Lots of places fall onto these two categories, generally
1) You have to go in first 5 years at an absolute max, and should go within the first few months, some people talking about a place is wack like 10 years after it opened, it's not the same place
2 It's the atmosphere that makes it worth it, I haven't been to Carbone, but I would go, my expectation is on the experience, and ordering a super basic dish with realistic expectations
I've been to Michelin star spots all over the world, been to Addison in San Deigo, Quince in SF, Eleven Madison in Manhattan