Your Guide to Authentic Regional Eats
Sign In | Register for Free!
Restaurants Recipes Forums Eating Tours Merchandise FAQ Maps Insider

Carbone's

588 Franklin Ave., Hartford, CT - (860) 296-9646
Posted By Chris Ayers & Amy Briesch on 2/18/2012 1:42:00 PM
One of Connecticut’s grand old Italian restaurants since 1938 and a Roadfood favorite, Carbone’s has served the finest food to generations of discerning customers in the Insurance Capital of the World. Their specialties are top-shelf Italian dishes like marsala, saltimbocca, and piccata, though the parmigiana classics are not at all pedestrian. The Caesar or spinach salad, famously prepared and served tableside, is a real treat and a testament to a bygone era. The arancini appetizers, served with the freshest-tasting marinara sauce, are among the best we’ve eaten anywhere, and the Chicken Lacava (skewers of tender chicken bites and hot stuffed cherry peppers wrapped in bacon) is a brilliant idea that tastes like Roman manna: crispy bacon with the spicy zing of the peppers.

For entrées, the housemade gnocchi are ultra-tender and flavorful, but our favorite dish is the Veal Cuscinetto. Fork-tender veal is stuffed with prosciutto, sharp cheese, and seasoned bread crumbs, then cooked in a sherry wine sauce with lemon and topped with artichoke hearts. The flavor and texture combination is mesmerizing and easily elevates this plate to one the very best veal dishes we’ve ever had. For dessert, the chocolate torte is sinfully exquisite with a smooth cocoa finish, but the panettone bread pudding is a unique selection made with the famous Milanese holiday bread baked with candied fruit. Carbone’s is open for lunch Monday through Friday, 11:30 a.m.-4 p.m.; for dinner Monday through Wednesday, 4 p.m.-9 p.m.; Thursday and Friday 4 p.m.-10 p.m.; Saturday 5 p.m.-10 p.m.; closed Sunday.

6 out of 6 people found the review helpful. Was it helpful to you?

No Yes

Scorecard

4 - Overall: One of the Best - Worth a Trip
Overall: One of the Best - Worth a Trip
Veal Cuscinetto
Gnocchi
Arancini
Panettone Bread Pudding
Chicken Lacava
Rate this place

Reviewers Photos [Upload Your Photos]

At the top of our own Best Thing We Ever Ate list is this Veal Cuscinetto, stuffed with prosciutto and sharp cheese, then topped with artichoke hearts -- truly an incredible dish.
"At the top of our own Best Thing We Ever Ate list is this Veal Cuscinetto, stuffed with prosciutto and sharp cheese, then topped with artichoke hearts -- truly an incredible dish."
Chris Ayers & Amy Briesch





With bacon-wrapped stuffed cherry peppers, the Chicken Lacava makes it very difficult for us to try other appetizers on return trips.
"With bacon-wrapped stuffed cherry peppers, the Chicken Lacava makes it very difficult for us to try other appetizers on return trips."
Chris Ayers & Amy Briesch


These arancini, crispy fried rice balls with fresh mozzarella inside, are best with this fabulous marinara sauce.
"These arancini, crispy fried rice balls with fresh mozzarella inside, are best with this fabulous marinara sauce."
Chris Ayers & Amy Briesch


These tender gnocchi are accented by a pork, veal, and beef tomato cream sauce and a dollop of ricotta cheese.
"These tender gnocchi are accented by a pork, veal, and beef tomato cream sauce and a dollop of ricotta cheese."
Chris Ayers & Amy Briesch


The panettone bread pudding is soft and eggy as you would expect, and the caramel drizzle is, quite literally, the icing on the cake.
"The panettone bread pudding is soft and eggy as you would expect, and the caramel drizzle is, quite literally, the icing on the cake."
Chris Ayers & Amy Briesch


The size of this chocolate hazelnut torte looks skimpy, but the cocoa explosion of sweetness that ensues is comparable to half a chocolate cake.
"The size of this chocolate hazelnut torte looks skimpy, but the cocoa explosion of sweetness that ensues is comparable to half a chocolate cake."
Chris Ayers & Amy Briesch


The excellent fresh bread comes with dipping oil infused with tomatoes and peppers.
"The excellent fresh bread comes with dipping oil infused with tomatoes and peppers."
Chris Ayers & Amy Briesch


Carbone's is the crown jewel of Franklin Avenue in Hartford's Little Italy.
"Carbone's is the crown jewel of Franklin Avenue in Hartford's Little Italy."
Chris Ayers & Amy Briesch


Carbone's oven turns out beautiful loaves of bread as well as
"Carbone's oven turns out beautiful loaves of bread as well as "stone pies," the house name for pizzas ... available in variations from the classic Margherita to proscuitto and figs."
Michael Stern


A house specialty for years, the Sicilian Orange Salad is not listed on Carbone's menu. But it would be a mistake to eat here and not ask for it.
"A house specialty for years, the Sicilian Orange Salad is not listed on Carbone's menu. But it would be a mistake to eat here and not ask for it."
Michael Stern


Served as an appetizer or atop a gorgonzola salad, Carbone's fried calamari is some of the best anywhere.
"Served as an appetizer or atop a gorgonzola salad, Carbone's fried calamari is some of the best anywhere."
Michael Stern


Carbone's bar just before the lunch crowd starts streaming in.
"Carbone's bar just before the lunch crowd starts streaming in."
Michael Stern


The dining room at Carbone's is an elegant place to eat.
"The dining room at Carbone's is an elegant place to eat."
Michael Stern



What is Roadfood?  |   Submit Content  |   Privacy Policy  |   Contact Roadfood.com   Copyright 2011 - Roadfood.com