Best Carpaccio San Francisco 2007 - Joe DiMaggio's Italian Chophouse - CLOSED
We've never quite understood the appeal of carpaccio. If you want raw beef, and sometimes we do, a well-made steak tartare will highlight the delicate, steely taste of the meat with the addition of some nice aromatics and texture. But the massive portion of carpaccio as served at Joe DiMaggio's was so tasty that we were delighted: The dish really knocked it out of the park. The beef had been rubbed with ground pepper before being cut. The rosy, paper-thin slices were anointed with capers and shavings of Reggiano cheese. But what really delighted us was the unexpectedly deep, steaky flavor. The plate comes at the bargain price of $10; with a salad, this could serve as a light supper.