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Steak Tartare...the real thing...

The best steak tartare I ever had was in Munich...a bit far to go, so where's great steak tartare in LA? Note: I had the steak tartare at Fraiche and, maybe they think it's cute, but they serve the meat chopped instead of freshly ground...it simply is not the same dish. I'm looking for the real thing. Thanks.

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  1. Actually I prefer CHOPPED and find the typical ground version rather bland or mushy most of the time.
    Best in LA is probably Mimosa(chopped) or TG on Alley(Ground)

    2 Replies
    1. re: russkar

      If you've found it mushy, its been over ground; bland...shouldn't be if the best high quality meat was used. Chopped is fine but I found the Fraiche tartare too chunky so it wasn't able to meld the ingredients. And I'm not sure it had a raw egg yolk, a must. Hoping to find the real thing!

      1. re: countrygirl

        The Abode one is made with waygu beef and has a raw quail egg on top. Might be what you're seeking...

    2. they have a fairly good one at Mistral in sherman oaks, ventura Blvd. near Dixie Canyon.

      1. I had a very good one not long ago at Abode.

        1. For some GROUND raw meat goodness... get the Kitfo at Meals by Genet... it's the best raw steak dish I've had in the city... and I've had LOTS of them... my brother jokes that I should be banned from attending any county fairs because I'd go take a bite out of the cows... LOL!

          --Dommy!

          1 Reply
          1. re: Dommy

            I just had the fantastic special kitfo at Awash last night. It's off the Fairfax strip, on Pico.

            I would think that traditional steak tartare would involve minced meat rather than ground... but traditionally it was made with horsemeat, too.

          2. Funny you should mention steak tartare as the L.A. Times' review of The Polo Lounge opens discussing their rendition of the dish:

            http://www.calendarlive.com/dining/vi...

            1. I loved the version at Grace, but am not an expert on tartare. It appeared to be finely ground or maybe minced.

              1. I've had an excellent Steak Tartare at Spago in Beverly Hills. It's topped w/ a raw quail egg.
                This was ~5 years years ago...so it may not be on the menu anymore. But it could be worth a shot.

                1. The steak tartare at Numbers in West Hollywood is pretty good, plus you get somewhat of a dinner show as the restaurant is a popular meeting area for male escorts and their johns.

                  1 Reply
                  1. re: PlatypusJ

                    but alas they just lost their liquor license, so I doubt if the johns will be hanging out there much longer!!!

                  2. As far as I am aware, hand chopped steak tartare is the real thing. On a trip to France, I found that all restaurants that pride themselves in this dish, specifically state that it is hand chopped and not ground.

                    1 Reply
                    1. re: carln

                      you're right tho'...i've had it both ways, and i'm just looking for delicious...thnx to everyone...

                    2. There used to be a good version at Moustache Cafe (which is now Chocolat(?)) on Melrose near Crescent Heights, but I haven't been there in years.

                      1 Reply
                      1. re: kotter

                        i've had it there as well. not bad. the grace version - as mentioned above is nice, although skimpy. i've had a delicious version at Ford's filling station.