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Carpaccio: car-PAHTCH-ee-o, Italian. Super-thin sliced raw beef drizzled with olive oil and lemon juice, accompanied by capers and shaved parmesan cheese. Served with thin toasts or breadsticks. The Avenue Grill has a portobello mushroom version, and Bighorn Steakhouse in Keystone does a buffalo carpaccio with sage oil and manchego cheese.
Giuseppe Cipriani of Harry’s Bar in Venice, Italy, invented the dish in 1950, naming it for Renaissance painter Vittore Carpaccio, who used a lot of red in his work.
– Kristen Browning-Blas
