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Best Steak Tartare in city

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.

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    goldrush RE: Jack Barber 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.

    1. princeofpork3 RE: Jack Barber 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
        goldrush RE: princeofpork3 May 24, 2012 06:27 AM

        that place is closed

      2. Veggo RE: Jack Barber May 24, 2012 07:07 AM

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

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          Elizabeth E. RE: Jack Barber 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.

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            kathryn RE: Jack Barber May 24, 2012 10:09 AM


            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. sgordon RE: Jack Barber 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
                kathryn RE: sgordon 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
                  mrnyc RE: kathryn 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. r
                roze RE: Jack Barber 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.

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                  thegforceny RE: Jack Barber 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.

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                    hapgood8 RE: Jack Barber Aug 30, 2012 08:24 AM

                    What are the Brooklyn exemplars?

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

                      You must post on the Outerboroughs board for this.

                    2. s
                      sushiman RE: Jack Barber Aug 30, 2012 08:41 AM


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                        Youngsally RE: Jack Barber 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'

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                          sam1 RE: Jack Barber 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.

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