Carbon. It's the building block of life as we know it. The backbone of organic molecules, under intense pressure, Carbon becomes diamonds coveted the world over. Described as “tetravalent,” Carbon forms multiple covalent bonds, having the capacity for unification and influence.
From these properties, the concept of Carbon Members Club in Clayton emerged; the ultimate private restaurant and cigar bar is invite-only. Donn Sorenson, co-owner, describes Carbon members as “like-minded individuals who have a zeal for life.”
Members bond through similar interests and levels of success, forming a sense of community and camaraderie. Every sense is charmed from the moment one enters the idyllic oasis from the bustle of the city surrounding it. Carbon is cool and inviting, with its sleek interior of soft, onyx-colored furnishings. The signature scent of the club wafts through the air, punctuated by the aroma of its exquisite Italian steakhouse fare, created by Carbon’s own Michelin-starred chef, Gianni Colucci.
With a culinary career spanning three decades, Gianni Colucci, a native of Torino, Italy, has created exceptional menus for the world’s most prestigious restaurants and hotels. From age 16, he was an epicurean phenom of sorts, delighting gourmands in Switzerland, Italy, Thailand, India, London, New York and the Middle East.
At Carbon, Gianni created the “Italian steakhouse.”
“The Italian concept with me is part of my DNA; it’s where I grew up,” Gianni laughs, “I use the best ingredients from around the world to ensure an unparalleled dining experience.”
Kobe beef is sourced from Japan, Wagyu from Australia, truffles from Piedmont. Gianni partners with a local farm for New York strip, tenderloin and tomahawk steak. He imports semolina from Italy for his handcrafted pasta. Through the exclusive sourcing of meat and ingredients, Chef Colucci ensures the best quality of meat, vegetables and pasta. Beef is dry-aged 60 days for optimal flavor. Yeast for the bread is grown on-site. Vegetable offerings vary by season, as in Italy.
“In the US,” Gianni says, “you can eat asparagus in December, but in Italy, we eat based on the seasons.” Thus, availability is a natural function of the earth and its seasons. Gianni prides himself on this juxtaposition of modern flavors and methods, with Old-World collaboration with nature.
“I want to pass on the love of what I do,” Chef Gianni smiles, “it’s part of me.”
His labor of love is evident in the freshness of sundried tomatoes in his homemade bread. The savory cannoli contain large chunks of lobster accented by the saltiness of the most exquisite caviar. Gnocchi are rustic and artisanal. The Australian Wagyu steak is enhanced by cognac drizzle, accompanied by gratin cut impossibly thin. Bananas Foster is flambéed tableside and served with creamy vanilla ice cream, giving rise to the most seductive amalgamation of hot and cold.
Gianni's creative spirit in the kitchen is a passion giving rise to a most imaginative menu. Carbon’s luxurious restaurant and the sensuous climate of the club contribute to an overall experience far removed from anything that can be described as typical.
Donn emphasizes the “Carbon experience” for members: "Experience is integral to Carbon’s vision. Experience is why we have a pint of Guinness in Dublin, hot chocolate in Paris, pizza in Naples, and paella in Spain. Experience transcends, and that’s what Carbon gets right with Gianni Colucci. His enthusiasm for the perfect experience endears him to Carbon members because dining can happen anywhere, but the history, the tradition, the Gianni Colucci experience, that’s uniquely Carbon."