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sesame crumbs, egg yolk, radishes, scallions, worcestershire sauce
Read about Eating House pop-up restaurant in Coral Gables, Florida at Food For Thought.
Wagyu Tartare
Parmesan, Campo Lindo egg yolk, toast, and truffled cress. ($8)
Notes: This is probably my favorite item on the Lounge menu (it's technically an "appetizer). I miss the olive caramel that came with the Wagyu tartare... it really made the dish extra special.
steak tartare ($16.50) capers, cornichons, niçoise olives, Dijon mustard, & toasted pain de campagne
Via Solferino, 48
20121 Milano MI, Italy
Phone: +39 02 9176 5472
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given that tuna is the one food i could exclusively eat for the rest of my life, this would be the best way to serve it to me. toro tartare on rice cakes flavored with soy sauce.
jen has great photos + descriptions from this meal, too!
Cafe Claude's ahi tuna tartare:
"ahi tuna, goat cheese, quail egg,
garlic croutons"
I usually get this for dinner there, even though it's one of the "small plates." I think I mostly get it because I'm a sucker for goat cheese.
I figured it was time for a new picture of it. Here is the old one, taken with the point and shoot about a year ago. Obviously, the new camera + Lightroom + editing on the MacBook = better pictures.
black garlic, scallion ash, cured egg yolk
804 Ponce de Leon Blvd. Coral Gables FL
305.448.6524
twitter: @frodnesor
Cutting the meat into chunks as opposed to grinding or shredding improves the texture. Really enjoyed this. (via Foodspotting)
with lettuce, wakame salad, tomato, croutons, sweet & sour red onions, spicy papaya mayonnaise and a sesame cracker
with vichyssoise and caviar of Dutch herring, crostini with curry rouille and herb salad
Seasonal Specials January 15th - January 28th
Week 03-04 2016
All recipes, creation & plating by Chef Erwin Husken
All photography by Kenneth Theysen l Timeless-Pixx Aruba
One of the bars we visit not infrequently for our departmental Happy Hours on Fridays is the Bulldog NE, in Northeast Minneapolis. One of its attractions, for me, is the fact that it serves steak tartare, a favourite dish of mine.
finely chopped beef tenderloin with shallot, capers, pickle and parsley served with raw egg yolk, blinq blossom and canapes
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Hmmmm...Do you like the compo? Not sure about the alien-like antenna of the capers...
And how does a novice like me get rid of the under shadowing? Sigh...one day I'll get there.
Dinner tonight was all based on a beautiful piece of tuna and whatever we had in the cupboard. Basically tuna, on a rice chip, with sriracha, mayo, agave syrup, sesame oil,
chili oil, soy sauce, salt, pepper and some plum sesame seeds. Needed just a hint of an acid. If we'd had some scallions, we'd have added them too.
shrimp tartare, diced tomato, potato confit
134 NE 2nd Avenue, Miami, Florida
786.542.5070
twitter: @frodnesor
The salmon tartar is delicious eaten with toasted. Originally devised to be eaten with steak Tartare, and still often eaten this way, for most people. Tartar sauce is more familiar from seafood dishes. It is very popular when used as condiment with fried or battered fish or calamari. www.flipsnack.com/catalinalinkava2014/fdxuaxzd (via Foodspotting)
Preview Opening Dinner
Boucherie (Gramercy)
225 Park Avenue South
New York, NY 10003
Tel. +1 (212) 353-0200
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© 2018 Tina Wong; The Wandering Eater. All Rights Reserved. Images may not be reproduced, copied, or used in any way without written permission.