Dirt French

Now Open for Brunch!

MAJOR FOOD GROUP

About

About Dirty French

Dirty French is a New York bistro created by Major Food Group’s Mario Carbone, Rich Torrisi and Jeff Zalaznick. The restaurant takes its culinary cues from the timeless dishes and preparations of the classic French bistro and enlivens them utilizing modern techniques and bold flavors. Dishes like Duck à l’Orange with ras el hanout and preserved oranges and Trout Amandine with sesame and apricots remain true to their French roots but are restyled with flavors that explore the breadth and depth of the global French culinary influence. Dirty French is located in the Ludlow Hotel in Manhattan’s storied Lower East Side.

Policies

Reservations are made one month in advance. We accept reservations for parties of up to 6 people. For larger parties, please contact events@majorfood.com to discuss private event options.

To confirm, cancel or make a reservation at Dirty French, please email us at reservations@dirtyfrench.com.

The Proprietors

Mario Carbone

Mario is partner of Dirty French and was born and raised in Queens, New York and has spent the majority of his life studying the culinary arts.

At fifteen years old Mario was cooking fried calamari and red sauce in neighborhood restaurants
in Queens rather than foie gras and caviar in Manhattan. This humble start to his culinary career seems to fit him just fine.

After two years of working weekends and summers in local eateries, Mario attended The Culinary Institute of America in Hyde Park, New York. He did his apprenticeship at Babbo, and following his graduation from CIA Mario returned to Batali & Bastianich to join the opening team at Lupa Osteria Romana in Greenwich Village. He joined a crew that was led by Mark Ladner as head chef. Chef Ladner would prove to be one of the most influential people in Mario's career for the next decade. It would only take one year before a young, anxious, cook would look for more and leave Lupa.

Italy was calling, and at twenty-two years old, Mario went to work at a small family run restaurant on the western coast of Tuscany called La Dogana. It was here Mario would learn to understand and appreciate the history and culture of Italians and their food.

Upon returning home and feeling the need to broaden his abilities, Mario went to work for two masters with very different approaches. First was Daniel Boulud teaching precise, classic French cuisine at the highest level. Then an opportunity to work for Chef Wylie Dufresne, the man leading the progressive culinary charge in America, came along. The discipline and creativity learned over the next three years with these chefs would prove to be invaluable in his next venture.

The call came from Chef Batali to once again team up with Mark Ladner in a new project called Del Posto. It was to be the most opulent Italian restaurant ever seen in the country. This time Mario was the Executive Sous Chef, a huge role that he embraced with great care. When the 2007 Michelin Guide was released the award of two stars was given to the restaurant. It was the first Italian restaurant in America with such a high honor. Feeling the urge to spawn off on his own, Mario left the restaurant after two and a half years to pursue his dream of being an Executive Chef.

In 2009, with partner Rich Torrisi, he opened a deli on Mulberry Street called Torrisi Italian Specialties where they served their own take on classic Italian-American sandwiches. The deli quickly evolved and began serving an innovative prix fixe dinner in the evenings. Torrisi Italian Specialties received two stars from The New York Times and was nominated by the James Beard Foundation as one of the Best New Restaurants in America.

In 2010, he and partner Rich Torrisi, teamed up with Jeff Zalaznick, a fellow restaurant visionary who shared their passion. They formed a restaurant group, called Major Food Group (MFG), and have not looked back.

Since then, they have spun off the initial Torrisi Italian Specialties deli concept into it's own restaurant called Parm. Parm is a casual restaurant and sandwich shop that celebrates classic Italian-American food. Upon opening, Parm received two stars from The New York Times and was named as one of the 101 Best Places to Eat in North America by Newsweek. Since opening Parm in 2011, MFG has opened an outpost of Parm in Yankee Stadium, on the Upper West Side and, most recently, in Battery Park.

After opening the first Parm on Mulberry Street, they closed and renovated Torrisi Italian Specialties, and reopened it as a boutique tasting room, focusing on a nine-course chef's tasting menu. The restaurant takes its cues from Italian-American heritage, but draws inspiration from every corner of New York City. Amongst many accolades, in 2011, it was ranked the #1 Italian restaurant in New York by New York Magazine. At the end of 2014, Torrisi Italian Specialties closed for an extensive renovation with plans to reopen as a new restaurant in Fall 2015.

Major Food then set their sights on another ambitious venture: resurrecting Italian-American fine dining. In March 2013, they opened Carbone, an homage to the great Italian-American fine dining establishments of mid-century New York in the historic Rocco's Restaurant space on Thompson Street. Upon opening, Carbone received a dazzling five out five stars from Time Out New York and four and a half stars from Bloomberg, was nominated as Best New Restaurant in America by the James Beard Foundation, and its greatest honor, three stars from The New York Times. A second location of Carbone, representing Major Food Group's first international venture, opened in Hong Kong in August 2014.

