Location: 232 N. Dake Mabry Hwy, Tampa FL
Date Tasted: 5/13/2022 (Friday) (Dinner)
Price: $30
Beverage: Tito’s martini, dry, blue cheese olives
First of all, it’s a little difficult to take good pictures in the restaurant because much of the lighting is red and the table cloths are pink. So there was some photoshop work needed to get a more true color representation.
Presentation: Wow. Just wow. This is pretty much the definition of a deconstructed dish but the most notable feature is that this was a SINGLE piece of meat. One, gigantic, plate-filling, perfect cut. I have never seen that pulled off before.
Perfect color, perfect temperature, perfect thickness, not stringy – everything. This is the finest cut I’ve ever seen.
Super light EVOO was perfect, could have used a turn of fresh salt and pepper.
Lemon in a little cheesecloth was a high-end, thoughtful touch.
However, no arugula! I can’t explain that other than to say perhaps they didn’t want to distract from the cut and quality of the meat, and I can understand that quandary.
The parmesan was of the highest quality, shaved perfectly and in an appropriate proportion to this large dish.
Presentation: Outstanding plating. Simple but attractive. Very unique.
Size: Large – very large, a true table appetizer, which is rare for this dish. The only other one I’ve seen this large is from Todd English’s Olives at Bellagio which sadly closed in 2018. *Update 2022, Olives re-opened at Virgin Hotels and does have Carpaccio on the menu*
Value: Absolutely worth $30
Overall Score: 9/10 – Despite the amazing cut of meat, clean presentation, perfectly shaved parmesan, perfect amount of capers and wonderful lemon presentation, this dish requires arugula to provide contrast in bites. It’s simply a requirement. That is the only reason it’s not a 10. The way in which the onions were included actually did not detract from the rating in this case because they were so easy to scrape off. Absolutely wonderful dish. If I ever get back I’ll see if I can modify to be a 10/10.
