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I badly needed a break from my sabbatical routine, so I made:
Wild Jack Mackerel Tartare
- Japanese Wild Jack Mackerel, Tomato, Aji Amarillo, Baby Mache, Pickled Mustard Seeds
The inspiration came from Sardine Tartare at Hisop Restaurant, pictured by ulterior epicure.
Overall not a bad plate, although the original was much better, I am sure:
- they made real tomato confit paint, whereas I had to settle for barely red tomato puree;
- second: they made a yellow (how?!?!) prune sauce, which I would assume be on the sweeter side, I used Aji Amarillo puree, which is quite hot (same exact color though);
Pickled Mustard Seeds were a nice touch, though. Would make it again, but with prune sauce - should be interesting.
Hamachi Tartare
Hamachi on the plancha, with Haas avocado ribbons, wax beans, and miners lettuce. .
Parallel 37
San Francisco, California
(November 30, 2013)
Beef tartare
- roasted rye bread, pickled vegetables, capers
Best of 2013
This dish blew my mind - easily one of the best beef tartare interpretations I have had. Phenomenal.
A perfect tower of tuna tartar with tiny edible oba (shiso) flowers. A quick blast from a butane torch gives the lemon, salt and soy sauce seasoned flesh complexity in aroma and flavour. Mixing the diced tuna with a raw quail egg created a silky finish that was easily consumed with a tiny teaspoon.
Smoked Beet Tartare
Egg and horseradish
Sentralen
Oslo, Norway
(August 5, 2016)
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From Petit Boeuf - a fantastic steak place near the Golden Tulip Inn Lausanne. Best steak tartare I've ever had, although I can't get it often. Heck, I can't EVER get it in the States.
Beef Tenderloin Tartare
Grilled beets, pistachios, caraway aioli, and charred onion.
Three Sisters
Blackberry Mountain
Walland, Tennessee
(February 26, 2021)
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Chutoro & Toro
Tartare of both fish with maui onion, pickles, and sesame
Sushi Sho
383 Kalaimoku Street
Honolulu, HI 96815
808.729.9717
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($15) – Ontario AAA dry-aged sirloin, paired with fried capers, egg yolk, Caesar aioli, and prawn chips.
The chopped hangar steak was topped with a Bernaise sauce ice cream and sided with scallions, pickled Asian pear and a bitter Amaro liquer sauce. ($15).
Notes: This dish was terribly similar to one I had at the Avenues the month before: Click Here
As beautiful as this dish is, the choice of hangar steak was unsucessful. The cut of meat was just too tough and stringy to work well in tartare form. The Bernaise ice cream's creaminess was frustrated by the chewy meat. While the flavors where all there - especially the freshness of the meat - the textures just didn't meld like I'd hoped. I preferred the Avenues version, which spoiled me with silky Wagyu beef, Bernaise ice cream and a piquant, yet substantial horseradish beignet.
Beef Tartare
Fermented black bean, oat chip, and fried Brussels sprouts.
(David Chang)
Twelve Days of Christmas: David Chang
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 13, 2013)
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The first course in the Le Bernardin Chef's Tasting Menu:
Hamachi-Osetra Caviar Tartare; Sea Lettuce, Smoked Dashi Gelée
Le Bernardin, a French seafood restaurant, was originally opened in 1972 in Paris by Gilbert Le Coze and his sister Maguy Le Come under the name Les Moines de St. Bernardin and moved to its current location, at 155 West 51st Street, in 1986. Gilbert le Coze died of a heart attack in 1994 and was succeeded as head chef by Eric Ripert.
Le Bernardin received the James Beard Foundation Award for Outstanding Restaurant in 1998, Outstanding Chef (Ripert) and Outstanding Wine Service in 2003, Outstanding Pastry Chef in 2007, Best Restaurant Design (Bentel & Bentel) in 2012 and Outstanding Restaurateur (le Coze) in 2013. The restaurant has earned its first four star review from the New York Times three months after opening, and has never dropped a star throughout five reviews, giving it a unique longevity in the New York landscape. After receiving its first Michelin star in Paris in 1976, and two more in 1980, Le Bernardin earned three stars in the inaugural New York Michelin Guide in 2005, a rating it held each year thereafter. It was recognized with the highest Zagat rating in New York City for 2011-2016. It has peaked at #2 on Las Liste's international list of best restaurants, and 17th on the San Pellegrino's World's 50 Best Restaurants list.
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!
Please take a look at the entire FLIP Burger Boutique set.
The seventh course of the Eleven Madison Park Spring 2015 tasting menu was Carrot Tartare with Rye Bread and condiments.
The course is a riff on great tradition steak tartare in New York steakhouses like Delmonicos and Peter Luger. After a meat grinder if clamped to the side of the table, Part of the meal’s theater, a chef appears from the kitchen with fresh carrots from Pafferoth Farms in the Hudson Valley and proceeds to run them through a meat grinder that had previously been clamped to the side of the table. The ground root vegetable then becomes a base for myriad mix-ins including squeeze bottles of mustard oil and spicy carrot vinaigrette and small finger bowls filled with pickled ginger, pickled quail egg yolk, smoked blue fish, apple mustard, chives, mustard flowers, grated horseradish, sunflower seeds, pickled apple, and sea salt.
