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Best Steak Tartare in LA?

Johnny Scumbaum Jun 24, 2008 01:03 PM

Never had, always wanted to try - Where should I go?

  1. mollyomormon Jun 24, 2008 01:10 PM


    1 Reply
    1. re: mollyomormon
      hrhboo Jun 24, 2008 01:13 PM

      Strongly second this. Just fabulous.

      Comme Ca's version is very good too.

    2. t
      toothsome Jun 24, 2008 01:21 PM

      Father's Office (Culver City) has had a great one on special recently.

      1. e
        exilekiss Jun 24, 2008 01:37 PM

        Third vote for Anisette Brasserie. :)

        Comme Ca used to be my favorite before Anisette, and that one's still solid.

        1. l
          LAvore Jun 24, 2008 01:38 PM

          I love the version at the Polo Lounge at the Beverly Hills Hotel. I especially love it if someone else is paying.

          1. Hughlipton Jun 24, 2008 02:07 PM

            There was an earlier thread on this within the last two months. still believe Mistral makes th best in Los Angeles. They are in Sherman Oaks on Ventura Blvd. Appetizer or dinner size and both I believe come with pomme frite (yum!).

            1 Reply
            1. re: Hughlipton
              xoxohh Jun 24, 2008 02:11 PM

              Agreed! Mistral has a very tasty version.

            2. d
              deadre Jun 24, 2008 02:16 PM

              definitely stay away from The Grill on the Alley. They use a ton of mayonaise. it's just awful. nothing like good steak tartar, is there....

              5 Replies
              1. re: deadre
                Servorg Jun 24, 2008 05:37 PM

                TheGrill on the Alley does NOT use mayo in their steak tartar. The do use olive oil and at times the olive oil will slightly emulsify with the egg yolk, which you may have then mistaken for mayo.

                1. re: Servorg
                  deadre Jun 24, 2008 05:49 PM

                  whatever, it's very, very rich, not at all like any other tartar I've ever tasted before. Mayonaise, olive oil, it's still pretty lousy.

                  1. re: deadre
                    Servorg Jun 24, 2008 06:33 PM

                    It's a rather big difference. Olive oil is used in many Steak Tartar recipes. Mayo is not. And rich is good when it comes to this dish.

                    1. re: Servorg
                      deadre Jun 24, 2008 09:01 PM

                      I guess to each his own. i love steak tartar and was looking forward to it as an entree. Something delicate, maybe slightly heavy on the capers. It was much too heavy, perhaps too much olive oil.
                      this was just really a bad choice on my part and I regretted it. Sorry for the mayo reference which obviously offends you.

                      1. re: deadre
                        Servorg Jun 25, 2008 08:38 AM

                        I mind not at all that the tartar was not to your taste at The Grill. Taste is completely subjective. On the other hand, hopefully, we all try to keep our facts straight when talking about what is, or isn't part of a certain dish we are posting about.

              2. j
                Johnny Scumbaum Jun 24, 2008 02:52 PM

                Thank you people of the board, thank you

                1. v
                  vinosnob Jun 24, 2008 03:05 PM

                  Haven't tried Anisette's version, but my favorite to date is at Comme Ca

                  1. d
                    debra Jun 24, 2008 03:51 PM

                    If you like spicy, you might try the Ethiopian version called Kitfo. Meals by Genet does an amazing version.

                    1. Ciao Bob Jun 24, 2008 04:14 PM

                      Korean places like Park's and Cho Sun Galbe also do very nice steak tartare that can be spiced to taste and usually have yummy asian pear floating around them.

                      I "sat next" to the tartare at Anisette...looked great.

                      1. n
                        New Trial Jun 24, 2008 04:56 PM

                        Fraiche has a great version with a bacon sabayon.

                        9411 Culver Blvd, Culver City, CA 90232

                        2 Replies
                        1. re: New Trial
                          Cucinamore Jun 24, 2008 09:06 PM

                          The Fraiche tartar is terrific--the trick is in the way the super-fresh meat is cut into small chunks.

                          1. re: Cucinamore
                            vinosnob Jun 25, 2008 09:01 AM

                            Indeed, Fraiche makes a wonderful tartar as does Wilshire.

                            For my money, I still think Comme Ca reigns supreme (although I want to try it at Anisette).

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