Word: carpaccio
(lookup in dictionary)
(lookup stats)
Dates: during 2000-2009
Sort By: most recent first
(reverse)
These respectable but hardly astounding numbers underplay a few other retail realities. One: a good restaurant will not only draw customers to the store, but will also keep them there - maybe long enough to shop for something more substantial than a plate of tuna carpaccio. "Each of our restaurants has a regular clientele who come back again and again for the Harrods experience," says Estafanous. Two: the opportunities for cross-promotion are plentiful. "We're doing a promotion of foods from France's Languedoc region, so I plan to put some of the cheeses on the menu...
...brooms. (Insert metaphor for the networks vainlly trying to sweep away the tide of cable and audience fragmentation here.) Still it didn't stop your valiant reporter from rubbernecking at Ashleigh Banfield (who held court around a teensy drinks table - or was it Tina Fey?) and swiping the beef carpaccio with both fists from the passed hors d'oeuvres trays...
...began our Italian feast with a batch of plump scallops ($10) seared to perfection. Lightly washed in a slightly acidic balsamic, the tender scallops were served on a bed of crisp lentils and other spring vegetables. The beef carpaccio ($7) was simple, providing the perfect stage for highlighting the delicious meat. With both these dishes, a colorful plate of crunchy vegetables complemented the softness of flesh...
These respectable but hardly astounding numbers underplay a few other retail realities. One: a good restaurant will not only draw customers to the store, but will also keep them there - maybe long enough to shop for something more substantial than a plate of tuna carpaccio. "Each of our restaurants has a regular clientele who come back again and again for the Harrods experience," says Johnston. Two: the opportunities for cross-promotion are plentiful. "We are doing a special promotion of foods from the Languedoc region in France, so I plan to put some of the cheeses on the menu...
Darwin is alive and well in Nish's recipes. On a Thursday evening in the gleaming basement kitchen, a worker dots a carpaccio of lobster that rests on a shiso leaf with dollops of mentaiko, or spicy cod roe, and uni, or sea urchin. "The first time I made that, I thought I'd sell a couple to Japanese customers," Nish says. "Instead, it's become one of my most popular dishes." Another worker shaves thin circles of black truffle to decorate a wedge of hamachi, or yellowtail, sizzling in a pan of duck fat and bacon morsels...