Guide

9 Non-Beef Carpaccio Favorites

By Scott Kearnan  |  March 27, 2014

Where's the beef? Not here. Much as we love the traditional go-to for carpaccio, sometimes you wan to mix it up. So we found a few other thinly sliced favorites worth much more than their weight in flavor: from veggie-friendly offerings to seafood specialties, here are nine you need to try. Now. 

Strega Waterfront. The glitzy Seaport Italian boasts an equally glam tuna carpaccio (pictured): pepper encrusted ahi with seaweed salad and spicy aioli). First, feast your eyes. Next, your mouth. 1 Marina Park Drive; 617-345-3992 

Bistro du Midi. The Public Garden-side French served a compressed pear carpaccio with its tuna tartare, accompanied by chives, espelette and a pine nut foam. It's delicate and decadent. 272 Boylston St; 617-426-7878

Citizen Public House & Oyster Bar. What a difference a letter makes; Citizen has a delicious roasted beet carpaccio is accompanied with sliced prosciutto. You won't miss the beef. 1310 Boylston St; 617-450-9000

Haru. At the Back Bay Japanese you can trade turf for surf with the option of thinly sliced yellowtail, escolar or white tuna carpaccio. Each option is paired with a refreshing light citrus dressing. 55 Huntington Ave; 617-536-0770

Mistral. It's hard to go wrong at this iconic upscale favorite. But the grilled Portobello mushroom carpaccio, served with roasted pepper agro dolce and arugula, happens to be especially right223 Columbus Ave; 617-867-9300

Pantry @ The VERVE.  File under: Light, simple and diet-friendly. Pantry has a perfect little zucchini carpaccio sevred with lemon oil and parmesan. 1360 Worcester St.,, Natick; 508-653-8800 

Ostra. The swanky Back Bay seafood spot puts out a to-die-for yellowfin tuna carpaccio with cured cherry tomato, aged balsamic, black olive, and sweet garlic aioli. Mouthwatering. 1 Charles St; 617-421-1200

Tip Tap Room. From elk to antelope, an unusual selection of meat tips characterizes much of chef Brian Poe's menu. But just as delectable is his apple carpaccio: thinly sliced fruit with mizuna greens, cinnamon sugar toasted cashews, gorgonzola cheese and sparkling apple cider vinaigrette.  138 Cambridge St;  857-350-3344

T.W. Food. Those who complain about "gamey" deer meat will have a change of heart after trying the venison carpaccio at TW, perfectly prepared with Mandarin provolone and mostarda fruit vinaigrette. 377 Walden St; 617-864-4745