Located on the same block as Carbone in Greenwich Village, ZZ's Clam Bar opened in June 2013 and reflects a passion for raw fish and well-crafted cocktails. ZZ's Clam Bar received three stars from GQ Magazine and Bloomberg and was credited by The New York Times for ushering in a new age of raw eating in New York City. ZZ's serves as the hub of cocktail creativity for the group and in 2014 was nominated as the Best New Bar in America by Tales of the Cocktail.

In September 2014, Major Food Group opened Dirty French in The Ludlow hotel on the Lower East Side. Dirty French, MFG's first foray into French cuisine, is an edgy New York bistro that takes its cues from the great legacy of the neighborhood and relevant worldly influences. In addition to Dirty French, Major Food Group opened the Lobby Bar, a 100-seat indoor/outdoor cocktail bar and lounge. MFG also manages all food and beverage operations, including special events and 24-hour room service, for The Ludlow hotel.

In January of 2015, Major Food opened Santina, a coastal Italian restaurant located underneath the High Line in a structure designed by renowned architect Renzo Piano. It received a glowing two-star review from The New York Times and was named one of GQ's Most Outstanding Restaurants of 2015.

Upcoming projects for Mario and Major Food include Sadelle's, a bagel-centric bakery and restaurant, Parm locations in Williamsburg and Park Slope and a Carbone in Las Vegas. While MFG grows it continues to take inspiration from and celebrate the history of New York, and in 2016 will be taking over the city's iconic Four Seasons Restaurant and brasserie space in the historic Seagram's Building to launch a concept of its own.

To date, both Torrisi and Carbone restaurants have been nominated as one of the Best New Restaurants in America by the James Beard Foundation; Torrisi, Carbone, and ZZ's Clam all hold Michelin stars, as well.

In addition to the restaurants' numerous accolades, Mario has been awarded Best New Chef in America by Food & Wine Magazine and nominated for several James Beard Awards. Mario currently lives in the Tribeca.

Jeff Zalaznick

Jeff Zalaznick is partner of Dirty French and was born and raised in New York City. He is also a graduate of Cornell University.

Prior to becoming a restaurateur, Jeff worked as an investment banker for J.P. Morgan and in Guest Relations at the Mandarin Oriental Hotel. He then struck out on his own and created and developed two highly influential websites: AlwaysHungryNY.com, a website dedicated to food and restaurants in New York, and DinePrivate.com, a platform for customers to book restaurants' private dining spaces online in collaboration with Joe Bastianich.

In 2010, at age 27, Jeff met his match in visionary chefs, Mario Carbone and Rich Torrisi soon after they had opened Torrisi Italian Specialties to much critical acclaim. Together, the trio formed Major Food Group (MFG), a new breed of restaurant group with the aim to conceptualize and operate restaurants that are respectful of the past, exciting for the present, and sustainable for the future; restaurants that uphold the highest level of food quality and fine dining service in a fun and inviting atmosphere for the guest.

In 2011, Major Food Group opened Parm, a spin-off of the initial deli concept behind Torrisi Italian Specialties. Parm is a casual restaurant and sandwich shop that celebrates classic Italian-American food. Upon opening, Parm received two stars from The New York Times and was named as one of the 101 Best Places to Eat in North America by Newsweek. Since opening Parm in 2011, MFG has opened an outpost of Parm in Yankee Stadium, on the Upper West Side and, most recently, in Battery Park.

After opening the first Parm on Mulberry Street, they closed and renovated Torrisi Italian Specialties, and reopened it as a boutique tasting room, focusing on a nine-course chef's tasting menu. The restaurant takes its cues from Italian- American heritage, but draws inspiration from every corner of New York City. Amongst many accolades, in 2011, it was ranked the #1 Italian restaurant in New York by New York Magazine.

At the end of 2014, Torrisi Italian Specialties closed for an extensive renovation with plans to reopen as a new restaurant in Fall 2015.

Major Food then set their sights on another ambitious venture: resurrecting Italian-American fine dining. In March 2013, they opened Carbone, an homage to the great Italian-American fine dining establishments of mid-century New York, in the historic Rocco's Restaurant space on Thompson Street. Upon opening, Carbone received a dazzling five out five stars from Time Out New York and four and a half stars from Bloomberg, and its greatest honor, three stars from The New York Times. A second location of Carbone, representing Major Food Group's first international venture, opened in Hong Kong in August 2014.

