porcupine Posted December 24, 2005 Share Posted December 24, 2005 (edited) So last night a friend asks me "where can you get good steak tartare around here?" and I didn't have an answer for him. So I'm asking youse guys. Any ideas? Thanks. --- [The following posts have been split into separate threads: Old Europe (SRJ)] Edited September 26, 2013 by DonRocks Link to comment Share on other sites More sharing options...
Mark Slater Posted December 24, 2005 Share Posted December 24, 2005 porcupine said: So last night a friend asks me "where can you get good steak tartare around here?" and I didn't have an answer for him. So I'm asking youse guys. Any ideas? Thanks. Marcel's Bistro Francais The Guards Bistrot du Coin Link to comment Share on other sites More sharing options...
DonRocks Posted December 24, 2005 Share Posted December 24, 2005 Marcel'sBistro Franí§aisThe GuardsBistrot du Coin I've had horrific steak tartare at both The Guards and Bistrot du Coin. Had a 2-AM version once at Bistro Francais and I enjoyed it at the time. It used to be fabulous at Les Halles (back when they had their own butcher) but the last one I had there (in 2004) was so bad it was inedible. At all of these late-night hangouts it probably depends on the night and is a dice-roll. Marcel's is excellent, and I've had really good versions this year at Circle Bistro and Poste (although both of these places offer small portions and Poste's is in the form of a miniburger).Cheers,Rocks Link to comment Share on other sites More sharing options...
Heather Posted December 24, 2005 Share Posted December 24, 2005 I asked a similar question on eGullet a while back and got some good answers. Don, I had steak tartare at BdC two weeks ago and it was fine, so perhaps it's just inconsistent. For something a little different the lamb tartare at Firefly is very good. Link to comment Share on other sites More sharing options...
Mark Slater Posted December 24, 2005 Share Posted December 24, 2005 I've had horrific steak tartare at both The Guards and Bistrot du Coin. Had a 2-AM version once at Bistro Francais and I enjoyed it at the time. It used to be fabulous at Les Halles (back when they had their own butcher) but the last one I had there (in 2004) was so bad it was inedible. At all of these late-night hangouts it probably depends on the night and is a dice-roll. Marcel's is excellent, and I've had really good versions this year at Circle Bistro and Poste (although both of these places offer small portions and Poste's is in the form of a miniburger).Cheers, Rocks Yeah, but the person asked where to get steak tartare, not GOOD steak tartare. Link to comment Share on other sites More sharing options...
Nadya Posted December 24, 2005 Share Posted December 24, 2005 BdC is unfailingly good to me. Link to comment Share on other sites More sharing options...
Erik Ox Posted December 25, 2005 Share Posted December 25, 2005 BdC is unfailingly good to me. Perhaps Nadya is being too modest or is close to see it, but Bis has my favorite steak tartare in the city. I also recently had Circle Bistro's version and it was definitely up to par. Be sure to skip the tableside preparation at Les Halles. I tried it during the Beaujolet fest last month and it was surprisingly (at least to me) terrible. This was before the wine started to free flow, so I'm pretty sure it was no good. For any tartare fans seeking a different experience, I highly recommend finding out when Poste is serving the salmon tartare and getting there post-haste. The tartare is served in 3 individual "ice cream cones" with creme fraiche and perhaps some other little things that escape me now. Total gluttony. Last week the lamb tartare, lamb spring rolls and a 1/2 bottle of Mark West pinot did quite the trick at Firefly in advance of the annual trip to see "The Messiah" at the Ken Cen. Mmmmm...raw meats... Link to comment Share on other sites More sharing options...
laniloa Posted December 25, 2005 Share Posted December 25, 2005 I'll chime in with Vidalia although its been about half a year since I last had it. Too many interesting specials seem to call my name. Link to comment Share on other sites More sharing options...
Meaghan Posted December 25, 2005 Share Posted December 25, 2005 The beef tartare at CityZen Lounge is something not to miss. You eat slowly and taste the craft... Link to comment Share on other sites More sharing options...
DonRocks Posted December 25, 2005 Share Posted December 25, 2005 The beef tartare at CityZen Lounge is something not to miss. You eat slowly and taste the craft... And don't forget the potato chips it came with - simply the best potato chips I've ever tasted. The big hindrance here is that they don't have it any more. Link to comment Share on other sites More sharing options...
DanielK Posted December 26, 2005 Share Posted December 26, 2005 If you're willing to bend the rules a bit, go for Kitfo at one of the U Street Ethiopian places... Link to comment Share on other sites More sharing options...
