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Delmonico Tartare
- beef tartare, cornichons, Bearnaise egg
( part of the split "Inspired by NY Delmonico Steak House" course)
Very nicely made tartare - the most creative part here was the Bearnaise "egg"
Many thanks to Arun for the dinner invitation.
Please take a look at the entire Torrisi Tasting Menu picture set.
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, and would have been better 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
Steak Tartare
Café des Amis
San Francisco, California
(December 26, 2012)
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Niku-Natto
- minced chuck eye with organic fermented soybeans
肉なっとう
This plate came with a warning - natto flavor ( sticky, fermented soy beans) is not always favored, even by some Japanese. I felt it was an excellent dish - natto has given it some umami and some funk ( not unlike ripen blue cheese).
Please take a look at the entire Takashi Restaurant picture set and please contribute to a better Japanese translation of the pictured dishes, if you could.
親切な映像のために日本語訳をお勧めします。ありがとうございました！
Japanese Beef Tartare
- blue cheese sandwich.
Outstanding. The tartare was absolutely about the gorgeous meat texture and flavor - everything else was in the background. Flavor was robust, but not aggressive.
Please take a look at the entire Bohemian Restaurant picture set.
Tartare
- Tartare of Yellowfin Tuna and Diver Scallops Seasoned with Yellowstone River Caviar, Hazelnut Oil.
I asked for this particular plate for a good reason - I made a blind replica of this plate after seeing it pictured by ulterior epicure. Please do not get me wrong, but the original version was not quite as enjoyable - it has nothing to do with who made it, but has everything to do with the approach: Modern sashimi/tartare preparations seem to be liberally seasoned with oil, which masks the flavor of raw fish. I have to note, however - not everyone, especially the diners from the demographic niche Modern has to respect ( let's just call them "The Steakhouse Crowd") , is keen on eating raw fish, no matter how insanely fresh it might be, as such addition of oil may very well be a necessity, which makes this dish enjoyable to a broader group of guests. Yours truly believes in letting the fish speak in raw preparations - hopefully you agree.
Yellowfin Tuna Tartare
Asian pear, avocado, chili oil, fried rice, cilantro. ($15)
Redd
Yountville, California
(December 16, 2012)
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Tartare de Saumon
Salmon tartare mixed with lemon cream, frisée, and toasted herb brioche. (110 DKK)
Bistro Pastis
Copenhagen, Denmark
(January 17, 2016)
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with mick klug farms peaches, A1, potato tots and celery ($14)
Perfectly diced rich duck and sweet firm peaches were made more complex by springy aromatic celery spouts, unctuous A1 sauce and fluffy fried tatter tots.
Visually very appealing. Incredible attention paid to detail and execution, and most importantly a complimentary pairing of textures, temperature and flavours. Excellent.
with lettuce, wakame salad, tomato, croutons, sweet & sour red onions, spicy papaya mayonnaise and a sesame cracker
Lamb Tartare
Curds, buckwheat, spring fruit, argan oil. ($17)
Fifth Floor
San Francisco, California
(June 29, 2013)
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Tartare of Carabineros Gambas
Sea urchin tongs and soup.
Mère Brazier
Lyon, France
(November 6, 2021)
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Je cherchais un dessert léger et frais, j'ai tout de suite accroché sur 3 recettes proposées autour de la pêche, traitée façon tartare... j'aurais bien tenté la version à la gelée de Monbazillac mais je n'avais pas de Monbazillac, finalement j'ai opté pour la version pesto de menthe... Résultat : sympa ! Pas de quoi tomber par terre mais sur le frais et léger, promesse tenue !
Click for the recipe for: Korean Steak Tartare
Jjust don't mind the crappy automatic translation. ;-) It's a simple recipe, it should be okay.
Klik voor het recept voor: Koreaanse Steak Tartaar (in het Nederlands dus)
Via Benvenuto Cellini, 19
20129 Milano
02 7602 4484
alcellini.it
There 'a new management, after a past as a renowned Tuscan restaurant, now you can breathe fresh air. In an elegant, located near the central square Five Days and therefore easily accessible by public transport, it is frequented by discerning customers who love good food, class and the unique atmosphere. It stands out for its tasty dishes such as fresh fish strictly: The plateau of crudités sea, the red tuna tartare and sea bass, sea paccheri carbonara considered the flagship of its cuisine.
Venison Tartare
Crème fraîche, watermelon radish, oxalis.
(Kim Floresca and Daniel Ryan)
Twelve Days of Christmas
Day 7: Kim Floresca and Daniel Ryan
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 12, 2015)
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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
An Oscar winning, Governor’s Ball favorite! Spicy Tuna Tartare In Sesame Miso Cones created by Lee Hefter always gets an encore. Photo and recipe courtesy Wolfgang Puck.
Get the recipe here: www.averagebetty.com/recipes/spicy-tuna-tartare-in-sesame...
Get the complete 2011 Academy Awards Governors Ball Menu here: www.averagebetty.com/blog/2011-academy-awards-governors-b...
Rudo Tartare
With shaved mushrooms and parsley. (Chef's Choice menu)
Rudo
Copenhagen, Denmark
(December 23, 2016)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
Tartare
- Tartare of Yellowfin Tuna and Diver Scallops Seasoned with Yellowstone River Caviar, Hazelnut Oil.
I asked for this particular plate for a good reason - I made a blind replica of this plate after seeing it pictured by ulterior epicure. Please do not get me wrong, but the original version was not quite as enjoyable - it has nothing to do with who made it, but has everything to do with the approach: Modern sashimi/tartare preparations seem to be liberally seasoned with oil, which masks the flavor of raw fish. I have to note, however - not everyone, especially the diners from the demographic niche Modern has to respect ( let's just call them "The Steakhouse Crowd") , is keen on eating raw fish, no matter how insanely fresh it might be, as such addition of oil may very well be a necessity, which makes this dish enjoyable to a broader group of guests. Yours truly believes in letting the fish speak in raw preparations - hopefully you agree.
Venison tartare with cured egg yolk and smoked marrow and seaweed pesto by Chef Jason Fox
PC: Dane Nakama
Albacore Tuna Tartare
Tomatoes, chives.
bluestem
Kansas City, Missouri
(September 11, 2013)
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Wagyu beef tartare on parsley panna cotta drizzled with parsley oil. The tartare cake is topped with a horseradish beignet (left) and Bernaise sauce gelato (right). Garnished with micro greens.
Wild Scottish Langoustine "Tartare"
Compressed romaine lettuce, tomato marmalade, horseradish, crème fraîche, and garden dill .
The French Laundry
Yountville, California
(December 8, 2013)
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