Carbone New York

"Yes, the restaurant is famous for spicy rigatoni vodka and other decadent pasta iterations. Yet, it is a gluten-free haven. Unbeknownst to many, the Italian spot — and all other Major Food Group restaurants — makes a gluten-free rigatoni in-house. It’s so good that you’d be hard-pressed to tell the difference if you compare it to pasta made with wheat. So you can go to Carbone and get that spicy vodka sauce fix. You can also tuck into other no-gluten dishes, such as the fried zucchini, which uses rice flour, the branzino, black bass with Thai herbs, and charcoal-cooked steaks." - Shivani Vora

"Verdict: Carbone is overhyped. It’s so overhyped, in fact, that you’ll hear people claim that the food here isn’t even any good. That is untrue. The red sauce Italian food at Carbone is consistently delicious. This is just such a sceney restaurant, and there are so many other places where you can get excellent Italian food in this city. The only real reason to struggle for a table here is if you want to sit in a chair that Rihanna might have once occupied. Reservations are released online 30 days in advance at 10am. Walk-ins are not accepted. Best of luck." - bryan kim

"A renowned restaurant in Manhattan known for its spicy rigatoni, which has been controversially associated with the use of seed oils." - Jaya Saxena

"Carbone is nearly impossible to get into, but if you somehow manage to get a reservation a month in advance (by staying up late and refreshing the reservations page), it’s more than appropriate to schedule your haircut around that date. The Italian food here is classic (and very expensive), and the space is sleek in an old-timey way. It’s the kind of place where the mayor and Rihanna could conceivably be having dinner at the same time, perhaps with new haircuts of their own. Reservations are released online 30 days in advance at 10am. Walk-ins are not accepted. Best of luck." - hannah albertine

"The Show: Caesar Salad The first time you manage to get a table at Carbone, you have to get the tableside caesar. (If there's ever a second time, go for the chopped salad, which is better.) Your server will bring a table over and begin mixing a dressing in a large wooden bowl, before tossing it with little gems, plating it, and then topping it with big sourdough croutons, and grated ricotta salata. This is a very necessary ritual: If it weren't for the expert show, you might notice the salad is fairly standard—sometimes even slightly underdressed. But more likely you'll be too busy wondering if you can ask your server to toss it just one more time. " - willa moore, molly fitzpatrick, sonal shah, will hartman