Served at
The DutchChef Andrew Carmellini's American neighborhood restaurant in Manhattan, offering a diverse menu of comforting and refined dishes in a charming setting.
Delicious and well-balanced.
Carpaccio is an Italian appetizer typically made from thinly sliced or pounded raw meat or fish. It was created in 1950 and became popular in the latter half of the 20th century. Originally, beef carpaccio was served with lemon, olive oil, and white truffle or Parmesan cheese.
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Chef Andrew Carmellini's American neighborhood restaurant in Manhattan, offering a diverse menu of comforting and refined dishes in a charming setting.
Award-winning American chef and restaurateur, known for his Italian-American cuisine and restaurants like Locanda Verde.
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