Eleven Madison Park is located n the landmark art deco Metropolitan Life North Building at 11 Madison Avenue. EMP was originally opened in in 1998 by restaurateur Danny Meyer, who sold it in 2011 to his executive chef Daniel Humm, who had been and Will Guider, both of whom had been working there since 2006. Under Humm, it became one of the most decorated restaurants in the world. In 2009, the New York Times awarded it a 4-four star review.
Daniel Humm won the James Beard Foundation Award for Best Chef in New York City in 2010 and Outstanding Chef in 2012. In 2011, Eleven Madison Park won the James Beard Foundation Award for Outstanding Restaurant and Angela Pinkerton won the for Outstanding Pastry Chef. The Michelin Guide awarded the restaurant with three stars, and in 2014, it ranked #4 in the S.Pellegrino World’s 50 Best Restaurants.
Steak Tartare
Rye crisps.
(The Restuarnat at Meadowood)
Twelve Days of Christmas: Frank Castranovo & Frank Falcinelli
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 5, 2014)
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Celery Root Tartare 1
Roasted tomatillo and Long Island surf clam.
elements
Princeton, New Jersey
(September 6, 2013)
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Steak Tartare
Bouchon
Yountville, California
(December 5, 2013)
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CAVIAR - TARTARE
Leaping Waters Beef, Langoustine and Osetra Caviar Tartare Black Pepper-Vodka, Crème Fraîche, Pomme Gaufrette
This was a defining statement right out the gate and perhaps my favorite dish of the night.
The beef was exquisite - I am not sure what cut used for the tartare, but it was very tender and flavorful, yet had a rarely seen balance between luscious and lean. Langoustine was of unimaginable quality, way above and beyond any sashimi grade standards; caviar grains had incredible texture, flavor and salinity.
I was not completely sure about the vodka-sour cream combination, but come to think about it, vodka brought a slight astringent quality to the plate - a welcome, albeit unexpected addition, indeed.
Easily on the best plates of the 2012.
Many thanks to my dearest LT for an incredibly generous birthday gift and equally enjoyable company.
Please take a look at the entire Le Bernardin Dinner picture set.
it has pine nuts on top...I guess salt and some black pepper...MAYBE white pepper too...but I'm not sure. Underneath are slices of Asian (Korean) pear....they go so well with the raw beef ! yummy!
beautiful tartare plating huh?
Beef Tartare
Sunchoke. ($16)
estela
New York, New York
(May 3, 2014)
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Tartare
No. 2
Copenhagen, Denmark
(September 9, 2014)
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fresh tuna belly chopped and mixed with garlic scapes, and a little japanese mayo. in case you like things really rare. served with a wedge o' lime.
Beef tartare, hand chopped with cornichons, mustard and served on lightly toasted bread. This is also an item available on Chantecler’s menu.
NOTE – photos in this series are from the Feb. 7 Taste cooking demonstration with Chef Bobby Huber – the full menu (and a recipe!) are below:
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In 1973 Peter Coe founded Taste Unlimited, a first-of-its-kind purveyor of gourmet goods in Hampton Roads. Over the years, the one location in Virginia Beach grew, and now six locations dot the region: three in Virginia Beach and one each in Norfolk (the flagship store), Chesapeake and Newport News.
Throughout the years, Peter enjoyed teaching cooking classes – sharing evenings with folks looking to learn and be entertained. He continued the Cooking With Peter Coe series even after he sold Taste to father/son Peter and Jon Pruden in 2006.
In June 2011, after a brief battle with cancer, Peter passed away at age 70, leaving a legacy of being one of Hampton Roads’ great tastemakers. His spirit and style are honored in the Cooking For A Cause: The Peter Coe Tribute Series of five classes presented by some of the area’s top chefs; all proceeds are donated to Lee’s Friends, a support network for cancer patients and their families, in Peter’s honor.
The first class kicked off on Feb. 7 at the Norfolk store right in the main kitchen. Tables were gathered around the burners and ovens, and an intimate evening of food, wine and education was offered; the inaugural session was presented by Chef Bobby Huber, a longtime friend of Peter and a local luminary at such regional restaurants as Blue Crab, Ship’s Cabin, Bobbywood and Steinhilber’s.
On Chef Huber’s menu:
-Beef and Beet Tartare with Goat Cheese and Pistachios
-Roast Half-Duck: Confit Leg and Seared Breast over Cream Cheese Polenta with Duck Jus, Lingonberries and Shiitake Mushrooms
-Macadamia-Banana Flourless Chocolate Torte with White Chocolate Crème Anglaise – NOTE – this recipe is shared below
Other chefs in the series:
Feb. 21 – Amy Brandt, chef/owner of Amy B Catering on the Eastern Shore
Feb. 28 – Sam McGann, chef/partner of The Blue Point in Duck, N.C.
