Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Los Angeles Area >
Jan 7, 2002 01:49 PM


  • m

There are multiple postings on sushi. Tuna tartar seems ubiquitous. Where can I get a good steak tartar?

  1. Click to Upload a photo (10 MB limit)
  1. Musso & Frank's USED to serve a good Steak Tartare, but that was 20 years ago....

    worth a phone call to them?

    1. m
      michael (mea culpa)

      Good call. Musso & Frank's says they don't do it much anymore, it's not on the menu, but they will.

      1. Palm Thai actually serves a sort of Thai-style steak tartar (I forget what it's called): raw beef chunks with raw garlic and lime juice. Delicious, but not for the weakly constituted.

        I assume traditional steak tartar is hard to find because of the hesitancy to use raw eggs; I haven't seen the traditional dish on an LA menu.

        2 Replies
          1. re: Dave Feldman
            silver queen

            And of course the key ingredient in koi soy is beef bile, straight from the gall bladder of the cow. Renu Nakorn used to do this dish as a weekend special, I think. But it's an aquired taste: I've never seen the dish anywhere else.

            My fave tartar is probably the one at the Polo Lounge in Beverly Hills. No better Friday lunch.

        1. connecting sushi to tartar...

          When I was briefly and unhappily a waiter at Asakuma (this was about ten yrs ago now -- yikes!) they served a beef sashimi that I quite liked. Very pretty, too. Curled up into a raw meat rose. Don't know if they still offer it in the post-mad cow era...

          Asakuma is on Wilshire in WLA.

          8 Replies
          1. re: Rafi
            michael (mea culpa)

            When I was briefly and unhappily a waiter at Asakuma (this was about ten yrs ago now -- yikes!) they served a beef sashimi that I quite liked. >>
            Told it's not on the menu, but "sometimes we can make it." Thanks.

            1. re: michael (mea culpa)

              Benihana used to also have a Steak Tartar that was really raw. They still have it on the menu but it is seared and sliced. Close, but...

              1. re: Renee
                michael (mea culpa)

                Benihana and I do not agree with one another. Went to a business lunch there about 8-10 years ago and within 10 minutes of my departure I became violently ill.

                1. re: michael (mea culpa)

                  Hmmmm - how odd. Food poisoning TRADITIONALLY takes 24 hours to manifest.

                  1. re: Renee

                    Staphylococcal enterotoxin food poisoning is often from meat (most likely in eggs, but can get into almost anything), is one of the most common types of food poisoning, and often manifests in 30 minutes - though more typically in 2-6 hours. It is equally likely in cooked and raw meats, as it is not inactivated by cooking.

                    1. re: Griller141

                      Perhaps the very knowledgeable-sounding poster can also explain why the Feds and all other sources I’ve encountered warn against eating raw or even rare beef these days. If not, such info is readily available online. Better for interested parties to read it for themselves rather than have me paraphrase it. It has nothing to do with Mad Cow.

                      I no longer eat steak tartar, but when I did, I made darn sure, if I was in a restaurant, the kitchen adhered to the HIGHEST standards of hygiene, chopping beef at the last minute in properly sterile equipment, which was immediately recleaned. At home, where I preferred to have it since I could make it to my own taste, I would definitely feel safer freezing the beef—bought from the most reliable butcher--for a couple of days beforehand, partially thawing it in the reefer, then chopping it in sterilized equipment. (Only in places where low-paid apprentices still exist could one find the ideal: hand-chopped beef! A Cuisinart, pulsed, comes close though.)

                      1. re: Fine

                        Not to get too carried away with this (it should probably be on the general topics board anyway), the feds are more concerned with e. coli which rarely contaminates meat in processing plants - not restaurants - and IS inactivated by cooking.

                  2. re: michael (mea culpa)

                    Whoever said food poisoning traditionally takes 24 hours to come on is completely misinformed. I have had food poisoning on multiple occasions, some involving hospitalization. In actuality, the symptoms of food poisoning usually manifest themselves 4-6 hours after ingestion of contaminated food. Of course this can vary, but it is, indeed, the norm.

            2. Best traditional steak tartare is at the Grill in Beverly Hills (and, I assume, at the new one at Hollywood and Highland). The version at Maple Drive, also in BH, is not bad, either.