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Carmine's Celebrates
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About the Author

GLENN ROLNICK is the Director of Culinary Operations for the Alicart Restaurant Group, where he has worked for the last eleven years. A former chef at The Algonquin Hotel and The Carlyle Hotel in New York City, Rolnick is a graduate of the Culinary Institute of America. He has appeared on Good Morning America, the Fox Business Network and has contributed to Time, The New York Times and the New Yorker.

CHRIS PETERSON is a writer and editor based in Ashland, Oregon. He led cookbook development for three publishers over 20 years. Peterson is the author of twelve books, and has written books with Sabrina Soto, Carter Oosterhouse, and Brian Boitano.

Reviews

"When you think of Southern Italian food, it's hard to ignore Carmine's, which pioneered the family style Italian restaurants that have been so popular."--"New York Times""" "A high-spirited old-time atmosphere."--"New York "magazine
"Getting a table...is a pretty tough ticket, even by Theater District standards. But despite the roar of the crowd, the staff makes every table feel like the only one."--"Time Out New York"

When you think of Southern Italian food, it's hard to ignore Carmine's, which pioneered the family style Italian restaurants that have been so popular. "New York Times"

A high-spirited old-time atmosphere. "New York magazine"

Getting a table...is a pretty tough ticket, even by Theater District standards. But despite the roar of the crowd, the staff makes every table feel like the only one. "Time Out New York""


"When you think of Southern Italian food, it's hard to ignore Carmine's, which pioneered the family style Italian restaurants that have been so popular." --New York Times

"A high-spirited old-time atmosphere." --New York magazine

"Getting a table...is a pretty tough ticket, even by Theater District standards. But despite the roar of the crowd, the staff makes every table feel like the only one." --Time Out New York

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