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Antelope Tartare
Malt, huckleberry, matsutake, roasted salsify. (Phillip Foss)
Twelve Days of Christmas
Day 3: Phillip Foss
Restaurant at Meadowood
St. Helena, California
(December 11, 2012)
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Tuna Tartare
Served with endive "chips."
Wine Pairing: 2006 Chateau Revelette
Notes: The tuna was fresh and nicely dressed with a tangy cornichon dressing (this was especially nice). I wished the meat was more finely and uniformly chopped - as it were, the chunks were not all separated from each other and required a bit of cutting. It was more like roughly cut sashimi.
Otherwise, this was a pretty straightforward tuna tartare course, but done with exceptionally fresh ingredients.
I'm not sure what the endive "chip" was all about, but the fresh Belgian endive was nice and crisp, and not overwhelmingly bitter. They also made a nice vehicle for scooping up the tuna.
The wine pairing didn't do much for me. The wine was very floral and on the nose and rather dull on the palate next to the tanginess of the dressing. I would have enjoyed something that highlighted the savory elements of this dish.
5 oz of finely minced, well seasoned, and mustard spiced with roughly chopped cornichons rare beef steak was served with a tower of crostini and large bowl of seasoned shoestring frites ($22.95).
This was great after the unctuous crête de coq - instead of cloying, the tartare was refreshing (chilly), with ample mustard providing mild heat leaving a bright impression on the palate. Even though the components were roughly chopped, they were all bound by the abundant use of creamy aioli which was then contrasted by the crisp accompaniments. Pretty decent.
3 oz. of chopped beef with fixins, egg yolk, and mini toasts ($12)
Chantecler
1320 Queen St. W.
Toronto, ON
(416) 628-3586
Twitter: @ChanteclerTO
Owner: Jacob Wharton-Shukster
Chef: Jesse Mutch
torontolife.com/food/restaurants/introducing-chantecler-n...
Wagyu Tartare
Giardiniera, black olive caramel, sherry vinegar.
Notes: As good as ever. I love bluestem's wagyu tartare. It's got everything I live for: bold flavors, textural contrast, fresh ingredients, and colourful presentation. The beef was nicely chopped and very clean-tasting. I *loved* the crunch of the potato chips. I especially loved the giardiniera and the black olive caramel, which is umami heaven for me.
Venison Tartare
Caviar, waffle.
Kong Hans Kælder
Copenhagen, Denmark
(October 27, 2016)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
3 oz. of chopped beef with fixins, egg yolk, and mini toasts ($12)
Chantecler
1320 Queen St. W.
Toronto, ON
(416) 628-3586
Twitter: @ChanteclerTO
Owner: Jacob Wharton-Shukster
Chef: Jesse Mutch
torontolife.com/food/restaurants/introducing-chantecler-n...
Antelope Tartare
Malt, huckleberry, matsutake, roasted salsify. (Phillip Foss)
Twelve Days of Christmas
Day 3: Phillip Foss
Restaurant at Meadowood
St. Helena, California
(December 11, 2012)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photographyv
Venison Tartare
Gold Rossini caviar.
Kong Hans Kælder
Copenhagen, Denmark
(May 21 2016)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
tuna tartare on crostini
Tuna Tartar with Ripe Avocado and Fresh Dill on Salt and Pepper Cucumbers (sub brioche for cucumbers)
Ingredients
For the Tartar
1 1/2 pounds blue fin tuna, cut into small pieces
2 tablespoons Dijon mustard
3 tablespoons capers, chopped
1 teaspoon Worcestershire sauce
1/4 cup finely chopped scallions
2 tablespoons red onion, minced
2 tablespoons olive oil
Salt and pepper
For the Cucumbers
2 english cucumbers, peeled and sliced into ¼ inch rounds
Teaspoon salt and pepper
Squirt of champagne vinegar
For the Garnish
1 ripe avocado, cut into small cubes and tossed with lemon juice
2 tablespoons dill, chopped
Instructions:
Cucumbers
Toss all the ingredients in a bowl and let marinate.
Tartar
Combine all ingredients in a mixing bowl. Mix well and fill each cucumber with a generous amount of the tartar. Garnish with avocado and dill. It’s that easy!
Venison Tartare
Caviar, crème fraîche.
Twelve Days of Christmas
Day 1: Mark Lundgaard Nielsen
The Restaurant at Meadowood
St. Helena, California
(December 8, 2017)
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To read more about this meal, please CLICK HERE
© 2014 Tina Wong; The Wandering Eater. All Rights Reserved. Images may not be reproduced, copied, or used in any way without written permission.
Tartares of Niman Ranch Beef and Watson Farm Lamb
Monkfish Liver with Scallions and Sea Salt
Chalk Hill Acetaia (Healdsburg) 8yr
Pier Luigi Sereni (Modena) 20yr
Violi (Reggio Emilia--from 1650)
Fluke Tartare
Radish.
Gramercy Tavern
New York, New York
(January 30, 2012)
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Book a table now in one of our restaurants and it will be yours for the entire evening, allowing you to relax and enjoy your time at the Royal Opera House to the full
Royal Opera House Restaurants designs bespoke menus to accompany each production. Find out more: www.roh.org.uk/visit/restaurants-and-bars/menu-options-an...
darindines.com/2015/09/13/ad-lib-yountville-ca/
Ad Lib
Silverado Resort
1600 Atlas Peak Rd
Napa, CA 94558
Dining date: 8/30/15
Steak tartare with pommes gaufrettes AUD24
A great balance of beef, cornichons, shallots, and so many other nice flavours.
Bistro Guillaume
0392924751
Crown Entertainment Complex, 8 Whiteman St, Southbank, VIC 3006
Reviews:
- Bistro Guillaume - by Larissa Dubecki, The Age, July 26, 2011
steak tartare ∴ hanger steak, garlic, chili, capers, worcestershire, pickled onion, frisée salad, smoked mayo, sous- vide egg yolk 10
I absolutely loved this burger: had I not known it was a tartare - I would seriously think it was a rare cooked meat. Outstanding!
Sage at ARIA
Crushed Caper Aïoli/Slow-Poached Egg/Pickled Mustard Seeds/Crispy Chocolate
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© 2011 Tina Wong; The Wandering Eater. All Rights Reserved.