Served at
CarboneAn acclaimed Italian-American restaurant in NYC's Greenwich Village, known for its upscale dining experience and homage to classic mid-20th century Italian-American eateries.
Thinly sliced raw beef, often served with truffle oil and fresh ingredients.
Carpaccio is an Italian dish featuring meat or fish, prepared by thinly slicing or pounding it thin. It is served raw, typically as an appetizer. The dish was invented in 1950 by Giuseppe Cipriani at Harry's Bar in Venice, Italy, and originally included beef served with lemon, olive oil, and white truffle or Parmesan cheese.
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An acclaimed Italian-American restaurant in NYC's Greenwich Village, known for its upscale dining experience and homage to classic mid-20th century Italian-American eateries.
Renowned chef involved in upcoming London restaurant openings.
Similar dishes to "Beef Carpaccio"
