Location: 4073 Medina Rd, Akron, OH 44333
Date Tasted: (Sunday) (dinner)
Price: $18
Beverage: Tito’s martini, up and dry
Intro: Usually you have to go to Vegas or somewhere very special to have a carpaccio this good, it was a real standout. I said as much to the bartender to pass along my praise to the chef.
Presentation: Textbook, basically. Whether you use arugula or mixed green as in this case, they are both acceptable. The most important thing is that they are not overdressed. The reggiano, shallots and capers were all in perfect proportion. Where many dishes use red onion, the shallot treatment is far more appropriate for this delicate dish. The horseradish sauce was certainly sharp, but didn’t feel too oily.
I still don’t care for the crostini here, but it was better than most and unobtrusive. Dry, no oil, but still decent.
Temperature & Cut: Absolutely perfect. The quality of the meat really stands out, in addition to the care of the preparation. Temperature is really important with this dish, and they nailed it.
Size & Value: Very generous portion for the price, excellent value.
Overall Score: 9.9/10, definitely a new top-10 entry for me.
Reasoning: One of the things you’ll sometimes see is a lemon wedge or a drizzle to bring some brightness and cut the aioli/horseradish sauce. That is one of the only real improvements you could make with this dish, as long as it comes out consistent each time. I’ll be in line to volunteer to quality-check future plates. The dollops were just on the border of being too much, but I like that it was not a drizzle that covered the whole dish. You can scrape off whatever excess you want and have the right amount to “dip”.
Definitely order one the next time you go, very much recommended. Ask for a lemon wedge.
