Owner Julian Barsotti is happy with the changes made to his 11-year-old namesake Dallas restaurant: It’s prettier. The menu is bigger. The bar, now a focal...
Past the main dining area, Barsotti hung two separate signs, side by side: Barsotti’s and Carbone’s. “They’re an obvious metaphor for this evolution,” he says.
“The whole place is perfumed,” Barsotti muses as we walk through the kitchen: “It smells like garlic and tomato.” The restaurant will still sell Italian specialties to-go from a big fridge installed near the back. Sunday gravy, meatballs, lasagna Bolognese and ravioli are among them.
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