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Restaurants & Bars 5


Deborah | Jun 28, 200112:30 AM

I went to Il Fornaio today and ordered a double carpaccio, which was a big mistake. When the waitress wasn't sure if they could do that, I put it down to her own inexperience and unfamiliarity with the menu (did I mention this was Il Fornaio?). But when she came back holding a plate piled high with pecorino slices and garnished with what could plausibly have been my first freeze-dried arugula, and explained that the plates were pre-made but the manager said I could order another if it wasn't enough, I realized, this was Il Fornaio. (She came back later to ask: is everything great?).

Recently I've had a mediocre carpaccio at DaVino (anemic beef, but at least the beef was the point), a bad one at Far Niente (more like raw roast beef-- the slices must have been 1/16th of an inch thick). I remember a terrific one at Ammo, but I don't believe it's on the regular menu.

I'd be grateful for recommendations, particularly from West Hollywood east to Pasadena. And is there a standard cut from which carpaccio is sliced?

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