March 6 – Patrick Evans-Hylton, chef and food journalist
March 13 – Rodney Einhorn, chef/owner, Terrapin Restaurant, Virginia Beach
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Beginning in Summer 2012, I am honored to follow in Peter’s footsteps and in the groundwork laid in the tribute series by hosting The Patrick Evans-Hylton & Friends Chef’s Table at Taste. I will present monthly cooking classes – some taught by me, some taught by celebrated guest chefs – at the Norfolk location. Please sign up for one or two or even more of the classes, because I know you will learn something new and thoroughly enjoy yourself in the process; stay tuned as we work up a class schedule. More information will be posted on my blog: www.PatrickEvansHylton.com
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From Chef Bobby Huber:
Macadamia-Banana Flourless Chocolate Torte
With White Chocolate Crème Anglaise
Crème Anglaise Ingredients
1 quart heavy cream
1 vanilla bean, split
1/2 teaspoon sea salt
1/2 cup sugar
4 egg yolks
1 pound white chocolate, chopped
Pan-Prep Ingredients
1 ounce butter, melted
1/4 cup sugar
Cake Ingredients
2 pounds bittersweet chocolate, chopped
2 ounces butter
10 eggs
1 cup sugar
1 cup macadamia nuts, toasted and rough chopped
3 cups diced bananas
Ganache Ingredients
1/2 pound bittersweet chocolate, chopped
2 ounces butter
2 cups cream
Torte Method
Prepare crème anglaise and chill. Prepare cake pans and cakes. Top cooled cakes with ganache and garnish with crème anglaise.
Crème Anglaise Method
In a medium saucepot, bring cream, vanilla and salt to a boil. In a medium bowl, whisk egg yolks and sugar. Temper egg yolks and add to the cream mixture. Immediately remove from heat and add white chocolate. Stir until incorporated and strain through a fine sieve. Chill before serving.
Pan-Prep Method
In two 9-inch springform pans, brush butter inside then dust with sugar.
Cake Method
Heat the oven to 400°F. In a double boiler, melt chocolate and butter. Separate egg whites and yolks. Whip egg whites, adding a little sugar at a time, until soft peaks form. Remove chocolate/butter from heat and quickly whisk in egg yolks. Take a fourth of the egg whites and fold into the chocolate mixture, then fold in the remaining whites, macadamia nuts and diced bananas. Pour into the prepared pan and bake 14 minutes. Let cake cool at room temperature in pan.
Ganache Method
Place chocolate in a large bowl. In a saucepan, bring butter and cream to a boil and pour over chocolate. Let sit two minutes and stir to incorporate.
Pour over cooled cake and let sit at room temperature for at least four hours or refrigerate for one hour. Garnish with white chocolate crème anglaise.
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Suggested wine pairing: The evening of Chef Bobby Huber’s cooking class at Taste Unlimited, Don Rhodes of Trump Winery (www.TrumpWinery.com) of Charlottesville was present, pairing various dishes with the culinary offerings. One wine enjoyed was the Kluge Estate SP Blanc de Blancs sparkling (temporarily unavailable online, but found in many retailers; call the winery for information.) This beautiful rich, creamy 100 percent Chardonnay wine is full of life, starting with a fresh pear aroma and finishing with hints of citrus. Made in the traditional Methode Champenoise way, it is crisp, balanced and delightful.
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Information, including recipe and wine pairing, appeared in the Feb. 8, 2012 Virginia Wine Lover magazine e-newsletter; sign up to receive the newsletter free for my weekly food and wine picks and more.
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FOR MORE OF MY adventures in food, visit my blog – www.PatrickEvansHylton.com
A spicy tuna tartare in tomato soup and Wasabi icecream. Recipe on my blog soon.
Entry for Still Life With and Tuna Tartare.
Beef Tartare
Oyster, watercress.
Mathias Dahlgren's Matsalen
Stockholm, Sweden
(March 12, 2016)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
CAVIAR - TARTARE
Leaping Waters Beef, Langoustine and Osetra Caviar Tartare Black Pepper-Vodka, Crème Fraîche, Pomme Gaufrette
This was a defining statement right out the gate and perhaps my favorite dish of the night.
The beef was exquisite - I am not sure what cut used for the tartare, but it was very tender and flavorful, yet had a rarely seen balance between luscious and lean. Langoustine was of unimaginable quality, way above and beyond any sashimi grade standards; caviar grains had incredible texture, flavor and salinity.
I was not completely sure about the vodka-sour cream combination, but come to think about it, vodka brought a slight astringent quality to the plate - a welcome, albeit unexpected addition, indeed.
Easily on the best plates of the 2012.
Many thanks to my dearest LT for an incredibly generous birthday gift and equally enjoyable company.
Please take a look at the entire Le Bernardin Dinner picture set.