Carbone

Dinner at Carbone is never subtle, and that’s entirely the point. The restaurant leans gleefully into the traditions of old New York Italian-American dining. Think big portions, tuxedo-clad waiters and a lively dining room. The cooking follows the same spirit. Plates arrive generous and unapologetic, built around the sort of dishes that have become signatures for good reason. Spicy rigatoni vodka carries just the right amount of heat and creaminess to keep forks moving, while ribeye Diana lands with satisfying heft, thanks to the rich, savoury cacciatore sauce and pancetta. The room adds to the spectacle. Wood-panelled walls, warm service and the easy rhythm of a busy dining room give the evening the feel of a well-rehearsed performance, one that has been delighting guests since the restaurant first made its name in New York.

Tatler Tip 

However full you think you are, leave room. The dessert trolley arrives tableside, piled with Italian cheesecake, tiramisu and other classics, and saying no is far harder than it sounds.