Misses in the appetizers include the carpaccio, which was sliced too thick and looked more like the raw beef that it is than the traditional rose-colored tissue paper.

A gigantic charcuterie plate ($7.75) can occasionally disappoint, too, if the cured ham is sliced too thick, and fat-studded sausages taste just this side of funky.

Corned beef was sliced thick by hand so that the flavor and juices saturated the mouth.

The prosciutto was sliced a bit thick but that just meant there was a lot.

Although the scoop of celery root salad served with it was a lively addition, the miserly pieces of beef were too few and sliced too thick.

When potatoes have cooled, peel and slice 1/2 inch thick.

That what-ever-it-is is sliced too thick.

The brisket, sliced thick, is chewy and dry.

The bird was sliced thick and well done, in a rosemary-flavored gravy: refined but simple, it tasted like duck, with new sensations in every bite.

Yet the Fauchon store in Tokyo makes its own panko from white bread like the kind the Japanese delight in slicing thick and toasting for breakfast.