As an Italian American raised in Queens, Mario Carbone was a foodie almost by default. But, more than eating, it was the theater of restaurants that got him hooked on a culinary career. Putting in time at the likes of wd-50 and Café Boulud, “my love of food transitioned into a fascination with restaurants,” he says, describing the ballet between the front-of-house and kitchen as “a magic trick.” Carbone and his partner, Rich Torrisi, have been making magic on a nightly basis since 2009, when they opened Torrisi Italian Specialties and made red-sauce fare a fashionable evening out. Now their Major Food Group (MFG) counts over 30 restaurants, including Sadelle’s, the Grill and
