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Tartare in New England?

Does anyone know of a restaurant in New England, preferably central Mass or RI, but anywhere, that serves Steak Tartare? I ended up missing it on a recent trip to France, and now I am having very strong carvings for some raw meat. Any recommendations/hope for me?

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  1. It's on the menu at Eastern Standard in Boston.

    1 Reply
    1. re: whs

      Had it there a week or so ago.. not bad, but a little to salty and too many capers... would probably get it again but ask them to hold back, or let me mix...

      Up in Portsmouth, NH there are a bunch of places that hav it on their menus from time to time... Anneke Jans, Black Trumpet, The Library... Black Trumpet also has lamb tartare and lamb carpaccio from time to time...

    2. Mmmmmm, I love beef carpaccio.
      I thought last time I went to Mistral they had it - yes!!! Boston though.
      http://www.mistralbistro.com/index3.htm

      What about Worcester - Harlequin Restaurant @ the Beechwood Hotel
      http://www.beechwoodhotel.com/menu.html

      Another one in Worcester is the 111 Chophouse.
      http://www.111chophouse.com/

      Yum, enjoy!!

      1. Local 188 in Portland has a carpaccio (preparations change daily, I think.)

        1. I think the reason you don't see tartare on many menus is the raw egg factor. In France, there is usually a raw egg perched on top of the raw beef, and the capers, shallots, etc are mix-ins served on the side.

          1. Carpaccio is not tartare. Big difference in the preparation. It would probably be easier to make it yourself than find it here on menus in New England.

            11 Replies
            1. re: mjp81

              Based on Wikipedia - Steak tartare is a meat dish made from finely chopped or ground raw beef. Tartare can also be made by thinly slicing a high grade of meat such as New York strip, marinating it in wine or other spirits and spiced to taste, and then chilled. It is often served with onions, capers and seasonings (the latter typically incorporating fresh ground pepper and Worcestershire sauce), and sometimes with a raw egg, and usually served on rye bread. But if you look up Carpaccio-Carpaccio is a dish of raw beef, veal or tuna traditionally thinly sliced or pounded thin served as an appetizer.. So maybe the question is traditional tartare style or traditonal carpaccio style?

              1. re: lexpatti

                Beef carpaccio is typically a beef tenderloin that is seared on all sides for two minutes a side and then placed in a freezer. After a short freeze it is thinly sliced. Yes it is still raw but it goes through a process of cooking. Tartare sees no cooking at all.

                1. re: mjp81

                  As a kid, I grew up eating raw (very good hamburg) just home from the butcher - just rolled up with salt - guess I was doing a version of tartare and didn't know it (nor did my parents). :-) Unheard of today, of course back then I don't believe there was so many preservatives, hormones, etc. in the cattle, etc. pure good stuff. Who knows, these aches and pains I get, maybe that's why. :-)

                  1. re: lexpatti

                    I still eat a chunk of hamburg !! Our butcher grounds his fresh daily. My family thinks I'm a bit nuts, but it's so good !!!

                    1. re: rmsoul

                      When I discribe that experience, people cringe!!! Now I need to go find tartare myself, this darn post!!!!

                      1. re: lexpatti

                        Yeah, I do the same myself, Which is why I think I need to go out and have the real stuff. And a whole lot of it, too, not just a nibble.

                        Both are essentially raw beef. Tartare traditionally is prepared with a raw cut of beef, just as carpaccio is. But for some reason more restaurants caught onto doing the seared sides thing with carpaccio and not tartare. In either case the searing is done to eliminate the bacteria on the outside surface, since they can't grow inwards. It gets carved off as waste. So after that step the difference is between slicing it paper thin or chopping it up. To be honest I am not all that interested in the egg, capers, worcestershire or anything else - just give me some raw beef and a little salt, and I am happy!

                        1. re: cloudship

                          I more often get beef carpaccio but tuna tartare very often, but in paris recently had either duck tartare or lamb tartare (can't remember) but it was awesome.

                          1. re: lexpatti

                            I've never heard of duck tartare, personally, but certainly lamb tartare is fairly common -- I think Lebanese cuisine is famous for it.

                            1. re: madgee

                              are you talking about kibbe?

                              1. re: whs

                                Yes. A mixture of ground raw lamb and spices, and top-notch bulgur. Right?

                                I think beef tartare is simply very difficult to find hereabouts because it's raw meat, period. Not even a question of the raw egg. On so many menus you read health dept. warnings about eating "undercooked" meats...

                  2. re: mjp81

                    Weird, every dish I've had in recent times that is listed as carpaccio on the menu has been raw, thinly sliced, then pounded out even thinner. Never been cooked at all. :)