You say carpaccio, we say cold cuts (Update)

​The restaurant that serves this starter simply calls it “marinated filet of beef tenderloin with greens.” So that customers won’t think they’re getting a hunk of steak, the servers quickly add, “It’s carpaccio.”

The actual Italian dish known as carpaccio — papery-thin shavings of raw beef — is traditionally served drizzled with olive oil and scattered with capers and maybe a squiggle of aioli or mustard sauce. But the restaurant serving this particular beef appetizer serves it with homemade bread and it’s definitely not Italian.

Which restaurant serves this dish?

The Answer? Grunauer, the new Viennese restaurant in the Crossroads.