Joe Riley Posted December 26, 2005 Share Posted December 26, 2005 I know that Chef Brendan Cox at Circle Bistro is a big fan of the steak tartar at Bistro Français, and I've enjoyed it as well. Link to comment Share on other sites More sharing options...
Craig Erion Posted December 27, 2005 Share Posted December 27, 2005 (edited) I know you're asking for steak tartar but Johnny Rooks' lamb tartar at Firefly is dope. I especially loved the texture. Not the mashed up chop meat that you might normally find, but really nice firm pieces of fantastic meat. Don't sleep on the celery root either. Edited December 27, 2005 by PONYPUNCH Link to comment Share on other sites More sharing options...
porcupine Posted December 27, 2005 Author Share Posted December 27, 2005 I know that Chef Brendan Cox at Circle Bistro is a big fan of the steak tartar at Bistro Français, and I've enjoyed it as well. Is Chef Cox a big fan of the steak tartare at Circle Bistro? Link to comment Share on other sites More sharing options...
brendanc Posted December 27, 2005 Share Posted December 27, 2005 Is Chef Cox a big fan of the steak tartare at Circle Bistro? You bet your ass I am...(insert professional pride) Link to comment Share on other sites More sharing options...
Heather Posted January 11, 2006 Share Posted January 11, 2006 You bet your ass I am...(insert professional pride) And you should be. I had it at last Friday's happy hour and it was very good. I would dress it slightly less but that a very minor quibble. Link to comment Share on other sites More sharing options...
Woodleygrrl Posted January 11, 2006 Share Posted January 11, 2006 I had it once at Charlie Palmers and I thought it to be rockin'. Link to comment Share on other sites More sharing options...
eighty Posted January 11, 2006 Share Posted January 11, 2006 There is an amazing steak tartare at mendocino...it's near perfect....served with housemade potato chips Link to comment Share on other sites More sharing options...
Capital Icebox Posted January 11, 2006 Share Posted January 11, 2006 (edited) Chef Krinn has a killer tartare at 2941 during the warmer months as part of his "Tapas on the Terrace" menu. I hope it returns this year. ETA: the utter lack of description above doesn't do this dish justice. It seems to be a take on steak and eggs, with the tartare accomapnied by a slice of brioche with a quail egg yolk set in its middle. The steak, brioche, and yolk all blend together into a delightfully gooey mess that disappears all too quickly. Edited January 11, 2006 by Capital Icebox Link to comment Share on other sites More sharing options...
Woodleygrrl Posted February 24, 2007 Share Posted February 24, 2007 I wanted to bump this up to see if there were any new thoughts on this topic. I have been craving steak tartare for a a week or so now. ANy brilliant ideas? Link to comment Share on other sites More sharing options...
Heather Posted February 24, 2007 Share Posted February 24, 2007 Does Central have tartare on the menu? Link to comment Share on other sites More sharing options...
clayrae Posted February 24, 2007 Share Posted February 24, 2007 I have been enjoying the tartare at Montsouris. Link to comment Share on other sites More sharing options...
Woodleygrrl Posted February 24, 2007 Share Posted February 24, 2007 I have been enjoying the tartare at Montsouris. How is it served? Link to comment Share on other sites More sharing options...
mdt Posted February 24, 2007 Share Posted February 24, 2007 How is it served? I was just searching for this old thread, but it looks like someone already merged it. As mentioned above BdC and Circle Bistro serve ones that I enjoy. Link to comment Share on other sites More sharing options...
Heather Posted February 24, 2007 Share Posted February 24, 2007 How is it served?It has cheese in it, which some people enjoy. I am not one of them; I like to be able to taste the beef. Link to comment Share on other sites More sharing options...
xcanuck Posted February 24, 2007 Share Posted February 24, 2007 It has cheese in it, which some people enjoy. I am not one of them; I like to be able to taste the beef.Testify! Ick - the tartare at Montsouris was definitely not good. I still think Les Halles has the best in the area. But you really should try making your own. I couldn't believe how easy it was, and so much better than most restaurants. I follow Bourdain's recipe (with personal adjustments) from his Les Halles cookbook. The recipe is on the Canadian Food Network website. Link to comment Share on other sites More sharing options...
wolverine Posted February 24, 2007 Share Posted February 24, 2007 I wanted to bump this up to see if there were any new thoughts on this topic. I have been craving steak tartare for a a week or so now. ANy brilliant ideas? I recently had steak tartare at both Bistrot du Coin and then Bistro Bis. If I were craving steak tartare, of the two, I'd choose Bistro Bis. Unfortunately, my steak tartare at Bistrot du Coin was not good (everything else was fine though). Link to comment Share on other sites More sharing options...
