Our Story
Ristorante Carpaccio opened for business in Menlo Park, California, in 1988. After a highly successful career with Budget Rental Car, this was the first of many restaurants opened by Aaron Ferer, including Capellini, Buffalo Grille, Joanne’s, and Barley & Hopps in San Mateo and Tuscany, L’Avenue, Franck’s and Emelia’s in Salt Lake City. Aaron chose Ciya Martorana to manage and welcome the community to Carpaccio and in return the community embraced Ciya. Executive management is provided by Sandra Ferer. Many of our loyal and professional staff have been with us since the beginning and some staff have worked at all of our California locations, including our talented Chef, Chay Mendez, for over 20 years.
Other Information
When Carpaccio opened it was a hot ticket, one of the first modern-style Italian trattorias on the Peninsula. Now the clientele has settled into the slow-and-steady crowd, and the menu seems boilerplate: typical Italian-style salads, pizzas and pastas. Still, the food is consistently good, especially the pastas and veal, and the high point is clearly the signature dish, carpaccio. Have the cappellini with tomatoes, basil and garlic or the gnocchi with meat sauce. A handsome bar and a decent wine list round out the dining experience. Ask to be seated by the front windows, which are flung wide open in good weather.
