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Nantes Carrots, Tokyo Turnips, Hen-of-the-Woods Mushroom, Pickled Garlic, Frisée, and Red Wine Reduction
Tartare of Yellowfin Tuna and Diver Scallops:
- Yellowfin Maguro, Diver Sea Scallops, Tobiko Caviar, Reduced Aged Sherry Vinegar, Scented Oil
This dish from Modern in NYC was pictured and described by ulterior epicure.
I just love this straight-forward, yet elegant presentation, and especially matching overtones of fresh seafood and aged vinegar. I used allspice and clove oil instead of extra-virgin olive oil, and because it was just for myself opted for tobiko caviar rather than more expensive varieties.
Tartare of Beef
Tomatoes. (100 DKK)
Uformel
Copenhagen, Denmark
(March 13, 2015)
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Venison Tartare
With Rossini caviar.
Kong Hans Kælder
Copenhagen, Denmark
(May 21, 2016)
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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.
Tartare of Carabineros Gambas
Sea urchin tongues and soup.
La Mère Brazier
Lyon, France
(October 6, 2021)
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Lamb Tartare
Smoked yogurt. ($7)
La Taberna
Napa, California
(December 15, 2014)
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Carving leg of stag for tartare.
Mark Lundgaard Nielsen
Kong Hans Kælder
Copenhagen, Denmark
(August 17, 2016)
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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.
Beef Tartare
Beet cornet.
Kong Hans Kælder
Copenhagen, Denmark
(March 13, 2015)
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This is the "yolk" used in the Beefsteak Tartare, but is yellow tomato.
This dish involves one of Matt’s seriously cool techniques where he adds little sodium alginate to a liquid, in this case yellow tomato juice, and then suspends it into a calcium chloride bath. The chemical reaction forms a thin skin of gel around the juice leaving the centre completely liquid. This produces a ball of flavour that lets you play with your food by bursting the sphere and letting the flavour pour out.
Saturday July 16th was the Vegan Pickle where we served the following:
Caipirissima with an amuse bouche of cucumber, mint, peas, carrots
Beet and cherry gaspacho
Raw shiitake, asparagus, gunpowder pudding, blueberry compote, lovage leaves
Romaine , quinoa, fennel, lemon ash oil , Nasturtium Blossoms , and more!
[surprise celebration course: watermelon, tomato & pastilla chili sauce, wood sorrel, sea salt, lime zest]
Coconut parfait, coffee falafel, Radish Kimchi, thai garnish
Traditional Beefsteak “tartare” : pickled cucumber, “egg” , toast
Farrotto, corn shoots, corn nuts, india pale ale, garlic scapes
Olive oil cocoa cake , avocado puree, peanuts, olive, rum
Colby Garrelts plating our steak tartare.
Rye
Leawood, Kansas
(September 12, 2013)
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Wagyu Tartare
Clam mayo, confit egg yolk, preserved daikon. (380 TWD)
MUME
Taipei, Taiwan
(October 27, 2015)
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Kampachi Tartare
(Lounge Menu) Wasabi Tobiko Ginger – Coriander Emulsion. ($18)
Le Bernardin
New York, New York
(January 26, 2012)
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Fried Quail
Myoga, spring onions, potato chips.
Ronin
Central, Hong Kong
(August 12, 2014)
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Smoked Wagyu Tartare Crispy braised beef tongue with radish, black garlic and yogurt. ($12) blackbird
Chicago, Illinois
(March 13, 2012)
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Beef Tartare
Sunchoke. ($16)
Estela
New York, New York
(January 25, 2015)
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I really wanted to taste the raw scallop, but it was somewhat overpowered by the pungent mustard seeds. Sprouts (alfalfa?) were also part of the topping, and I imagine it was mixed with a wasabi sauce. It was too spicy for me to enjoy fully. It would have been really tasty if it had been toned down. The filling is scooped up on a deep-fried wonton wrapper skin as a nacho chip.
Yaletown
1193 Hamilton St
Vancouver, BC
Out of curiosity, we ordered a Grilled Turban Shell with homemade "tartare sauce". It was more like a creamy mayonaise and it was a creamy match for the firm flesh of the Turban Shell. Despite asking the waitress it's name in Japanese, I am no closer to knowing what this shellfish was :)
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We've heard a lot about Azuma from friends, so we owed it to ourselves to visit. We were not disappointed!
All the waitstaff seemed authentically Japanese and indeed, there were several tables of Japanese enjoying their dinner. That is definitely a good sign.
Azuma Japanese Restaurant
Tel: 02.9222.9960
Fax: 02.9222.9962
Email: azuma@azuma.com.au
Level 1, Chifley Plaza, 2 Chifley Square
(Cnr. of Phillip & Hunter Street)
Sydney NSW 2000
Lunch: Mon-Fri noon-2.30pm
Dinner: Mon-Sat 6-10pm
Pre-Theatre Menu 2 course $55 or 3 course $66. Available 6.00 - 6.45pm Mon-Sat.
Reviews:
- Azuma, by Scott Bolles, The Sydney Morning Herald June 27, 2006
Sydney Morning Herald Good Food Guide 2009 Score: 15/20, One Hat "When Japan's Crown Prince and Princess visited Sydney, Azuma was their chosen place to dine. And so it should be. Served on exquisite ceramics by acclaimed artist Mitsuo Shoji is a procession of authentic Japanese dishes highlighting the finest Australian produce"
Wagyu Beef Tartare
Smoked beets, crème fraîche, Kansas arugula.
Bluestem
Kansas City, Missouri
(June 27, 2012)
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