Carbone's Ristorante

One family, three generations, more than seventy years. Charlie and Anthony Carbone went into the restaurant business in 1938, serving southern-fried chicken in a cozy neighborhood place on Franklin Avenue called Southern Plantation. The restaurant was popular with families in the area, who would stop in for a grinder, some spaghetti & meatballs, or friendly conversation.Charlie and Anthony’s modest restaurant prospered for the next two decades, and they continued to add new items to their menu as their expertise grew. Gaetano and Carl Carbone, fresh from college with degrees in culinary arts and restaurant management, began putting their stamp on the family restaurant in 1961. Gone were the grinders and southern fried chicken, replaced with a fresh new menu of Italian specialties reflecting the family’s roots in Italy. The name was changed to Carbone’s Ristorante and the restaurant soon became known for its exquisite menu, creative tableside preparations and unique blend of relaxation and elegance. Today, with Vincent Carbone at the helm, the third generation is in charge and the restaurant continues the tradition of greatness — the best menu matched by the best service — into the 21st century.