- 3 months ago
Fanum goes gourmet at Carbone Privato in NYC. Fanum joins GQ as the self-proclaimed ‘hood chef’ chows through the members-only menu to see if the Carbone Privato hype is real. From starters (“I just unlocked a new memory”) to dessert (shout out Ricky), Fanum eats his way through the menu at Carbone Privato.Credits:Director: Nick CollettDirector of Photography: Eric TetiEditor: Phil CeconiTalent: Fanum; Ricky Tinelli; Chef Donald RamsamughProducer: Camille RamosSenior Producer: Michael BeckertLine Producer: Jen SantosProduction Manager: James Pipitone; Elizabeth HymesTalent Booker: Jeremy ClowneyCamera Operator: Carlos Araujo; Miguel ZamoraGaffer: David DjacoGrip: Mar AlfonsoSound Mixer: Rachel SuffianProduction Assistant: Karla Torres; Owen WrightPost Production Supervisor: Jess DunnSupervising Editor: Rob LombardiAssistant Editor: Andy MorellSpecial Thanks: Jamie Skrocki
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LifestyleTranscript
00:00yo what's up y'all this is phantom and everybody knows about the og carbone but not everybody
00:05knows that they built a private version called the carbone bravado and guess what you need
00:10thirty thousand dollars to get a reservation but not me though because gq got me let's go inside
00:16how you doing hey bantam what's up my friend all right nice to see you welcome to zz club new york
00:30city i'm ricky i'm gonna take care of you tonight is that all right i'm starving let's do it all right
00:34hang out i'll be right back all right my friend we got some treats to get you started that's the
00:41world famous carbone bread basket there's garlic bread hiding underneath over there if you know
00:45kiona salumi okay and a little house made pickle giardina missaloni this salumi nice salumi salumi
00:54so this is a cured salami made with fennel seed i bet and this is a cauliflower that's my personal
00:59favorite it's pickled it's fantastic i'm gonna go shalumi effort it looks so good presentation look
01:03fire bro this is a little bit of parmigiano this is a sarvecchio domestic damn sarvecchio salumi
01:11so many words it's a beautiful thing you feel me it's like level one you know i mean i gotta chill
01:18bro you know how many times i go to restaurants and a little bread in the beginning i eat the whole
01:22shit i'm like all right you know if some bread like hurts to bite you know what i'm saying like like
01:30this one's like nice and like cozy if that makes sense what's this on top like what's this like it's
01:35a little bit of it's like seasoned bread sommerzano tomato all the season oregano salt beautiful
01:41fire yeah and if you want more no problem we got you no problem you heard my man's come through
01:47you got they say don't fill up on the bread because there's a lot of other things coming
01:53it's like a bougie salt and vinegar chips there's one thing that is making me a little bit concerned
01:59i think you should start off with a cocktail i'm not i'm fucking with ricky bro i ain't gonna lie
02:04i could eat this all day bro salami salumi
02:12what's going on now the presentation is od i ain't even on cat someone told me that you were a martini
02:19guy damn i'm an olive guy super baby fire day drinking let's go let's do it
02:34ricky we do everything big here at carbone hell yeah only the best only the best only the best
02:40zeppelin caviar from the raw bar today we're doing you like caviar i do now hell yeah yeah i think caviar
02:45might be something i'm gonna start doing a little bit more often nowadays it says right here ask your
02:51captain i'm your captain come on come on let's do it ricky let's do it i could put together a captain's
02:56order for you whatever you recommend that's what i'm eating fam i got you right well let's do it
03:01take care of my friend yo do people eat the olive or no they do that shit wow roasted peppers
03:09peppers yo this is no joke bro you're messing around this is no joke like this is a little bit
03:18of love right there yeah yeah so you got bell peppers that's the calabrian long hot right down
03:23the middle the mozzarella we do is very special we make it i call it al minuto on the spot everyone
03:28else makes it in the morning for that day no no we make it at the moment on the right at the moment
03:34bon appetito all right so i'm gonna try the cheese first by itself when you said fresh you're not
03:38lying oh wow a little oil a little um damn oh come here yo what's this the best of the best right
03:47from sicily damn zeppelis zeppelis you just made them fresh fresh yeah yeah golden old cetric caviar okay
03:57greatness okay okay so grab one of these so you get one of those do a little creme fresh nice nice
04:03i look at the caviar chat oh my oh don't even worry about it okay hold on
04:15captain's order right there damn son you take the zeppeli you put the creme fresh and after that
04:21you put some caviar on the top hell yeah look look look look look look you just unlock the new memory
