Get Creative With These Carpaccios

Stripping a dish down to its most basic attributes is a liberating concept for anyone creating a menu. And in the case of carpaccio, chefs are more eager than ever to break the mold. “It’s really a technique of how the item is prepared and plated: thinly sliced and flat,” says Jack Weiss, founder of Coco Pazzo in Chicago. The 27-year-old Tuscan restaurant has a rotating selection of carpaccio...