While the classic steak tartare that rose to popularity in the early 20th century is comprised of ingredients like raw egg yolk, capers, and onions, Los Angeles has made it its own with modern approaches and ethnic interpretations. The seemingly simple dish can be found with the likes of horseradish snow, frozen béarnaise, konbu relish, or sous vide tuna dijonnaise. Served chilled with a variety of starchy vehicles for textural integrity, nothing helps beat the heat like this light, meaty dish. Here are some of the best in the city, in no particular order. —Crystal CoserRead More
15 Beef Tartare Dishes to Try Right Now in LA
A standout dish among Saint Martha’s well-curated list of offerings, the steak tartare is actually a mix of both steak and oyster. This sort of surf and turf crudo pairs surprisingly well, with the saltiness of the oysters bringing out the flavor of the beef. Served with champagne sabayon and unbelievable beignets that are filled with steaming bone marrow, this tartare truly sets the bar for innovation on this classic dish.
Naturally Petit Trois would have one of the best preparations of steak tartare in town. Hanger Prime beef is mixed with elderberries, cornichons, and tangy mayonnaise, and is finished with fried shallots. Served with thick, pain au levain-style Batard bread slices, this classic tartare is a study of textural balance. [Photo: Lucy Lean]
This iconic Beverly Hills lounge offers the most classic preparation of the throwback dish. Freshly ground Angus Beef tenderloin is served tableside along with red onion, capers, anchovies, and organic brown egg yolk. According to individual preferences, it is mixed with classic accompaniments like Tabasco, Worcestershire sauce, Dijon mustard, and lemon juice for a fanciful dish with retro flair.
fundamental LA’s strikingly stark plating is comprised of hanger steak tartare, fried quail egg, grilled bread, house pickles, and mâché. Well seasoned with the classic elements of caper, pickle, pepperoncinni, chive, and Dijon, it is both a beautiful and tasty iteration of the classic dish. [Photo: fundamental LA]
Faith & Flower
Chef Michael Hung dresses his steak with a relish of konbu seaweed that has been braised in soy and sake and finishes it with miso-infused cream. This intense focus on umami enhances the flavor of the prime beef for a dish that is deeply meaty and complex. Served with whole wheat sourdough crisps that are studded with whole seeds and grains, this tartare is a true celebration of savory flavors.
Michael Voltaggio’s tartare is comprised of strands of hearts of palm, sea bean chimichurri, red onion gel, and rye crisps. The plate is finished with a flurry of horseradish snow. [Photo: ink.]
Church & State
Like many of the dishes at Church & State, the tartare stands out for finding perfection in simplicity. As a good bistro should, it is served with French fries and mesclun salad for texture and a hint of acidity.
Scarpetta truly loves their steak tartare. Offered on both the happy hour and dinner menu, theirs is made especially luxurious with the addition of parmigiano and a healthy shaving of summer truffle. [Photo: Scarpetta]
Repulique’s eye-catching tartare is prepared with pickled red onion, tarragon aioli, chives, and dill for a bright, fresh flavor. A playful mass of potato chips tops it off for a dish that is a pleasant start to the meal.
Hinoki & The Bird
Chef Kuniko Yagi prepares her version with pickled jalepenos, quail egg yolk, and parmigiano. Well seasoned with a touch of sesame seeds, the dish highlights her finesse and Asian flair. [Photo: Dylan + Jeni]
Perhaps one of the tastiest preparations in the city, Bestia serves their veal tartare as a crostino. Topped with a light, acidic tonnato sauce, this unbelievably delicious dish is a true standout on an overall exceptional menu.
While generally known for their Korean barbecue, Ten-Raku also offers the Korean delicacy yukhoe. Comprised of julienned steak with a slightly sweet marinade of ingredients like soy and sesame oil, this tartare also comes with crisp bites of sweet Asian pear. Accompanied by traditional banchan like kimchi and bean sprouts, it is the perfect light meal for a hot summer day.
The Bazaar by José Andrés
The Bazaar’s modern approach to tartare comes in the form of a crostini with quenelles of perfectly seasoned steak. Fronds of dill lend a fresh, herbaceous bite, while pickled shallot and capers add welcome brininess. Served atop tapioca crackers, this dish finds harmony in a balance of both flavors and textures.
Hyde Sunset Kitchen + Cocktails
Top Chef alum Chris Crary’s approachable menu of small plates features his veal tartare with a sous vide tuna dijonnaise, capers, and herbs. Served alongside buttery slices of brioche, the tartare is an ideal bite to share in the stunning space that manages to be simultaneously inviting and exclusive.
The Wine Bar at The Hollywood Bowl
Patina Restaurant Group’s al fresco dining gem puts an innovative twist on the classic steak tartare. Chef Fernando Darin’s version includes English peas, avocado, rye bread and frozen béarnaise. Available only for dinner during concert show evenings, the steak tartare is a pre-show must.