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finely chopped beef tenderloin with shallot, capers, pickle and parsley served with raw egg yolk, blinq blossom and canapes
An amuse sent out by the kitchen. Topped with coriander shoots, the fine dice of fresh salmon and cucumber (?) was light and subtle. My dining companion mentioned the excess use of oil which I didn't notice at all.
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Maker's Mark Cocktail Party at Rockefeller Center Rink & Café, June 8, 2012
© 2012 Tina Wong; The Wandering Eater. All Rights Reserved. Images may not be reproduced, copied, or used in any way without written permission.
soy, ginger, scallions, chili oil, house chips
6927 Biscayne Boulevard, Miami FL
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© 2011 Tina Wong; The Wandering Eater. All Rights Reserved. Images may not be reproduced, copied, or used in any way without written permission.
À part pour les cocktails non alcoolisés, je n'ai pas vraiment été impressionnée par ce petit frère du Toqué.
Creamy and smooth, this was topped with a frozen horseradish snow. It melted on the tongue with the diced oysters, giving it a little spiciness.
Steak tartare with traditional garnishes ($18)
Coming in two sizes, the smaller version (as seen here) makes for a light entree or hearty appetizer (in lieu of the fantastically generous charcuterie platter from at Thuet). The use of thinly sliced pretzel bread was a nice additio, having a tight crumb that held up against the moist, finely structured and seasoned tartare. This is one example of how some days just start better because it started right.