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Sep 9, 2010 01:26 PM

Beef Carpaccio - Toronto

The first time I tried beef carpaccio was at Vagabondo over a month ago and it was amazing. Thin slices of raw beef marinated in vodka and pepper and served over a bed of arugula. It was an appetizer portion. They served bread with our dinner and I made a meal out of the carpaccio and buttered italian bread. It was heavenly.

Not sure if most restaurants serve beef carpaccio as a special only but if you can recommed a few places that have really good beef carpaccio on their menus, that will be great.


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  1. If you want to play around a bit with it, why not do your own? Pusateri's on Avenue road cut beef and veal to order, have a great selection of olive oils (though somewhat pricey), and some nice organic greens. You could play around with the accompanents, trying reggiano, manchego, truffle oil, maybe even some roasted nuts and a dash of honey.

    1539 Avenue Rd, Toronto, ON M5M, CA

    2 Replies
    1. re: Snarf

      I had a fantastic carpaccio at Noce on Queen across from Trinity Bellwoods. I've also enjoyed the one I had at Le Select.

      Le Select
      432 Wellington St W, Toronto, ON M5V1E3, CA

      875 Queen St W, Toronto, ON M6J1G5, CA

      1. re: jamesm

        Mistura for high end, Gio's for more casual. But generally speaking, it's a pretty common appetizer widely available.

        265 Davenport Rd, Toronto, ON M5R1J9, CA

    2. had a veal carpaccio at buca a couple months back that was wonderful. best in a long time. not sure if it would still be on the menu now but if it is i would definitely eat it and consider getting a 2nd portion.

      1. Carpaccio is great at Pizza Libretto

        1 Reply
        1. re: acd123

          I forgot about that one, but thanks for reminding me. The carpaccio at Libretto is indeed excellent.

        2. I love the carpaccio at Giancarlo on College

          2 Replies
          1. re: CocoaChanel

            Agree! As soon as I saw the heading of this thread....I instantly thought of Giancarlo. It is one of the best in the City.

            1. re: sylvrgirl

              i say try a few places and screw around with your own versions...i made a carpaccio two ways last side of the plate was thin tenderloin, topped with thinly slice red onion, capers and shaved parm, a lemon wedge on the side and a nice amount of good olive oil, the other side was slightly thicker slices of striploin, with arugula tossed in a dressing of olive oil, dijon, white wine vinegar and a little fresh horshradish topped with shaved parm and more oil. it was pretty damn good.

              i'm gonna have to give giancarlo's a shot next time i go out.

          2. Thank you everyone!

            I have never been to any of the restaurants listed so I guess I have to start making trips :)