"I found a lot of sameness with a lot of tartars and carpaccios — a lot of similar riffs on the idea,” says superstar chef Chris Santos, the man behind the recently opened Stanton Social Prime.
But the carpaccio at Tao Group’s trendy new dinner joint has a distinctive wow factor, from both a taste and an experiential standpoint. Case in point: a lemon-thyme brown butter that’s added to the plate tableside.
The dish is built on a traditional foundation. Prime filet is topped with arugula, toasted pine nuts — which add a crucial textural change — lemon, and Grana Padano cheese. And while the brown butter offers showmanship, along with building layers to the flavor profile, the ingredient that ties the entire dish together is the smoked aioli: a combination of Dijon mustard, apple cider vinegar, lemon juice, and egg yolks that have been smoked for 30 minutes. The result is a next level dish that defies the stereotype of beef carpaccio.
Stanton Social Prime
inside Caesars Palace
taogroup.com/venues/stanton-social-prime