Heather Posted February 24, 2007 Share Posted February 24, 2007 Unfortunately, my steak tartare at Bistrot du Coin was not good (everything else was fine though).Was it bad, or just not to your taste? BdC's is usually one of my favorites because it's not overdressed. Link to comment Share on other sites More sharing options...
clayrae Posted February 24, 2007 Share Posted February 24, 2007 How is it served?I don't think there is cheese in it. It is kinda creamy though.... There is cheese on top which I personally don't find offensive. Link to comment Share on other sites More sharing options...
wolverine Posted February 24, 2007 Share Posted February 24, 2007 Was it bad, or just not to your taste? BdC's is usually one of my favorites because it's not overdressed. Point well taken. Probably just not to my taste. Link to comment Share on other sites More sharing options...
DonRocks Posted February 25, 2007 Share Posted February 25, 2007 I don't think there is cheese in it. It is kinda creamy though.... There is cheese on top which I personally don't find offensive. It's not cheese; it's a sauce de belle-maman which is basically homemade mayonnaise - you can request it without the sauce. Link to comment Share on other sites More sharing options...
Heather Posted February 25, 2007 Share Posted February 25, 2007 It's not cheese; it's a sauce de belle-maman which is basically homemade mayonnaise - you can request it without the sauce.The menu says "Steak Tartare Belle Maman, Pommes Frites: steak tartar Belle Maman topped with cream of Swiss cheese served with french fries." And based on my service experiences there, I wouldn't trust them to get my request right if I asked for it without. Link to comment Share on other sites More sharing options...
Woodleygrrl Posted February 25, 2007 Share Posted February 25, 2007 I got a PM saying that it was pretty good at Capital Grill. Thanks for the recs. I probably will forgo the BdC recommendation based on prior visits, but I will let you know how it goes. Link to comment Share on other sites More sharing options...
drsmoke Posted February 26, 2007 Share Posted February 26, 2007 I don't know about good Steak Tartare in DC, the best I"ve EVER had was at the Polo Lounge in the Beverly Hills Hotel. When next you visit, you got to try it! Expensive as hell. Link to comment Share on other sites More sharing options...
kanopemainer Posted June 3, 2009 Share Posted June 3, 2009 Ok, preferable Northern Virginia, who has the best? And I would like the old fashion one, presented 'not made' but then tableside mixed by an experienced server, asking the preferences to mix in. Please, do not shy away to mention places with 'newer' version of the old Standby. Atmosphere is not of importance, nor is the clientel, but first class meat and ingredients are. Thanks all. Don, does this post qualify me to not being 'pruned' ? Link to comment Share on other sites More sharing options...
KMango Posted June 3, 2009 Share Posted June 3, 2009 Ok, preferable Northern Virginia, who has the best? And I would like the old fashion one, presented 'not made' but then tableside mixed by an experienced server, asking the preferences to mix in. Please, do not shy away to mention places with 'newer' version of the old Standby. Atmosphere is not of importance, nor is the clientel, but first class meat and ingredients are. Thanks all. Don, does this post qualify me to not being 'pruned' ? If you're open to branching out a bit in the raw beef world (hrm...tree + cow references = awkward metaphor), consider trying the following in a high quality Korean restaurant sometime: Yook Hwe I've had exceptional versions at Woo Lae Oak, Yechon, and Han Gang, but I've also had less stellar versions at all three. It absolutely depends on the quality of the ingredients that day. This is not something to order on a Monday night, for instance. Link to comment Share on other sites More sharing options...
DonRocks Posted June 4, 2009 Share Posted June 4, 2009 Don, does this post qualify me to not being 'pruned' ? [You've just bought a lifetime membership! ] Link to comment Share on other sites More sharing options...
