This Contributor
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This Contributor's Stats
 
  • Review Count
    2
  • Helpfulness Votes
    0
  • First Review
    February 11, 2014
  • Last Review
    February 24, 2014
  • Featured Reviews
    0
  • Average Rating
    4.5
 
 
This Contributor's Reviews
 
Carmine's simple and very popular concept is to serve every meal in the style of an Italian American wedding feast - which means large portions of home-style antipasti, pastas, seafood and meat entrees served on large platters designed for sharing. And when we say large, we mean large. An entree here could easily feed three to four average eaters. Located in a sprawling, former grand ballroom on the Upper West Side of Manhattan, this is the original Carmines. Designed by Peter Niemitz, the interiors evoke the images of the quintessential New York restaurant. With elements and details from the 1920s to the 1940s, the restaurant has the look and feel of a place that has been around for much longer than it's 1990 opening. If you are in the market for freshly prepared family style Italian food that is served in huge portions at reasonable prices, this is the place for you.
 
Overall rating 
5 / 5
(Outstanding) 5 / 5
Fun as always
Customer Avatar
OpenTable Diner Since
Dined on 02/22/2014
 2008
Dined on 02/22/2014
 2008
Food 
5 / 5
(Outstanding) 5 / 5
Service 
4 / 5
(Very Good) 4 / 5
Ambiance 
4 / 5
(Very Good) 4 / 5
Noise Level
Energetic
Energetic
"Great food and lots of it in a fun atmosphere"
Dined on 02/22/2014
 2008
Special Features: fit for foodies, good for groups, neighborhood gem, special occasion
0points
0of 0voted this as helpful.
 
The Scene<br />The Syracuse-based barbecue phenomenon plunked a sprawling roadhouse with all the familiar back-road accoutrements into an abandoned meat factory. Unfinished wood-beamed ceiling, burlap bag curtains, scattered country bric-a-brac, and an enthusiastic greeting feel worlds away from the city. The roll call of devotees includes area families, couples on casual dates and groups of Columbia students. <br /><br />The Food<br />Though fried green tomatoes and punchy boiled shrimp start things off right, the smell of smoking meats quickly adjusts the focus. The smokey-sweet pork ribs gently release from the bone and the Texas brisket, a touch dry, gets a lift from a topping of tangy cured jalapeños and a dash of hot sauce. It's even safe to venture from red meat with the truly moist and tender chicken, brined then smoked for deep flavor. With the exception of the cakey corn bread, sides keep pace, with tangy Creole potato salad and sweetened baked beans the standouts.
 
Overall rating 
4 / 5
(Very Good) 4 / 5
great as usual
Customer Avatar
OpenTable Diner Since
Dined on 02/09/2014
 2008
Dined on 02/09/2014
 2008
Food 
4 / 5
(Very Good) 4 / 5
Service 
4 / 5
(Very Good) 4 / 5
Ambiance 
4 / 5
(Very Good) 4 / 5
Noise Level
Energetic
Energetic
"I'm never dissapointed here - another great meal. Ribs were awesome. Brisket ok, not great. Pulled porl superb. Spicy corn terrific. Collard Greens a bit too vinegary tho (same with the slaw). But overall I'll keep coming back."
Dined on 02/09/2014
 2008
Special Features: fit for foodies, good for groups, neighborhood gem, great for lunch
0points
0of 0voted this as helpful.