Beef carpaccio at Brio Tuscan Grill

What’s gorgeous, rose-colored, and served on an oval platter big enough to hold a Thanksgiving turkey? Brio Tuscan Grill’s beef carpaccio. Although corporate chain restaurants aren’t generally known for sourcing locally, Brio’s Peachtree Road outpost buys its ravishing eye of round steak from Buckhead Beef. The paper-thin raw beef is drizzled with extra virgin olive oil and a generous zigzag of garlic aioli. A salad of tangy, balsamic-kissed greens beneath a tent of cracker-like Parmesan flatbread is placed in the center. The whole thing is finished with a sprinkling of capers and fresh Italian parsley. Run your fork across the length of the plate and devour whatever sticks. $13.45.