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Making Beef Carpaccio at Aureole

[Photographs: Laura Togut]

True to its Italian origins, carpaccio is a remarkably simple dish, primarily consisting of paper-thin slices of raw meat. But like all simple dishes, excellent ingredients easily elevate it to a thing of luxury.

Michelin-starred chef Marcus Gleadow-Ware of Midtown's Aureole has an impressive take on the dish. Thin slices of raw wagyu beef are littered with a seemingly dizzy array of sophisticated garnishes that have a distinctly Asian slant.

Here's a quick decoder ring for the toppings in the photo above:


Click through the slideshow to see the making of this dish in action, then keep an eye out later today for a step-by-step on one of their best desserts.

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