Tenderloin Carpaccio

Consistent with the rules of engagement, there was a carpaccio on the menu, so I ordered it, and it was classic: wafer-thin and delicate, albeit a bit heavy on the olive oil. It was a welcome recovery from the disappointing beef carpaccio at Bern's in Tampa, which required a knife (an instant disqualification).

We added two more appetizers: artichoke with shrimp and spinach, which turned out to be a mystery plate because no one at the table recalled the shrimp (Mark Kriegel ate it, leaving the table with artichoke), and the steak alla tartara, which was rich and competent, but could not measure up to the tuna tartare with avocado and caviar from Ozumo in San Francisco.

Still, the appetizers received a solid B+...after eating poorly in Detroit, and dreading St. Louis, Dominic's was restoring my faith.
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