FunnyJohn Posted June 4, 2009 Share Posted June 4, 2009 Not exactly northern VA, not exactly continental U.S.A., but the best steak tartare I ever had was at a place in Geneva called La Glycine (21 passage de Montbrillant). Came on a wooden slab in the shape of a heart. Ate enough of it to disqualify me from donating blood because of the Red Cross' mad cow protocol Link to comment Share on other sites More sharing options...
lm336 Posted June 4, 2009 Share Posted June 4, 2009 A couple of months ago, Vidalia had an excellent version, served on bon marrow panacota, with a scoop of shiraz sorbet on top. Link to comment Share on other sites More sharing options...
baczkowski Posted June 5, 2009 Share Posted June 5, 2009 I'm sorry that this post helps absolutely no one other than myself, but thank you for mentioning steak tartare b/c it stimulated one of my favorite taste memories of Trabocchi's dual steak tartare and carpaccio at Fiamma. I really don't think I long more often for any other restaurant-created taste. But that longing is probably enhanced by Fabio's prices, location, and uncertain employment putting my re-experiencing this dish perpetually out of my reach. Pax, Brian Link to comment Share on other sites More sharing options...
jparrott Posted June 5, 2009 Share Posted June 5, 2009 Yeah...and the fresh horseradish-spiked version that Ray's the Steaks offered for about a week 4 years ago. Link to comment Share on other sites More sharing options...
Kibbee Nayee Posted June 7, 2009 Share Posted June 7, 2009 I'm all in for a raw meat run. Kibbee Nayee is available Sundays at Mediterranean Gourmet Market in Franconia, on weekends at Layalina in Arlington (just south of Ballston), and according to a few sources at the DR.com picnic, at Me Jana most of the time. Count me in for a run anytime.... Link to comment Share on other sites More sharing options...
mxyzptlk Posted June 10, 2009 Share Posted June 10, 2009 Maybe this is too common a response, but I am always a fan of the tartare at Central. It's nothing particularly fancy or inventive, but it always does it for me. Every time I get it, I am amazed at the tiny little croutons that are in it and wonder how they make them so small. I find that the appetizer portion is plenty big enough as an entree, especially with the accompanying frites. I've had Cafe du Parc's version as well and didn't care for it. Link to comment Share on other sites More sharing options...
Woodleygrrl Posted June 10, 2009 Share Posted June 10, 2009 Maybe this is too common a response, but I am always a fan of the tartare at Central. It's nothing particularly fancy or inventive, but it always does it for me. Every time I get it, I am amazed at the tiny little croutons that are in it and wonder how they make them so small. I find that the appetizer portion is plenty big enough as an entree, especially with the accompanying frites.I've had Cafe du Parc's version as well and didn't care for it. I just wish that the entree version at Central was served with more than just the one cracker it comes with. I always have to ask for extra bread to smear it on. I can't get down with just eating fork fulls of it. Link to comment Share on other sites More sharing options...
porcupine Posted June 10, 2009 Author Share Posted June 10, 2009 I am amazed at the tiny little croutons that are in it and wonder how they make them so small. That's toasted rice. At least that's what Tracey told me the other night. And yeah, it is good. Link to comment Share on other sites More sharing options...
Mark Slater Posted June 11, 2009 Share Posted June 11, 2009 That's toasted rice. At least that's what Tracey told me the other night. And yeah, it is good. Rice crackers. Link to comment Share on other sites More sharing options...
mxyzptlk Posted June 12, 2009 Share Posted June 12, 2009 Rice crackers, huh? Thanks for the info... As for the shortage of accompanying crackers, I have to agree. I usually have some of the pre-meal bread left over so I eat it with that. Although I have no issues of shoveling spoonfuls of tartare alone in my mouth, I am always a little leary of what it would mean for digestion later, if I were to eat it completely by itself. Link to comment Share on other sites More sharing options...
DaRiv18 Posted June 12, 2009 Share Posted June 12, 2009 I find the cracker, with all the cheese on it and so buttery, to be at least as rich as the tartare itself. No problems eating the tartare alone for me, although I always get the app portion. Someone next to me at the bar once had the rabbit tartare there, that looked scrumptious. Did try the buffalo tartare at Granville Moore's. Tasty, but the presentation could use major improvement. Link to comment Share on other sites More sharing options...
Mark Slater Posted June 12, 2009 Share Posted June 12, 2009 Rice crackers, huh? Thanks for the info...As for the shortage of accompanying crackers, I have to agree. I usually have some of the pre-meal bread left over so I eat it with that. Although I have no issues of shoveling spoonfuls of tartare alone in my mouth, I am always a little leary of what it would mean for digestion later, if I were to eat it completely by itself. The tiny round crunchy things are the rice crackers. The Cheesy buttery thing is a Gruyere tuile, which is the garnish. French Fries are served with the tartare and are meant as the accompaniment. Link to comment Share on other sites More sharing options...
hillvalley Posted March 13, 2011 Share Posted March 13, 2011 Bump. I need new places people. Tired of BdC. Link to comment Share on other sites More sharing options...
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