CARMINE’S TIMES SQUARE

Carmine’s in Times Square is a place built around big, shared servings of Southern Italian favorites that many New Yorkers and visitors instantly recognize. I probably didn’t have to tell you this as Carmine’s is such a famous place, known for warm, customized service and consistent quality. While other restaurants come and go all the time in NYC, Carmine’s is always full because the quality of their food as well as their charming old school vibe stays consistent. Let me add that here is something so endearing about always hearing both classics and “deep cuts” by Frank Sinatra and Dean Martin while you dine!

“GARLIC” IS THE MAGIC WORD My dinner started with one of the simplest yet most beloved starters: both regular Garlic Bread and Garlic Bread with Cheese. At Carmine’s, the garlic bread is made with thick, hearty slices of rustic bread brushed with rich garlic and herb butter--warm, fragrant, and perfect for kicking off a meal. If you want the “with cheese” option, you’ll get melted mozzarella on top, and the cheese makes each bite buttery, savory, and slightly gooey. The Garlic Bread done either way is an irresistible way to begin, especially when shared with family or friends. The portion is large—I counted more than a dozen slices that were at least seven inches long!

Another favorite appetizer is the Antipasto, offered as either cold or hot, but with both versions celebrating classic Italian flavors. A typical Cold Antipasto platter typically includes an array of cured meats, cheeses, and marinated vegetables—but Carmine’s version will dazzle you with the overwhelmingly spectacular array of Italian Charcuterie, Seafood Salad with Shrimp, Calamari, Scallops & Octopus, Farro Salad with Cucumber, Tomatoes & Kalamata Olives, Eggplant Caponata, Fresh Ricotta Crostini with Calabrian Chili Oil Honey, Mushrooms Alla Grecque, Watermelon, Tomato & Mozzarella Skewers and Bread Sticks with Romano Cheese and Black Pepper. 

In my opinion, the most spectacular item in the cold antipasto is the Caponata, which reaches world class levels because of the house made sauce and tender sauteed onions used to create it. It’s a colorful, flavorful way to start your dinner--but do not get too full as a lot more is always coming at Carmine’s! (Just take the leftovers home.)

The Hot Antipasto spins the traditional antipasto idea into something truly special and memorable, and includes baked and sautéed items like Mussels Fra Diavolo, Clams Casino, Eggplant Rollatini, Stromboli with Prosciutto, Fried Fresh Mozzarella, Vegetable Stuffed Mushrooms, Cacio E Pepe Arancini and Spinach & Artichoke Dip . Both antipasto styles are perfect with a glass of red wine and set the tone for the generous portions to come. I suggest teaming your Antipasto with the large Shrimp Cocktail which consists of a ten chilled shrimp served alongside classic garnishes like lemon wedges and a zesty horseradish-spiked cocktail sauce. 

PASTA PERFECTION
Among the pasta offerings on the menu, you can pick any shape and match it with the sauce of your choice ranging from Alla Vodka to Alfredo Sauce. My guests and I ordered Angel Hair with Fresh Pomodoro and it stood out as a favorite for its simplicity and brightness. Angel hair is a delicate, thin pasta that marries beautifully with a fresh pomodoro sauce made from ripe tomatoes, olive oil, garlic, basil, and a hint of seasoning. The result is light but deeply satisfying--and you will love the fact that there are whole plum tomatoes in the sauce! I have never seen that at any other Italian eatery in the city (or in Italy, for that matter)!

This Pomodoro sauce is all about letting fresh tomato flavor shine, so it becomes a palate cleanser of sorts in a meal full of rich tastes--it’s comforting and pure, exactly what many people think of when they imagine classic “Sunday sauce.” It’s heavy on the fresh basil taste and actual pieces of fresh basil, which is why it gets a knockout rating from me!

DECADENT DESSERTS
When it comes to dessert, the Strawberry Shortcake at Carmine’s creates a sweet, nostalgic note to the end of a hearty meal. The Carmine’s shortcake layers slices of marble pound cake with fresh strawberries and clouds of whipped cream, which are then dusted with finely chopped pistachios for a touch of texture. It’s not overly sweet, making it a refreshing compliment after a rich dinner. Strawberry Shortcake has become popular not just for its flavor but for its presentation—it’s tall, bright, and topped with a red sign that says “Carmine’s Celebrates” in honor of the 35th anniversary! Many diners order the Strawberry Shortcake as much for the “photo moment” as for the taste.

Before you say anything, I do realize that Strawberry Shortcake is not a traditional way to end an Italian meal. On other trips to Carmine’s including to their Upper West Side location, I have ordered the Chocolate Covered Cannoli. It is a decadent twist on traditional cannoli as the shells are coated with thick dark chocolate and the cream has mouthwatering bits of candied fruits! For sundae lovers, there is the Titanic which is a sundae that can literally serve 20 people featuring several flavors of ice cream, toppings and bananas. Needless to say, this also provides an amazing Instagram photo op!

MAKING MEMORIES
What links all these favorite dishes — from Garlic Bread to Antipasto to Angel Hair Pomodoro to Strawberry Shortcake —is Carmine’s approachability and shareable spirit. It goes without saying that Carmine’s is the top NYC eatery for bringing families together (many whom have not been together in a long time)—and it is the optimal spot to celebrate birthdays and other special occasions. It’s where laughter is shared and memories are made!

While this gem of Times Square is celebrating 35 successful years (as of this past September), I guarantee that you can count on there being another 35 years with the quality remaining at its current level of excellence. (By the way, if you want to feel like a VIP, you can rent out the Sinatra Room for private parties and extra-large sit-down dinners.)  

For more information on Carmine’s, go to carminesnyc.com