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Steak tartare in the French Quarter of San Francisco. Steak tartare or tartar steak is a French [1] dish of raw ground (minced) beef. [2] [3] It is usually served with onions, capers, parsley or chive, salt, pepper, Worcestershire sauce, and other seasonings, often presented separately, to be added to taste. It is commonly served topped with a ...
CBS's Jamie Wax, describing himself as a lifelong fan of beef tartare, called her version "the best tartare I've ever tasted"; [3] the Austin American-Statesman's Matthew Odam also called out the dish, saying, "If there’s a better beef tartare in Austin,...I haven’t had it". [11] In 2024 she was a James Beard Award finalist for Best Chef ...
The beef sirloin, priced at £48, is exquisite, with my guest saying it was the best he’d ever had. ... corn ribs in an addictively tasty black garlic sauce and flavoursome beef tartare. Moving ...
Elisa is a farm-to-table [6] steakhouse with a "contemporary" ambiance [7] in Vancouver's Yaletown neighborhood, specializing in seafood and steak. [8] The 6,800-square-foot [9] restaurant uses a Grillworks Infierno wood-fired grill, and the interior has hostess and wine decanting stations, ceiling millwork, veneer wall panels, and a wine cellar. [10]
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Some of the restaurant's other main-course options include langoustine tartare with flying fish roe, cauliflower, and macadamia puree; terrine of creamy foie gras with brittle black truffled praline served with cider-poached quince, pomegranate and chestnut cornbread; or hamachi with black truffles and foie gras in millefeulle pastry. [3]
Roland Passot is a French chef and restaurateur.His most well-known restaurant, La Folie, was open in San Francisco from 1988 to 2020. He is also owner of the more casual Left Bank Basseries and LB Steak restaurants.
Mastro's Restaurants is an American fine dining steakhouse chain known for its ultra-high prices, selective locations, and celebrity clientele. [1] Ever since 2013, the restaurant is part of the Landry's, Inc. portfolio.