Our people make the difference.

How does Carbone’s continue to excel year after year after year? Easy question. It’s the people who work here who make the difference. Vinnie & Olivia Carbone can tell you, it’s one big family at Carbone’s — and you don’t have be named Carbone to be a member of it.

People like Mary-Beth Corraccio, Bob Brodeur (he’s married to our comptroller, Ann-Marie), Judy Bennett and Frank Torres having been working here “forever” — which means well over twenty years. In the kitchen, Executive Chef Paul Rafala still does his magic with traditional and innovative dishes, while Angelo Famigetti continues to create his wonderful handmade pastries and breads. Bar and Beverage Manager Bob Brodeur and his team, including Tommy Joe Carbone continues to offer you the finest wines and liquors and the best cocktails. And our Banquet Coordinator, Mary-Beth Corraccio, continues to help people plan the perfect dinner or event. They and the other folks who work here make our restaurant more than a place to eat; they make it an unforgettable experience.