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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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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.
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 $66. Available 6.00 - 6.45pm Mon-Sat.
Reviews:
- Azuma, by Scott Bolles, The Sydney Morning Herald June 27, 2006
Sydney Morning Herald Good Food Guide 2009 Score: 15/20, One Hat "When Japan's Crown Prince and Princess visited Sydney, Azuma was their chosen place to dine. And so it should be. Served on exquisite ceramics by acclaimed artist Mitsuo Shoji is a procession of authentic Japanese dishes highlighting the finest Australian produce"
Wagyu Beef Tartare
Smoked beets, crème fraîche, Kansas arugula.
Bluestem
Kansas City, Missouri
(June 27, 2012)
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Steak Tartare
With fries. ($?)
L'Express
Montréal, Canada
(August 7, 2012)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
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, cabbage cream, and dill.
McCrady's
Charleston, South Carolina
(November 18, 2012)
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Steak tartare is a meat dish made from raw ground meat (beef usually). It is often served with onions, capers and seasonings (the latter typically incorporating fresh ground pepper and Worcestershire sauce), sometimes with a raw egg yolk, and often on rye bread.
The name tartare is sometimes generalized to other raw meat or fish dishes.
Tartare de Maigre
Betteraves.
Notes: Maigre is a type of fish.
Le Baratin
Paris, France
(March 1, 2014)
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Arctic Char Tartare
Basil and trout caviar. ($14)
Notes: "Silky" is one of my favorite words to describe food (when appropriate). This square of char was truly silky. There was a good bit of natural fish fat incorporated into the tartare, which made the texture extraordinarily smooth.
The flavors were clean and subtle - the trout roe added the perfect dose of saltiness. I have to admit I wasn't paying close-enough attention, but the basil element (the microgreens and the oil dressing that settled at the bottom) was lost on me.
This selection was very subtle and simple, and exactly what I look for in a good tartare.
Classic Steak Tartare | Chopped Sirloin, Capers, Shallots, Dijon Mustard Sugar & Spice | PHUDE-nyc | Food. Photos. 'Tude.
Steak Tartare
Sunchoke toast. ($4)
State Bird Provisions
San Francisco, California
(December 1, 2014)
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Steak Tartare
Beer-pickled onions, fresh cheese. (First course on the lunch prix-fixe.)
Aberdeen Street Social
PMQ
Central, Hong Kong
(August 12, 2014)
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All rules were ignored at The East Wing when Toad Tartare, Little Big Bangs, Scammers, & Schwervon played on 4/29. Check out my photos and video of the night on Too Much Rock at toomuchrock.com/
02.02.2012
Appetizer:
Scottish salmon tartare, taro crisp, pommery mustard vinaigrette — at Brasserie.
Tartare of Beef
Matured cheese, pickled onions, herbs.
Kadeau
Bornholm, Denmark
(September 11, 2014)
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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
Steak Tartare
The Surf Club
Miami, Florida
(April 13, 2019)
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Steak Tartare
Capers, pickled red onions, sriracha, cornichon, M.C. Ranch salt-cured egg, sauce Dijonnaise, served with fries. ($23)
Bells'
Los Alamos, California
(January 24, 2020)
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Tuna Tartare
Tomato gelée.
Saison
San Francisco, California
(July 24, 2018)
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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.