View allAll Photos Tagged tartare...
with lettuce, wakame salad, tomato, croutons, sweet & sour red onions, spicy papaya mayonnaise and a sesame cracker
The "Sexy Food" Hors D'oeuvre Selection.
Designed by Sandals Grande Antigua Resort's Executive Chef, Amit Sood
($14)
Minced duck hearts served puttanesca-style (capers, olives, garlic, shallots, chilies, parsley, and basil) with Jerusalem artichoke chips, and anchovy-tomato vinaigrette and basil cress.
Toronto Life's Valentine's Week Must Try: www.torontolife.com/daily-dish/must-try/2014/02/13/must-t...
Raw meat, raw egg, worcestershire sause, onions, capers, mayonaise, pepper and salt, together with French fries.
Sockeye tartare, maple cured sockeye salmon, radish puree, fresh fennel, sea asparagus, maple marinaded salmon caviar and herbs.
A very feminine and rosy display of pinks. The flavours and delicate ruffly textures presented were also very "lady" friendly save for an aggressively salty portion of tartare (more my fault to have let the tartare sit on the salt block for that long) that ended up curing on the slab of saline. Same for the rose coloured radish puree. Beyond that, I was very happy to encounter sockeye here - aka my favourite of the species. You can tell I'm a West Coast girl at heart.
Richard prepares Steak Tartare with oyster topping - the meat was coarsley chopped with great texture and the oysters gave it a seafood taste on top
As it should be served: tartare and the condiments next to it so you can prepare to your own taste. Not in the picture: tabasco.
darindines.com/2014/09/01/matsuhisa/
Matsuhisa
129 N La Cienega Blvd
Beverly Hills, CA 90211
Dining date: 8/7/14
I like it when im in a creative sense of mind.... I needed a new resume photo and only could find a few bits and pieces in the coolroom...... this was the result.......
Hopkins River Beef tartare and carpaccio, celeriac remoulade, fried potato and truffle oil
black garlic, scallion ash, cured egg yolk
804 Ponce de Leon Blvd. Coral Gables FL
305.448.6524
twitter: @frodnesor
Sage at ARIA
Crushed Caper Aïoli/Slow-Poached Egg/Pickled Mustard Seeds/Crispy Chocolate
From the Signature menu
My post found at thewanderingeater.com
© 2011 Tina Wong; The Wandering Eater. All Rights Reserved.
Scrumptious. I went back for seconds of this fine diced and well seasoned lean protein. I love game and Langdon Hall's offering of Lyle Reneker’s elk reaffirmed my love for such purely Canadian offerings. I was a little sad that I couldn't try the elk mole (due to chocolate inclusion).
hand-cut steak tartar, pomme frites ($28)
Absolutely gorgeous. Hand chopped tenderloin ensures supple yet well diced bites of lean beef gently seasoned and popping with
Hand cut, double fried frites were thick and meaty, but had the most addictive golden crisp crust. Wonderful, non-greasy and utterly satisfying. The aioli on the other hand was the exact opposite, ethereal and incredible. We couldn't help but smile as we greedily dipped into the aioli.
Every bite of each plate was eyes rolling to the back of your head pleasing. Didier serves certainly one of, if not, the best version of steak tartare in the city. Craving satisfied.
African-inspired tuna tartare, mixed tableside with mint, cumin, date marmalade, lemon oil...
Full post on Millesime coming soon to: www.bradleyhawks.com
The Kobe Beef was a bit too warm in temperature and I thought the addition of finely minced pear detracted from the tartare. Great quail egg and I like truffle oil. (via Foodspotting)
Steak, Black Truffle & Armando Manni Olive Oil
Maialino
2 Lexington Avenue
New York, NY 10010
Nick Anderer, Executive Chef
Jason Pfeifer, Chef de Cuisine
Dinner: Chef cooked for us
August 4, 2014
I read the specials board and saw the character for horse on it, so I went ahead and ordered whatever it was. Turned out to be horse tartare, which was very good. Cheers to not being picky about food.
Steak tartare, fresh horseradish, potato chips. www.chompchomp.com.au/2012/06/sentinel-bar-grill-perth-cbd/
Our favorite tuna tartare is between the Worthington Inn and the little Cafe Noir in Manhattan. B.R.'s is quite good, too.
Sockeye tartare, maple cured sockeye salmon, radish puree, fresh fennel, sea asparagus, maple marinaded salmon caviar and herbs.
A very feminine and rosy display of pinks. The flavours and delicate ruffly textures presented were also very "lady" friendly save for an aggressively salty portion of tartare (more my fault to have let the tartare sit on the salt block for that long) that ended up curing on the slab of saline. Same for the rose coloured radish puree. Beyond that, I was very happy to encounter sockeye here - aka my favourite of the species. You can tell I'm a West Coast girl at heart.
I would have never thought that watermelon would go so well with a tartare. It's refreshing and adds that little burst of sweetness and subtle crunch.
The chip on the side is a rice cake, which reminds me vaguely of a shrimp rice cracker for some reason.
Post here.
© 2009 Tina Wong; The Wandering Eater. All Rights Reserved.