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Aug 6, 2007 10:00 AM

Where to get good steak tartare?

After watching iron chef on tv last night featuring battle ground beef, now have an urge to go have some really good steak tartare. Any Toronto suggestions? Either butcher shop or restaurant is fine.

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  1. La Palette often has an exellent Steak Tartare. Very spicy.

    5 Replies
    1. re: bluedog

      Thuet had it on the lunch menu last time I was there, awsome!

      1. re: Recyclor

        Frankly, Steak Tartare scares me. It didn't used to - when I was a child, and my mother made hamburgers, I always had a little of the raw beef, and in France learned to eat it with an egg and some pepper mixed it. But now, with all the stuff about Mad Cow Disease and what is in the food fed to animals, . . . .

        1. re: ekammin

          I'm C-R-A-Z-Y about steak tartare :0

          I guess at some point you have to trust that places that serve it trust their suppliers.

          1. re: ekammin

            I am 98% sure cooking beef does not decrease the risk of mad cow. Enjoy the tartare!

            1. re: JonasBrand

              Just for the record, cooking DOES NOT prevent BSE from being transmitted to humans, so one is no more likely to get Creutzfeldt-Jakob disease from raw than cooked beef. The risks are identical. There are other risks however.

      2. Auberge de Pommier makes a great one but I think they have closed for a renovation. Bistro 990 also made it...but haven't been in about 3 years so best to call and see if they are still making it.

        1. I believe Diedier always has steak tartare on his menu.


          1. When I passed by Citizen (Queen and Broadview) recently, I saw it on the menu. I don't know whether they do it everyday or not.

            To address ekammin's concern about BSE ("mad cow disease") and tartare... BSE is caused by a protein, not a virus or bacterium (or a bacterium-produced toxin). It's the 'shape' of the protein that makes it dangerous, and normal cooking temperatures will not 'denature' it (i.e., change the shape of the protein), so having tartare or a well-done steak are equally risky - unless you're cooking your steak in a laboratory's steam autoclave for 20 minutes. My suggestion: order the steak tartare, a nice glass of Burgundy or Dole, and enjoy life.

            2 Replies
            1. re: hungry_pangolin

              Thanks for the tip, but Dole? At the price of Swiss wine at the LCBO? Maybe a nice Barolo . . .

              1. re: ekammin

                We don't often see Dole, but it's less than a good Burgundy, around $20-25 when last I bought some.

            2. Not that I'm a tartare expert, but Weezie's at King & Power has a lovely version on their daily menu for a reasonable price.