fra diavolo, are not something you want to miss."

Donald Herrera-Fairbairn

"An exceptional chef in every right, Mario Carbone's namesake restaurant has become a notable hotspot in New York—so much so, in fact, that reservations need to be made a month in advance. This is due in part to the restaurant's elegant, yet unassuming atmosphere, and expertly crafted classic Italian dishes like lobster fra diavolo."