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Dallas chef Julian Barsotti and Nonna make it onto Bon Appetit’s...
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View ArticleOne of the best ‘free’ breads?
comments ()Not to beat a bread horse, but a stop at Nonna last night reminded me how wonderful complimentary bread can be. It even tempted me off my diet for a few ambrosial bites. Chef Julian Barsotti...
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Neiman Marcus Christmas Book appeals to foodies, too
comments () I just got back from Vegas (more on that soon) in time to make this morning’s unveiling of the 2010 Christmas Book at Neiman Marcus downtown. Turns out, foodies will be interested. (Well,...
View ArticleNonna’s Julian Barsotti to open new Dallas restaurant
comments ()Barsotti will debut Carbone’s Fine Food & Wine in the former Talbot’s space on Oak Lawn Avenue. (FYI … that’s just doors down from Asian Mint and Avner Samuel’s Nosh, making this quite...
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Julian Barsotti’s Carbone’s: Italian-American Deli getting closer to opening
comments () I just caught up with Julian Barsotti, the talented chef behind Nonna, who’s been working hard to open Carbone’s Fine Food and Wine — an Italian-American deli. He’s hoping to open the doors...
View ArticleCarbone’s East? N.Y. Times reviews Parm, from Torrisi team
comments ()In this morning’s New York Times, the paper’s new restaurant critic, Pete Wells, reviews Parm — a sandwich shop next door to Torrisi Italian Specialties (from the same chef-owners) and one...
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Carbone’s Fine Food and Wine is open for business
comments () Julian Barsotti‘s long-awaited new deli/grocery and one-night-per-week restaurant, visit site to read more]
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Carbone’s review: Restaurant concepts are sometimes works-in-progress
comments ()Hand-made spaghetti and fabulous meatballs at Carbone's Fine Food and Wine (Rex C. Curry/Special Contributor) I’ve been thinking a lot about Carbone’s Fine Food and Wine, which I reviewed...
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Restaurant review: Carbone’s Fine Food and Wine
Carbone's now has table service for lunch, brunch and dinner (Brandon Wade/Special Contributor) One of … [visit site to read more]
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The pizza at Nonna makes Epicurious’ list of 10 best in the country
Nonna's pizza with house-cured pancetta, tomatoes, peppers, smoked caciocavallo and ricotta salata (Leslie Brenner/Staff)visit site to read more]
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Is that red sauce, or a bloodbath? Dallas’ Italian restaurant scene has a...
Lucia's rye tagliatelle with confit chicken, chanterelles and lobster mushrooms. Chef David Uygur served the pasta dish last summer. (Brad Loper/Staff Photographer)visit site to read more]
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