Located on the same block as Carbone in Greenwich Village, ZZ's Clam Bar opened in June 2013 and reflects a passion for raw fish and well-crafted cocktails. ZZ's Clam Bar received three stars from GQ Magazine and Bloomberg and was credited by The New York Times for ushering in a new age of raw eating in New York City. ZZ's serves as the hub of cocktail creativity for the group and in 2014 was nominated as the Best New Bar in America by Tales of the Cocktail.

In September 2014, Major Food Group opened Dirty French in The Ludlow hotel on the Lower East Side. Dirty French, MFG's first foray in French cuisine, is an edgy New York bistro that takes its cues from the great legacy of the neighborhood and relevant worldly influences. In addition to Dirty French, Major Food Group opened the Lobby Bar, a 100-seat indoor/outdoor cocktail bar and lounge. MFG also manages all food and beverage operations, including special events and 24-hour room service, for The Ludlow hotel.

In January of 2015, Major Food opened Santina, a coastal Italian restaurant located underneath the High Line in a structure designed by renowned architect Renzo Piano. It received a glowing two-star review from The New York Times and was named one of GQ's Most Outstanding Restaurants of 2015.

Upcoming projects for Jeff and Major Food include Sadelle's, a bagel-centric bakery and restaurant, Parm locations in Williamsburg and Park Slope and a Carbone in Las Vegas. While MFG grows it continues to take inspiration from and celebrate the history of New York, and in 2016 will be taking over the city's iconic Four Seasons Restaurant and brasserie space in the historic Seagram's Building to launch a concept of its own.

To date, both Torrisi and Carbone restaurants have been nominated as one of the Best New Restaurants in America by the James Beard Foundation; Torrisi, Carbone, and ZZ's Clam all hold Michelin stars, as well.

In addition to the restaurants' numerous accolades, Jeff is Cornell University's Entrepreneur-in-Residence and has been listed in 30 Under 30 by Zagat and Forbes and named a New York Rising Star Restaurateur by Star Chefs. Jeff lives in Soho with his wife Ali and their children Poppy and Leo.

Rich Torrisi

Rich Torrisi is executive chef and partner of Dirty French and grew up in Westchester, New York.

Rich grew up in Westchester, New York. From a very early age he took to cooking. He had a strong passion and he loved the feel of the kitchen. He followed this feeling straight to his first restaurant at age fifteen. It was all rice pilaf and shrimp cocktail at the Chart House restaurant on the Hudson River. After two years at the Chart House he did a stint at the Kittle House in Chappaqua, New York. The Kittle House opened his eyes to a level of cuisine and professionalism that was significantly higher. He had an epiphany and realized there was a tremendous amount more to learn than he had previously thought. The next stop was an education at the Culinary Institute of America in Hyde Park, New York.

After a successful externship at Marcus Samuelsson's Aquavit, Rich continued to work at Aquavit for the next two years while completing his bachelor's degree at the C.I.A. He left Aquavit with some seasoned New York cooking experience and a touch of Chef Marcus's flair for presentation. With graduation approaching Rich knew one thing: all he wanted to do was cook, and cook with the absolute best of them. After trailing in many kitchens he realized that it was Daniel Boulud that had what he was looking for. The kitchen was Café Boulud and the chef was Andrew Carmellini. Chef Carmellini would become his mentor and the most influential person in his career thus far. Rich spent over three years at Café Boulud climbing the ladder to the top. He took his time to learn the best techniques and accepted no shortcuts or compromises. It was at the end of his tenure at Café Boulud that he knew it was time for him to travel to France and cook in as many Michelin starred restaurants as possible. Daniel had put together a trip for the young chef that would change the way he viewed food, culture, and cooking. A six-month trip working at several world-class establishments such as Guy Savoy in Paris and Michel Troisgros in Roanne was a dream come true. A short stint in Italy concluded the trip.

Upon returning home, the call came from Chef Carmellini to once again team up on a new project called A Voce. It was to be a restaurant fashioned in the style of what Chef Carmellini called “urban Italian.” Rich was now the Executive Sous Chef, a very important role that he grew into quickly. A Voce quickly received critical acclaim and three stars from the New York Times. After over two years at A Voce and six with Chef Carmellini, Rich knew it was time to leave the comfortable side of his mentor and go out on his own.

In 2009, with partner Mario Carbone, he opened a deli on Mulberry Street called Torrisi Italian Specialties, where the duo served their own take on classic Italian-American sandwiches. The deli quickly evolved and began serving an innovative prix fixe dinner in the evenings. Torrisi Italian Specialties received two stars from The New York Times and was nominated by the James Beard Foundation as one of the Best New Restaurants in America.

In 2010, he and partner Mario Carbone teamed up with Jeff Zalaznick, a fellow restaurant visionary who shared their passion. They formed a restaurant group, called Major Food Group (MFG), and have not looked back. Since then, they have spun the initial Torrisi Italian Specialties deli concept into its own restaurant called Parm.

