Best Sandwiches - 2011
The lines outside Carbone's spill onto the sidewalk, a declaration of the devotion that cultists have for this decades-old, ramshackle purveyor of Italian meats and cheeses, spicy peppers plumped with Provolone and prosciutto, dried pastas, frozen pastas, meatballs and marinara sauce and, most important, sandwiches. Owner Rose Lonardo knows just about everyone by name, and everyone certainly knows hers. She'll size you up faster than you can say "meatball," and she's a quick-witted master conversationalist. She also knows a thing or two about Italian sausage, which she makes in-house, flecking the ground pork with fennel and crushed red pepper. Her Italian-sausage sub, a flattened brick of pigginess sheeted with Provolone and tucked into a long, chewy roll smeared with an herb-specked marinara and dotted with pickled jalapeños, is one of the best sandwiches in Denver. So is the No. 2 Italian. Take our advice and get one of each.