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Best Steak Tartare in city

j
Jack Barber May 23, 2012 09:24 PM

Indulge me please. Either I can't make search work or no one has asked in years:

What's best steak tartare in Manhattan?

(I know of 3 Brooklyn exemplars. But what about city.)

Pick one and why. Thank you.

  1. s
    sam1 Apr 16, 2013 07:05 PM

    my favorite has always been keens...its from the bar room but you can order it in the main dining area. thick pieces of beef, coursely cut. amazing fries too.

    1. y
      Youngsally Apr 16, 2013 05:46 PM

      Have to say I like the tartare at L'absinthe.....it's a pretty snooty UES scene...but it's good eatin'

      1. s
        sushiman Aug 30, 2012 08:41 AM

        Balthazar.

        1. h
          hapgood8 Aug 30, 2012 08:24 AM

          What are the Brooklyn exemplars?

          1 Reply
          1. re: hapgood8
            t
            thegforceny Aug 30, 2012 08:24 AM

            You must post on the Outerboroughs board for this.

          2. t
            thegforceny May 25, 2012 09:50 AM

            Years ago I had the version at Blaue Gans in Tribeca (still on the menu). I was surprised when it arrived with what looked like an unlabeled bottle of oil to dress it with - along with the usual accoutrements. Turned out it was Armagnac. Struck me as odd for an Austrian restaurant but it added an interesting smoky sweetness to the already rich dish.

            1. r
              roze May 25, 2012 08:53 AM

              My favorites are at Blue Ribbon Bakery, the Dutch (although I no longer see it on their menu) and Quality Meats. The Cannibal has a unique veal tartare that is pretty wonderful as well.

              1. sgordon May 24, 2012 10:40 AM

                For classic French style, Balthazar is always solid. Also, Les Halles is generally decent, and they do the whole mix-it-to-your-liking thing. And surprisingly The Lamb's Club made an excellent one, though it's just an app on the prix fixe - and staggeringly overpriced ($26 for an app!) if you get it a la carte at the bar.

                That said, I've become preferential to the Korean style - Yook Hwe. The beef isn't ground, but cut in thin strips (kind of a matchstick cut) which I find infinitely more pleasurable than the French way of doing it. Usually tossed with asian pear & sesame oil, smong other things. Provides more mouthfeel than even hand-cut French tartares, which are usually cut too small for my taste. Whenever I make it at home, even if I spice it French-style, I always cut it Korean-style.

                Gahm Mi Oak makes a good one, worth checking out.

                2 Replies
                1. re: sgordon
                  k
                  kathryn May 24, 2012 12:45 PM

                  Have you tried the one at Takashi? It is very close to the style you describe above. Short strips of meat.

                  1. re: kathryn
                    m
                    mrnyc May 25, 2012 09:51 AM

                    ditto -- thumbs up for the yook hwe at TAKASHI. very tasty tartare variation. they have one with natto too i want to try at some point. its a really nice place, but the prices add up quick in there.

                    the most recent time i had classic tartare was at LUCIENS. it was pretty good and i would rec it.

                2. k
                  kathryn May 24, 2012 10:09 AM

                  http://chowhound.chow.com/topics/763173

                  I really enjoy Takashi's, which is thinly-sliced chuck-eye tartare in a sauce topped with a raw quail egg yolk, Japanese seaweed, lemon, sesame seeds.

                  1. e
                    Elizabeth E. May 24, 2012 07:12 AM

                    I've enjoyed the steak tartare at Patroon in the past, althought it's probably been more than a year since I've been there.

                    1. Veggo May 24, 2012 07:07 AM

                      21 Club. Tableside, any way you want it, they have had lots of practice.

                      1. princeofpork3 May 24, 2012 06:19 AM

                        Believe it or not, Angelo and Maxies actually has a great Tartare that they make table side for you.

                        1 Reply
                        1. re: princeofpork3
                          g
                          goldrush May 24, 2012 06:27 AM

                          that place is closed

                        2. g
                          goldrush May 24, 2012 05:52 AM

                          Perla has a great one... plus a lot of the other food is great too. the wait for a table can be really long though.

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