Parm is a casual restaurant and sandwich shop that celebrates classic Italian-American food. Upon opening, Parm received two stars from The New York Times and was named as one of the 101 Best Places to Eat in North America by Newsweek. Since opening Parm in 2011, MFG has opened outpost of Parm in Yankee Stadium, on the Upper West Side and, most recently, in Battery Park.

After opening the first Parm on Mulberry Street, they closed and renovated Torrisi Italian Specialties, and reopened it as a boutique tasting room, focusing on a nine- course chef's tasting menu. The restaurant takes its cues from Italian-American heritage, but draws inspiration from every corner of New York City. Amongst many accolades, in 2011, it was ranked the #1 Italian restaurant in New York by New York Magazine. At the end of 2014, Torrisi Italian Specialties closed for an extensive renovation with plans to reopen as a new restaurant in Fall 2015.

Major Food then set their sights on another ambitious venture: resurrecting Italian-American fine dining. In March 2013, they opened Carbone, an homage to the great Italian-American fine dining establishments of mid-century New York, in the historic Rocco's Restaurant space on Thompson Street. Upon opening, Carbone received a dazzling five out of five stars from Time Out New York and four and a half stars from Bloomberg, and its greatest honor, three stars from The New York Times. A second location of Carbone, representing Major Food Group's first international venture, opened in Hong Kong in August 2014.

Located on the same block as Carbone in Greenwich Village, ZZ's Clam Bar opened in June 2013 and reflects a passion for raw fish and well-crafted cocktails. ZZ's Clam Bar received three stars from GQ Magazine and Bloomberg and was credited by The New York Times for ushering in a new age of raw eating in New York City. ZZ's serves as the hub of cocktail creativity for the group and in 2014 was nominated as the Best New Bar in America by Tales of the Cocktail.

In September 2014, Major Food Group opened Dirty French in The Ludlow hotel on the Lower East Side. Dirty French, MFG's first foray into French cuisine, is an edgy New York bistro that takes its cues from the great legacy of the neighborhood and relevant worldly influences. In addition to Dirty French, Major Food Group opened the Lobby Bar, a 100-seat indoor/outdoor cocktail bar and lounge. MFG also manages all food and beverage operations, including special events and 24-hour room service, for The Ludlow hotel.

In January of 2015, Major Food opened Santina, a coastal Italian restaurant located underneath the High Line in a structure designed by renowned architect Renzo Piano. It received a glowing two-star review from The New York Times and was named one of GQ's Most Outstanding Restaurants of 2015.

Upcoming projects for Rich and Major Food include Sadelle's, a bagel-centric bakery and restaurant, Parm locations in Williamsburg and Park Slope and a Carbone in Las Vegas. While MFG grows it continues to take inspiration from and celebrate the history of New York, and in 2016 will be taking over the city's iconic Four Seasons Restaurant and brasserie space in the historic Seagram's Building to launch a concept of its own.

To date, both Torrisi and Carbone restaurants have been nominated as one of the Best New Restaurants in America by the James Beard Foundation; Torrisi, Carbone, and ZZ's Clam all hold Michelin stars, as well.

In addition to the restaurants' numerous accolades, Rich has been awarded Best New Chef in America by Food & Wine Magazine and nominated for several James Beard Awards. Rich currently lives in the West Village.


Lobby Bar

The Lobby Bar is a cocktail bar and lounge located inside The Ludlow hotel. Featuring cocktails from Major Food Group's acclaimed Bar Director, Thomas Waugh, the Lobby Bar also serves a select food menu. Please refer to the Menu page for more information.

The Lobby Bar serves guests indoors and outdoors year-round in The Ludlow's garden courtyard and is open from 12pm daily.


Private Events

Dirty French is available for full buyouts of 30 to 100 guests for seated events and up to 175 guests for cocktail-style receptions. Additional information is available upon request for The Ludlow Lobby Bar and Garden.

Please contact our events department at events@majorfood.com or 212-776-4920 to discuss all private event options.



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Location/Contact

Location

180 Ludlow Street New York, NY 10002
212-254-3000
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Hours

BREAKFAST
Daily
7:00am - 11:00am

LUNCH
Monday - Friday
12:00pm - 3:00pm

BRUNCH
Saturday & Sunday
11:00am - 3:00pm

DINNER
Monday - Saturday
5:30 pm - Midnight

Sunday
5:30pm - 10:00pm



Reservations

To confirm, cancel or make a reservation at Dirty French please email reservations@dirtyfrench.com or follow the Open Table link below.

VIA OPEN TABLE

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