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Carbone Coal-Fired Pizza
Categories: Restaurants Pizza Restaurants Italian Pizza, Italian [Edit]
1580 Taylor AvenueUnit 400
Winnipeg, MB R3N 2B5
(204) 488-2554
- Hours:
Mon-Wed, Sun 11:30 am - 10 pm
Thu-Sat 11:30 am - 11 pm
- Attire:
- Casual
- Accepts Credit Cards:
- Yes
- Price Range:
-
$$
- Good for Groups:
- Yes
- Good for Kids:
- Yes
- Takes Reservations:
- No
- Take Away:
- Yes
- Waiter Service:
- Yes
- Outdoor Seating:
- No
- Alcohol:
- Full Bar
- Noise Level:
- Loud
- Has TV:
- Yes
One review for Carbone Coal-Fired Pizza
1 review in English
-
Review from DineoutGal A.
Winnipeg, MB
8/6/2011 7 photos
Carbone (pronounced "car-bone-nay" with an Italian flair!) is the new pizza place in town...though this one has a unique concept as it's the only one that uses a coal fire oven. It also claims to be the only coal fired pizza in Canada - maybe? Coal fired pizza is more common in old school pizzerias in NYC. Carbone is located in one of many bland suburban strip mall developments in the south end on Taylor Avenue, north of the Waverly railway crossing. The location is not that appealing but the restaurant is nicely decorated as it gives a warm, inviting, casual but modern feel. You can't make reservations unless you have 8+ people. The place seats about 60 people and has a private room in the back. The main focal point is the big coal fired oven where you can see the staff cooking away.
Pretty tight menu as it obviously focuses on pizza. If you don't like pizza, there's just paninis, salads or chicken wings for you. The specialty pizzas designed by them are $16.25 for 12" and $19.25 for 16". The "white" is a gourmet version of a cheese pizza has it has mozzarella, fresh ricotta, parmigiano, olive oil, basil, cracked black pepper, no sauce and roasted garlic. This was a really luscious rich pizza though I might order it without the mozzarella ie "nude carbone" next time to make it a little less greasy. The "calabrese" has salami, red peppers olives and spicy eggplants - a full flavoured meaty and spicy pizza. But my fave is the "peppino" - cherry tomatoes, prosciutto crudo, parmigiana, arugula and olive oil. There's a right amount of cheese and sauce on there and the prosciutto and arugula are topped after the pizza is taken out of the oven and then lightly drizzled with olive oil. The peppino is perfectly balanced with the sweet tomatoes, saltiness of the prosciutto and the peppery flavour of the arugula. Yum! I would highly recommend the peppino!
The pizza crust is probably one of the best ones I've had in a while - it's not overly thin, just right, with a slight doughy chew to it. The only issue is the coal oven doesn't cook evenly so the crust can be a little more charred in some areas.
This place has only been open for about 3 weeks so it still feels like they are working out the kinks. It was a full house on the weekend around 10 pm but I am not sure why a pizza which supposedly takes 3 mins to cook in the 850 degree oven ended up taking 35 mins? But their pizza was quite delicious so that was redeeming plus they are still new so I'll let it slide but hopefully that time comes down to 15-20 mins which is more appropriate.
Crowd was more late 30's, early 40's on the weekend. But surprisingly, it's a kid friendly place as they have high chairs - I think this place is a much better option than Boston Pizza! And really when you work out the price, I think BP is more expensive and it serves processed high sodium yucky food. Whereas this place serves fresh made items that are made on site - so you can taste the difference.
Staff are really friendly though not super prompt but hopefully that will improve over time. I like this place and am glad that I don't have to go to Pizzeria Gusto for gourmet pizzas...I've always found PG to be a bit snooty and overpriced. LOL.
Sun-Thurs: 1130 am to 10 pm.
Fri-Sat: 1130 am to 11 pm.
