Restaurants with really good carpaccio?
May 27, 2008 | 1:49 am
#1
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Restaurants with really good carpaccio?
Can you name some restaurants with smashing carpaccio in SF, NY, LA, & Seattle?
The best carpaccio I had was by a Japanese sushi chef who runs a sushi restaurant in Beverly Hills. I've yet to find a really good carpaccio in SF.
The best carpaccio I had was by a Japanese sushi chef who runs a sushi restaurant in Beverly Hills. I've yet to find a really good carpaccio in SF.
May 27, 2008 | 7:49 am
#3
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SF area
Bob
May 27, 2008 | 7:55 am
#4
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A chef once told me he hates all carpaccio. Raw meat does not taste like anything. You only taste the 'toppings'. So you may as well just eat the toppings...
May 27, 2008 | 8:26 am
#5
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The filet carpaccio at Vanessa's Bistro in Berkeley (on Solano Ave.) is outstanding. (It is a small plates Vietnamese-ish place.) As much as I like to mix up what I order there each time, that is generally a staple.
May 27, 2008 | 8:27 am
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May 27, 2008 | 12:14 pm
#8
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That chef wouldn't say that if he/she had tasted this particular carpaccio prepared the sushi chef. I forget what the beef was, but it wasn't Kobe but some other expensive Japanese beef variety. That beef actually tasted sweet (no sugar was added) and nearly melted in my mouth. Some chefs do drown carpaccio in olive oil. Then, all you taste is olive oil. Yuck!
May 27, 2008 | 1:05 pm
#9
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kobe is a type of wagyu
indeed, "carpaccio" to me suggests the (mainstream?) italian presentation with lots of olive oil..
whereas "sashimi" to me suggests the japanese method where there is no garnishing. although ive learned you have to ask to make sure you know if there is something added..
indeed, "carpaccio" to me suggests the (mainstream?) italian presentation with lots of olive oil..
whereas "sashimi" to me suggests the japanese method where there is no garnishing. although ive learned you have to ask to make sure you know if there is something added..