Taking your seat at a dimly lit table at Carbone in New York (if you’re lucky enough to get a reservation), you’re greeted with giant chunks of salty Parmesan cheese served by waiters in crimson tuxedos. Just behind them is a large cart full of fresh Italian bread, more cheeses, and a selection of cured meats and pickled vegetables. The titular Mario Carbone, chef and one-third of the restaurant group Major Food Group, clearly knows a thing or two about presentation—and delicious antipasti.

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