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Read about the latest industry techniques, trends, and ideas as well as personal stories from restaurant professionals around the country.
![The “Not-Pizza” Carpaccio](https://images.squarespace-cdn.com/content/v1/5f063187ead18a2e98ba7f9b/1668884729484-IIWYM05XHWK0NP0ECH6K/IMG_0282.jpg)
The “Not-Pizza” Carpaccio
Take a slice of Chef Robert Newcomb’s tomato-basil-topped umami bomb carpaccio at Vernick Food & Drink in Philadelphia.