Carpaccio

Christopher Hirsheimer

Today, almost anything thinly sliced gets called "carpaccio"—but the name of this 1950 Harry's Bar creation originally referred to its color: It was named for the great Venetian painter Vittorio Carpaccio, noted for his reds and whites. It was inspired by the Contessa Amalia Nani Mocenigo, a steady customer whose doctor had forbidden her to eat cooked meat.