Step inside the kitchen and watch how we prepare our signature Prime Beef Carpaccio — the right way.
From selecting the best cuts of beef, slicing them paper-thin, to plating them with care, Chef Joshua Kessler walks you through our process. This isn’t your typical trim or leftover carpaccio — we use premium cuts to deliver the highest quality to our guests.
💡 Pro tip: You can even do this at home!
Carpacio is a thinly sliced. Okay, we use prime beef here actually for our carpacio. Probably not the most cost effective way for us to do our carpacio in the in the restaurant. Most often times in restaurants, carpacio is like the trim or leftovers, but I really like to give the best product to my guests here. So, it’s thinly sliced cuts of prime beef and we plate it. And you can do this at home actually. It’s wonderful that you can plate these and we put a piece of plastic wrap in between every single plate. You can load them into the refrigerator and then when the order comes in, we don’t have to start sitting here and deli slicing our carpacio to order. We’re going to have them all ready to go and then we season it with salt, pepper, and all the other garnishes to order such that we can get it out to the table in the quickest, most efficient and effective way possible.
Dining and Cooking