The Threshold
Smoked beef carpaccio on golden crostini with truffle aioli & micro arugula
He always watches the threshold moment — if the entry lands, the night has a spine
Why this bite? David says the threshold moment determines the entire evening. This dramatic, smoky crostini is that first impression — quiet power at the entrance.
The Story
David Landgraf always watches the threshold moment. At Jazz at Lincoln Center, fog crept along the floor as guests entered a Jungle Keepers gala — Manhattan dissolved, conversations softened, phones lifted. 'If the entry lands, the night has a spine. If it doesn't, the rest of the evening becomes recovery.' This smoked carpaccio crostini, arriving with quiet drama and a whisper of truffle, is the threshold moment made edible — the first impression that determines everything that follows.
Read Full Story →Ingredients
- 8 oz beef eye round
- Golden crostini rounds
- Truffle aioli
- Micro arugula
- Flaky sea salt
- Cracked black pepper
- Smoking chips
Preparation
- 1.Cold-smoke thinly sliced beef carpaccio for 10 minutes.
- 2.Spread truffle aioli on golden crostini rounds.
- 3.Drape smoked carpaccio over each crostini.
- 4.Top with micro arugula, flaky salt, and cracked pepper.
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