04:30it's like unlocking a new chapter in your life it's different you can't compare it to nothing
04:35you get what i'm saying like stay with me okay i don't really do like the lettuce thing i'm gonna
04:41give it a buck the world famous caesar al-a-zizi a little bit of worst this year worst this year
04:45olive oil drizzle black pepper mix a mix let's check it out look it up look at the real you know we make it with love
04:54you make it with love you at the club warm garlic croutons this cheese is ricotta salata ricotta salata
05:01right oh that's tough it's a beautiful snowfall in the summertime at the club the anchovies caesar
05:07al-a-zizi it's about to be my first time having anchovies in my whole life in the privato you
05:12feel me you know what i'm saying so it's like it's levels to the smart damn son
05:16making tears tears to my eyes bro like in a good way right damn it's so good bro it's like a school
05:30of fish came to say what's up like what's up feed them you know what i'm saying just go ahead eat me
05:34gang i taste good as fire um the cheese you know i'm saying cloudy with a chance of cheese it's like
05:42every single detail is made to be here by design next up this is tortellini in brodo what's the
05:50green stuff spinach and parmigiano i like how everything got like a little bit of cheese in
05:55it low key like is this basically like chicken soup oh i'll see what they did here hold on let me get
06:02some of that spinach too though
06:03the chicken is inside of this when you bite it that's when it reveals itself that's a surprise
06:16attack if that makes sense right this is the movie for you for me the cinema you ever had like food
06:19that makes you feel good just make you feel good this is the grilled squab maraschino big ass mukbang
06:24i would start with this guy this is octopus pizzaiolo this has been on the menu original cardboard menu
06:30since day one done the style of the pizza maker it's octopus chat like feel me what are you like
06:39chips on it this is like sea steak look at this bro like what is it chips rigi these are crispy garlic
06:50chips so i was kind of right you're right yeah yeah keeps away the evil spirits you know facts no one
06:56no evil news look what i'm working with chat look look look squab can i just bite it
07:06i knew it was gonna be good see the feet was freaking me out a little bit i'm not on cat bro but
07:11bitch you know the drill it's a w that means it's a win if it's wow it made me go
07:18wow cinema okay cinema and if i can't say anything no more to the camera to nobody in the chat it's just
07:29explosion too much i can't comprehend boom okay these definitely wow the bro is like um i think
07:36it's definitely a w when you eat it it's just i'm glad i'm eating this i'm sorry there's no more anchovies
07:41because i ate them all movie ricky we call those mots and peps mots and peps mots and peps 50 explosions
07:49just spam the screen with explosions okay the octopus more explosions now okay this and this is just like
07:56but you can't compare them though do not compare them for one explosion all right there's definitely
08:01something new for me as you can see the legs you know what i'm saying it's doing what it's doing
08:05one cinema movie for this one there goes my ratings all right phantom spicy rigatoni alabaka the best of
08:21the best best of the best this is called spaghettini bambini back in what is it this is the pasta butter
08:27noodles dish that you have when you're a kid spaghettini bambini grass-fed european butter 24-month
08:33paramegiano 20 that's two years two years damn we don't mess around you hear that you hear that oh
08:39look at this baby what do you want to do
08:43the best version of butter and cheese you'll ever have spaghettini bambini bambini you heard
08:51oh you smell it before i gotta twist that fork my heart look at it just like you said just look at it
08:57just look at it you definitely taste at you definitely you know i'm saying that 24 months
09:04is all there boy my mother come on bro you know what i'm saying you know when it sound like that i mean
09:09it's good boy yo ricky my man oh we got the red wine with a little red wine because it goes it goes nice
09:17together you know what i mean how is that you enjoying it yo did i enjoy it like what bambini's the
09:23bambini is the best what does the lamp say the quesifato means what are you made of what kind of
09:28pasta you made of right okay i like to call myself a rigatoni what are you made of you want a piece of
09:33me below a little bit of petit reddo it's the only french word i'm going to use today salute
09:38spicy rigatoni okay
09:43they got me doing this now you really oh my god it's like your taste buds are caressed by
09:49italy if that makes sense you feel me like oh you gotta get oh my oh my heart now i'm balia
09:56i'm talking about the the lost soldier the lost it's okay to make stains in the tablecloth yeah
10:00my grandfather sat at the head of the table as soon as we sat down for dinner he used to take
10:05a glass of red wine and spill it on the tablecloth on purpose to make everybody feel that that's okay
10:09right to do that nah w that's convivo man that's convivo right there right that's good grandpas right
10:14there i ain't gonna lie if you throw some shit on my table i'm gonna beat the fuck out you don't do that
10:18shit nigga spicy rigatoni bro do i even gotta say it you know what i'm saying it does what it has to
10:27do the 24 month cheese you know what i'm saying this for me is definitely another one they both
10:33amazing to me that's the spicy rigatoni vodka i can't compare it's the best right it's fire it's
10:37yeah often imitated never duplicated never saying that's what's up damn this that's my favorite so
10:49damn this was so tough though ricky i am ready
10:54i love lobster this is our uh lobster risotto diablo style so that means spicy diablo style
11:00this is the only carbone in the world where you can get risotto does he mind if i just
11:07this is grandma spoon right here you feel me
11:12you definitely taste that spice all right it's the lobster
11:19it's so soft clouds clouds lobster clouds thank you bro thank you again okay look at the steam coming out
11:29with the steam wow oh there's more so these are our live diver scallops they're done scampi style
11:40to me live they come in alive and then we we we open them up and then we do we got to do with them
11:46we bless them and then we bless them thank you so much scallops scampi style garlic butter posse white
11:52wine scallop my first time having scallops oh wow it just cuts right through it it just cuts right
11:59with my heart a little dip dip wow yo the texture is so tough like not tough in a tough way i'm saying
12:09tough in a like you know how we say that's tough like it's actually completely opposite it's very
12:15soft w scallop for sure definitely w scallop so with the lobster i've done too many explosions but that
12:22don't mean i can't keep doing them okay all right spam it up okay y'all about to be deaf by the end of
12:26this video i'm sorry the flavor is literally explosive that's why we got to give them
12:30explosions come on son the scallops now as you can see they're not even there no more i wonder why
12:34you gotta go wow yo ricky you said live right yeah live divers can i see them absolutely you want
12:42you want to come in the kitchen you can do that you can do that for me you can do that for me let's do
12:44absolutely i know a few people back there come on yo where the scallops at man yo where the chef at bro
12:50that's man you just ate them oh i really came for the scallops but you know i got me some risotto
12:56risotto i got some lots of risotto the mc way the carbone way so this is the white wine
13:05good noise right there we're adding the lobster stock so you're gonna add the mc tomatoes
13:11calabrian chili calabrian chili throw this in the oven the lobster's looking great butter the lobster right now
13:17yeah yeah got the risotto oh yes sir nice oh let's put the lobster at attention you just gotta assemble
13:25it like anatomy right now claw claw claw true mo butter this is amazing especially with everything
13:32you wait holy shit now look at look look look look all right chef so what's going on put me on man
13:38what's this beef carpaccio's alexis okay alexis this whole time i'm thinking we at carbone you saying
13:46zizi's now you're kind of confusing me but confused all right let me explain so carbone provato is
13:52inside zizi's a private members club where they also have a japanese bronzer called zizi that shares
13:59the kitchen with carbone provato damn it's a whole nother restaurant oh this shit fire
14:06never question mc okay never question mc mc and over here we have our wagyu sandal a5 japanese
14:12a5 in a sandwich basically yes can i get a bite
14:19yo ricky my man what's up fam yo ricky what's up bro you're gonna tell me there's two restaurants
14:25yeah you know we got zizi's japanese brasserie downstairs and we also have a third dining room
14:30we call it the founders room so if you're a founding member you give us 48 hours notice we'll
14:34make you anything that you want i don't got 48 hours i'm here now let me get a chopped cheese you all right
14:40so i'll take care of it for you let's see where we can do all right eyes uh maybe upstairs in the
14:43founders room say less in the founders room come on let's go with you yo yo bro thank you chef
14:53where's your favorite chopped cheese 167 in the bronze grand cargo's
14:56bronze guy chopped cheese brock style brought to you right in the founders room at zizi's club let's
15:02wash it down with a little coat yeah a little something right you need a little something
15:04some zizi's nothing normal about this my heart the founders room you heard
15:17damn ricky oh you did it this time ricky and you really did it this time wagyu beef
15:24i'm saying lettuce tomato i can't eat no more i got more food back there waiting for you baby hello
15:35still hungry yeah these are double cut lamb chops double cut the best the best the best of the
15:42best you the bash salt and pepper right on top as you can see this is the flag of italy so you got
15:48salsa verde this is salsa bianco lemon butter white wine salsa rosso rosso the red sauce the flag of italy
15:56about to see these lamb chops a little bit of white on this one look at this red i have never seen
16:01nothing like this like this like lamb chop me up baby chill my heart
16:12bianca
16:16oh oh that white sauce and now the final one the red one
16:24the white and red one's my favorite red kitty brick big brick slick brick we got a few more my friend
16:30just a few more so this is the world famous carbone veal pond it's like a parmesan pizza yeah
16:37oh let me get a little bit of that cheese in my heart
16:42got a couple things just to round it out so this is potatoes louis louis is a friend of ours
16:46these are roasted in duck fat finished off with fresh garlic and parsley how many friends you got
16:50i got a few friends you know i've been around a while you know these are artichoke hearts
16:53artichoke hearts yes it's poppy it's tangy it's delicious big louis oh crispy crispy on the outside
17:01warm and cozy on the inside artichoke hearts i have to eat a heart
17:09definitely different
17:12i'm ready to rape lamb chops definitely wow definitely definitely wow louis louis was a movie louis was more
17:19than a movie movie the parmesan chicken palm veal pond okay veal pond oh one more time you feel me
17:29yo i didn't even see this right here i'm the boss that's what's up that was right
17:36more man artichoke w so w explosion explosion what i say for this one
17:42i don't know what i said for this one of them
17:43fuck it explosions again two of them
17:50ricky ricky ricky ricky
17:58dessert time
17:59dessert time oh yeah i got the menu right here
18:03this is the dessert menu check it out
18:05it's all this one of every day i think that's the best way to do it right let's do it
18:09carrot cake cream cheese frosting ginger ice cream cheesecake new york style with lemon curd
18:14this is the black forest with mascarpone and the bada bing cherries cannoli cake pistachio and
18:20chocolate layers of love the cheesecake real quick super just went right through
18:26i love cheesecake bro but this is like
18:29it's a lot going on no cap it's fine what do you call this the cherry uh ricky
18:35so it's a black forest black forest mascarpone that's the white cheese up there and then we
18:39got bada bing cherries with the cherry sauce for the bada bing you want to see what the man
18:46might do a cherry too can i do a cherry
18:52wait i thought if you ate too much cherries it's poisonous right or no no no no okay that's
18:56bullshit right not with the bada bings not with this one from this one good for you
18:59oh oh my god wow look at this wow can't move me
19:08all right look at this what's going on bro
19:14everything on this plate edible i love carrot cake too and now the cannoli how do i do this
19:21i don't want to break it bro it looks so good bro
19:31ricky i know it looks beautiful that's what i'm saying and i know it's hard i would go right down the
19:36middle oh my god okay
19:51oh bro oh i'm ready to rape the black forest w's carrot cake to me this is not nothing normal
20:00about this look look got the carrot sculpture going on on top ricky ricky so this is the cathedral
20:07carrot cake right this is definitely wow factor for me when i got into the ice cream definitely had me
20:12going wow go ahead and comment it down so wow i want to see i want to see comments of wow in it
20:16you know what i'm saying okay these are my two hitters right here this cheesecake to me damn
20:21and it's cannoli you feel me you know what i'm gonna do uh-huh and uh-huh explosions for both of
20:29them all right they're super super super super super super super super super super no you're not
20:36done yet oh man before you go these are confetti almonds we use these to celebrate all the beautiful
20:40moments in life right it's a beautiful thing confetti for everybody
20:47there it is oh i gotta go i'm heading out to london tomorrow to open up another carbone
20:53another carbone yeah one-on-one we'll get you an extra seat we got a guy yo ricky's family now it's
20:58over family family you heard him you heard him say it right family say it family family all day
21:03look baby bye ricky wow w ricky chat yo ricky my man rickety rick big rick ricky ricky ricky ricky ricky
21:14ricky ricky yo ricky yo ricky yo ricky ricky ricky ricky ricky capiche how you say that
21:25ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky ricky r
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